Description
These Buttery Raspberry Swirl Shortbread Cookies are rich, tender, and melt in your mouth with every bite. Swirled with sweet raspberry jam, they’re simple yet elegant cookies perfect for holidays, tea time, or gifting.
Ingredients
1 cup unsalted butter, softened
½ cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ teaspoon salt
⅓ cup raspberry jam (seedless preferred)
Instructions
1. Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. Beat butter and powdered sugar until light and fluffy.
3. Mix in vanilla extract.
4. Gradually add flour and salt until a soft dough forms.
5. Roll dough into tablespoon-sized balls and place on baking sheet.
6. Press a small indentation into each cookie and fill with raspberry jam.
7. Lightly swirl the jam with a toothpick or spoon.
8. Bake for 14–17 minutes until set but not browned.
9. Cool on pan for 5 minutes, then transfer to a wire rack.
Notes
Use room temperature butter for best texture.
Avoid overbaking—shortbread should remain pale.
Seedless jam gives the smoothest swirl.
Cookies firm up as they cool.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 115
- Sugar: 4g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 20mg