Raspberry Swirl Shortbread Cookies (Printable Copy)

Buttery shortbread swirled with tangy raspberry jam creates these crisp-edged, tender-centered treats.

# What You 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:

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 to the creamed mixture and mix until well combined.
04 - In a separate bowl, whisk together flour and salt. Gradually add to the creamed mixture, mixing until just combined. Do not overwork 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 and 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, or until the 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 dough is forgiving and doesn't require fancy techniques or chilling overnight.
  • Each cookie looks bakery-perfect with almost no effort, thanks to that jewel-toned jam center.
  • They stay fresh for days in a tin, so you can bake ahead and actually enjoy your own party.
02 -
  • If your dough feels too crumbly to hold together, add a teaspoon of cold water and mix gently until it just binds.
  • Chilling the dough is not optional, warm dough spreads too much in the oven and loses that crisp shortbread texture.
  • Use a jam with visible fruit pieces for the prettiest look and the best flavor contrast.
03 -
  • Freeze the shaped dough log for up to three months and slice off cookies whenever you want to bake fresh.
  • If the jam starts to bubble over in the oven, don't panic, just let it cool and it will set into a shiny, candy-like edge that actually tastes amazing.
  • For a professional finish, use a small offset spatula to transfer the cookies to the rack without smudging the jam.
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