Easy Raspberry Swirl Shortbread Cookies: A Sweet Treat!

Raspberry Swirl Shortbread Cookies Recipe – prepare to embark on a delightful baking journey that combines classic elegance with vibrant, fruity charm! Have you ever dreamt of a cookie that looks as incredible as it tastes? One that melts in your mouth with a perfect balance of buttery richness and a lively burst of tangy fruit? This is precisely what awaits you with this truly special treat, promising both a feast for the eyes and a treat for the palate.

Shortbread, with its humble Scottish origins, has long been a beloved staple in kitchens worldwide, cherished for its simple yet profound buttery goodness. We’re elevating this timeless classic by infusing it with a stunning, eye-catching raspberry swirl, transforming a traditional delight into a visual masterpiece. People adore these cookies not only for their utterly irresistible flavor profile – the crisp, tender texture of the shortbread harmoniously contrasted with the sweet-tart intensity of raspberry jam – but also for their impressive presentation that belies their straightforward preparation.

Whether you’re looking for an exquisite gift, a sophisticated addition to your afternoon tea, or simply a luxurious treat for yourself, this Raspberry Swirl Shortbread Cookies Recipe delivers on all fronts. Get ready to bake a batch that will surely earn you rave reviews and become a cherished favorite among family and friends.

Ingredients:

• For the Shortbread Dough:
  • 2 cups (240g) all-purpose flour, plus extra for dusting
  • 1 cup (226g) unsalted butter, softened to room temperature
  • ½ cup (100g) granulated sugar
  • ¼ teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract
• For the Raspberry Swirl:
  • 1 ½ cups (about 180g) fresh or frozen raspberries (no need to thaw if frozen)
  • 2 tablespoons granulated sugar
  • 1 tablespoon fresh lemon juice

Preparing the Raspberry Swirl

1. Combine Ingredients: To kick things off for our amazing Raspberry Swirl Shortbread Cookies Recipe, let’s get that vibrant raspberry swirl ready. In a small saucepan, combine the fresh or frozen raspberries, granulated sugar, and fresh lemon juice. The lemon juice isn’t just for tartness; it really helps brighten the flavor of the raspberries, making them pop against the rich shortbread. If you’re using frozen raspberries, there’s no need to thaw them beforehand; they’ll break down beautifully as they cook.
2. Simmer and Reduce: Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally. As the raspberries heat up, they will start to release their juices and break down. Continue to simmer for about 8-10 minutes, or until the mixture has thickened considerably and the raspberries are completely soft. I like to mash them gently with the back of a spoon or a fork while they’re simmering to help them along and ensure a smooth consistency. You’re looking for a thick, jam-like consistency here – something that will hold its shape when spread, rather than being too runny. A good test is to drag your spoon through it; if it leaves a clear path for a moment, it’s just right.
3. Strain for Smoothness: For a truly elegant Raspberry Swirl Shortbread Cookie, I highly recommend straining the raspberry mixture to remove the seeds. Place a fine-mesh sieve over a small bowl. Pour the cooked raspberry mixture into the sieve and, using the back of a spoon or a rubber spatula, press the mixture through the sieve. This process extracts all the delicious, seedless raspberry puree, leaving behind only the unwanted seeds. It’s a little extra step, but trust me, the silky smooth texture of the swirl in your finished cookie is absolutely worth it. If you don’t mind the seeds, you can certainly skip this step for a more rustic feel.
4. Cool Completely: This step is critical for the success of your Raspberry Swirl Shortbread Cookies. Once you have your smooth raspberry puree, allow it to cool completely to room temperature. Better yet, transfer it to the refrigerator to chill thoroughly for at least 30 minutes, or even an hour. It is absolutely essential that the raspberry swirl is cold before you spread it onto the shortbread dough. If it’s warm, it will melt the butter in your dough, making it sticky and difficult to roll, and it will compromise the beautiful swirl pattern we’re aiming for. You can even prepare this raspberry swirl a day in advance and keep it stored in an airtight container in the fridge.

