Introduction

Raspberry Swirl Cookies with Butter Shortbread combine rich, buttery dough with bright and tangy raspberry flavor. These delicate cookies feature a beautiful swirl of raspberry jam that adds a lovely burst of fruitiness in every bite. Perfect for a treat alongside tea or coffee, they are surprisingly simple to make at home.

The image shows several round cookies with a light beige base color, swirled with a bright red raspberry sauce on top. Each cookie has a smooth, soft texture, with cracks visible on the surface. The red swirl forms uneven patterns on each cookie, with small whole raspberries embedded in the sauce, adding texture and color contrast. The cookies are placed close together on a wooden board with visible grain, creating a warm, homemade feel. 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 puree, seedless
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 using an electric mixer. Add the egg and vanilla extract, mixing until smooth.
Step 2: Gradually add the all-purpose flour, powdered sugar, salt, and baking powder if using. Mix just until the dough comes together; avoid overworking it.
Step 3: Warm raspberry jam slightly for easy spreading, or prepare a seedless raspberry purée by straining fresh raspberries. Add a tablespoon of sugar to the purée if desired for extra sweetness.
Step 4: Roll the dough on a lightly floured surface to about 1/4 inch thickness. Spread a thin, even layer of raspberry jam or purée over the dough, leaving a half-inch border around the edges.
Step 5: Gently roll the dough into a log shape, ensuring the raspberry swirl is evenly distributed. Wrap the log in plastic wrap and chill in the refrigerator for at least 1 hour.
Step 6: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Slice the chilled dough into 1/4-inch rounds and arrange them on the baking sheet.
Step 7: Bake for 10-12 minutes until edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

Use a high-quality, seedless raspberry jam for a smooth, even swirl that won’t make the dough soggy.
Gently swirl the jam to maintain the beautiful marbled effect without blending the colors too much.
Chill the dough before slicing to help the cookies keep their shape during baking.
Add lemon zest to the dough for a bright, citrusy flavor complementing the raspberry.
Mix in finely chopped pistachios, almonds, or walnuts for a satisfying crunch.
Drizzle melted white or dark chocolate over cooled cookies for added richness and flair.

Storage

Store the 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 3 months. Reheat briefly in a low oven or microwave to refresh their buttery texture and flavor.

How to Serve

The image shows several round cookies with a light beige base that looks soft and crumbly. Each cookie has a swirl of bright red and pink berry jam embedded on top, creating a marbled effect with some whole berries visible within the jam. The cookies rest closely together on a wooden surface. The light color of the cookie dough contrasts strongly with the rich red of the berry swirl, making the pattern swirl uniquely on each cookie. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries to make the purée?

Yes, frozen raspberries can be thawed and pureed, then strained to remove seeds for a smooth swirl. You may want to cook them down slightly to reduce excess moisture.

Is it necessary to chill the dough before baking?

Chilling the dough is recommended as it firms up the butter and helps the cookies hold their shape when baked. It also makes slicing into neat rounds much easier.