Raspberry Swirl Shortbread Cookies Recipe
These Raspberry Swirl Shortbread Cookies combine a rich, buttery dough with tangy seedless raspberry jam, creating a delicious swirl pattern and a delightful balance of sweet and tart flavors. Softened cream cheese and butter yield a tender texture, while a dusting of powdered sugar adds a sweet finishing touch. Perfect for any occasion, these cookies are easy to prepare and bake to golden perfection.
- Prep Time: 15 minutes
- Cook Time: 17-20 minutes
- Total Time: 1 hour 15 minutes
- Yield: 24-28 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dough Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 1/2 cups all-purpose flour, sifted
- 1/2 teaspoon kosher salt
Filling and Finishing
- 1/3 cup seedless raspberry jam
- Powdered sugar, for dusting
Instructions
- Cream the dairy: In a large bowl, beat together the softened butter and cream cheese until the mixture is smooth and fluffy, forming the base of the dough.
- Add dry ingredients: Gradually add the sifted all-purpose flour and kosher salt into the creamed mixture, mixing until a cohesive dough forms.
- Chill the dough: Shape the dough into a disc, wrap it firmly in plastic wrap, and refrigerate for 30 minutes to firm up for easier handling.
- Roll out the dough: On a floured work surface, roll the chilled dough into a rectangle roughly 10 inches by 12 inches. Lightly dust with additional flour and continue rolling out the dough into a longer rectangle about 10 inches by 30 inches for spreading jam.
- Apply the jam: Evenly spread the seedless raspberry jam over the dough surface, leaving a ½-inch border on one short edge to facilitate sealing.
- Form the log: Starting from the jam-covered edge, roll the dough tightly into a log, then seal the edge by pinching the dough. Wrap and chill the log for 15 minutes to firm up before slicing.
- Preheat and slice: Preheat your oven to 375°F (190°C). Using dental floss or a sharp knife, slice the chilled dough log into ¼-inch thick cookies, ensuring clean edges.
- Bake the cookies: Arrange the cookie slices on a parchment-lined baking sheet and bake in the preheated oven for 17 to 20 minutes, or until the edges just start to turn golden brown.
- Cool and finish: Transfer the baked cookies to a wire rack to cool completely. Once cooled, dust generously with powdered sugar to finish.
Notes
- Chilling the dough thoroughly makes rolling and slicing easier and results in cleaner cookie shapes.
- Use high-quality seedless raspberry jam for the best texture and a smooth swirl effect.
- Cutting the cookie log with dental floss or thread helps achieve smoother, precise slices without sticking.
- Store cookies in airtight containers to maintain freshness; they can also be frozen for up to 3 months without loss of flavor or texture.
Keywords: shortbread cookies, raspberry swirl, cream cheese cookies, baked cookies, jam cookies, buttery cookies, dessert, snack
