Raspberry Swirl Cookies with Butter Shortbread Recipe
These Raspberry Swirl Cookies with Butter Shortbread combine a buttery, tender shortbread base with a vibrant, fruity raspberry swirl. The buttery richness pairs beautifully with the sweet and slightly tart raspberry, creating a cookie that is as visually appealing as it is delicious. Perfect for afternoon tea, gifting, or a delightful homemade treat.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 32 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Shortbread Dough
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/4 tsp salt
- 1/2 tsp baking powder (optional)
Raspberry Swirl
- 1/4 cup raspberry jam or seedless raspberry purée
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 and mix until smooth. Gradually incorporate the all-purpose flour, powdered sugar, salt, and baking powder until the dough just comes together, taking care not to overmix to maintain a tender texture.
- Prepare the Raspberry Swirl: Warm the raspberry jam slightly if using jam, or purée fresh raspberries and strain out the seeds to achieve a smooth texture. Optionally, add a tablespoon of sugar for a sweeter swirl.
- Assemble the Cookies: Roll out the shortbread dough on a lightly floured surface to about 1/4 inch thickness. Spread a thin layer of the raspberry jam or purée evenly over the dough, leaving a half-inch border around the edges. Then gently roll the dough into a log shape, distributing the raspberry swirl throughout. For a marble effect, gently swirl the raspberry into the dough without overmixing.
- Chill and Cut the Dough: Wrap the rolled dough log tightly 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 in the preheated oven for 10-12 minutes or until the edges turn lightly golden. Keep a close watch to prevent overbaking. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use high-quality, seedless raspberry jam or purée to avoid soggy dough and achieve a clean swirl.
- Chill the dough thoroughly before slicing to maintain the cookie shape and for easier handling.
- To add flavor variety, consider mixing lemon zest into the dough or adding chopped nuts like pistachios or walnuts.
- For an elegant finish, drizzle cooled cookies with melted white or dark chocolate.
- Do not overmix the raspberry swirl into the dough to preserve distinct visual swirls.
Keywords: Raspberry swirl cookies, butter shortbread, raspberry jam cookies, buttery cookies, homemade cookies, raspberry puree cookies, swirl cookies
