Raspberry Swirl Shortbread Cookies

These raspberry swirl shortbread cookies are as pretty as they are delicious. They’ve got that buttery, crumbly shortbread texture with a sweet raspberry swirl that melts in your mouth. Every bite tastes soft, fruity, and just the right amount of sweet.

I love how fun these are to make—the dough rolls up with that gorgeous raspberry pattern that looks like bakery magic. They’re easy, elegant, and always impress anyone who tries them.

They’re perfect for tea time, holidays, or just a little afternoon treat. One bite and you’ll see why these cookies always find a way back into my kitchen.

Why You’ll Love This Recipe

• Elegant Yet Simple: Beautiful swirled appearance with minimal effort required.
• Buttery and Tender: Classic shortbread texture that melts in your mouth.
• Perfect Balance: Sweet shortbread meets tangy raspberry for delightful flavor harmony.
• Great for Gifting: These cookies look impressive and travel well in gift boxes.
• Make-Ahead Friendly: Dough can be prepared in advance and baked when needed.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 15 minutes
• Chill Time: 30 minutes
• Cook Time: 12-15 minutes
• Total Time: About 1 hour

Servings: This recipe makes about 24 cookies, perfect for sharing with family and friends. Need more for a party? The recipe doubles easily.

Difficulty: Easy enough for beginners who want to try something a bit fancy. The swirling technique is simple once you get the hang of it.

Required Kitchen Tools

• Mixing bowls
• Electric mixer or wooden spoon
• Rolling pin
• Parchment paper
• Baking sheets
• Cookie cutters or knife
• Small spoon or piping bag for jam
• Wire cooling rack

Ingredients for Raspberry Swirl Shortbread Cookies

These classic shortbread cookies get their amazing flavor from quality butter and the bright sweetness of raspberry jam. Here’s everything you’ll need to create these pretty treats:

• Butter: Use unsalted butter at room temperature for the best texture and flavor control.
• Sugar: Granulated sugar sweetens the dough and helps create that tender crumb.
• Flour: All-purpose flour forms the base of these classic shortbread cookies.
• Vanilla Extract: Pure vanilla extract adds depth and warmth to the buttery flavor.
• Raspberry Jam: Choose a good quality jam for the best flavor and color.
• White Chocolate: Melted white chocolate adds an optional decorative drizzle and extra sweetness.

Variations for Raspberry Swirl Shortbread Cookies

• Try Different Jams: Swap raspberry for strawberry, apricot, or blackberry jam for new flavor combinations.
• Add Lemon Zest: Mix a teaspoon of lemon zest into the dough for a citrus twist.
• Use Dark Chocolate: Drizzle with melted dark chocolate instead of white for a richer finish.
• Add Almond Extract: Replace half the vanilla with almond extract for a nutty note.
• Make Thumbprints: Press your thumb into each cookie and fill with jam instead of swirling.

How to Make Raspberry Swirl Shortbread Cookies Step-by-Step Instructions

1. Prepare the Dough

Beat softened butter and sugar together until light and fluffy, about two to three minutes. This creates air pockets that make the cookies tender. Mix in vanilla extract until well combined.

2. Add the Flour

Gradually add flour to the butter mixture, mixing on low speed until a soft dough forms. Do not overmix, or the cookies will become tough.

3. Chill the Dough

Shape the dough into a flat disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Chilled dough is easier to roll and holds its shape better during baking.

4. Roll and Add Raspberry

Roll the dough on a floured surface to about a quarter inch thickness. Warm the raspberry jam slightly to make it easier to spread. Spread a thin layer of jam over the dough, leaving a small border around the edges.

5. Create the Swirl

Carefully roll the dough into a log shape, starting from one long edge. Roll tightly to create a nice spiral pattern. Wrap the log in plastic wrap and chill for another 15 minutes.

6. Slice and Bake

Preheat your oven to 350°F. Line baking sheets with parchment paper. Slice the chilled log into half-inch rounds using a sharp knife. Place cookies on the prepared baking sheets, spacing them about an inch apart. Bake for 12 to 15 minutes until the edges are just starting to turn golden. The centers may look slightly soft, but they will firm up as they cool.

7. Cool and Decorate

Let cookies rest on the baking sheet for five minutes before moving them to a wire rack. Once completely cool, drizzle with melted white chocolate if desired.

Serving and Decoration

These cookies look beautiful on their own with the raspberry swirl visible in each slice. For extra elegance, drizzle melted white chocolate in thin lines across the tops. Dust with powdered sugar for a snowy effect, or sandwich two cookies together with extra raspberry jam for a special treat.

Serve these shortbread cookies alongside afternoon tea, coffee, or a glass of cold milk. They make wonderful additions to cookie platters during holidays or special gatherings.

How to Serve Raspberry Swirl Shortbread Cookies

These versatile cookies work for many occasions:

• With Tea or Coffee: Perfect companions for your afternoon break.
• As Dessert: Serve with fresh berries and whipped cream for an elegant finish to dinner.
• For Gift Giving: Package in decorative tins or boxes tied with ribbon.
• At Parties: Add to cookie trays alongside other homemade treats.
• For Breakfast: Enjoy with yogurt and fruit for a sweet morning treat.

Storing Raspberry Swirl Shortbread Cookies

• Room Temperature: Store baked cookies in an airtight container at room temperature for up to one week.
• Refrigerator: Keep cookies fresh for up to two weeks when stored in the fridge in an airtight container.
• Freezer: Freeze baked cookies for up to three months. Thaw at room temperature before serving.
• Unbaked Dough: The rolled log can be wrapped tightly and frozen for up to two months. Slice and bake directly from frozen, adding a minute or two to the baking time.

Tips and Tricks for Success

• Use Room Temperature Butter: Butter that’s too cold won’t cream properly, and butter that’s too soft will make the dough too sticky.
• Don’t Skip Chilling: Cold dough is much easier to work with and helps cookies keep their shape.
• Slice with a Sharp Knife: A sharp knife creates clean cuts and prevents the swirl from getting squished.
• Watch the Edges: Take cookies out when the edges just start to color. Overbaking makes shortbread dry.
• Let Jam Cool Slightly: If jam is too warm when spreading, it may tear the dough.
• Roll Evenly: Keep the dough at an even thickness so all cookies bake at the same rate.

Nutrition

Nutrient	Per Cookie (1 of 24)
Calories	145
Total Fat	7g
Saturated Fat	4g
Cholesterol	18mg
Sodium	25mg
Total Carbohydrates	19g
Dietary Fiber	0g
Sugars	10g
Protein	2g

Note: Nutrition information is approximate and may vary based on specific ingredients used.

Raspberry Swirl Shortbread Cookies FAQs

Can I use frozen raspberries instead of jam? Fresh or frozen raspberries contain too much moisture and will make the cookies soggy. Stick with jam or preserves for best results.

Why did my swirl disappear during baking? This happens when the dough is too warm or rolled too thin. Make sure to chill the dough properly before slicing and baking.

Can I make these cookies without a mixer? Yes, you can cream the butter and sugar by hand with a wooden spoon. It will take more arm strength and a few extra minutes.

How thick should I slice the cookies? Aim for about half an inch thickness. Thinner cookies bake faster and may become too crispy, while thicker ones need more baking time.

Can I add nuts to this recipe? Finely chopped almonds or pecans can be mixed into the dough or sprinkled on top before baking for extra crunch.