Oh my goodness, do I have something extra special for you today! These Raspberry Swirl Shortbread Cookies are the kind of treat that make you want to slow down and savor every bite. Imagine buttery, melt-in-your-mouth shortbread, with a tangy-sweet swirl of raspberry goodness. The balance of flavors is absolutely magical—tart, sweet, and buttery, all in one. Trust me, you’re going to love this one. It’s the perfect cookie to enjoy with a warm cup of tea or to bring to your next get-together. Plus, the vibrant raspberry swirl? It’s basically art on a plate!
Why You’ll Love Raspberry Swirl Shortbread Cookies
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re baking for a casual afternoon at home, a cozy family gathering, or something special to wow your friends, this treat fits perfectly. Here’s why it’s bound to become your new favorite:
- Versatile: These cookies are great for almost any occasion. Need a sweet treat to nibble on while binge-watching your favorite show? These are perfect. Want to impress your guests at a dinner party? These will have everyone asking for the recipe.
- Budget-Friendly: You likely already have most of the ingredients in your pantry. No need to go hunting for anything too exotic—just good, simple ingredients that bring big flavor.
- Quick and Easy: Don’t worry, this recipe is simple. Even if you’re new to baking, the steps are easy to follow, and you’ll feel like a pro in no time. It’s a no-stress recipe that delivers a delicious result.
- Customizable: Want to swap the raspberry for another fruit? Go for it! You could try strawberries or blueberries for a fun twist. Or add a sprinkle of lemon zest to the shortbread dough for a fresh pop of flavor.
- Crowd-Pleasing: These cookies have that irresistible “just one more bite” quality. You can count on them to be a hit with everyone, from kids to adults. They’re the perfect balance of buttery richness and fruity sweetness, so they’ll please every palate.

Ingredients
Here’s what you’ll need to create these mouthwatering cookies:
- Unsalted Butter: This will give your shortbread that perfect melt-in-your-mouth texture. It’s all about the butter in shortbread, so don’t skimp on it!
- Granulated Sugar: Sweetens up the shortbread just enough to let the raspberry swirl shine without overpowering it.
- All-Purpose Flour: The base of the dough, making it light and crisp.
- Vanilla Extract: A touch of vanilla adds warmth and depth to the flavor profile.
- Raspberry Jam: This is where the magic happens! The sweet, tangy raspberry swirl will make your taste buds do a happy dance.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive right in and make these gorgeous cookies:
1. Preheat Your Oven
Start by preheating your oven to [temperature]. This ensures that the cookies bake evenly and perfectly.
2. Mix the Dough
In a large bowl, cream together the unsalted butter and granulated sugar until light and fluffy. Add in the vanilla extract and mix until fully combined. Gradually add the flour, mixing just until the dough comes together. Don’t overmix—it should be soft and slightly crumbly, perfect for shortbread!
3. Roll Out the Dough
Turn the dough out onto a lightly floured surface and roll it out to about [thickness]. You want it thick enough so that the cookies will have a nice bite, but not too thick.
4. Add the Raspberry Swirl
Now, here’s where the fun begins: spoon a bit of raspberry jam over the rolled dough. Use a knife or a toothpick to swirl the jam into the dough, creating beautiful streaks of pink and red.
5. Cut and Bake
Cut the dough into your desired shapes (I recommend classic circles or squares for that classic shortbread look). Place the cookies on a parchment-lined baking sheet and bake for [time] minutes, or until the edges are golden brown.
6. Cool and Serve
Once the cookies are done, let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these cookies with a hot cup of tea, coffee, or whatever your heart desires.
How to Serve Raspberry Swirl Shortbread Cookies
These cookies are perfect all on their own, but if you’re looking to get fancy, here are a few ways to serve them:
- Pair with Tea: These cookies are a match made in heaven with a warm cup of tea—green tea, black tea, or even a light herbal tea will do the trick.
- Serve at Parties: Whether you’re hosting a holiday party or just a weekend get-together, these cookies will add a touch of elegance to your spread.
- Gift Them: These cookies are also perfect for gifting! Wrap them up in a cute tin or box, and you’ve got a thoughtful homemade gift that anyone will love.
