Raspberry Swirl Shortbread Cookies

The kitchen window was cracked open one rainy afternoon when I pulled my first tray of these from the oven, and the smell of butter and raspberry drifted straight into the neighbor's yard. She knocked twenty minutes later asking what I'd made. I handed her two cookies still warm from the rack, and by the next morning she'd texted me twice for the recipe. That's how I learned these little swirls don't just taste good, they start conversations.

I made a double batch for a holiday cookie swap and forgot to label them. By the end of the night, three people had asked who brought the raspberry ones. One friend tucked an extra into her coat pocket. I realized then that these cookies don't need an introduction, they do their own talking. They're small, but they leave an impression that lasts long after the sugar dusting is gone.

Ingredients

• Unsalted butter (1 cup, softened): The backbone of shortbread, it should be soft enough to dent with your finger but not melted or greasy.
• Powdered sugar (1/2 cup): Dissolves seamlessly into the butter, giving you that melt-in-your-mouth texture without graininess.
• Vanilla extract (1 teaspoon): A quiet background note that deepens the butter flavor and makes the whole cookie smell like comfort.
• All-purpose flour (2 cups): The structure, don't overwork it or the cookies turn tough instead of tender.
• Salt (1/4 teaspoon): Just enough to keep the sweetness from going flat and to sharpen the raspberry tang.
• Raspberry jam (1/3 cup): Look for one with seeds, they add texture and prove it's the real thing, not just sugar and color.
• Granulated sugar (2 tablespoons, optional): A final sparkle that catches the light and adds a tiny crunch to the top.

Instructions

Preheat and Prep:

Set your oven to 350°F and line two baking sheets with parchment paper. This keeps the bottoms from browning too fast and makes cleanup a breeze.

Cream the Butter:

Beat the softened butter and powdered sugar with an electric mixer until it looks pale and fluffy, about 2 to 3 minutes. You'll see the mixture lighten in color and gain volume, that's the air doing its job.

Add Vanilla:

Pour in the vanilla extract and mix just until it disappears into the butter. The smell will hit you right away, warm and sweet.

Mix Dry Ingredients:

Whisk the flour and salt together in a separate bowl, then add it to the butter mixture gradually. Stir until the dough just comes together and no streaks of flour remain, but stop before it gets overworked.

Shape the Log:

Turn the dough onto a lightly floured surface and roll 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 Rounds:

Unwrap the chilled log and use a sharp knife to cut it into 1/4-inch thick rounds. Space them about an inch apart on the prepared baking sheets.

Make the Indentations:

Press the back of a teaspoon gently into the center of each round to create a shallow well. Don't press all the way through, just deep enough to hold the jam.

Fill with Jam:

Spoon about half a teaspoon of raspberry jam into each indentation. Resist the urge to overfill, the jam will spread as it bakes and too much will spill over the edges.

Bake:

Slide the trays into the oven and bake for 12 to 15 minutes, until the edges turn a pale golden brown. The centers will still look soft, that's normal.

Cool:

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

Dust with Sugar:

Once cooled, sprinkle a light dusting of granulated sugar over the tops if you want a little extra sparkle and crunch.

Save Pin

One evening I packed a tin of these for a friend going through a hard week. She called me later that night and said she'd eaten four in a row standing at her kitchen counter, crying and laughing at the same time. She said they tasted like someone cared. I think about that whenever I make them now. A cookie is just a cookie until it shows up at the right moment, and then it becomes something else entirely.

Choosing Your Jam

Raspberry is classic, but I've swirled in apricot, strawberry, and even blackberry preserves depending on what's open in the fridge. The key is to pick a jam that's thick enough to hold its shape, not a runny fruit spread that will puddle and burn. Seedless works, but I like the tiny crunch of raspberry seeds against the buttery dough. It's a small textural detail that makes each bite more interesting.

Storage and Gifting

These cookies hold up beautifully in an airtight tin for up to a week, which makes them ideal for baking ahead or sending in the mail. I've packed them between layers of parchment paper and shipped them across state lines without a single crumb of regret. They arrive intact, still tender, and they don't need refrigeration. If you're gifting them, tie the tin with a ribbon and tuck in a handwritten note. People remember homemade things, especially when they come in a container they can reuse.

Adjustments and Add-Ins

A pinch of lemon zest folded into the dough brings a bright, citrusy note that plays well with the raspberry. I've also brushed the tops with a thin layer of melted white chocolate after they cooled, which turns them into something almost fancy. If you want a little crunch, press a sliced almond into the jam before baking. The almond toasts in the oven and adds a nutty contrast that's subtle but satisfying.

• Try swapping half the all-purpose flour for almond flour for a more delicate crumb.
• Brush the tops with a light egg wash before baking if you want a deeper golden color.
• Freeze the unbaked, jam-filled rounds on a tray, then transfer to a freezer bag and bake straight from frozen, adding 2 minutes to the bake time.

Save Pin

These cookies don't need a special occasion, but they make ordinary days feel a little more thoughtful. Bake them when you need something simple that still feels like you tried, and watch how quickly they disappear.

Recipe Questions

→ Can I use other fruit preserves instead of raspberry?

Absolutely. Strawberry, apricot, blackberry, or cherry preserves work beautifully. Choose high-quality preserves with chunks of fruit for the best texture and flavor contrast against the buttery shortbread.

→ Why must I refrigerate the dough before slicing?

Chilling firms the butter in the dough, preventing cookies from spreading too thin and losing their shape. The 30-minute rest creates clean, uniform rounds that hold their indentation during baking.

→ How do I prevent the jam from overflowing during baking?

Fill each indentation with only 1/2 teaspoon of jam—less than you might think. The jam bubbles and spreads as it heats, so a small amount goes a long way. Avoid overfilling to prevent sticky messes on your baking sheet.

→ Can I freeze the dough for later?

Yes. Wrap the shaped log tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before slicing and baking. No need to thaw completely—slightly frozen dough slices cleanly.

→ What's the best way to store these cookies?

Keep in an airtight container at room temperature for up to 1 week. Place parchment paper between layers to prevent sticking. The jam softens slightly over time, but the cookies remain delicious. Avoid refrigerating, which makes the shortbread tough.