Raspberry Swirl Shortbread Cookies (Printable Version)

Buttery shortbread meets tangy raspberry jam in these crisp, tender cookies. A perfect teatime treat with golden edges and soft centers.

# What You Need:

→ 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, optional for dusting

# Directions:

01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - In a large mixing bowl, cream the softened butter with powdered sugar using an electric mixer until light and fluffy, approximately 2-3 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 the 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, avoiding overfilling.
09 - Bake for 12-15 minutes 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 Advice:

01 -
  • The dough is forgiving and comes together in minutes, no fussy steps or tricky techniques required.
  • Each cookie delivers a perfect contrast between crisp buttery edges and a soft jammy center that tastes homemade in the best way.
  • They look impressive enough to give as gifts but are simple enough to make on a whim when you need something sweet.
02 -
  • Do not skip the chilling step, warm dough will spread too much and lose that perfect round shape.
  • Use a teaspoon with a shallow bowl to make the indentations, too deep and the jam will sink through during baking.
  • Let the cookies cool completely before stacking or the jam will smear and stick everything together.
03 -
  • Weigh your flour if you can, too much will make the cookies dry and crumbly in a bad way instead of tender.
  • Rotate your baking sheets halfway through if your oven has hot spots, it keeps the browning even and prevents burnt edges.
  • Let the butter come to room temperature naturally instead of microwaving it, the texture of the dough depends on it being soft but not melted.
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