10 Irresistible Raspberry Swirl Shortbread Cookies
Raspberry Swirl Shortbread Cookies combine buttery shortbread with sweet raspberry swirls, creating a delicious and visually stunning treat for any occasion.
Equipment
- mixing bowls
- Hand or stand mixer
- Baking sheet
- Parchment paper
- Rolling Pin
Ingredients
- Shortbread Dough:
- 2 cups all-purpose flour
- ½ cup powdered sugar
- 1 cup unsalted butter, softened
- 1 teaspoon vanilla extrac
- Raspberry Swirl:
- ⅓ cup raspberry jam, seedless recommended
- 1 teaspoon cornstarch, optional, for thickening
Instructions
- Step 1: Prepare the Shortbread Dough- In a large bowl, cream the softened butter and powdered sugar together until light and fluffy using a hand or stand mixer.- Add the vanilla extract and mix until combined.- Slowly add the flour and stir until the dough comes together. Form it into a ball and refrigerate for 10 minutes to firm up.
- Step 2: Make the Raspberry Filling- In a small saucepan, heat the raspberry jam over low heat. If the jam is too thin, stir in the cornstarch and let it thicken for 2–3 minutes.- Allow the filling to fully cool before using it.
- Step 3: Assemble the Swirls- Roll out the shortbread dough on a lightly floured surface to about 1/4-inch thickness.- Spread a thin, even layer of the raspberry jam over the dough.- Carefully roll the dough into a log, starting from one end. Wrap it tightly in plastic wrap and freeze for 15–20 minutes to firm up.
- Step 4: Bake the Cookies- Preheat the oven to 350°F (175°C) and cover a baking sheet with parchment paper.- Slice the chilled dough into 1/4-inch thick rounds and arrange them on the baking sheet.- Bake for 20–25 minutes, or until the edges are golden. - Let the cookies cool on a wire rack before serving.
Notes
- Use seedless raspberry jam for a smoother swirl.
- Make sure to chill the dough before slicing to maintain perfect cookie shapes.
- Keep the cookies in a tightly sealed container at room temperature for up to five days.