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Raspberry Swirl Shortbread Cookies

Buttery shortbread cookies with a vibrant raspberry jam swirl, perfect for gifting or a delightful treat. Easy slice-and-bake method.
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 2 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Cookie, Dessert
Cuisine: American, European
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Shortbread Dough
  • 1 cup unsalted butter 2 sticks, softened, gooey consistency
  • 0.5 cup granulated sugar plus 2 tbsp for rolling
  • 1 tsp vanilla extract viscous liquid
  • 0.25 tsp salt
  • 2 cups all-purpose flour slightly crumbly texture
Raspberry Swirl
  • 0.5 cup raspberry jam or preserves thick, gooey, viscous

Equipment

  • Large mixing bowl
  • Hand mixer or stand mixer
  • Rolling pin
  • Parchment paper
  • Sharp knife
  • Baking sheet

Method
 

  1. In a large bowl, cream softened butter and 1/2 cup granulated sugar until light and fluffy (2-3 min). Beat in vanilla and salt.
  2. Gradually add flour, mixing on low speed until a soft, slightly crumbly dough forms. Do not overmix.
  3. Turn dough onto parchment paper. Shape into an uneven 12x8 inch rectangle.
  4. Spread thick raspberry jam evenly over the dough, leaving a 1/2-inch border.
  5. Carefully roll the dough tightly into a log from a long side, pinching the seam closed.
  6. Wrap log tightly in parchment paper then plastic wrap. Chill for at least 2 hours (up to 2 days) until very firm.
  7. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Place 2 tbsp granulated sugar on a plate.
  8. Unwrap chilled log. Roll in sugar until thickly coated. Slice into uneven 1/4-inch thick cookies.
  9. Place cookies 1 inch apart on baking sheet. Bake for 12-15 minutes, until edges are lightly golden and jam is gooey.
  10. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Jam will firm up.

Notes

Ensure butter is properly softened. Do not overmix dough. Chill time is crucial for clean slices. Use thick, gooey jam to prevent oozing.