Raspberry Swirl Shortbread Cookies (Printer Version)

Buttery shortbread cookies with tangy raspberry jam centers and crisp golden edges

# 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 for dusting, optional

# How to Make It:

01 - Preheat the 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.
04 - In a separate bowl, whisk together the flour and salt. Gradually add to the creamed mixture, mixing until just combined. Do not overwork the dough.
05 - Turn the dough out onto a lightly floured surface. 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. 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 -
  • The dough comes together in minutes and needs only one chill, so theres no all day waiting.
  • Each cookie tastes like a tiny jam tart without the fuss of rolling pastry or crimping edges.
  • They look elegant enough to gift but are forgiving enough for beginners.
  • The buttery crumb stays tender for days, making them perfect for tucking into lunchboxes or keeping on the counter.
02 -
  • If your butter is too warm, the dough will be sticky and hard to slice, so let it chill longer if needed.
  • The jam will bubble and spread slightly during baking, but it will set as the cookies cool, so resist the urge to add more mid bake.
  • Slicing the log while its cold is crucial, warm dough squashes under the knife and ruins the round shape.
03 -
  • Use a ruler to measure your dough log diameter before chilling so all your cookies bake evenly.
  • If the dough cracks while slicing, let it sit at room temperature for 5 minutes to soften just slightly.
  • Rotate your baking sheets halfway through baking if your oven has hot spots, it prevents uneven browning.
  • For perfectly round cookies, roll the chilled log gently on the counter every few slices to prevent flat sides.
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