Indulge in the perfect combination of buttery shortbread and vibrant raspberry swirls. Raspberry swirl shortbread cookies bring a burst of tangy-sweet flavor to the classic shortbread texture, making them a must-have for holidays or special occasions. Their visually striking spiral pattern adds a touch of elegance, while their melt-in-your-mouth texture guarantees they’ll be a hit with everyone.

Whether you’re an experienced baker or trying something new, these cookies are simple to prepare and deliver stunning results. This recipe is your step-by-step guide to baking a treat that’s as beautiful as it is delicious.

Part 1: Preparing Raspberry Swirl Shortbread Cookies

Essential Tools and Equipment

To create these gorgeous cookies, gather the following:

• Mixing bowls: For preparing the dough and raspberry swirl.
• Electric mixer: Ensures smooth and fluffy dough.
• Rolling pin: Helps achieve even layers of dough.
• Parchment paper: Prevents sticking while rolling and baking.
• Plastic wrap: Keeps the rolled dough log firm during chilling.
• Sharp knife: Ensures clean, even slices.
• Wire rack: For cooling the cookies evenly.

Ingredients

For the Shortbread Dough:

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 tsp salt

For the Raspberry Swirl:

• 1/3 cup raspberry jam (seedless preferred)
• 1 tsp cornstarch
• 1 tsp lemon juice

Step-by-Step Directions

1. Prepare the Raspberry Swirl

• In a small bowl, mix raspberry jam, cornstarch, and lemon juice until smooth. Set aside.

2. Make the Shortbread Dough

• In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy.
• Add the vanilla extract and mix until combined.
• Gradually incorporate the flour and salt, stirring just until the dough forms.

3. Layer the Dough

• Divide the dough into two portions. Roll each into a 1/4-inch-thick rectangle between parchment paper.
• Spread a thin layer of the raspberry mixture evenly over one rectangle, leaving a 1/4-inch border.
• Place the second rectangle on top of the raspberry-coated dough.

4. Roll and Chill

• Starting at one short end, roll the dough into a tight log.
• Wrap the log in plastic wrap and refrigerate for 1-2 hours until firm.

5. Slice and Bake

• Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
• Slice the chilled log into 1/4-inch rounds. Arrange them 2 inches apart on the baking sheets.
• Bake for 10-12 minutes, or until the edges are lightly golden.
• Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Part 2: Serving Suggestions and Enhancements

Serving Suggestions

• Serve these cookies as part of a festive dessert platter with holiday sugar cookies and chocolate-dipped pretzels.
• Pair them with a warm drink like spiced cider, hot chocolate, or a creamy latte for a cozy treat.

Common Mistakes to Avoid & How to Perfect the Recipe

1. Skipping the chill step: Chilling ensures neat slices and prevents spreading during baking.
2. Rolling unevenly: Use even pressure to maintain consistent thickness for uniform baking.
3. Overbaking: Watch the cookies closely to avoid overly browned edges, which can affect flavor.

Side Dish Recommendations

1. Warm Beverages

• A mug of hot chocolate topped with whipped cream is a perfect complement.
• Brewed raspberry tea enhances the fruity notes in the cookies.

2. Light Desserts

• Serve with a dollop of whipped cream and fresh berries for an elegant touch.

3. Holiday Platters

• Add these cookies to a dessert tray alongside snowball cookies and peppermint bark.

Part 3: Recipe Tips, Storage, and FAQs

Tips for Perfect Raspberry Swirl Shortbread Cookies

• Choose seedless jam: It creates a smoother filling and avoids distracting textures.
• Use parchment paper: Rolling the dough between parchment keeps it neat and prevents sticking.
• Slice evenly: A sharp knife ensures clean, precise slices.

Storage and Reheating Instructions

• Storage: Store cookies in an airtight container at room temperature for up to 1 week.
• Freezing: Freeze unbaked dough logs for up to 2 months; thaw in the refrigerator before slicing and baking.

FAQs

1. Can I use other types of jam?

Yes! Apricot, strawberry, or blackberry jam can substitute raspberry for a new flavor twist.

2. Can I make the dough ahead of time?

Absolutely. The dough log can be refrigerated for up to 3 days before baking.

3. Can I make these gluten-free?

Use a 1:1 gluten-free flour blend in place of all-purpose flour for a gluten-free version.

Conclusion: A Cookie You’ll Love

With their buttery base and sweet raspberry swirl, raspberry swirl shortbread cookies are as delightful to look at as they are to eat. Whether you’re baking for a holiday party or indulging in a cozy treat, these cookies will surely impress. Make them your next baking adventure and share the joy!

Raspberry Swirl Shortbread Cookies

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• Author: recipes
• Total Time: Approximately 1 hour 40 minutes

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Ingredients

For the Shortbread Dough:

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 tsp salt

For the Raspberry Swirl:

• 1/3 cup raspberry jam (seedless preferred)
• 1 tsp cornstarch
• 1 tsp lemon juice

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Instructions

1. Prepare the Raspberry Swirl

• In a small bowl, mix raspberry jam, cornstarch, and lemon juice until smooth. Set aside.

2. Make the Shortbread Dough

• In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy.
• Add the vanilla extract and mix until combined.
• Gradually incorporate the flour and salt, stirring just until the dough forms.

3. Layer the Dough

• Divide the dough into two portions. Roll each into a 1/4-inch-thick rectangle between parchment paper.
• Spread a thin layer of the raspberry mixture evenly over one rectangle, leaving a 1/4-inch border.
• Place the second rectangle on top of the raspberry-coated dough.

4. Roll and Chill

• Starting at one short end, roll the dough into a tight log.
• Wrap the log in plastic wrap and refrigerate for 1-2 hours until firm.

5. Slice and Bake

• Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
• Slice the chilled log into 1/4-inch rounds. Arrange them 2 inches apart on the baking sheets.
• Bake for 10-12 minutes, or until the edges are lightly golden.
• Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Ensure the raspberry mixture is smooth and well combined with the cornstarch to prevent any lumps that might affect the swirl in your cookies.

Serving Suggestions:

These Raspberry Swirl Shortbread Cookies are perfect as a gift, packaged in a pretty tin or box. They also make an elegant addition to any holiday cookie platter.

Tips:

• Chill Thoroughly: Ensure the cookie dough is sufficiently chilled to make slicing easier and to keep the cookies from spreading too much while baking.
• Uniform Thickness: When rolling out the dough, aim for uniform thickness to ensure even baking.

• Prep Time: 20 minutes
• Cook Time: 1-2 hours

Nutrition

• Serving Size: Approximately 24 cookies
• Calories: Approx. 120 per cookie
• Sodium: 25 mg
• Protein: 1 g