Raspberry Swirl Shortbread Cookies (Printable)

Buttery shortbread cookies topped with tangy raspberry jam, featuring crisp edges and soft centers that melt in your mouth.

# Required Ingredients:

→ Shortbread Dough

01 - 1 cup unsalted butter, softened
02 - 1/2 cup powdered sugar
03 - 1 teaspoon vanilla extract
04 - 2 cups all-purpose flour
05 - 1/4 teaspoon salt

→ Filling & Topping

06 - 1/3 cup raspberry jam or preserves
07 - 2 tablespoons granulated sugar for dusting, optional

# Directions:

01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - In a large mixing bowl, cream softened butter with powdered sugar using an electric mixer until light and fluffy, approximately 2 to 3 minutes.
03 - Add vanilla extract and mix thoroughly to combine.
04 - In a separate bowl, whisk together flour and salt. Gradually add to the creamed mixture, mixing until just combined without overworking the dough.
05 - Turn dough onto a lightly floured surface and shape into a log approximately 1.5 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes until firm.
06 - Slice chilled dough into 1/4-inch thick rounds and place on prepared baking sheets, spacing 1 inch apart.
07 - Using the back of a teaspoon, make a small indentation in the center of each cookie.
08 - Spoon approximately 1/2 teaspoon of raspberry jam into each indentation, being careful not to overfill.
09 - Bake for 12 to 15 minutes, or until the edges are light golden brown.
10 - Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
11 - Once fully cooled, dust with granulated sugar if desired.

# Expert Suggestions:

01 -
  • The dough requires just five ingredients and comes together in one bowl without any fuss.
  • Each cookie delivers a perfect balance of buttery richness and bright, fruity tang.
  • They look impressive but are forgiving enough for beginners to nail on the first try.
  • The texture is both crisp at the edges and tender in the center, with jam that stays put.
02 -
  • Do not skip the chilling step or the dough will spread too much in the oven and lose its shape.
  • Use a jam with some body, not a runny jelly, or it will seep out and caramelize on the pan.
  • If the dough cracks when you slice it, let it sit at room temperature for a few minutes to soften slightly.
  • Resist the urge to overfill the jam wells, half a teaspoon is plenty and keeps the cookies tidy.
03 -
  • Rotate your baking sheets halfway through baking to ensure even browning, especially if your oven has hot spots.
  • If the dough feels too soft to slice cleanly, freeze it for ten minutes instead of just chilling.
  • Use a small offset spatula to transfer the cookies to the wire rack without smudging the jam.
  • For a professional look, wipe the rim of each jam well with a damp finger before baking to remove any excess.
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