These Raspberry Swirl Shortbread Cookies are buttery, delicate, and beautifully marbled with sweet raspberry jam. With their vibrant swirls and melt-in-your-mouth texture, they’re perfect for Christmas cookie trays, Valentine’s treats, tea-time desserts, or edible gifting. Easy to make and irresistibly pretty, these cookies bring sweetness and elegance to every bite.
Ingredients
For the Shortbread Dough
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
For the Raspberry Swirl
- 3 tablespoons raspberry jam (seedless preferred)
- 1–2 drops red gel food coloring (optional, for brighter swirl)
Instructions
- Make the Dough:
In a large bowl, cream together the softened butter and sugar until fluffy and pale. Mix in the vanilla extract. Gradually add the flour, stirring until a soft and smooth shortbread dough forms. - Add the Raspberry Swirl:
Drop small dollops of raspberry jam across the dough. Gently fold the dough a few times to create a swirled, marbled effect. Be careful not to overmix too much folding will tint the entire dough pink rather than swirled. - Shape the Cookies:
Transfer the swirled dough onto a sheet of parchment paper. Shape into a log about 2 inches thick, then wrap tightly. Refrigerate 1–2 hours, or until the dough is firm enough to slice cleanly. - Slice and Bake:
Preheat oven to 350°F (175°C).
Slice the chilled dough into ¼-inch rounds and place onto a parchment-lined baking sheet. - Bake:
Bake for 12–14 minutes, or until the edges just start turning golden. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack. - Serve:
Enjoy the delicious buttery texture and festive raspberry swirls perfect with tea, hot cocoa, or holiday celebrations!
Variations
- Lemon Raspberry Swirl:
Add ½ teaspoon lemon zest to the dough for a bright, citrusy twist. - Jam Variety Pack:
Try swirling in apricot, strawberry, or blackberry jam for colorful assortments. - Vanilla Bean Shortbread:
Swap vanilla extract for ½ teaspoon vanilla bean paste for richer flavor and pretty specks. - Sugar-Coated Edges:
Roll the dough log in coarse sugar before chilling for a sparkling, crunchy border.
Cooking Notes
- The dough must be well chilled before slicing this helps the cookies hold their shape and swirl.
- Seedless raspberry jam spreads best and gives the cleanest swirls.
- If the dough becomes too soft while shaping, pop it back into the refrigerator for 10–15 minutes.
Serving Suggestions
- Arrange on a holiday cookie platter for a pop of festive pink and red.
- Package in cookie tins or clear bags for beautiful edible gifts.
- Serve warm or chilled with coffee, tea, or hot chocolate.
Tips
- Use gel food coloring (optional) since liquid can make the dough too soft.
- Slice with a sharp, non-serrated knife to keep the swirls crisp and defined.
- Bake one tray at a time for even browning.
Prep Time:
- Prep Time: 10 minutes
- Chill Time: 1–2 hours
- Cook Time: 12–14 minutes
- Total Time: 1 hour 25 minutes–2 hours 25 minutes
Nutritional Information (Per Cookie approx. 24 cookies)
- Calories: ~120
- Protein: 1g
- Sodium: 5mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Sugar: 5g
- Fiber: <1g
- Cholesterol: 20mg
Frequently Asked Questions
- Can I freeze the dough?
Yes! Freeze the dough log for up to 2 months. Thaw in the fridge before slicing. - Can I use different jam flavors?
Absolutely strawberry and blackberry work wonderfully. - Why did my swirls disappear?
The dough was likely overmixed. Fold gently just a few times. - Can I make them gluten-free?
Yes use a 1:1 gluten-free baking flour blend.
Conclusion
Delicate, buttery, and beautifully marbled, these Raspberry Swirl Shortbread Cookies are the kind of treat that steals the show on any dessert table. With simple ingredients and stunning results, they’re a festive, elegant cookie you’ll want to bake all year long.
