Raspberry Swirl Shortbread Cookies (Printable Version)

Rich buttery shortbread meets tangy raspberry jam in these crisp-edged, soft-centered treats perfect for sharing.

# What You'll 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

# Cooking Steps:

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 to 3 minutes.
03 - Add the vanilla extract and mix well to combine with the butter mixture.
04 - In a separate bowl, whisk together the flour and salt. Gradually add to the creamed mixture, mixing until just combined without overworking the dough.
05 - Turn the 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, being careful not to overfill.
09 - Bake for 12 to 15 minutes, or until the edges are light golden brown.
10 - Cool on the 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 -
  • They look bakery fancy but come together with pantry staples and zero fuss.
  • The jam pocket stays put during baking instead of bubbling over into a sticky mess.
  • One batch makes enough to keep some and gift the rest without feeling stingy.
  • They stay crisp for days in a tin, which means you can bake ahead without worry.
02 -
  • Cold butter makes the dough impossible to cream, so give it time to soften or you'll burn out your mixer.
  • Overfilling the jam wells leads to sticky burnt spots on the pan that are a pain to scrub off.
  • Chilling the dough log is non negotiable or the cookies will spread into flat puddles in the oven.
03 -
  • Use a bench scraper to slice the chilled dough log cleanly without squishing it out of shape.
  • Warm the jam slightly in the microwave for 10 seconds so it's easier to spoon and spreads smoothly into the wells.
  • Rotate the baking sheets halfway through for even browning, especially if your oven has hot spots.
Go Back