Raspberry Swirl Shortbread Cookies (Print)

Rich, buttery shortbread meets tangy raspberry jam in these classic British cookies. Crisp edges, soft centers, perfect with tea.

# What you'll need:

→ 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 for dusting, optional

# How To Make It:

01 - Preheat 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 2-3 minutes.
03 - Add vanilla extract and mix until fully incorporated.
04 - In a separate bowl, whisk together flour and salt. Gradually add to the creamed mixture, mixing until just combined without overworking the dough.
05 - Turn 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, being careful not to overfill.
09 - Bake for 12-15 minutes until the edges are light golden brown.
10 - Cool on 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 Tips:

01 -
  • The buttery dough practically melts in your mouth, leaving behind a hint of vanilla and fruit.
  • You only need a handful of ingredients you probably already have in your pantry.
  • They look fancy enough to gift but are simple enough to make on a lazy afternoon.
  • The tart jam cuts through the richness in a way that keeps you reaching for one more.
02 -
  • Do not skip the chilling step, warm dough spreads too much in the oven and you'll lose the pretty shape.
  • If your jam is too thick, warm it slightly in the microwave so it's easier to spoon into the wells.
  • Let the butter come to room temperature naturally, microwaving it creates uneven softness and ruins the texture.
03 -
  • Use European-style butter if you can find it, the higher fat content makes the shortbread even more tender and rich.
  • Rotate your baking sheets halfway through if your oven has hot spots, it keeps the browning even.
  • If you don't have an electric mixer, you can cream the butter and sugar by hand with a wooden spoon, it just takes a bit more elbow grease.
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