Are you ready to impress your family and friends with a batch of buttery, melt-in-your-mouth cookies? These Raspberry Swirl Shortbread Cookies are as delightful to look at as they are to eat! With a rich shortbread base and a swirl of fruity raspberry jam, they’re perfect for any occasion—especially the holidays.
Ingredients
For the shortbread dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the raspberry swirl:
- 1/4 cup raspberry jam (seedless works best)
- 1 teaspoon cornstarch
- 1 teaspoon water
Prep Time & Cook Time
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Cook Time: 12–15 minutes per batch
- Total Time: ~1 hour, 15 minute
Instructions
Step 1: Prepare the Dough
- In a large mixing bowl, cream together the butter, granulated sugar, and powdered sugar until light and fluffy.
- Add the vanilla extract and mix until combined.
- Gradually add the flour and salt, mixing on low speed until a soft dough forms.
Step 2: Make the Raspberry Swirl Mixture
- In a small bowl, stir together the raspberry jam, cornstarch, and water until smooth. Microwave for 10–15 seconds to slightly thin the jam, making it easier to swirl. Let it cool to room temperature.
Step 3: Shape and Chill the Dough
- Roll the dough into a 10×8-inch rectangle between two sheets of parchment paper. Remove the top layer of parchment.
- Spread the raspberry mixture evenly over the dough, leaving a small border around the edges.
- Carefully roll the dough into a tight log, starting from the long side. Wrap the log in plastic wrap and chill for at least 30 minutes in the fridge.
Step 4: Slice and Bake
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Remove the chilled dough from the fridge and slice it into 1/4-inch thick rounds. Place the rounds about 2 inches apart on the baking sheets.
- Bake for 12–15 minutes, or until the edges are just lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 5: Serve and Enjoy!
These cookies are best served fresh with a cup of tea or coffee. Store them in an airtight container at room temperature for up to 5 days.