What the Heck is This?
Raspberry Swirl Shortbread Cookies are the kind of treat that look fancy, taste divine, and secretly require almost no effort. They’re buttery, melt-in-your-mouth shortbread cookies with sweet-tart raspberry preserves beautifully swirled throughout each bite. These cookies strike that perfect balance between rich and fruity, and they’re just as great for holidays as they are for an everyday coffee break.
Why You’ll Love This Recipe
They’re gorgeous to look at, with natural swirls of ruby-red raspberry running through golden, buttery dough.
The dough is super easy to make — no eggs, no fuss.
They freeze beautifully, making them perfect for make-ahead baking.
They taste even better than they look, with a short, crumbly texture and a bright burst of berry in every bite.
The Good Stuff You’ll Need
- 1 cup unsalted butter, room temperature
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional but adds amazing flavor)
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup raspberry jam or preserves (smooth or seedless preferred)
- Extra flour for rolling
Let’s Do This Step-by-Step
Step 1: Make the Dough
In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy, about 2–3 minutes. Add the vanilla extract and almond extract, and mix to combine.
Step 2: Add the Dry Ingredients
Sift in the flour and salt. Mix until the dough just comes together — it might look a little crumbly at first, but don’t overmix. Use your hands if necessary to form a smooth dough.
Step 3: Swirl in the Raspberry
Flatten the dough slightly and add spoonfuls of raspberry jam on top. Gently fold the dough over itself 2–3 times to create a marbled swirl — you don’t want to mix it in fully or it’ll turn pink. Less mixing = better swirls.
Step 4: Chill the Dough
Shape the dough into a log about 2 inches in diameter, wrap it in plastic wrap, and refrigerate for at least 1 hour (or up to 24 hours). Chilling is key to making clean, easy slices and keeping the cookies from spreading.
Step 5: Slice and Bake
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Unwrap the chilled dough and slice it into 1/4-inch thick rounds. Place them an inch apart on the baking sheet.
Step 6: Bake to Perfection
Bake for 10–12 minutes or until the edges are just turning golden. Don’t overbake — they should stay pale with only a hint of browning.
Step 7: Cool and Enjoy
Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely. They’ll firm up as they cool.
Serving Suggestions
These cookies are lovely with a cup of tea, coffee, or a glass of milk. They also make beautiful gifts when wrapped in clear bags or boxes. Want to dress them up? Dust lightly with powdered sugar before serving.
Switch It Up
Try strawberry, apricot, or blackberry jam for different flavors.
Use orange or lemon zest in the dough for a citrusy twist.
Dip one side in melted white chocolate for extra indulgence.
Make-Ahead Tips
The dough can be made ahead and kept in the fridge for up to 2 days or frozen for up to 3 months. Slice and bake from frozen — just add a minute or two to the baking time.
Questions People Actually Ask
Q: Can I make these gluten-free?
A: Yes, use a 1:1 gluten-free flour blend that’s meant for baking. The texture may vary slightly, but they’ll still be tasty.
Q: What if I don’t have almond extract?
A: No problem — just leave it out or add a little extra vanilla for flavor.
Q: How do I get perfect swirls without overmixing?
A: Spoon the jam in small dollops and fold the dough just a few times. Think swirl, not stir.
Raspberry Swirl Shortbread Cookies
- Total Time: 27 minutes
- Yield: About 24 cookies 1x
Description
Raspberry Swirl Shortbread Cookies are the kind of treat that look fancy, taste divine, and secretly require almost no effort. They’re buttery, melt-in-your-mouth shortbread cookies with sweet-tart raspberry preserves beautifully swirled throughout each bite. These cookies strike that perfect balance between rich and fruity, and they’re just as great for holidays as they are for an everyday coffee break.
Ingredients
1 cup unsalted butter, room temperature
2/3 cup powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional but adds amazing flavor)
2 cups all-purpose flour
1/4 teaspoon salt
1/3 cup raspberry jam or preserves (smooth or seedless preferred)
Extra flour for rolling
Instructions
Step 1: Make the Dough
In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy, about 2–3 minutes. Add the vanilla extract and almond extract, and mix to combine.
Step 2: Add the Dry Ingredients
Sift in the flour and salt. Mix until the dough just comes together — it might look a little crumbly at first, but don’t overmix. Use your hands if necessary to form a smooth dough.
Step 3: Swirl in the Raspberry
Flatten the dough slightly and add spoonfuls of raspberry jam on top. Gently fold the dough over itself 2–3 times to create a marbled swirl — you don’t want to mix it in fully or it’ll turn pink. Less mixing = better swirls.
Step 4: Chill the Dough
Shape the dough into a log about 2 inches in diameter, wrap it in plastic wrap, and refrigerate for at least 1 hour (or up to 24 hours). Chilling is key to making clean, easy slices and keeping the cookies from spreading.
Step 5: Slice and Bake
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Unwrap the chilled dough and slice it into 1/4-inch thick rounds. Place them an inch apart on the baking sheet.
Step 6: Bake to Perfection
Bake for 10–12 minutes or until the edges are just turning golden. Don’t overbake — they should stay pale with only a hint of browning.
Step 7: Cool and Enjoy
Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely. They’ll firm up as they cool.
Notes
These cookies are lovely with a cup of tea, coffee, or a glass of milk. They also make beautiful gifts when wrapped in clear bags or boxes. Want to dress them up? Dust lightly with powdered sugar before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
Nutrition
- Calories: ~120 calories per cookie
- Carbohydrates: ~14g per cookie