Dessert

Raspberry Swirl Cookies with Butter Shortbread Recipe

BySarah Summers December 6, 2025December 6, 2025

Introduction

These Raspberry Swirl Cookies with Butter Shortbread combine rich, buttery dough with a vibrant raspberry swirl for a deliciously elegant treat. Perfect for teatime or sharing with friends, they are both simple to make and irresistibly tasty.

This image shows round cookies with a soft, light beige base that looks slightly cracked and crumbly. Each cookie has a bright, deep red swirl of raspberry jam on top, mixed with whole raspberries that add texture and color contrast. The swirls spread unevenly over the cookie surface, creating a marbled effect where the beige cookie dough meets the glossy, thick raspberry jam. The cookies are arranged closely together on a wooden board, visible beneath them in natural brown tones, but the background is adjusted to a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (2 sticks) unsalted butter, at room temperature
2 cups all-purpose flour
3/4 cup granulated sugar
1/4 cup powdered sugar
1/4 cup raspberry jam or purée (seedless)
1 egg
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon baking powder (optional)

Instructions

Step 1: Start by creaming the butter and granulated sugar together until light and fluffy, about 3 minutes with an electric mixer. Add the egg and vanilla extract and mix until smooth.
Step 2: Gradually add the all-purpose flour, powdered sugar, salt, and baking powder (if using). Mix just until the dough comes together, being careful not to overwork it.
Step 3: Warm the raspberry jam slightly to make spreading easier. If using fresh raspberries, purée and strain them to remove seeds for a smooth swirl. Sweeten with a tablespoon of sugar if desired.
Step 4: Roll out the dough on a lightly floured surface to about 1/4 inch thickness. Spread a thin layer of raspberry jam or purée over the dough, leaving a half-inch border around the edges.
Step 5: Carefully roll the dough into a log shape, distributing the raspberry swirl evenly. Wrap the log in plastic wrap and refrigerate for at least 1 hour to firm up.
Step 6: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Slice the chilled dough into 1/4-inch rounds and place them on the baking sheet.
Step 7: Bake for 10-12 minutes, or until the edges just start to turn golden. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

Use a smooth, seedless raspberry jam for the best swirl and to prevent soggy dough.
Gently swirl rather than overmixing to keep the visual contrast between dough and raspberry.
Chill the dough well before slicing to help the cookies hold their shape.
Add lemon zest to the dough for a bright, citrusy flavor.
Incorporate finely chopped nuts like pistachios or almonds for added crunch.
Drizzle baked cookies with melted white or dark chocolate for extra richness.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container for up to 2 months. To reheat, allow frozen cookies to thaw at room temperature or warm briefly in a low oven.

How to Serve

The image shows a close-up of several round cookies placed on a wooden board. Each cookie has one layer with a beige, slightly cracked dough base and a deep red swirl of raspberry jam or jelly embedded into the top, creating a marbled effect. The red swirl appears thick and glossy, with whole raspberries embedded within it, adding rough texture and natural shapes. The cookies have soft edges and are arranged casually in a group. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of jam?

Yes, you can purée frozen raspberries and strain out the seeds to create a fresh swirl. Warm the purée slightly and consider adding sugar to match the sweetness of jam.

Is baking powder necessary in this recipe?

Baking powder is optional; it helps lighten the texture slightly. If you prefer a denser, classic shortbread feel, you can leave it out without affecting the flavor.