There’s something magical about buttery shortbread combined with a sweet and tangy raspberry swirl. These Raspberry Swirl Shortbread Cookies are as festive as they are delicious. Perfect for holiday cookie trays or as a thoughtful edible gift, these cookies are a delightful treat that looks as good as it tastes.
Growing up, baking cookies during the holidays was a cherished tradition, and these shortbread cookies were always a favorite. The bright red raspberry swirl adds a festive touch and an irresistible flavor that pairs beautifully with the buttery shortbread.
Why You’ll Love This Recipe
- Perfect for the Holidays: The raspberry swirl makes these cookies look like they belong on every Christmas cookie platter.
- Rich and Buttery: The shortbread base melts in your mouth with every bite.
- Easy to Make: Simple ingredients and straightforward steps make this recipe a breeze.
- Customizable: Try different fruit jams to create a variety of flavors and colors.
Recipe: Raspberry Swirl Shortbread Cookies
Ingredients
For the Shortbread Dough:
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ¼ teaspoon salt
For the Raspberry Swirl:
- ⅓ cup raspberry jam (seedless preferred)
- 1 teaspoon cornstarch
- 1 teaspoon lemon juice
Instructions
Step 1: Prepare the Raspberry Swirl
- In a small saucepan over medium heat, combine the raspberry jam, cornstarch, and lemon juice.
- Stir continuously until the mixture thickens slightly, about 2-3 minutes.
- Remove from heat and let it cool completely while you prepare the dough.
Step 2: Make the Shortbread Dough
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).
- Mix in the vanilla extract.
- Gradually add the flour and salt, mixing just until combined. The dough should be soft but not sticky.
Step 3: Assemble the Cookies
- Divide the dough into two equal portions. Place one portion on a sheet of parchment paper and roll it into a rectangle about ¼ inch thick.
- Spread half of the cooled raspberry swirl mixture evenly over the dough.
- Roll the dough tightly into a log, starting from the longer side, using the parchment paper to help guide the roll. Repeat with the remaining dough and raspberry swirl.
- Wrap each log in plastic wrap and refrigerate for at least 1 hour or until firm.
Step 4: Slice and Bake
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Remove the dough logs from the refrigerator and slice them into ¼-inch thick rounds.
- Place the cookies about 1 inch apart on the prepared baking sheets.
- Bake for 12-15 minutes, or until the edges are just lightly golden.
Step 5: Cool and Serve
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Serve as is or dust with powdered sugar for an extra festive touch.
Tips for Perfect Raspberry Swirl Shortbread Cookies
- Use Seedless Jam: For a smoother swirl, opt for seedless raspberry jam.
- Chill the Dough: Chilling the dough logs helps them hold their shape when slicing and baking.
- Roll Evenly: Take your time when rolling the dough to ensure even layers and a uniform log.
- Prevent Spreading: If your cookies spread too much during baking, chill the sliced cookies for 10 minutes before putting them in the oven.
- Customize the Jam: Swap the raspberry jam for strawberry, apricot, or even a mixed berry blend for a different twist.
Why These Cookies Are a Holiday Favorite
The combination of buttery shortbread and tangy raspberry swirl makes these cookies a standout treat. Their vibrant red filling and delicate swirl pattern add a festive flair that looks stunning on any dessert table. Plus, their melt-in-your-mouth texture and balance of sweetness make them irresistible to kids and adults alike.
These cookies are not only delicious but also make a wonderful gift. Pack them in decorative tins or wrap them in cellophane bags with a festive ribbon—they’re guaranteed to bring smiles.
Frequently Asked Questions
Q1: Can I make the dough ahead of time?
A1: Yes! The dough logs can be refrigerated for up to 2 days or frozen for up to 2 months. Thaw slightly before slicing if frozen.
Q2: Can I use gluten-free flour?
A2: Absolutely. Substitute with a 1:1 gluten-free baking flour for a gluten-free version.
Q3: How do I prevent the filling from leaking?
A3: Be sure to cool the raspberry mixture completely before spreading it on the dough. Chilling the rolled logs also helps prevent leakage.
Q4: How long do these cookies last?
A4: Store them in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 10 days.
Q5: Can I freeze the baked cookies?
A5: Yes, freeze them in a single layer on a baking sheet before transferring to an airtight container. They can be frozen for up to 2 months.
Final Thoughts
These Raspberry Swirl Shortbread Cookies are as delightful to eat as they are to look at. With their vibrant raspberry swirls and buttery shortbread base, they’re a holiday treat that everyone will adore. Whether you’re adding them to a festive cookie tray or gifting them to loved ones, these cookies are sure to impress.
Happy baking, and may your holidays be as sweet as these cookies!
Raspberry Swirl Shortbread Cookies
Ingredients
For the Shortbread Dough:
- 1 cup unsalted butter softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ¼ teaspoon salt
For the Raspberry Swirl:
- ⅓ cup raspberry jam seedless preferred
- 1 teaspoon cornstarch
- 1 teaspoon lemon juice
Instructions
Step 1: Prepare the Raspberry Swirl
- In a small saucepan over medium heat, combine the raspberry jam, cornstarch, and lemon juice.
- Stir continuously until the mixture thickens slightly, about 2-3 minutes.
- Remove from heat and let it cool completely while you prepare the dough.
Step 2: Make the Shortbread Dough
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).
- Mix in the vanilla extract.
- Gradually add the flour and salt, mixing just until combined. The dough should be soft but not sticky.
Step 3: Assemble the Cookies
- Divide the dough into two equal portions. Place one portion on a sheet of parchment paper and roll it into a rectangle about ¼ inch thick.
- Spread half of the cooled raspberry swirl mixture evenly over the dough.
- Roll the dough tightly into a log, starting from the longer side, using the parchment paper to help guide the roll. Repeat with the remaining dough and raspberry swirl.
- Wrap each log in plastic wrap and refrigerate for at least 1 hour or until firm.
Step 4: Slice and Bake
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Remove the dough logs from the refrigerator and slice them into ¼-inch thick rounds.
- Place the cookies about 1 inch apart on the prepared baking sheets.
- Bake for 12-15 minutes, or until the edges are just lightly golden.
Step 5: Cool and Serve
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Serve as is or dust with powdered sugar for an extra festive touch.
Notes
- Use Seedless Jam: For a smoother swirl, opt for seedless raspberry jam.
- Chill the Dough: Chilling the dough logs helps them hold their shape when slicing and baking.
- Roll Evenly: Take your time when rolling the dough to ensure even layers and a uniform log.
- Prevent Spreading: If your cookies spread too much during baking, chill the sliced cookies for 10 minutes before putting them in the oven.
