Description
These Raspberry Swirl Cookies with Butter Shortbread combine a rich, buttery shortbread base with a vibrant raspberry swirl for a delightful treat. The cookies feature a tender crumb and a beautiful marbled appearance, perfect for afternoon tea or gifting. The recipe is straightforward, requiring common baking ingredients and offering creative variations to suit your taste.
Ingredients
Scale
Shortbread Dough
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1/4 cup powdered sugar
- 2 cups all-purpose flour
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder (optional)
Raspberry Swirl
- 1/4 cup raspberry jam or seedless raspberry purée
- 1 tablespoon sugar (optional, if using fresh raspberry purée)
Instructions
- Prepare the Shortbread Dough: Cream the room temperature unsalted butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, about 3 minutes. Add the egg and vanilla extract, mixing until smooth. Gradually incorporate the all-purpose flour, powdered sugar, salt, and optional baking powder. Mix gently until the dough just comes together, taking care not to overwork it to avoid tough cookies.
- Prepare the Raspberry Swirl: Warm the raspberry jam slightly to make spreading easier. If using fresh raspberries, purée them and strain out the seeds to create a smooth, seedless purée. Stir in a tablespoon of sugar if you prefer a sweeter raspberry swirl.
- Assemble the Cookies: Roll out the shortbread dough on a lightly floured surface to about 1/4 inch thickness. Spread a thin layer of the raspberry jam or purée over the dough, leaving a half-inch border around the edges. Roll the dough carefully into a log shape to evenly distribute the raspberry swirl or swirl gently for a marbled effect.
- Chill and Cut the Dough: Wrap the rolled dough log in plastic wrap and chill it in the refrigerator for at least 1 hour. This helps the cookies maintain their shape and makes slicing easier. After chilling, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Slice the dough into 1/4 inch thick rounds and place them spaced on the prepared sheet.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges turn lightly golden. Watch closely to prevent overbaking. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use seedless raspberry jam or strain fresh raspberries to avoid soggy dough.
- Do not overmix dough to keep cookies tender.
- Chilling the dough improves shape retention and slicing.
- Add lemon zest to dough for a citrusy twist.
- Incorporate chopped nuts for extra texture.
- Drizzle baked cookies with melted white or dark chocolate for added flavor.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Raspberry swirl cookies, butter shortbread cookies, raspberry jam cookies, buttery cookies, swirl cookies, easy dessert recipe