Crafting the Shortbread Dough

1. Cream Butter and Sugar: In a large mixing bowl, using an electric mixer (either a stand mixer with the paddle attachment or a hand mixer), cream together the softened unsalted butter and granulated sugar. It’s crucial that your butter is at proper room temperature – soft enough to easily make an indentation with your finger, but not melted or greasy. Cream them on medium speed for about 3-4 minutes, until the mixture is light, fluffy, and pale in color. This process incorporates air into the butter, which is key to achieving that tender, melt-in-your-mouth texture that is characteristic of classic shortbread cookies. Don’t rush this step; it really sets the foundation for the shortbread.
2. Add Vanilla and Salt: Once the butter and sugar are beautifully creamed, beat in the pure vanilla extract and fine sea salt. Mix just until combined, about 30 seconds. The vanilla adds a lovely warmth and depth of flavor that complements the tartness of the raspberry swirl perfectly, while the salt balances the sweetness.
3. Gradually Add Flour: Reduce the mixer speed to low. Gradually add the all-purpose flour, about half a cup at a time, mixing just until it’s incorporated. It’s important not to overmix at this stage. Shortbread relies on its crumbly, tender texture, and overmixing develops the gluten in the flour, which can lead to tough cookies. As soon as you no longer see streaks of dry flour, stop mixing. The dough will be thick and somewhat crumbly, but it should hold together when you press it with your hands.
4. Form and Chill the Dough: Gather the dough from the bowl and gently press it into a cohesive ball or disc. You might need to use your hands to bring it together completely. Divide the dough into two equal portions. This makes rolling easier later on. Flatten each portion into a disc, wrap them tightly in plastic wrap, and refrigerate for at least 30 minutes. Chilling the dough is another crucial step for our Raspberry Swirl Shortbread Cookies Recipe. It allows the butter to firm up, making the dough much easier to roll out without sticking and helps prevent the cookies from spreading too much in the oven. A well-chilled dough will also yield a crispier, more defined cookie.

Assembling the Raspberry Swirl Shortbread Cookies

1. Prepare Your Workspace: Once your dough is well-chilled and your raspberry swirl is cold, it’s time for the fun part! Lightly flour a clean work surface. You’ll also want to have a sheet of parchment paper or waxed paper ready, as we’ll be rolling the dough out onto it. This makes transferring and rolling the log much easier.
2. Roll Out the Dough: Take one disc of chilled shortbread dough from the refrigerator. Place it on your lightly floured surface or directly onto a piece of parchment paper. Using a rolling pin, roll the dough into a rectangle, approximately 9×12 inches and about ¼ inch thick. Try to get it as even as possible across the entire surface. If the dough starts to stick, lightly flour your rolling pin or the top of the dough. If it becomes too soft to handle, pop it back into the fridge for 10-15 minutes to firm up again. Precision here will lead to beautiful, uniformly sized cookies.
3. Spread the Raspberry Swirl: Retrieve your completely chilled raspberry swirl. Evenly spread half of the cold raspberry puree over the rolled-out dough, leaving about a ½-inch border clear around all edges. This border is important to ensure the swirl stays contained when you roll the dough and helps to seal the log effectively. Don’t be tempted to overload the dough with too much swirl; a thin, even layer is perfect for achieving that delightful marbling without making the dough soggy.
4. Roll into a Log: Now for the “swirl” part of our Raspberry Swirl Shortbread Cookies! Carefully, starting from one of the longer sides, tightly roll up the dough into a log. Take your time and try to keep the roll as tight and even as possible. A tight roll will give you a beautiful, defined swirl pattern. As you roll, gently press down to ensure there are no air pockets. Once rolled, pinch the seam closed along the bottom of the log to seal it securely. Gently smooth out the log with your hands to make sure it’s uniform in thickness.
5. Chill Again (Critical Step!): Wrap the dough log tightly in plastic wrap. Repeat the rolling and spreading process with the second disc of dough and the remaining raspberry swirl. Place both wrapped logs in the refrigerator and chill for at least 1-2 hours, or even longer (up to 24 hours). This second chilling period is absolutely crucial. It firms up both the dough and the raspberry swirl, making the logs much easier to slice cleanly without squishing the swirl or distorting the cookies’ shape. Do not skip this step if you want perfectly shaped Raspberry Swirl Shortbread Cookies.
6. Slice the Cookies: Once the logs are thoroughly chilled and firm, preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper. Remove one log from the refrigerator and unwrap it. Using a sharp knife, slice the log into ¼-inch thick rounds. Aim for consistent thickness so all your cookies bake evenly. As you slice, you’ll see those gorgeous raspberry swirls emerge! Place the sliced cookies about 1 inch apart on the prepared baking sheets.

