Raspberry Swirl Shortbread Cookies

My neighbor knocked on the door one Saturday holding an empty tin and asking if I had any more of those jam cookies from last week. I didn't realize she'd passed them around her book club until three more requests came in. That's when I knew these raspberry swirl shortbread cookies were keepers. The balance between crumbly butter and bright fruit makes them disappear faster than I can bake them.

I first made these for a winter potluck and watched people hover near the cookie plate, sneaking seconds when they thought no one was looking. A friend admitted she ate four on the drive home. The next morning, she texted asking for the recipe, which is always the best compliment a baker can get.

Ingredients

• Unsalted butter, softened: The foundation of tender shortbread, so let it sit on the counter for an hour or give it a few seconds in the microwave at low power.
• Powdered sugar: Dissolves smoothly into the butter without leaving grit, creating that melt in your mouth texture you want.
• Vanilla extract: A teaspoon goes a long way in rounding out the buttery richness and making your kitchen smell like a bakery.
• All purpose flour: Measure it correctly by spooning into the cup and leveling off, or you'll end up with dry, crumbly cookies.
• Salt: Just a pinch balances the sweetness and keeps the flavor from falling flat.
• Raspberry jam or preserves: Seedless works best if you want a smooth swirl, but I like the little seeds for texture and authenticity.
• Granulated sugar for dusting: Optional but it adds a sparkle and a hint of extra sweetness that catches the light.

Instructions

Prep your oven and pans:

Heat the oven to 350°F and line two baking sheets with parchment paper so nothing sticks. This also makes cleanup almost nonexistent.

Cream the butter and sugar:

Beat the softened butter with powdered sugar using an electric mixer for 2 to 3 minutes until it looks pale and fluffy. Scrape down the bowl halfway through so everything blends evenly.

Add the vanilla:

Pour in the vanilla extract and mix until it disappears into the butter. The smell alone will make you want to skip straight to eating.

Combine the dry ingredients:

Whisk the flour and salt together in a separate bowl, then add it gradually to the butter mixture. Mix just until the dough comes together and stop before it gets tough.

Shape and chill the dough:

Turn the dough onto a floured surface and shape it into a log about 1.5 inches thick. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes until firm enough to slice cleanly.

Slice the cookies:

Unwrap the chilled log and cut it into 1/4 inch rounds with a sharp knife. Lay them on the prepared sheets with an inch of space between each one.

Make the jam wells:

Press the back of a teaspoon gently into the center of each cookie to create a little bowl. Don't press all the way through or the jam will leak onto the pan.

Fill with jam:

Spoon about half a teaspoon of raspberry jam into each indentation. Resist the urge to overfill or it will bubble over and burn on the edges.

Bake until golden:

Slide the sheets into the oven and bake for 12 to 15 minutes, watching for light golden edges. The centers will still look pale and that's exactly right.

Cool in stages:

Let the cookies sit on the baking sheets for 5 minutes to firm up, then move them to a wire rack. They'll crisp up beautifully as they cool completely.

Dust with sugar:

Once cool, sprinkle granulated sugar over the tops if you want a little extra sparkle and sweetness. It's optional but makes them look polished.

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The first time I brought these to a family gathering, my aunt set one on a napkin and said they reminded her of the biscuits her grandmother used to make in Scotland. She ate three more and took a tin home. Now she asks for them every Christmas, and I always say yes because some recipes are meant to be shared.

How to Store and Keep Them Fresh

These cookies stay crisp and buttery for up to a week when stored in an airtight container at room temperature. I layer them between sheets of parchment paper to keep the jam from sticking. If you live somewhere humid, tuck a folded paper towel in the container to absorb any moisture that might soften them. They also freeze beautifully for up to three months, though they never last that long in my house.

Flavor Twists Worth Trying

Swap the raspberry jam for apricot, blackberry, or even lemon curd if you want a different flavor every time you bake. I've stirred a pinch of lemon zest into the dough for a citrus note that plays beautifully with berry jam. One friend adds a drop of almond extract instead of vanilla, which gives the cookies a subtle marzipan vibe. The base recipe is forgiving enough to handle almost any variation you throw at it.

Gifting and Presentation Ideas

I pack these in clear cellophane bags tied with ribbon for holiday gifts, and people always act like I spent hours on them. Layering them in a vintage tin with parchment paper between each row keeps them safe and looks thoughtful. If you're hosting, arrange them on a plate with fresh raspberries scattered around for a simple but elegant touch.

• Tie a handwritten recipe card to the tin for a personal finishing touch.
• Dust them with powdered sugar instead of granulated for a snowy winter look.
• Bake a double batch because everyone will ask for seconds and you'll wish you had extras.

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These cookies have become my go to whenever I need something that feels special without being complicated. They've earned their spot in my regular rotation, and I think they'll do the same in yours.

Recipe FAQs

→ Can I use other fruit preserves instead of raspberry?

Absolutely. Strawberry, apricot, blackberry, or seedless raspberry jam all work beautifully. Choose preserves with small fruit pieces for the best texture.

→ Why must the dough chill before baking?

Chilling firms the butter, preventing cookies from spreading too much in the oven. This step ensures clean edges and maintains the indentation that holds the jam.

→ How do I know when the cookies are done?

Look for light golden brown edges while centers appear slightly pale. The jam should be bubbly but not overflowing. They'll firm up as they cool.

→ Can I freeze the dough for later?

Yes. Wrap the chilled dough log tightly in plastic wrap, then foil. Freeze up to 3 months. Thaw in refrigerator overnight before slicing and baking.

→ What's the best way to store these?

Keep in an airtight container at room temperature for up to 1 week. Layer with parchment paper to prevent sticking. The jam centers stay soft and the edges remain crisp.