Dessert

Raspberry Swirl Cookies with Butter Shortbread Recipe

ByLily Cross December 5, 2025December 5, 2025

Introduction

These Raspberry Swirl Cookies with Butter Shortbread combine buttery richness with a vibrant raspberry swirl for a delightful treat. Perfectly tender and subtly sweet, they’re a lovely twist on classic shortbread cookies. Whether for a holiday or a cozy afternoon snack, these cookies are sure to impress.

This image shows round cookies with a soft, light beige base that looks slightly cracked and crumbly. Each cookie has a bright, deep red swirl of raspberry jam on top, mixed with whole raspberries that add texture and color contrast. The swirls spread unevenly over the cookie surface, creating a marbled effect where the beige cookie dough meets the glossy, thick raspberry jam. The cookies are arranged closely together on a wooden board, visible beneath them in natural brown tones, but the background is adjusted to a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (2 sticks) unsalted butter, at room temperature
2 cups all-purpose flour
3/4 cup granulated sugar
1/4 cup powdered sugar
1/4 cup raspberry jam or purée (seedless preferred)
1 egg
1 tsp vanilla extract
1/4 tsp salt
1/2 tsp baking powder (optional)

Instructions

Step 1: Cream the butter and granulated sugar together until light and fluffy, about 3 minutes with an electric mixer. Add the egg and vanilla extract and mix until smooth.
Step 2: Gradually add the flour, powdered sugar, salt, and baking powder if using. Mix until the dough just comes together, taking care not to overwork it.
Step 3: Warm the raspberry jam slightly to make it easier to spread, or purée fresh raspberries and strain out the seeds for a smooth swirl. Add a tablespoon of sugar if you want a sweeter swirl.
Step 4: Roll the dough out on a lightly floured surface to about 1/4 inch thick. Spread the raspberry jam or purée thinly over the dough, leaving a half-inch border.
Step 5: Roll the dough into a log, swirling the raspberry evenly inside. Wrap the log in plastic wrap and chill for at least 1 hour.
Step 6: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Slice the chilled dough into 1/4 inch rounds and place them on the baking sheet.
Step 7: Bake for 10-12 minutes or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

Use a high-quality, seedless raspberry jam for an even swirl and to avoid soggy dough.
Gently swirl the raspberry jam into the dough without overmixing to keep a beautiful marbled effect.
Chill the dough log before slicing to maintain cookie shape and make cutting easier.
Add lemon zest to the dough for a bright citrus flavor that complements raspberry beautifully.
Incorporate finely chopped pistachios, almonds, or walnuts into the dough for added texture.
Drizzle melted white or dark chocolate over cooled cookies for an elegant finishing touch.

Storage

Store cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed container for up to three months. When ready to eat, thaw at room temperature. Reheating is not necessary, but you can warm them briefly in a low oven if you prefer served warm.

How to Serve

The image shows a close-up of several round cookies placed on a wooden board. Each cookie has one layer with a beige, slightly cracked dough base and a deep red swirl of raspberry jam or jelly embedded into the top, creating a marbled effect. The red swirl appears thick and glossy, with whole raspberries embedded within it, adding rough texture and natural shapes. The cookies have soft edges and are arranged casually in a group. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of jam?

Yes, you can purée fresh raspberries and strain out the seeds to create a smooth swirl. Adding a little sugar helps balance tartness and improves sweetness.

Is baking powder necessary in this recipe?

Baking powder is optional; it helps to lighten the shortbread texture slightly but can be omitted if you prefer a denser, more traditional shortbread.