Raspberry Swirl Shortbread Cookies combine buttery shortbread with vibrant raspberry jam swirls creating elegant pink marbled treats perfect for Valentine’s Day gifting or tea time.
These slice-and-bake cookies yield 30 sandwich rounds in 35 minutes plus chilling ideal Pinterest-worthy cookie platters.
Why This Recipe Works
Shortbread’s high butter ratio delivers melt-in-mouth tenderness contrasting chewy raspberry preserves. Chilling prevents spreading maintains swirl definition. Cornstarch tenderizes dough preventing toughness. Powdered sugar dusting creates snowy elegant finish.
Ingredients & Prep
Shortbread: 2½ cups all-purpose flour, ⅓ cup cornstarch, ½ tsp salt, 1 cup unsalted butter softened, ¾ cup powdered sugar, 1 tsp vanilla extract.
Swirl & Filling: ½ cup raspberry preserves seedless preferred, ¼ cup powdered sugar filling.
Step-by-Step Instructions
Whisk flour cornstarch salt. Beat butter powdered sugar 2 minutes pale fluffy. Add vanilla mix. Gradually flour mixture form soft dough don’t overmix. Divide dough half roll each 12×8-inch rectangle between parchment. Spread ¼ cup preserves each rectangle leaving ½-inch border. Roll tightly jelly-roll style from long side wrap plastic chill 2 hours firm. Preheat oven 350°F. Slice ¼-inch thick place parchment-lined sheets 2 inches apart. Bake 12-15 minutes pale golden edges. Cool racks. Dust half cookies powdered sugar spread remaining preserves sandwich pairs.
Flavor Variations
| Variation Key | Add/Swap | Resulting Twist |
|---|---|---|
| Lemon Curd | Raspberry lemon | Citrus bright |
| Strawberry Lime | Preserves strawberry lime zest | Tropical fusion |
| Chocolate Ganache | Powdered sugar ganache | Decadent truffle |
| Pistachio Dough | ½ cup almond flour green tint | Nutty sophisticated |
Storage Tips
Room temperature airtight 1 week. Refrigerate sandwiched 5 days. Freeze dough logs 3 months slice bake fresh.
FAQs
Dough crumbly? Press together gently let sit 10 minutes. Swirls muddy? Use thin preserves layer chill well. Cookies spreading? Slice thinner chill longer.
Conclusion
Raspberry Swirl Shortbread Cookies capture berry bliss through buttery marbled perfection elegant celebratory melt-in-mouth magic.
PrintRaspberry Swirl Shortbread Cookies
Buttery, melt-in-your-mouth shortbread cookies swirled with sweet-tart raspberry preserves an elegant yet easy cookie perfect for holidays, tea time, or gifting.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1/3 cup raspberry preserves
Instructions
- 1. Preheat oven to 325°F (165°C) and line baking sheets with parchment paper.
- 2. In a large bowl, cream butter and powdered sugar until smooth.
- 3. Mix in vanilla extract.
- 4. Add flour and salt and mix until a soft dough forms.
- 5. Gently fold in raspberry preserves, swirling lightly without fully mixing.
- 6. Scoop dough onto baking sheets and gently flatten.
- 7. Bake for 14–16 minutes until edges are set but not browned.
- 8. Cool completely before serving.
Notes
- Do not overmix the preserves to keep a defined swirl.
- Chill dough slightly if too soft to handle.
- Cookies store well in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 7g
- Sodium: 55mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: raspberry swirl cookies, shortbread cookies, buttery cookies, jam swirl cookies