Raspberry Swirl Shortbread Cookies (Printable)

Buttery shortbread meets tangy raspberry jam in these melt-in-your-mouth cookies with crisp edges and soft centers.

# What you 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, optional for dusting

# Directions:

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 vanilla extract and mix thoroughly to combine.
04 - In a separate bowl, whisk together flour and salt. Gradually add to the creamed mixture, mixing until just combined without overworking the dough.
05 - Turn 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. 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, avoiding overfilling.
09 - Bake for 12-15 minutes until the edges are light golden brown.
10 - Cool on 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 tips:

01 -
  • The dough comes together in minutes and needs just one chill before slicing.
  • That jewel of raspberry jam in the center tastes like summer even in the dead of winter.
  • They look fancy enough for gifting but are forgiving enough for beginners.
  • The buttery crumble paired with tart fruit is impossible to resist.
02 -
  • Don't skip the chilling step or the dough will be too soft to slice neatly and will spread too much in the oven.
  • Overfilling the jam wells makes a sticky mess on the pan and the jam can scorch, so measure with restraint.
  • Let the cookies cool completely before storing or they'll turn soggy in the container.
03 -
  • Use a ruler to mark the dough log before slicing so all your cookies are the same size and bake evenly.
  • If the jam starts to bubble over during baking, don't panic, just let them cool fully and the jam will set back into place.
  • For extra buttery flavor, brown half the butter before mixing and let it cool to room temperature first.
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