Save The first time I made these raspberry swirl shortbread cookies, it was actually a happy accident. I had extra raspberry jam from a failed attempt at thumbprint cookies and decided to swirl it into my grandmother's basic shortbread dough instead. The way the tart jam cuts through all that butter has made these my go-to whenever I need something that looks impressive but barely requires effort.
Last Christmas, I made six batches of these cookies in three days. My kitchen smelled like buttered toast and berries the entire week. My neighbor kept asking what I was baking because the aroma was wafting through the hallway, and I ended up wrapping up a whole tin just for her.
Ingredients
- 1 cup unsalted butter, softened: Room temperature butter is crucial here because it needs to cream properly with the sugar for that melt in your mouth texture
- 1/2 cup powdered sugar: Powdered sugar dissolves better than granulated and gives the cookies their signature tender crumb
- 1 teaspoon vanilla extract: Do not skip this or use imitation vanilla because it is the main flavor pairing with the jam
- 2 cups all purpose flour: Spoon and level your flour instead of scooping directly to avoid dense cookies
- 1/4 teaspoon salt: Even a small amount of salt balances all the sweetness and makes the raspberry flavor pop
- 1/3 cup raspberry jam: Seedless jam works best for smooth swirling but preserves with seeds add lovely texture
- 2 tablespoons granulated sugar: This dusting is optional but makes the cookies look professionally finished
Instructions
- Prepare your workspace:
- Preheat the oven to 350°F and line two baking sheets with parchment paper before you start mixing anything.
- Cream the butter and sugar:
- Beat the softened butter with powdered sugar using an electric mixer until the mixture turns pale and fluffy, which usually takes about 2 to 3 minutes.
- Add flavor and dry ingredients:
- Mix in the vanilla extract, then gradually whisk in the flour and salt until just combined without overworking the dough.
- Shape and chill:
- Form the dough into a 1.5 inch diameter log on a lightly floured surface, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
- Slice and prepare for jam:
- Cut the chilled dough into quarter inch thick rounds and place them an inch apart on your prepared baking sheets.
- Create the jam wells:
- Use the back of a teaspoon to press a small indentation into the center of each cookie without pressing through to the bottom.
- Add the raspberry filling:
- Spoon about half a teaspoon of raspberry jam into each indentation, being careful not to overfill or the jam will bubble over during baking.
- Bake to golden perfection:
- Bake for 12 to 15 minutes until the edges turn light golden brown but the centers still look slightly soft.
- Cool completely:
- Let the cookies rest on the baking sheets for 5 minutes before transferring them to a wire rack to cool fully.
Save 
Save These cookies became my signature contribution to every family gathering after my niece declared them better than any store bought version she had ever tasted. Now every holiday includes a request for at least one batch.
Making The Perfect Swirl
After years of making these, I have learned that gently swirling a toothpick through the jam after filling creates that beautiful ribbon effect. The trick is to do it quickly and lightly so the jam stays in the center instead of spreading all over the cookie.
Choosing Your Jam
While raspberry is classic, I have experimented with apricot, blackberry, and even lemon curd. Thicker preserves work better than runny jams because they hold their shape during baking without overflowing the indentations.
Storage And Gifting
These cookies actually taste better on the second day as the flavors meld together. I always make them at least 24 hours before serving.
- Layer them between wax paper in an airtight container to prevent sticking
- They freeze beautifully for up to three months if you need to make gifts ahead
- A pretty tin or ribbon tied box makes these feel extra special for recipients
Save 
Save There is something so satisfying about a recipe that turns simple ingredients into something extraordinary. These cookies have become my proof that sometimes the best desserts are the ones that do not try too hard.
Recipe FAQs
- → Can I substitute the raspberry jam with another fruit preserve?
Yes, absolutely! Feel free to substitute raspberry jam with your favorite fruit preserves, such as apricot, strawberry, or even a citrus marmalade, to customize the flavor profile of your shortbread.
- → How should I store these shortbread cookies to keep them fresh?
Once completely cooled, store the shortbread in an airtight container at room temperature. They will maintain their delicious freshness and crisp texture for up to one week.
- → Is it possible to add a different flavor to the shortbread dough?
Yes, for an additional aromatic or citrusy touch, you can add a pinch of cinnamon or a teaspoon of lemon zest to the shortbread dough along with the vanilla extract.
- → Why is chilling the shortbread dough an important step?
Chilling the dough is crucial because it allows the butter to firm up. This prevents the cookies from spreading too much during baking, ensuring they hold their shape and develop that desirable tender, crumbly texture characteristic of good shortbread.
- → Can I prepare these cookies in advance?
You can prepare the dough and refrigerate it for up to 2-3 days before slicing and baking. Alternatively, baked and fully cooled cookies can be frozen in an airtight container for up to 3 months. Thaw at room temperature before serving.
- → My jam seems too runny and is spilling out, what can I do?
If your jam is particularly runny, you can briefly warm it and stir in a very small amount of cornstarch slurry (1/4 teaspoon cornstarch mixed with 1/2 teaspoon cold water) until slightly thickened. Let it cool before spooning into the cookie indentations.