Name: Raspberry Swirl Shortbread Cookies Recipe
Prep time: 20 min
Cook time: 14 min
Total time: 2 h 34 min
Cuisine: American
Ingredients: Cookies: 1 cup unsalted butter (softened), ⅔ cup powdered sugar, 1 teaspoon vanilla extract, 2 cups all-purpose flour, ½ teaspoon salt, Raspberry Swirl: ⅓ cup raspberry jam or preserves, ¼ cup freeze-dried raspberries (crushed, optional for extra flavor and color)

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Buttery, crumbly, and swirling with bursts of tangy fruit, Raspberry Swirl Shortbread Cookies are a true celebration of flavor and texture in every bite. Their gorgeous marbled appearance makes them an instant favorite for celebrations or everyday treats, while the balance of creamy shortbread and sweet-tart raspberry ensures they vanish from the plate in record time. Irresistibly pretty and crowd-pleasing, these cookies turn a handful of classic ingredients into something simply magical!

Raspberry Swirl Shortbread Cookies Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how a few thoughtfully chosen ingredients can transform into such an enchanting cookie. Each element brings something special—richness, crunch, vibrant color, or that telltale fruity zing—making Raspberry Swirl Shortbread Cookies a standout treat with minimal fuss.

Unsalted butter (1 cup, softened): The foundation of classic shortbread, lending creamy, melt-in-your-mouth richness.
Powdered sugar (⅔ cup): Ensures a smooth, tender crumb and gentle sweetness throughout the dough.
Vanilla extract (1 teaspoon): Adds warmth and depth, subtly enhancing both the buttery base and the bright raspberry notes.
All-purpose flour (2 cups): Provides structure and that signature shortbread snap.
Salt (½ teaspoon): Balances the sweetness and sharpens every flavor.
Raspberry jam or preserves (⅓ cup): Swirled through the dough, this is where the luscious raspberry flavor truly shines.
Freeze-dried raspberries, crushed (¼ cup, optional): Amp up color and fruity punch, especially if you crave those extra ruby-red pockets.

How to Make Raspberry Swirl Shortbread Cookies

Step 1: Cream the Butter and Sugar

Start by combining your softened butter and powdered sugar in a large bowl. Beat them together until the mixture is pale, fluffy, and light—about 2-3 minutes. This step is what creates the irresistible, delicate texture that sets these Raspberry Swirl Shortbread Cookies apart from the rest!

Step 2: Add Vanilla Extract

Pour in the vanilla extract and beat briefly, just until it’s nicely incorporated. The subtle perfume of vanilla will weave right through the cookies, making the raspberry flavor pop without overpowering it.

Step 3: Mix in the Dry Ingredients

In a separate bowl, whisk together the flour and salt to ensure they’re evenly dispersed. Gradually add this mixture to the butter-sugar blend, mixing slowly. Stop as soon as a soft dough forms—overmixing can toughen these tender cookies!

Step 4: Swirl in the Raspberry Jam

Microwave your raspberry jam for just 10–15 seconds to loosen it; this makes swirling a breeze. Drop small dollops over the dough, then gently fold with a spatula. Just a few careful turns create those beautiful, marbled raspberry ribbons throughout your Raspberry Swirl Shortbread Cookies. Toss in the crushed freeze-dried raspberries at this point if you’re using them.

Step 5: Shape and Chill the Dough

Divide the dough into two equal pieces. Shape each into a log roughly 2 inches in diameter, then wrap tightly in plastic wrap. Chill for at least 2 hours, or until firm—this helps the flavors mingle and ensures the cookies slice cleanly.

Step 6: Slice and Bake

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment. Slice the chilled logs into ¼-inch thick rounds, spacing them about 2 inches apart on the trays. Bake for 12–14 minutes, just until the edges turn golden and the raspberry swirls look vibrant and shiny.

Step 7: Cool and Enjoy

Let the cookies cool on the baking sheet for 5 minutes so they can set, then transfer to a wire rack to cool completely. Admire those stunning swirls—then dive in for that sweet, buttery, and fruity crunch!

How to Serve Raspberry Swirl Shortbread Cookies

Garnishes

Sometimes a simple dusting of powdered sugar is all you need to highlight the jewel-toned raspberry swirls. For a festive finish, drizzle melted white chocolate over the cooled cookies or sprinkle them with a scatter of extra crushed freeze-dried raspberries for even more wow-factor.

Side Dishes

Pair these cookies with a steaming mug of black tea, a creamy latte, or a tall glass of cold milk for a nostalgic afternoon treat. If you’re serving them for dessert, offer alongside fresh berries, whipped cream, or even a scoop of vanilla ice cream for a truly decadent finale.

