Raspberry Swirl Shortbread Cookies (Printer Version)

Rich buttery dough swirled with tangy raspberry jam creates these irresistible treats with crisp edges and meltingly soft centers.

# What You'll Need:

→ 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, for dusting (optional)

# How to Prepare:

01 - Preheat 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 thoroughly until well combined.
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 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 and 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 doesnt require any fancy technique or chilling overnight.
  • That little jewel of jam in the center makes each cookie feel special without any extra effort.
  • They hold up beautifully in a tin, so you can bake a batch on Sunday and enjoy them all week long.
02 -
  • Dont skip the chilling step or the dough will be too soft to slice cleanly and the cookies will spread too much in the oven.
  • If the jam starts to bubble over during baking, lower the oven temperature by 10 degrees and keep a closer eye on them next time.
03 -
  • Use a ruler to measure your dough log so all the cookies bake evenly and look uniform on the plate.
  • If your butter is too cold, let it sit out for 20 minutes rather than microwaving it, because melted butter will change the texture completely.
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