Raspberry Swirl Shortbread Cookies (Print view)

Buttery shortbread meets tangy raspberry swirl for crisp edges and soft, melting centers.

# Ingredient List:

→ Shortbread Dough

01 - 1 cup unsalted butter, softened
02 - 1/2 cup powdered sugar
03 - 1 teaspoon vanilla extract
04 - 2 cups all-purpose flour
05 - 1/4 teaspoon salt

→ Filling & Topping

06 - 1/3 cup raspberry jam or preserves
07 - 2 tablespoons granulated sugar, optional for dusting

# How-To Steps:

01 - Preheat the oven to 350°F and line two baking sheets with parchment paper.
02 - In a large mixing bowl, cream the softened butter with powdered sugar using an electric mixer until light and fluffy, approximately 2-3 minutes.
03 - Add the vanilla extract and mix well to combine.
04 - In a separate bowl, whisk together the flour and salt. Gradually add to the creamed mixture, mixing until just combined without overworking the dough.
05 - Turn the dough out onto a lightly floured surface and shape into a log approximately 1.5 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes until firm.
06 - Slice the chilled dough into 1/4-inch thick rounds. Place on prepared baking sheets, spacing 1 inch apart.
07 - Using the back of a teaspoon, make a small indentation in the center of each cookie.
08 - Spoon approximately 1/2 teaspoon of raspberry jam into each indentation, being careful not to overfill.
09 - Bake for 12-15 minutes, or until the edges are light golden brown.
10 - Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
11 - Once fully cooled, dust with granulated sugar if desired.

# Expert Suggestions:

01 -
  • The dough comes together in minutes and doesn't require any chilling acrobatics or fancy piping skills.
  • Each cookie delivers that perfect contrast of crisp golden edges and a soft, jammy center that tastes like you spent all day baking.
  • They look impressive enough for gifting but forgiving enough that even a beginner can nail them on the first try.
02 -
  • Do not skip the chilling step or your dough will spread into flat, shapeless puddles instead of neat rounds with defined edges.
  • Use a light hand when making the indentations, pressing just deep enough to hold the jam without puncturing the bottom of the cookie.
  • Let the cookies cool on the sheet before moving them or they'll break apart, the structure needs a few minutes to firm up.
03 -
  • Chill your dough log until it's firm enough to slice cleanly without squishing, this makes all the difference in getting uniform, bakery-perfect rounds.
  • Use a small offset spatula or the back of a spoon to make the indentations, it gives you more control and prevents the dough from cracking.
  • If the jam starts to darken too much in the oven, tent the cookies loosely with foil for the last few minutes of baking.
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