Raspberry Swirl Shortbread Cookies Recipe

Introduction

Raspberry Swirl Shortbread Cookies are a delightful treat combining buttery, crumbly shortbread with a sweet and tangy raspberry jam swirl. These cookies are perfect for tea time or as a charming dessert to share with friends and family.

Ingredients

• 1 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/3 cup raspberry jam (seedless preferred)
• 1/4 cup powdered sugar (for dusting, optional)

Instructions

1. Step 1: Preheat your oven to 325°F (163°C). Line a 9×9-inch square baking pan with parchment paper, leaving overhang for easy removal.
2. Step 2: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. Beat in the vanilla extract until well combined.
3. Step 3: In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Avoid overmixing.
4. Step 4: Press two-thirds of the dough evenly into the prepared baking pan, creating a smooth, compact base layer.
5. Step 5: Warm the raspberry jam slightly in the microwave for 10-15 seconds to make it easier to spread. Spread the jam evenly over the pressed dough layer.
6. Step 6: Crumble the remaining dough over the jam layer, leaving some gaps so the raspberry shows through and creates the swirl effect.
7. Step 7: Bake for 35-40 minutes, or until the top is lightly golden brown and the edges are set.
8. Step 8: Allow to cool completely in the pan before lifting out using the parchment paper overhang. Cut into squares or rectangles using a sharp knife. Dust with powdered sugar if desired.

Tips & Variations

• Use seedless raspberry jam for a smoother swirl and less seedy texture.
• Chill the dough slightly before pressing for easier handling and a firmer crust.
• Try swapping raspberry jam for other berry jams like strawberry or blackberry for different flavors.
• For added texture, sprinkle chopped nuts like almonds or pistachios over the jam before adding the crumble top.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 2 months; thaw at room temperature before serving. To refresh texture after storage, warm briefly in a low oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of jam?

While fresh or frozen raspberries can be used, they may release more moisture making the cookies less firm. For the best texture and flavor, raspberry jam is recommended.

How do I prevent the top dough from burning before the inside cooks?

Baking at 325°F allows the cookies to cook evenly without burning. If the top starts to brown too quickly, you can loosely cover the pan with foil halfway through baking.

Raspberry Swirl Shortbread Cookies Recipe

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4.8 from 796 reviews

Raspberry Swirl Shortbread Cookies are buttery, tender cookies with a generous layer of sweet and tangy raspberry jam swirled between a smooth shortbread base and crumbly topping. These delightful treats are perfect for tea time or any occasion requiring a sweet and elegant cookie.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Total Time: 50-55 minutes
• Yield: 16 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Shortbread Dough:

• 1 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt

Filling and Topping:

• 1/3 cup raspberry jam (seedless preferred)
• 1/4 cup powdered sugar (for dusting, optional)

Instructions

1. Prepare Your Workspace: Preheat your oven to 325°F (163°C). Line a 9×9-inch square baking pan with parchment paper, leaving an overhang for easy removal of the baked cookies.
2. Make the Shortbread Dough: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. Beat in the vanilla extract until well combined.
3. Add Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Avoid overmixing to keep the dough tender.
4. Press the Dough: Press two-thirds of the dough evenly into the prepared baking pan, creating a smooth, compact base layer.
5. Add Raspberry Swirl: Warm the raspberry jam slightly in the microwave for 10-15 seconds to soften it, then spread it evenly over the pressed dough layer in the pan.
6. Create the Top Layer: Crumble the remaining one-third of the dough over the jam layer, leaving some gaps so the raspberry jam shows through and creates a beautiful swirl effect.
7. Bake: Bake in the preheated oven for 35-40 minutes, or until the top layer is lightly golden brown and the edges are set.
8. Cool and Cut: Allow the cookies to cool completely in the pan. Use the parchment paper overhang to lift them out, then cut into squares or rectangles with a sharp knife. Optionally, dust with powdered sugar before serving.

Notes

• Use seedless raspberry jam for a smooth swirl and easier spreading.
• Chill the dough if it becomes too soft to handle while crumbling on top.
• Be careful not to overmix the dough to keep the cookies tender.
• Store cookies in an airtight container at room temperature for up to 5 days.
• For a different flavor, substitute raspberry jam with other fruit preserves.

Keywords: raspberry swirl, shortbread cookies, butter cookies, raspberry jam cookies, easy dessert, homemade cookies, tea time treats