homemade raspberry swirl shortbread cookies
Delight in these homemade raspberry swirl shortbread cookies that combine buttery, crumbly texture with a vibrant, tangy raspberry swirl—perfect for any dessert table or snack time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam or preserves
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Mix in the vanilla extract.
- Gradually add the flour and salt, mixing until just combined to form a dough.
- Divide the dough into two portions; flatten each into a rectangle.
- Spread raspberry jam evenly over one dough rectangle, then place the second rectangle on top.
- Roll gently to flatten slightly, then use a knife or bench scraper to create swirls by dragging through the jam layer.
- Chill the dough for 30 minutes to firm up.
- Slice into 1/4-inch thick cookies and place on the prepared baking sheet.
- Bake for 18-20 minutes or until edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For an extra touch, dust the cooled cookies with powdered sugar or dip half in melted white chocolate for added sweetness.