Raspberry Swirl Shortbread Cookies are a feast for the eyes and the taste buds! With their buttery shortbread base and vibrant raspberry swirls, these cookies are as visually stunning as they are delicious. Whether you’re hosting a party, looking for a gift, or simply treating yourself, these cookies are the perfect choice. Let’s dive into how you can make these gorgeous treats and some tips to perfect them.
Why You’ll Love Raspberry Swirl Shortbread Cookies
- Buttery Texture: The shortbread base melts in your mouth.
- Raspberry Flavor: Sweet and tangy raspberry jam swirls add a burst of flavor.
- Elegant Appearance: Their marbled look makes them a standout on any dessert table.
- Simple Ingredients: You only need a handful of pantry staples to whip these up.
Ingredients
To make these cookies, gather the following:
- For the Shortbread Dough:
- 1 cup (225g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 1 tsp vanilla extract
- 2 cups (250g) all-purpose flour
- ¼ tsp salt
- For the Raspberry Swirl:
- ½ cup raspberry jam (seedless preferred)
- 1 tsp lemon juice
Instructions
1. Prepare the Raspberry Jam
- In a small saucepan, heat the raspberry jam and lemon juice over low heat until smooth and slightly runny. Let it cool.
2. Make the Shortbread Dough
- Cream the butter and sugar together in a mixing bowl until light and fluffy.
- Mix in the vanilla extract.
- Gradually add the flour and salt, mixing until a soft dough forms.
3. Swirl and Shape
- Divide the dough into two portions. Flatten one portion slightly and spread half of the raspberry jam over it.
- Layer the second dough portion on top and spread the remaining jam.
- Gently fold the dough to create swirls, being careful not to overmix.
4. Chill and Slice
- Roll the dough into a log shape, wrap it in plastic wrap, and refrigerate for at least 1 hour.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Slice the chilled dough into ¼-inch thick rounds and place them on the baking sheet.
5. Bake to Perfection
- Bake for 10–12 minutes or until the edges are lightly golden.
- Allow the cookies to cool completely on a wire rack before serving.
Pro Tips for Success
- Keep the Dough Cool: Warm dough can make the swirls blend too much. Chill it if it gets too soft.
- Use Seedless Jam: For a smoother texture and clean swirls, opt for seedless raspberry jam.
- Perfect Slices: Use a sharp knife for slicing to maintain the swirl pattern.
Serving Suggestions
Raspberry Swirl Shortbread Cookies pair beautifully with:
- A cup of hot tea or coffee.
- A scoop of vanilla ice cream for a decadent dessert.
- As part of a festive holiday cookie platter.
Storing Raspberry Swirl Shortbread Cookies
- Room Temperature: Store in an airtight container for up to 5 days.
- Freezing: Wrap the dough log in plastic wrap and foil before freezing for up to 3 months. Slice and bake directly from frozen, adding a couple of extra minutes to the baking time.
Final Thoughts
Raspberry Swirl Shortbread Cookies are a delightful combination of elegance and flavor. Whether you’re baking them for a special occasion or just because, these cookies will impress anyone who tries them. Their buttery texture and sweet-tangy raspberry swirls make them a timeless treat that you’ll want to bake again and again.
Serving and Storage Tips for Raspberry Swirl Shortbread Cookies
Serving Tips
- Festive Platters: Arrange the cookies on a decorative plate for parties or gatherings. Their swirl pattern adds an elegant touch to any table.
- Pairing Ideas: Serve alongside:
- Hot beverages like tea, coffee, or hot chocolate.
- Light desserts such as fruit salads or sorbets for a refreshing balance.
- Gift Idea: Pack them in a clear cellophane bag with a ribbon or in a decorative tin for thoughtful homemade gifts.
- Special Occasions: Use these cookies as a base for ice cream sandwiches or drizzle white chocolate on top for a gourmet finish.
Storage Tips
- At Room Temperature:
- Store in an airtight container for up to 5 days to keep them fresh and crisp.
- Place a sheet of parchment paper between layers to prevent sticking.
- Refrigeration:
- If you live in a warm or humid climate, refrigerate the cookies to maintain their structure and freshness.
- Freezing Cookies:
- Once baked, freeze the cookies in a freezer-safe container or zip-top bag for up to 3 months. Thaw them at room temperature before serving.
- Freezing Dough:
- Wrap the dough log tightly in plastic wrap and then foil before freezing. It keeps well for up to 3 months.
- When ready to bake, slice directly from frozen and add an extra minute or two to the baking time.
By following these tips, you can enjoy Raspberry Swirl Shortbread Cookies fresh anytime you crave them!
1. Can I use other types of jam instead of raspberry?
Yes, you can! Feel free to substitute raspberry jam with other flavors like strawberry, apricot, or blackberry. Just ensure the jam is smooth and not overly chunky to maintain clean swirls.
2. Why does my dough get too soft while shaping?
Soft dough is often caused by warm butter. If this happens, pop the dough into the refrigerator for 15–20 minutes to firm it up before shaping and slicing.
3. Can I make the dough ahead of time?
Absolutely! You can prepare the dough up to 3 days in advance and store it in the refrigerator. Alternatively, freeze the dough for up to 3 months and bake it whenever you’re ready.
4. How do I prevent the cookies from spreading too much while baking?
Ensure your dough is well-chilled before slicing and baking. Using a cold baking sheet can also help. Additionally, avoid overmixing the butter and sugar, which can introduce excess air and cause spreading.
Print
Raspberry Swirl Shortbread Cookies
- Prep Time: 20 minutes
- Cooling Time: 10-12 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: International
Description
These cookies feature tender, buttery shortbread dough swirled with sweet and tangy raspberry preserves. They’re as stunning as they are delicious and make a lovely addition to any cookie platter.
Ingredients
- 1 cup (225 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups (280 g) all-purpose flour
- 1/4 cup (60 g) raspberry preserves (or your favorite jam)
Instructions
- Prepare the dough:
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
- Mix in the vanilla extract. Gradually add the flour, mixing just until the dough comes together.
- Shape the dough:
- Divide the dough in half. Place one portion on a sheet of parchment paper and roll it into a rectangle about 1/4-inch thick. Repeat with the other half.
- Spread the jam:
- Spread a thin, even layer of raspberry preserves over one of the rolled-out dough rectangles. Carefully place the second dough rectangle on top, creating a sandwich with the jam in the middle.
- Roll into a log:
- Starting from one long side, roll the dough tightly into a log. Wrap the log in plastic wrap and refrigerate for at least 1 hour, or until firm.
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Slice and bake:
- Unwrap the chilled dough and slice it into 1/4-inch thick rounds. Place the cookies on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are just beginning to turn golden.
- Cool and serve:
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra flair, drizzle the cooled cookies with white or dark chocolate.
- Swap raspberry preserves for strawberry, apricot, or blackberry jam for variety.
- These cookies can be stored in an airtight container for up to a week.