Buttery and tender with vibrant raspberry ribbons, these Raspberry Swirl Shortbread Cookies are a dreamy twist on classic shortbread. I love how the subtle vanilla pairs with the tart-sweet fruit, all wrapped in a crisp, golden cookie. Whether I’m making them for a festive cookie tray or just a cozy afternoon treat, these cookies always bring a touch of elegance and comfort.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
1 cup (2 sticks) unsalted butter, softened
⅔ cup powdered sugar
½ teaspoon vanilla extract
2 cups all-purpose flour
¼ teaspoon salt
⅓ cup raspberry jam (preferably seedless)
Directions
I preheat my oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, I cream the softened butter and powdered sugar until the mixture is light and fluffy.
I stir in the vanilla extract.
Then I gradually add the flour and salt, mixing just until the dough comes together—being careful not to overmix.
I drop small spoonfuls of raspberry jam over the dough and fold it in just 2–3 times to get that pretty marbled look. I make sure not to fully mix it so the swirls stay distinct.
I scoop about 1 tablespoon of dough at a time, roll into balls, and place them on the prepared baking sheets about 2 inches apart.
Using the bottom of a glass or my palm, I gently flatten each ball.
I bake the cookies for 12–14 minutes, until the edges are just starting to turn golden.
After baking, I let them cool on the sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Servings and timing
Servings: 24 cookies
Prep Time: 15 minutes
Cooking Time: 14 minutes
Total Time: 29 minutes
Calories: Approximately 120 kcal per cookie
Variations
I like playing around with the jam in this recipe—sometimes I swap raspberry for apricot, strawberry, or blackberry, depending on what I have on hand. For a more festive version, I occasionally drizzle white chocolate over the cooled cookies. If I’m in the mood for a citrusy twist, a little lemon zest added to the dough works beautifully with the jam.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, I freeze them—layered with parchment paper—up to 2 months. When I want to enjoy one, I just let it thaw at room temperature. I don’t recommend reheating these since they’re meant to be enjoyed at room temp with their crisp texture intact.
FAQs
How do I keep the raspberry swirl from blending too much?
I only fold the jam into the dough 2–3 times. Any more than that and the swirl becomes a uniform pink, which still tastes good, but I love seeing the contrast in each bite.
Can I use homemade raspberry jam?
Yes, I often do. I just make sure it’s seedless and not too runny so it doesn’t make the dough overly wet.
What’s the best way to flatten the cookies evenly?
I like to use the bottom of a flat glass for uniform shape. If the dough sticks, I dip the glass in a little powdered sugar first.
Can I make the dough ahead of time?
Absolutely. I prepare the dough, wrap it tightly in plastic wrap, and refrigerate it for up to 3 days. I let it soften slightly at room temp before scooping and baking.
Do these work with gluten-free flour?
Yes, I’ve had success using a 1:1 gluten-free baking flour. The texture is slightly more delicate, but they still hold their shape and taste delicious.
Conclusion
These Raspberry Swirl Shortbread Cookies are one of those recipes I reach for when I want something that's both impressive and unfussy. They’re buttery, fruity, and delightfully crisp—the kind of cookie that feels at home on a fancy platter or in a casual cookie jar. Whether I’m baking for friends or just myself, they always bring joy in every bite.
Recipe:
Raspberry Swirl Shortbread Cookies
- Total Time: 29 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Buttery and tender Raspberry Swirl Shortbread Cookies with vibrant raspberry ribbons. These elegant yet simple cookies combine rich vanilla shortbread with a fruity swirl, perfect for holidays or everyday indulgence.
Ingredients
1 cup (2 sticks) unsalted butter, softened
⅔ cup powdered sugar
½ teaspoon vanilla extract
2 cups all-purpose flour
¼ teaspoon salt
⅓ cup raspberry jam (preferably seedless)
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream the softened butter and powdered sugar in a large bowl until light and fluffy.
- Stir in the vanilla extract.
- Gradually add the flour and salt, mixing just until the dough comes together.
- Drop spoonfuls of raspberry jam over the dough and fold 2–3 times to create a marbled effect. Do not overmix.
- Scoop 1 tablespoon of dough, roll into balls, and place on prepared baking sheets 2 inches apart.
- Flatten each ball gently using your palm or the bottom of a glass.
- Bake for 12–14 minutes, until edges are just starting to turn golden.
- Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Only fold the jam 2–3 times to preserve the swirl effect.
Use seedless, thick jam to prevent overly wet dough.
Flatten cookies evenly using a flat-bottomed glass dipped in powdered sugar if needed.
Dough can be made ahead and stored in the fridge for up to 3 days.
Cookies freeze well for up to 2 months when layered with parchment.
Use 1:1 gluten-free flour for a gluten-free version with a slightly more delicate texture.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 15mg