Baking Perfection

1. Bake the Cookies: Place the baking sheets in your preheated oven. Bake for 12-15 minutes, or until the edges of the cookies are lightly golden brown. Shortbread cookies generally don’t get deeply colored on top; you’re looking for that subtle golden hue around the edges as a sign of doneness. They should feel firm to the touch but still look relatively pale in the center. Avoid overbaking, as this can make shortbread dry and crumbly rather than tender. The baking time might vary slightly depending on your oven, so keep an eye on them after about 10 minutes.
2. Cool on Baking Sheet: Once baked, remove the baking sheets from the oven. Let the Raspberry Swirl Shortbread Cookies cool on the baking sheets for about 5 minutes. They will be quite delicate when hot, and this brief cooling period allows them to firm up slightly, making them easier to handle without breaking.
3. Transfer to Wire Rack: After 5 minutes, carefully transfer the cookies from the baking sheets to a wire cooling rack. Allow them to cool completely at room temperature. As they cool, they will crisp up further, developing that signature shortbread snap.

Cooling and Enjoying Your Raspberry Swirl Shortbread Cookies

1. Complete Cooling: Ensure your beautiful Raspberry Swirl Shortbread Cookies are completely cool before storing or serving. This allows the butter to fully set and the shortbread to achieve its ultimate crispness and flavor. Rushing this step might result in a slightly softer cookie than intended. The aroma filling your kitchen will be absolutely divine during this cooling period, I promise!
2. Serving Suggestions: These Raspberry Swirl Shortbread Cookies are absolutely perfect on their own, perhaps with a cup of tea or coffee for an afternoon treat. The rich, buttery shortbread combined with the sweet and tart raspberry swirl creates an incredible balance of flavors and textures. They also make a wonderful homemade gift, if you can bear to part with them!
3. Storage: Once fully cooled, store the Raspberry Swirl Shortbread Cookies in an airtight container at room temperature for up to one week. To maintain their crispness, you can place a piece of parchment paper between layers of cookies if stacking them. I find they taste just as wonderful on day five as they do on day one, sometimes even better as the flavors meld! For longer storage, you can freeze the baked cookies in an airtight container for up to 1 month. Just thaw them at room temperature when you’re ready to enjoy them again.

Raspberry Swirl Shortbread Cookies

Embark on a delightful baking journey with these Raspberry Swirl Shortbread Cookies! This recipe combines classic shortbread’s buttery richness with a vibrant, tangy raspberry jam swirl, promising a melt-in-your-mouth texture and an impressive presentation.

Prep Time
45 Minutes

Cook Time
15 Minutes

Total Time
30 Minutes

Servings
36 cookies

Ingredients

• 1 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 2 1/4 cups all-purpose flour
• 1/3 cup raspberry jam (seedless preferred)
• 1/4 cup powdered sugar (for dusting, optional)

Instructions

1. Step 1
   In a large bowl, cream softened butter and granulated sugar until light and fluffy. Gradually add flour, mixing on low speed until just combined and a crumbly dough forms.
2. Step 2
   Gather dough, divide into two equal portions, flatten into discs, wrap in plastic, and refrigerate for at least 30 minutes.
3. Step 3
   On a lightly floured surface or parchment, roll one chilled dough disc into a 9×12 inch rectangle, ¼ inch thick. Evenly spread half of the chilled raspberry jam over the dough, leaving a ½-inch border.
4. Step 4
   Carefully roll the dough tightly into a log, pinching the seam to seal. Repeat with the second dough disc and remaining jam. Wrap both logs tightly in plastic wrap and chill for at least 1-2 hours until firm.
5. Step 5
   Preheat oven to 350°F (175°C). Line baking sheets with parchment. Slice chilled logs into ¼-inch thick rounds and place on prepared sheets, 1 inch apart. Bake for 12-15 minutes, or until edges are lightly golden.
6. Step 6
   Cool cookies on baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar if desired. Store in an airtight container at room temperature for up to 1 week.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.