Introduction

These Buttery Raspberry Swirl Shortbread Cookies are a perfect balance of rich, tender crumb and sweet-tart fruitiness. With a delightful swirl of raspberry preserves, they make an elegant treat for any occasion. Simple to prepare, they bring a touch of homemade charm to your cookie jar.

The image shows close-up of round cookies with a spiral design. Each cookie has two layers: a light beige, crumbly outer dough forming the base and edges, and a smooth, shiny deep red jam swirl starting from the center and winding outwards in a spiral pattern. The cookies are placed on a white marbled surface, creating a clean and bright background. The texture of the dough looks soft and slightly cracked, while the jam is glossy and thick. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ¼ cups (280 g) all-purpose flour
1 cup (225 g) unsalted butter, softened
½ cup (100 g) granulated sugar
1 tsp vanilla extract
¼ cup (60 g) raspberry preserves (or your favorite jam)

Instructions

Step 1: In a large bowl, whip the softened butter and sugar together until the mixture is fluffy and light, then add the vanilla extract and blend until smooth.
Step 2: Gradually fold the all-purpose flour into the creamed mixture, mixing gently until a cohesive dough forms. Avoid overworking to keep the cookies tender.
Step 3: Divide the dough equally into two portions. Roll each portion between sheets of parchment paper into thin, even rectangles about 1/4-inch thick.
Step 4: Spread a thin, even layer of raspberry preserves over one dough rectangle. Carefully place the second dough rectangle on top, then tightly roll the layered dough from the long edge into a compact log.
Step 5: Wrap the dough log securely in plastic wrap and chill in the refrigerator for one hour to firm up.
Step 6: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Slice the chilled dough log into 1/4-inch thick rounds with a sharp knife.
Step 7: Place the cookie slices on the prepared baking sheets with enough space between them to allow spreading. Bake for 10-12 minutes or until the edges just begin to turn golden brown.
Step 8: Remove the cookies from the oven and let them cool briefly on the baking sheets. Transfer to a wire rack to cool completely before serving.

Tips & Variations

Use high-quality, fresh raspberry preserves for the best flavor and natural color in your swirls.
For a citrus twist, add a teaspoon of lemon zest to the dough before folding in the flour.
Try swapping raspberry preserves with apricot or strawberry jam for different flavor profiles.
To make cleanup easier, always roll the dough between parchment sheets to prevent sticking.

Storage

Store the cooled cookies in an airtight container at room temperature for up to one week. For longer storage, keep them in the refrigerator for up to two weeks or freeze for up to three months. Reheat briefly in a warm oven to refresh their buttery texture.

How to Serve

The image shows close-up of round cookies with flaky light golden crust shaped in a shallow bowl, filled with smooth, shiny deep red jam swirled in a spiral pattern from the center to the edges. The crust edges have small prick marks. Cookies are placed closely together on a white marbled surface. The texture of the crust looks crumbly and soft, contrasting with the glossy jam layer that sits flat inside the crust. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of preserves?

Using frozen raspberries directly is not recommended because the moisture content can affect the dough. It’s best to use preserves or jam for even spreading and baking consistency.

How do I prevent the cookies from spreading too much during baking?

Chilling the dough log thoroughly before slicing helps maintain the shape of each cookie. Also, avoid overworking the dough to keep the texture firm and minimize spreading.