Go Back
Baking is not just a culinary activity; it’s a delightful journey filled with aromas, flavors, and the joy of creating something delicious from scratch. Among the many treats that bring smiles and satisfaction, Raspberry Swirl Shortbread Cookies stand out as a perfect blend of elegance and comfort. These cookies combine the rich, buttery texture of classic shortbread with the vibrant tartness of raspberry, resulting in a visually stunning and delectable treat that is perfect for any occasion.

Raspberry Swirl Shortbread Cookies

Indulge in the delightful experience of baking Raspberry Swirl Shortbread Cookies! This elegant treat combines buttery shortbread with a vibrant raspberry swirl, offering a melt-in-your-mouth texture and a burst of fruity flavor. Perfect for any occasion, these cookies add a stunning visual touch to your dessert table. With easy step-by-step instructions and customizable options, baking becomes a joyful adventure. Try this recipe for an unforgettable treat! #Baking #Cookies #Shortbread #RaspberrySwirl #HomemadeDesserts #SweetTreats #BakingWithLove
Print Recipe Pin Recipe

Ingredients
  

1 cup unsalted butter, softened

3/4 cup powdered sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

1/4 teaspoon salt

1/2 cup raspberry jam (preferably seedless)

1 tablespoon lemon juice (optional)

Extra powdered sugar for dusting (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

    In a large mixing bowl, cream together the softened butter and powdered sugar until the mixture is light and fluffy, about 2-3 minutes.

      Add the vanilla extract and mix until well combined.

        Sift in the flour and salt, and mix gently until the dough comes together. Be careful not to overmix.

          Take about 1/3 of the dough and transfer it to a separate bowl. Add the raspberry jam and lemon juice (if using) to this portion. Mix until the jam is evenly incorporated.

            Roll the plain dough into a rectangular shape about 1/4 inch thick on a floured surface. Then, spread the raspberry dough over the top in an even layer.

              Starting from one end, carefully roll the dough into a log, ensuring that the raspberry layer is swirled throughout. Wrap in plastic wrap and refrigerate for at least 30 minutes to firm up the dough.

                Once chilled, slice the log into 1/4-inch thick rounds and place them on the prepared baking sheet, leaving some space between each cookie.

                  Bake for 12-15 minutes or until the edges are lightly golden. Be careful not to overbake!

                    Allow the cookies to cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.

                      If desired, dust cooled cookies with powdered sugar before serving.

                        Prep Time: 20 minutes | Total Time: 1 hour | Servings: 24 cookies