Raspberry Swirl Shortbread Cookies 🍪❤️✨
These Raspberry Swirl Shortbread Cookies are buttery, melt-in-your-mouth delights with a vibrant raspberry twist! Perfectly sweet, visually stunning, and incredibly easy to make, they’re the ideal treat for holidays, tea parties, or whenever you need a little joy in cookie form.
Ingredients:
For the shortbread dough:
1 cup (2 sticks) unsalted butter, softened
⅔ cup powdered sugar
1 teaspoon pure vanilla extract
2 cups all-purpose flour
¼ teaspoon salt
For the raspberry swirl:
⅓ cup raspberry jam (seedless preferred)
1 tablespoon cornstarch (to help thicken)
Optional: red food coloring (for a more vibrant swirl)
Instructions:
- Make the raspberry swirl mixture:
In a small saucepan, combine raspberry jam and cornstarch.
Heat over low-medium heat, stirring constantly, until it begins to bubble and thicken.
Remove from heat and let cool completely. If you like a bold red swirl, add a drop or two of food coloring. Set aside.
- Prepare the shortbread dough:
In a large mixing bowl, cream together softened butter and powdered sugar until light and fluffy.
Mix in vanilla extract.
Gradually add flour and salt. Mix until a soft dough forms — it may be slightly crumbly, but it should come together when pressed.
- Add the raspberry swirl:
Divide the dough in half. Flatten each portion slightly into a rectangle and spoon 1–2 tablespoons of the raspberry mixture on top.
Gently fold and knead just a few times to create a swirl — do not overmix or you’ll lose the swirl effect.
Roll each dough portion into a 2-inch diameter log. Wrap in plastic wrap and chill for at least 1–2 hours or overnight (this step helps them slice cleanly).
- Bake the cookies:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Slice chilled dough into ¼-inch thick rounds and place on the prepared baking sheet.
Bake for 10–12 minutes or until the edges are just starting to turn golden.
Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Optional Glaze (for extra flair):
½ cup powdered sugar
1–2 teaspoons milk
¼ teaspoon vanilla extract
Drizzle over cooled cookies for a sweet finish and pretty presentation.
Tips for Perfect Raspberry Swirl Cookies:
✔ Use chilled dough to get clean cuts and prevent spreading.
✔ Don’t overmix the jam into the dough — gentle swirls are best!
✔ Store in an airtight container for up to 5 days or freeze for later.
⏲️ Prep Time: 20 minutes + chilling | Bake Time: 10–12 minutes
🍽️ Makes: 24–30 cookies
These cookies are sweet, buttery, and bursting with berry flavor. 💕 Whether you’re baking for the holidays, gifting a homemade treat, or adding beauty to your cookie tray — these Raspberry Swirl Shortbread Cookies are a guaranteed showstopper!