Raspberry Swirl Shortbread Cookies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Press the Dough: Press two-thirds of the dough evenly into the prepared baking pan, creating a smooth, compact base layer.
- 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.
- 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.
- Bake: Bake in the preheated oven for 35-40 minutes, or until the top layer is lightly golden brown and the edges are set.
- 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