Creative Ways to Present

Stack Raspberry Swirl Shortbread Cookies in clear cello bags tied with a pretty ribbon for an irresistible homemade gift. Arrange on a tiered dessert tray for an afternoon tea spread, or use them as edible centerpieces for brunch parties. Their striking color and marbled pattern make them a showstopper no matter how you serve them!

Make Ahead and Storage

Storing Leftovers

Place any remaining cookies in an airtight container at room temperature for up to 5 days. A layer of parchment between cookies can help preserve their beautiful swirls and keep them from sticking together.

Freezing

Raspberry Swirl Shortbread Cookies are freezer-friendly! You can freeze the unbaked dough logs (wrapped tightly) for up to 2 months—just thaw in the fridge overnight before slicing and baking. Leftover baked cookies also freeze well; let them cool fully, then store in a freezer-safe bag for up to a month.

Reheating

To enjoy cookies fresh from the freezer, let them come to room temperature on the counter. If you want to restore that “just baked” warmth, give them a quick 1-2 minute pass in a 300°F oven. They’ll taste as irresistible as the day they were made!

FAQs

Can I use other jams instead of raspberry?

Absolutely! While raspberry gives these cookies their signature tartness and color, strawberry, blackberry, or even apricot jam can be delicious variations. Just choose a thick, seedless jam for the best swirl effect.

My dough is too sticky to shape—what should I do?

If your dough feels too sticky, pop it in the fridge for 15–30 minutes before shaping into logs. You can also lightly flour your hands to help with the rolling process.

Can these Raspberry Swirl Shortbread Cookies be made gluten-free?

Yes! Substitute a high-quality 1-to-1 gluten-free flour blend for the all-purpose flour. Keep an eye on texture, as gluten-free dough can be a bit more delicate.

How do I get distinct, pretty swirls rather than mixing everything together?

The secret is to gently fold the jam into the dough—use a spatula and stop as soon as you see ribbons forming. Overmixing blends the jam fully and dulls the marbled look, so a few careful turns are all you need.

How can I make Raspberry Swirl Shortbread Cookies extra special for the holidays?

Try adding a pinch of lemon zest to the dough or finishing with a drizzle of white chocolate after baking. Edible glitter or colored sugar sprinkled on top can add a festive sparkle, making them perfect for celebrations or as holiday gifts.

Final Thoughts

If you’re ready for a cookie that delivers soul-warming nostalgia and a pop of bright, tangy sweetness, Raspberry Swirl Shortbread Cookies are calling your name! Their eye-catching swirls and buttery crumb are sure to enchant both bakers and snackers alike—so why not whip up a batch and let your kitchen fill with the scent of joy?

Raspberry Swirl Shortbread Cookies Recipe

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4.6 from 22 reviews

Author: admin
Total Time: 2 hours 34 minutes (including chilling)
Yield: 36 cookies
Diet: Vegetarian

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Description

These Raspberry Swirl Shortbread Cookies are a delightful treat with a buttery, melt-in-your-mouth texture and a burst of fruity raspberry flavor. Perfect for holiday gatherings or a sweet indulgence any time of year.

Ingredients

Cookies:

1 cup unsalted butter (softened), ⅔ cup powdered sugar, 1 teaspoon vanilla extract, 2 cups all-purpose flour, ½ teaspoon salt,

Raspberry Swirl:

⅓ cup raspberry jam or preserves, ¼ cup freeze-dried raspberries (crushed, optional for extra flavor and color)

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Instructions

Cream Butter and Sugar: In a large bowl, beat the butter and powdered sugar together until light and creamy. Add the vanilla extract and mix until combined.
Combine Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture and mix just until a soft dough forms.
Add Raspberry Swirl: Microwave the raspberry jam for 10–15 seconds to loosen it slightly. Dollop small spoonfuls of jam over the dough and gently fold it in with a spatula, creating a swirl pattern. If using freeze-dried raspberries, fold them in now.
Chill and Shape: Divide the dough in half, shape each half into a log about 2 inches in diameter, and wrap tightly in plastic wrap. Chill in the refrigerator for at least 2 hours or until firm.
Bake: Preheat oven to 350°F (175°C) and slice the chilled dough into ¼-inch rounds. Place on baking sheets lined with parchment paper about 2 inches apart. Bake for 12–14 minutes, until edges are lightly golden. Cool on the baking sheet before transferring to a wire rack to cool completely.