Raspberry Swirl Shortbread Cookies (Print)

Buttery shortbread meets tangy raspberry jam in these elegant 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 for dusting, optional

# 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 to combine.
04 - In a separate bowl, whisk together flour and salt. Gradually add the dry mixture to the creamed ingredients, 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 - Remove chilled dough from refrigerator and slice into 1/4-inch thick rounds. 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, being careful not to overfill.
09 - Bake for 12-15 minutes until the edges are light golden brown.
10 - Cool cookies 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 Advice:

01 -
  • The dough comes together in minutes and needs only one chill before slicing.
  • Every bite balances buttery crumble with a tart, fruity center that never feels too sweet.
  • They look bakery-perfect without any fancy tools or piping skills.
  • One batch makes enough to fill a tin for gifting and still have plenty left for yourself.
02 -
  • Do not skip the chilling step or the dough will be too soft to slice cleanly and the cookies will spread into shapeless blobs.
  • If your jam is very runny, simmer it in a small saucepan for a few minutes to thicken it up before filling the cookies.
  • Let the butter soften naturally on the counter, microwaving it will melt the edges and throw off the texture of the dough.
03 -
  • Chill your dough log in the freezer for 10 minutes if you are in a hurry, it will firm up faster and slice even cleaner.
  • Use a small offset spatula to transfer the cookies to the baking sheet without smudging the jam or denting the dough.
  • If the jam starts to caramelize and darken around the edges during baking, your oven runs hot, lower the temperature by 15 degrees next time.
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