Raspberry Swirl Shortbread Cookies

The first time I made these, my kitchen smelled like butter and berries mingling together. I had intended them for a book club gathering, but somehow half the batch disappeared before anyone even arrived. There is something magnetic about that swirl of ruby red against pale golden dough.

My neighbor called them tea party cookies when I brought some over last winter. We sat at her kitchen table watching snow fall outside, dipping the cookies into Earl Grey and talking about everything and nothing. Now whenever I see raspberry jam at the store, I think of that afternoon.

Ingredients

• Unsalted butter: Softened properly, this creates the foundation of that melt in your mouth texture we are chasing
• Powdered sugar: The fine grain dissolves beautifully into the butter without making the dough grainy
• Vanilla extract: Pure extract makes a difference here since the flavor profile is so simple and pure
• All purpose flour: Do not pack it down when measuring, or your cookies will turn heavy instead of light
• Salt: Just enough to wake up all the flavors without tasting salty
• Raspberry jam: A seedless variety creates the smoothest swirl, though some seeds add lovely texture
• Granulated sugar: That final dusting makes these look professionally finished and adds a satisfying crunch

Instructions

Rinse produce, clean cookware, and fill pots smoothly with flexible spray options for everyday cooking.

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Prepare your space:

Preheat oven to 350°F and line baking sheets with parchment paper, knowing this simple step saves you from scrubbing later

Cream the butter and sugar:

Beat softened butter and powdered sugar until the mixture turns pale and fluffy, about 2 to 3 minutes

Add the vanilla:

Pour in the vanilla and mix until it is fully incorporated, scraping down the sides of the bowl

Combine the dry ingredients:

Whisk flour and salt in a separate bowl before gradually adding them to the butter mixture

Form the dough:

Mix just until combined, then turn onto a floured surface and shape into a 1.5 inch diameter log

Chill thoroughly:

Wrap the dough tightly in plastic and refrigerate for at least 30 minutes, which prevents spreading too much

Slice the rounds:

Cut the chilled log into quarter inch thick rounds and place them an inch apart on your prepared sheets

Create the wells:

Press the back of a teaspoon into the center of each cookie to make a small indentation

Add the jam:

Spoon half a teaspoon of raspberry jam into each well, resisting the urge to overfill despite how tempting it looks

Bake to golden:

Bake for 12 to 15 minutes until edges are light golden brown and centers are set

Cool completely:

Let them rest on the baking sheets for 5 minutes before moving to a wire rack, then dust with sugar if you want that bakery finish

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These became my go to gift when I cannot think of what to bring to a gathering. Last Christmas I packaged them in little boxes with wax paper between layers, and my sister actually called to ask if I had bought them from some fancy bakery.

Making The Perfect Swirl

The secret to getting that jam to stay put is not overfilling the wells. I learned this after an unfortunate batch where the raspberry filling bubbled over and created one giant connected cookie. Less jam creates that perfect jewel like center we want.

Storage Secrets

These actually improve slightly after a day, as the flavors meld and the texture settles. Store them in an airtight container with parchment paper between layers to prevent sticking. They stay fresh for up to a week at room temperature.

Variation Ideas

Sometimes I swap the raspberry jam for apricot preserves or blackberry curd. The dough itself is neutral enough to play nicely with almost any fruit filling you love.

• Try adding lemon zest to the dough for a bright citrus note that pairs beautifully with raspberry
• A pinch of cardamom in the flour mixture creates this sophisticated flavor profile that surprises people
• For chocolate lovers, a tiny square of dark chocolate in the well before the jam creates something incredible

Rinse produce, fill pots, and clean cookware easily with flexible spray options for everyday cooking tasks.

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There is something deeply satisfying about a cookie so simple yet so beloved. I hope these become part of your own story, whatever that looks like.

Recipe FAQs

→ What kind of jam works best for these?

While raspberry jam provides a lovely tangy contrast to the rich shortbread, you can easily substitute it with other fruit preserves. Apricot, strawberry, or even a lemon curd would offer delicious variations. Just ensure it's a thicker preserve so it doesn't spread too much during baking.

→ How do I store these cookies to keep them fresh?

These shortbread cookies store wonderfully in an airtight container at room temperature. They will remain fresh and delicious for up to one week. For longer storage, they can also be frozen.

→ My dough is too crumbly; what should I do?

If your dough feels too crumbly and doesn't come together, it might be slightly too dry. Try adding a tiny bit (1/2 teaspoon at a time) of very cold water or milk until it just forms a cohesive ball. Be careful not to overmix, as this can develop gluten and make the cookies tough.

→ Why is it important to chill the dough?

Chilling the dough is crucial for a couple of reasons. First, it firms up the butter, which prevents the cookies from spreading too much in the oven, maintaining their shape. Second, it allows the flavors to meld and makes the dough easier to handle and slice cleanly without sticking.

→ Can I make these shortbread cookies ahead of time?

Absolutely! The shortbread dough can be prepared, shaped into a log, and refrigerated for up to 3 days before slicing and baking. You can also freeze the unbaked dough log for up to 3 months. Thaw slightly before slicing. The baked cookies also freeze well.