Raspberry Swirl Shortbread Cookies

My neighbor showed up one afternoon with a tin of these tucked under her arm, still warm. She handed it over without a word, just a knowing smile, and I bit into one standing right there in the doorway. The raspberry jam had pooled into glossy little pockets, sweet and sharp against the crumbly butter, and I knew I had to learn how to make them myself. I asked for the recipe that same week.

I made these for a small gathering once, right before everyone arrived, and the kitchen smelled like a bakery. My friend reached for a second cookie before she even finished the first, and someone else asked if I'd consider selling them. I laughed it off, but honestly, that moment made me realize how something this simple can feel like a gift.

Ingredients

• Unsalted butter, softened: This is the heart of shortbread, so use good quality butter and let it come to room temperature so it creams easily without turning greasy.
• Powdered sugar: It dissolves faster than granulated and gives the dough a delicate, melt in your mouth texture that granulated sugar just cant match.
• Vanilla extract: A teaspoon is all you need to add warmth and round out the buttery richness without overpowering the raspberry.
• All purpose flour: Measure it carefully by spooning it into the cup and leveling off, because too much flour will make the cookies dry and crumbly in the wrong way.
• Salt: Just a pinch balances the sweetness and brings out the flavor of the butter, dont skip it even though it seems small.
• Raspberry jam or preserves: I prefer preserves with a bit of texture, but seedless jam works beautifully too if you want a smoother finish.
• Granulated sugar for dusting: This is optional, but a light sprinkle after baking adds a subtle sparkle and a tiny hint of extra sweetness on top.

Instructions

Preheat and prep:

Set your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper. This keeps the bottoms from browning too fast and makes cleanup a breeze.

Cream the butter and sugar:

Beat the softened butter and powdered sugar together with an electric mixer until the mixture turns pale and fluffy, about 2 to 3 minutes. You want it light and airy, not just mixed.

Add the vanilla:

Pour in the vanilla extract and mix until its fully blended into the butter mixture. The smell alone will make you smile.

Combine the dry ingredients:

Whisk the flour and salt together in a separate bowl, then add it gradually to the butter mixture. Mix just until the dough comes together and no streaks of flour remain, but dont overwork it or the cookies will turn tough.

Shape and chill the dough:

Turn the dough out onto a lightly floured surface and shape it into a log about 1.5 inches in diameter. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes until firm enough to slice cleanly.

Slice the cookies:

Use a sharp knife to cut the chilled log into rounds about a quarter inch thick. Space them an inch apart on your prepared baking sheets.

Make the indentations:

Press the back of a teaspoon gently into the center of each cookie to create a small well. Dont press too hard or you might crack the edges.

Fill with jam:

Spoon about half a teaspoon of raspberry jam into each indentation. Less is more here, because too much jam will bubble over and burn on the pan.

Bake until golden:

Bake for 12 to 15 minutes, watching for the edges to turn a light golden brown. The centers will still look pale and soft, and thats exactly what you want.

Cool on the sheets:

Let the cookies rest on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack. They need to cool completely before you dust them with sugar or pack them away.

Dust and serve:

Once theyre fully cooled, sprinkle a little granulated sugar over the tops if you like. It catches the light and makes them look bakery perfect.

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I packed a dozen of these in a small box for a friend going through a rough week, and she texted me later that night saying she ate three in a row and felt a little more human. Food doesnt fix everything, but sometimes it reminds us were cared for, and thats enough.

Storing and Gifting

These cookies keep beautifully in an airtight container at room temperature for up to a week, though in my house they rarely last that long. If youre gifting them, layer them between sheets of parchment paper in a tin and tie it with a ribbon. They travel well and always feel thoughtful, especially when someone opens the tin and catches that buttery, fruity scent.

Flavor Variations

Ive swapped the raspberry jam for apricot, fig, and even lemon curd, and each version brings its own personality to the cookie. A pinch of lemon zest in the dough adds brightness if you want a citrusy edge, and Ive also tried stirring in finely chopped pistachios for a bit of crunch. The base recipe is forgiving, so feel free to play around based on what you have on hand or what sounds good in the moment.

Serving Suggestions

These cookies shine at teatime, especially with a pot of Earl Grey or chamomile, but theyre just as lovely with a mug of coffee in the morning. I like setting them out on a simple plate when friends come over, no fuss, just a quiet offering that makes people feel welcome.

• Serve them alongside fresh berries and whipped cream for an easy dessert platter.
• Pack a few in lunchboxes for a sweet midday surprise that doesnt crumble into a mess.
• Pair them with a scoop of vanilla ice cream if youre feeling indulgent on a warm evening.

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Theres something quietly satisfying about pulling a batch of these from the oven and watching the jam settle into glossy little pools. I hope they become a staple in your kitchen, the kind of recipe you reach for without thinking when you want to make someone smile.

Recipe FAQs

→ Can I use different fruit preserves?

Absolutely. While raspberry jam provides the classic tangy sweetness, you can substitute with strawberry, apricot, blackberry, or your favorite fruit preserves. The flavor profile will change slightly based on your choice.

→ Why must the dough be refrigerated?

Chilling the dough for at least 30 minutes firms it up, making it much easier to slice into clean rounds. This step also helps the cookies hold their shape better during baking and prevents excessive spreading in the oven.

→ How do I prevent the jam from overflowing?

Use only about 1/2 teaspoon of jam per cookie and avoid overfilling the indentation. The jam will bubble and spread during baking, so starting with a smaller amount prevents messy overflow while still providing plenty of fruity flavor.

→ Can I make the dough ahead of time?

Yes, the wrapped dough log can be refrigerated for up to 3 days before baking. You can also freeze the dough for up to 3 months—just thaw it in the refrigerator overnight before slicing and baking.

→ What's the best way to store these cookies?

Keep them in an airtight container at room temperature for up to 1 week. Place parchment paper between layers if stacking to prevent sticking. The jam center makes them slightly less durable than plain shortbread, so handle gently.

→ Can I double this recipe?

Certainly. The measurements scale easily. You may need to work in batches when chilling the dough logs if your refrigerator space is limited, or form multiple smaller logs instead of one large one.