Additional Tips
- Use Fresh Jam: For the best swirl, make sure your raspberry jam is nice and fresh. If it’s a bit thick, warm it up slightly before spreading.
- Make Ahead: You can make the dough ahead of time and keep it in the fridge for up to 2 days. Just roll, swirl, and bake when you’re ready!
- Storage: Store leftover cookies in an airtight container at room temperature for up to 5 days, or freeze them for up to a month.
FAQ Section
Q1: Can I use a different fruit jam?
A1: Absolutely! Try strawberry, blueberry, or even peach for a unique twist. The key is to get a good swirl!
Q2: Can I freeze the dough?
A2: Yes, you can freeze the dough! Wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw it in the fridge before rolling and baking.
Q3: How do I store the cookies?
A3: Store your cookies in an airtight container at room temperature for up to 5 days, or freeze them for longer storage.
Q4: Can I make these cookies dairy-free?
A4: Yes! You can substitute the butter with a dairy-free alternative like margarine or coconut oil for a dairy-free version.
Q5: Can I make these cookies without jam?
A5: You can skip the jam and instead add a drizzle of icing or sprinkle some powdered sugar on top for a simple, classic shortbread.
Q6: How thick should I roll the dough?
A6: Roll the dough to about ¼ inch thick. This ensures they bake evenly and have the perfect crisp texture.
Q7: Can I double the recipe?
A7: Yes, you can easily double the recipe. Just make sure you have enough room on your baking sheets!
Q8: What’s the best way to cut these cookies?
A8: Use a sharp cookie cutter for perfect, clean edges. Or use a knife to cut them into squares or rectangles if you prefer.
Q9: How can I make the swirl even more colorful?
A9: Add a bit of food coloring to the jam before swirling it into the dough for an even more vibrant effect!
Q10: Can I use a different type of flour?
A10: You can try using whole wheat flour for a healthier version, but it will slightly change the texture of the cookies.
Conclusion
And there you have it—your new go-to cookie recipe! These Raspberry Swirl Shortbread Cookies are simple to make but packed with flavor, making them the perfect treat for any occasion. I just know you’re going to love these. They’re buttery, fruity, and totally irresistible. Grab your ingredients and let’s get baking—your taste buds will thank you!
Raspberry Swirl Shortbread Cookies
These buttery Raspberry Swirl Shortbread Cookies are the perfect balance of crisp and melt-in-your-mouth deliciousness, with a tangy raspberry swirl. The ideal treat for any occasion!
- Prep Time: 15 minutes
- Cook Time: 12–15 minutes
- Total Time: 1 hour 30 minutes (including chilling time)
- Yield: 24 cookies (depending on thickness) 1x
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American, British (shortbread)
- Diet: Vegetarian
Ingredients
- For the Shortbread Dough:
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
For the Raspberry Swirl:
- ⅓ cup raspberry jam (seedless, if preferred)
Instructions
- Prepare the Dough:
- In a large mixing bowl, beat the softened butter and powdered sugar together until smooth and creamy.
- Mix in the vanilla extract.
- Gradually add the flour and salt, mixing just until combined. The dough will be soft but should not be sticky.
- Add the Raspberry Swirl:
- Roll out the shortbread dough between two sheets of parchment paper into a ¼-inch thick rectangle.
- Spread the raspberry jam evenly over the dough.
- Carefully roll the dough into a tight log, similar to a jelly roll. Wrap in plastic wrap and refrigerate for at least 1 hour (or up to overnight) to firm up.
- Slice and Bake:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Using a sharp knife, slice the chilled dough into ¼-inch thick rounds and place them on the prepared baking sheet.
- Bake for 12–15 minutes, or until the edges are lightly golden.
- 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.
- Enjoy as is, or dust lightly with powdered sugar for an extra special touch!
Notes
- Make sure the dough is chilled properly before slicing to get clean cuts.
- You can use other fruit jams like strawberry or blueberry for a variation.
- These cookies pair wonderfully with a hot cup of tea or coffee.
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 10g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 25mg