Raspberry Swirl Shortbread Cookies (Printable)

Buttery shortbread cookies swirled with tangy raspberry jam, featuring crisp edges and soft centers.

# 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 oven to 350°F and line two baking sheets with parchment paper.
02 - In a large mixing bowl, cream softened butter with powdered sugar using an electric mixer until light and fluffy, approximately 2 to 3 minutes.
03 - Add vanilla extract and mix thoroughly until fully incorporated.
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 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 until 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 jam bakes into a glossy, jewel-toned center that looks bakery-perfect without any fuss.
  • Buttery shortbread dough is forgiving and comes together in one bowl with no chilling drama.
  • They keep beautifully in a tin, so you can bake ahead and still impress guests days later.
  • Each cookie feels like a small indulgence, but the ingredient list is short and mostly pantry staples.
02 -
  • If your butter is too soft or even slightly melted, the dough will spread too much in the oven and you'll lose that crisp edge.
  • Chilling the dough log is not optional, it's the only way to get clean slices that hold their shape during baking.
  • Don't skip the 5-minute rest on the baking sheet, lifting them too soon will cause them to crack or fall apart.
03 -
  • Use a bench scraper to lift and move the dough log without warming it up with your hands.
  • If the jam starts to bubble over during baking, don't panic, it will set as it cools and you can trim any excess with a knife.
  • Let the cookies cool completely before stacking them, or the jam will smear and stick them together.
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