Raspberry Swirl Shortbread Cookies (Printable Version)

Buttery shortbread meets tangy raspberry jam in these classic British cookies with crisp edges and soft centers.

# What You'll Need:

→ Shortbread Dough

01 - 1 cup unsalted butter, softened
02 - 1/2 cup powdered sugar
03 - 1 teaspoon vanilla extract
04 - 2 cups all-purpose flour
05 - 1/4 teaspoon salt

→ Filling & Topping

06 - 1/3 cup raspberry jam or preserves
07 - 2 tablespoons granulated sugar, optional for dusting

# Directions:

01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - In a large mixing bowl, cream softened butter with powdered sugar using an electric mixer until light and fluffy, approximately 2-3 minutes.
03 - Add vanilla extract to the butter mixture and mix well until fully combined.
04 - In a separate bowl, whisk together flour and salt. Gradually add to the creamed mixture, mixing until just combined without overworking the dough.
05 - Turn dough onto a lightly floured surface and shape into a log approximately 1.5 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes until firm.
06 - Slice the chilled dough into 1/4-inch thick rounds and place on prepared baking sheets, spacing 1 inch apart.
07 - Using the back of a teaspoon, make a small indentation in the center of each cookie.
08 - Spoon approximately 1/2 teaspoon of raspberry jam into each indentation, taking care not to overfill.
09 - Bake for 12-15 minutes or until the edges are light golden brown.
10 - Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
11 - Once fully cooled, dust with granulated sugar if desired.

# Expert Tips:

01 -
  • The dough comes together in minutes and needs just one chill, no fussy rolling or cutting required.
  • Each cookie delivers that perfect balance of sweet butteriness and a bright, fruity center that wakes up your palate.
  • They look impressive enough to gift but forgiving enough for a weeknight baking session.
02 -
  • Do not skip the chilling step, warm dough spreads too much and the jam will leak out during baking.
  • If your butter is too cold, the dough will be crumbly and refuse to come together, if it is too soft, the cookies will spread flat and lose their shape.
  • Let the cookies cool completely before stacking or storing, warm shortbread is fragile and the jam needs time to thicken.
03 -
  • Freeze the shaped dough log for up to three months, then slice and bake straight from the freezer, adding an extra minute or two to the bake time.
  • If you want a glossy finish on the jam, brush it lightly with warmed preserves as soon as the cookies come out of the oven.
  • Use a small offset spatula to transfer the warm cookies to the rack, it is gentler than a regular spatula and prevents breakage.
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