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
2/3 cup powdered sugar
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1/3 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
