Raspberry Swirl Shortbread Cookies

These buttery shortbread cookies are swirled with sweet raspberry jam for a delightful twist on a classic treat. With their crisp edges, soft centers, and bursts of fruity flavor, they’re perfect for tea time, dessert spreads, or gifting during the holidays. This recipe is simple yet impressive, combining rich shortbread with a tangy-sweet swirl.

Why You’ll Love This Recipe:

• Buttery & Crumbly : The classic shortbread texture melts in your mouth.
• Sweet & Tangy Swirl : Raspberry jam adds a pop of fruity flavor and vibrant color.
• Easy to Make : Minimal ingredients and straightforward steps make this recipe accessible for bakers of all levels.

📝 Ingredients (Makes 20–24 cookies):

• 1 cup unsalted butter , softened 🧈
• 1/2 cup powdered sugar 🍰
• 1 teaspoon vanilla extract 🌸
• 2 cups all-purpose flour 🫓
• 1/4 teaspoon salt 🧂
• 1/3 cup raspberry jam (seedless, if preferred) 🍓

👩‍🍳 Instructions:

Step 1: Cream the Butter and Sugar 🧈

1. In a large mixing bowl, cream the softened butter and powdered sugar together using a hand mixer or stand mixer until smooth, light, and fluffy.
2. Mix in the vanilla extract until fully combined.

Step 2: Form the Dough 🫓

1. Gradually stir in the flour and salt, mixing on low speed or by hand until a soft dough forms. If the dough feels too sticky, cover it and chill it in the refrigerator for 15–20 minutes to firm up.

Step 3: Roll Out the Dough 🍓

1. On a lightly floured surface, roll the dough into a rectangle about 1/4-inch thick.
2. Spread the raspberry jam evenly across the top of the dough, leaving a small border around the edges to prevent spillage during rolling.

Step 4: Shape the Log 🌀

1. Carefully roll the dough into a log, starting from the long side. Press gently to seal the edges as you roll.
2. Wrap the log tightly in plastic wrap and chill it in the refrigerator for at least 1 hour, or until firm enough to slice cleanly.

Step 5: Slice and Bake 🍪

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Once chilled, slice the log into cookies about 1/4 to 1/2 inch thick. Place them on the prepared baking sheet, leaving space between each cookie.
3. Bake for 12–15 minutes, or until the edges are just beginning to turn golden.

Step 6: Cool and Serve 🎉

1. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
2. Enjoy the crisp, buttery shortbread with a sweet raspberry swirl in every bite!

💡 Tips for Success:

• Seedless Jam : For a smoother swirl, use seedless raspberry jam.
• Flavor Variations : Swap the raspberry jam for strawberry, apricot, or even Nutella for a different twist.
• Storage : Store cookies in an airtight container at room temperature for up to 5 days. They also freeze well for up to 2 months.

⏰ Time Breakdown:

• Prep Time: 20 minutes
• Chill Time: 1 hour
• Baking Time: 15 minutes
• Total Time: 1 hour 35 minutes

📊 Nutritional Information (Per Cookie, Makes 24):

• Calories: 140 kcal
• Protein: 1g
• Carbohydrates: 18g
• Fat: 7g

These Raspberry Swirl Shortbread Cookies are a delightful blend of buttery richness and fruity sweetness. Whether you’re baking for a special occasion or simply indulging in a cozy treat, these cookies are sure to impress. Whip up a batch, savor the swirls, and share the love—it’s pure cookie magic!