Raspberry Swirl Shortbread Cookies (Printable)

Rich, buttery shortbread meets tangy raspberry jam in these delightful cookies with crisp edges and soft, melt-in-your-mouth centers.

# Ingredient List:

→ 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

# How-to Steps:

01 - Preheat the 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 to 3 minutes.
03 - Add the vanilla extract and mix well to incorporate thoroughly.
04 - In a separate bowl, whisk together the flour and salt. Gradually add to the creamed mixture, mixing until just combined. Avoid 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, taking care not to overfill.
09 - Bake for 12 to 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 Hints:

01 -
  • They look bakery perfect but come together with pantry staples and minimal effort.
  • The contrast between rich shortbread and bright raspberry is impossible to resist.
  • They hold up beautifully for gifting or travel without crumbling into dust.
  • You can swap the jam endlessly and never get bored.
02 -
  • If your dough feels too soft to slice, pop it back in the fridge for another 15 minutes rather than fighting with it.
  • Overfilling the jam wells is the most common mistake, a scant half teaspoon is all you need or it will spread and burn.
  • Let the cookies cool completely before stacking or the jam will smear and stick.
03 -
  • Chill your dough log until it's truly firm, it makes slicing so much cleaner and prevents the cookies from spreading too much.
  • If your jam is too sweet, stir in a squeeze of lemon juice before filling the cookies to brighten the flavor.
  • Rotate your baking sheets halfway through for the most even golden edges.
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