Name: Raspberry Swirl Shortbread Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: European
Ingredients: 1 cup unsalted butter, softened; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1/4 teaspoon salt; 1/3 cup raspberry jam

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Buttery shortbread cookies with a vibrant raspberry swirl offer a delicate and elegant treat.

Why You’ll Love This Recipe

They are visually stunning, tender, and perfect for gifting.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Butter
Sugar
Flour
Raspberry jam
Vanilla extract

Directions

Prepare dough, spread jam, roll, slice, and bake.

Servings and Timing

Serves 24 cookies.
Preparation time: 20 minutes.
Cooking time: 15 minutes.

Variations

Use apricot or strawberry jam.

Storage/Reheating

Store in airtight container for 1 week.

FAQs

Can I freeze the dough?

Yes.

Is jam required?

Yes.

Can I reduce sugar?

Yes.

Are these soft or crisp?

Tender and crumbly.

Can I glaze them?

Optional.

Are they suitable for holidays?

Yes.

Can I use margarine?

Butter is preferred.

Can children help?

Yes.

Can I double the recipe?

Yes.

Do they spread much?

No.

Conclusion

Raspberry swirl shortbread cookies combine elegance with classic flavor.

Raspberry Swirl Shortbread Cookies

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Buttery shortbread cookies swirled with sweet-tart raspberry jam, creating a tender, melt-in-your-mouth cookie with a beautiful marbled finish.

Author: Emma Harper
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 20 cookies 1x
Category: Dessert
Method: Baking
Cuisine: European
Diet: Vegetarian

Ingredients

Scale

1 cup unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1/3 cup raspberry jam

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Instructions

Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
Cream together the butter and powdered sugar until smooth and fluffy.
Mix in the vanilla extract.
In a separate bowl, whisk together flour and salt.
Gradually add the dry ingredients to the butter mixture until a soft dough forms.
Gently swirl the raspberry jam into the dough, being careful not to fully mix.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet.
Bake for 12–15 minutes until the edges are lightly golden.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.