Irresistible Raspberry Swirl Shortbread Cookies Recipe

There’s something magical about the joy a tray of homemade cookies brings to any table, especially when they combine tender, buttery shortbread with a swirl of vibrant raspberry. These Irresistible Raspberry Swirl Shortbread Cookies are just that—soft, crumbly, sweet, and packed with tart raspberry flavor. Whether you’re baking for Mother’s Day, holiday cookie swaps, or just a cozy weekend treat, these cookies never fail to impress.

Not only do they look absolutely stunning on a dessert platter or as part of a cookie gift box, but their melt-in-your-mouth texture and tangy raspberry swirl truly set them apart. I first made these when a friend asked for “something bright to chase away winter blues,” and now they’re a staple in my kitchen all year round!

Ready to bake your new favorite cookies? Let’s dive in!

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Why You’ll Love These Raspberry Swirl Shortbread Cookies

Shortbread is famous for its rich, buttery crumb and melt-away texture. But add a ribbon of raspberry, and you’ll get a pop of color and flavor that’s unforgettable. Here’s why this recipe is always a hit:

Showstopping Looks: The raspberry swirl bakes into gorgeous pink ribbons that feel celebratory and upscale—perfect for gifting or parties.
Simple Pantry Ingredients: All you need are basic baking staples plus a bit of raspberry jam.
Easy to Customize: Swap in your favorite berry jam or add white chocolate for a decadent twist.
Freezer-Friendly: Make the dough ahead or freeze the cookies post-baking for ultimate convenience and less stress during busy seasons.

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Ingredients and Substitutions Table

Ingredient	Amount	Substitution Ideas
Unsalted Butter	1 cup (226g)	Salted butter (reduce added salt), Vegan butter
Powdered Sugar	1/2 cup (60g)	Coconut sugar (blended), Monkfruit sweetener
All-Purpose Flour	2 1/4 cups (280g)	Gluten-free flour blend
Cornstarch	1/4 cup (30g)	Arrowroot starch
Pure Vanilla Extract	1 tsp	Almond extract, Lemon extract
Salt	1/4 tsp	Omit if using salted butter
Seedless Raspberry Jam	1/3 cup (about 100g)	Strawberry, blackberry, or cherry preserves

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Tips for Perfect Raspberry Swirl Shortbread

Getting that dreamy, bakery-worthy texture (and swirl!) is easier than you think. Here are a few tips:

Use High-Quality Butter: Shortbread relies on buttery flavor, so pick a brand you love.
Chill Your Dough: This helps the cookies keep their signature shape and prevents spreading.
Don’t Overmix: Stop mixing once the flour is just incorporated for the most tender cookie crumb.
Use Good Jam: Thick, high-fruit jams or preserves make the best, boldest swirl and won’t get runny in the oven.
Sift the Sugar: Sifting powdered sugar prevents lumps and keeps your dough ultra-smooth.

Don’t:

Overbake—the cookies should be pale, not golden brown for perfect tenderness.
Skip the chilling time. This is what makes shortbread cookies beautifully crisp and neat!

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Raspberry Swirl Variations and Add-Ins

Want to put your own twist on these elegant cookies? Here are a few clever ideas:

White Chocolate Drizzle: Once cooled, drizzle with melted white chocolate for a luxurious finish.
Lemon Zest: Add 1 tsp of fresh lemon zest to the dough for bright citrusy flavor.
Herbal Touch: Mix in 1/2 tsp finely chopped fresh thyme for a unique, sophisticated flavor.
Sandwich Style: Make thinner cookies and sandwich two together with a layer of jam.
Nutty Crunch: Sprinkle finely chopped pistachios on top before baking.

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Raspberry Swirl Shortbread Cookies: Nutrition Table (per serving)

Calories	Carbs (g)	Fat (g)	Protein (g)	Sugar (g)
98	13	5.5	1.2	4.9

*Nutrition is an estimate based on 28 cookies per batch*

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Packing, Gifting, and Storing Ideas

If you’re planning to share these raspberry swirl shortbread cookies, here’s how to keep them looking and tasting amazing:

Packaging for Gifts: Stack a few cookies in cellophane bags and tie with a ribbon, or layer in a festive tin lined with parchment paper.
Storing: Keep in an airtight container at room temperature for up to 1 week. For longer storage, freeze up to 2 months.
Freezing Tips: Freeze the unbaked dough log, well-wrapped, for up to 2 months. Thaw just enough to slice, then bake straight from the fridge for best results.

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FAQ: Raspberry Swirl Shortbread Cookies

Can I use frozen raspberries instead of jam?

Frozen raspberries tend to release too much liquid and can make the cookies soggy. For best results, stick to thick seedless raspberry jam or preserves for an even swirl and bright flavor.

How do I keep my shortbread cookies from spreading?

Chilling is key! Always chill the dough before slicing and baking. Also, measure your flour carefully to avoid overly soft dough.

What’s the best way to get a vibrant swirl?

Use a thick, high-quality jam and swirl gently into the dough so you see distinct streaks rather than mixing it fully. Over-mixing makes for a pink dough instead of a beautiful marbled effect.

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Easy Raspberry Swirl Shortbread Cookies Recipe

Prep Time: 25 minutes
Chill Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 40 minutes
Servings: 28 cookies

Ingredients:

1 cup (226g) unsalted butter, softened
1/2 cup (60g) powdered sugar, sifted
2 1/4 cups (280g) all-purpose flour
1/4 cup (30g) cornstarch
1 tsp pure vanilla extract
1/4 tsp salt
1/3 cup (100g) seedless raspberry jam

Optional: extra powdered sugar for dusting, white chocolate for drizzle

Instructions:

Make the Dough: In a large bowl, cream together butter and powdered sugar with a hand mixer (or stand mixer) until pale and fluffy, about 2–3 minutes.
Add vanilla and salt. Mix briefly to combine.
Add flour and cornstarch. Mix on low or by hand just until no flour streaks remain. Don’t overmix!
Raspberry Swirl: Drop small spoonfuls of raspberry jam over the dough. Use a knife or spatula to swirl 2–3 times—less is more! You want visible raspberry ribbons, not a pink dough.
Shape & Chill: Turn the dough onto a sheet of parchment. Gently pat into a log (about 2 inches diameter), or press into an 8×8” square pan lined with parchment for bar-style cookies. Wrap well and chill at least 1 hour (up to overnight).
Preheat oven: Heat oven to 325°F (163°C). Line 2 baking sheets with parchment.
Slice or Cut: Slice refrigerated dough into 1/3-inch rounds, or cut squares if using pan method. Arrange 2 inches apart on the trays.
Bake: Bake 14–16 minutes, until just set and very pale golden at the edges. Don’t overbake!
Cool: Let cookies cool on the tray 5 minutes, then transfer to a rack. Dust with powdered sugar or drizzle white chocolate if desired.

Enjoy with tea, coffee, or simply as a sweet pick-me-up any time of day!

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Nutrition Information (per cookie, estimate)

Calories	Carbs	Fat	Protein	Sugar
98	13g	5.5g	1.2g	4.9g

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Bring Joy to Your Table with Raspberry Swirl Shortbread

There’s no better way to brighten your day (or someone else’s!) than with a batch of homemade raspberry swirl shortbread cookies. They’re the perfect mix of buttery sweetness and tangy fruit, dressed to impress for any occasion.

If you try this recipe, let me know in the comments or tag me on Pinterest—I love seeing your beautiful creations! Happy baking!

Irresistible Raspberry Swirl Shortbread Cookies Recipe