Description
Delightfully buttery and tender, these Raspberry Swirl Cookies with Butter Shortbread combine a rich, crumbly shortbread base with a vibrant, sweet raspberry swirl. Perfectly balanced in flavor and texture, these cookies are an elegant treat ideal for teatime or gifting.
Ingredients
Scale
Shortbread Dough
- 1 cup (2 sticks) Unsalted Butter, room temperature
- 3/4 cup Granulated Sugar
- 1/4 cup Powdered Sugar
- 2 cups All-Purpose Flour
- 1/4 tsp Salt
- 1/2 tsp Baking Powder (optional)
- 1 Egg
- 1 tsp Vanilla Extract
Raspberry Swirl
- 1/4 cup Raspberry Jam or Puree (seedless, warmed or puréed and strained fresh raspberries)
- 1 tbsp Sugar (optional, to sweeten raspberry puree)
Instructions
- Prepare the Shortbread Dough: Cream the unsalted butter and granulated sugar together using an electric mixer until light and fluffy, about 3 minutes. Add the egg and vanilla extract, mixing until smooth. Gradually incorporate the all-purpose flour, powdered sugar, salt, and baking powder, mixing just until the dough comes together to avoid tough cookies.
- Prepare the Raspberry Swirl: Warm the raspberry jam slightly to make it spreadable, or if using fresh raspberries, purée and strain out the seeds to create a smooth, seedless purée. Optionally, stir in 1 tablespoon of sugar to sweeten the purée.
- Assemble the Cookies: Roll out the shortbread dough on a lightly floured surface to about 1/4 inch thickness. Spread a thin layer of raspberry jam or purée over the dough, keeping about a half-inch border around the edges. Roll the dough into a log shape, ensuring an even swirl of raspberry throughout. For a marbled effect, gently swirl the jam into the dough before rolling.
- Chill and Cut the Dough: Wrap the rolled dough log in plastic wrap and chill in the refrigerator for at least 1 hour to firm up. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Slice the chilled dough into 1/4-inch thick rounds and place them evenly spaced on the prepared baking sheet.
- Bake the Cookies: Bake the cookies for 10-12 minutes or until their edges just begin to turn golden. Monitor closely to avoid overbaking. Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use high-quality, seedless raspberry jam for the best swirl without soggy dough.
- Do not overmix the dough or the raspberry swirl to preserve tender texture and distinct swirl patterns.
- Chilling the dough log is essential for neat slices and proper cookie shapes.
- For added flavor, consider mixing lemon zest into the dough or adding finely chopped nuts.
- Drizzle with melted white or dark chocolate after baking for an elegant finishing touch.
- Store cooled cookies in an airtight container at room temperature for up to one week.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: raspberry swirl cookies, butter shortbread cookies, homemade shortbread, raspberry jam cookies, easy bake cookies, teatime cookies, buttery cookies
