Buttery Raspberry Swirl Shortbread Cookies Recipe

Introduction

These Buttery Raspberry Swirl Shortbread Cookies combine rich, tender shortbread with a bright, fruity swirl of raspberry preserves. Perfectly crisp yet melt-in-your-mouth soft, they’re an elegant treat for afternoon tea or any special occasion.

Ingredients

• 2 ¼ cups (280 g) all-purpose flour
• 1 cup (225 g) unsalted butter, softened
• ½ cup (100 g) granulated sugar
• 1 tsp vanilla extract
• ¼ cup (60 g) raspberry preserves (or your favorite jam)

Instructions

1. Step 1: Whip the softened butter and sugar together until fluffy and light. Add the vanilla extract and mix until smooth and well combined.
2. Step 2: Gently fold the all-purpose flour into the butter mixture, mixing just until the dough comes together. Avoid overworking the dough.
3. Step 3: Divide the dough into two equal portions. Roll each portion between sheets of parchment paper into thin rectangles about 1/4-inch thick.
4. Step 4: Spread a thin, even layer of raspberry preserves over one dough rectangle. Carefully place the second rectangle on top, then roll the layered dough from the long edge into a tight log. Wrap in plastic wrap and chill in the refrigerator for one hour.
5. Step 5: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Remove the chilled dough log from the fridge and slice into 1/4-inch thick rounds using a sharp knife.
6. Step 6: Arrange the cookie rounds on the prepared baking sheets, leaving space between each. Bake for 10-12 minutes, or until the edges turn a subtle golden brown.
7. Step 7: Let the cookies rest briefly on the baking sheets before transferring them to a wire rack to cool completely. This helps develop the best texture and flavor before serving.

Tips & Variations

• For a more intense raspberry flavor, try using seedless raspberry jam or fresh raspberry puree in place of the preserves.
• Chilling the dough log thoroughly helps create clean, neat slices and prevents spreading during baking.
• For a decorative touch, dust cooled cookies lightly with powdered sugar before serving.

Storage

Store the cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, refrigerate for up to two weeks or freeze for up to three months. Thaw frozen cookies at room temperature before serving. Reheat briefly in a low oven if you prefer them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of jam instead of raspberry preserves?

Yes, you can substitute with any fruit jam or preserves you like. Strawberry, apricot, or blackberry all work well and offer different flavor profiles.

How do I prevent the cookies from crumbling when slicing?

Make sure the dough log is well chilled and use a sharp knife to cut even, thin slices. Wiping the knife clean between cuts can also help maintain neat edges and prevent crumbling.

Buttery Raspberry Swirl Shortbread Cookies Recipe

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★★★★★

4.8 from 107 reviews

These Buttery Raspberry Swirl Shortbread Cookies combine a rich, melt-in-your-mouth shortbread with a sweet and tangy raspberry swirl, making for a delightful treat perfect for afternoon tea or any special occasion. Soft, crumbly, and beautifully swirled with raspberry preserves, these cookies are simple to make yet impressively delicious.

• Author: Viktoria
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 32 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 ¼ cups (280 g) all-purpose flour
• ½ cup (100 g) granulated sugar

Wet Ingredients

• 1 cup (225 g) unsalted butter, softened
• 1 tsp vanilla extract

Fillings

• ¼ cup (60 g) raspberry preserves (or your favorite jam)

Instructions

1. Creaming: Whip the softened unsalted butter and granulated sugar together using a mixer until the mixture becomes fluffy and light, resembling a cloud. Incorporate the vanilla extract and continue to blend until smooth and well combined.
2. Dough Formation: Gradually fold the all-purpose flour into the creamy butter mixture carefully, mixing until a cohesive dough is formed. Avoid overworking the dough to maintain tender texture.
3. Layering Preparation: Split the dough into two equal parts and roll each portion on parchment paper into thin, uniform rectangles about 1/4-inch thick to prepare for layering.
4. Filling and Rolling: Spread a thin, even layer of raspberry preserves across one rolled dough rectangle. Carefully place the second dough rectangle on top, aligning edges, and tightly roll the layered dough starting from the long side into a compact log. Wrap the log securely in plastic wrap and chill in the refrigerator for one hour to firm up.
5. Prepping and Slicing: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Remove the chilled dough log from the fridge and, using a sharp knife, slice it into delicate rounds approximately 1/4-inch thick with precision.
6. Baking Process: Arrange the cookie rounds on the prepared baking sheets ensuring adequate spacing to allow for slight spreading. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden brown.
7. Cooling and Finishing: Let the cookies rest on the baking sheets briefly after removal from the oven, then transfer them to a wire rack to cool completely. This step helps to achieve optimal flavor and a perfect crumbly texture before serving.

Notes

• For best results, ensure the butter is softened but not melted for proper creaming.
• If raspberry preserves are too thick, warm slightly so they spread easily without tearing the dough.
• Chilling the rolled dough log is essential to maintain shape and facilitate slicing.
• Store cookies in an airtight container at room temperature for up to one week.
• These cookies freeze well; wrap tightly and freeze for up to 3 months.

Keywords: shortbread cookies, raspberry swirl cookies, buttery cookies, simple dessert recipes, teatime cookies, homemade cookies, buttery shortbread