Print

Raspberry Swirl Shortbread Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

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

Instructions

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

Notes

  • Chill the dough for 15 minutes if it feels too soft.
  • You can substitute strawberry or apricot jam for variation.
  • Store cookies in an airtight container for up to 5 days.

Nutrition