Raspberry Swirl Shortbread Cookies

My neighbor brought over a tin of these cookies one December afternoon, and I couldn't stop at one. The way the raspberry jam caught the light through the buttery dough made them look like tiny stained glass windows. I asked for the recipe immediately, and she laughed, saying it was easier than it looked. That weekend, I made my first batch, and the kitchen smelled like a French bakery.

I started making these every time someone needed cheering up. My sister called one evening feeling overwhelmed, so I baked a batch and left them on her porch in a brown paper bag. She texted me a photo of the empty bag an hour later with three heart emojis. These cookies have a way of saying things words can't.

Ingredients

• Unsalted butter: Softened to room temperature so it whips into the sugar without clumps, creating that melt-in-your-mouth texture shortbread is known for.
• Powdered sugar: Dissolves instantly into the butter, giving the dough a smooth, delicate sweetness without any graininess.
• Vanilla extract: A teaspoon is all you need to add warmth and round out the buttery flavor.
• All-purpose flour: The backbone of the dough, measured carefully so the cookies hold their shape but still crumble gently.
• Salt: Just a pinch balances the sweetness and makes the butter flavor sing.
• Raspberry jam: Look for a preserve with visible seeds for the best texture and a tart contrast to the rich dough.
• Granulated sugar: Optional for dusting, but it adds a delicate sparkle and a slight crunch on top.

Instructions

Prep your oven and pans:

Set the oven to 350°F and line two baking sheets with parchment so the bottoms don't brown too fast. This also makes cleanup a breeze.

Cream the butter and sugar:

Beat the softened butter and powdered sugar together for 2 to 3 minutes until it looks pale and fluffy, almost like frosting. This step traps air and makes the cookies tender.

Add the vanilla:

Pour in the vanilla extract and mix just until it disappears into the butter mixture.

Combine the dry ingredients:

Whisk the flour and salt together in a separate bowl, then add it to the butter mixture in two or three additions. Mix until the dough just comes together, no longer.

Shape and chill the dough:

Turn the dough onto a floured surface and roll it into a log about 1.5 inches thick. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes until firm enough to slice cleanly.

Slice the cookies:

Use a sharp knife to cut the chilled log into 1/4-inch rounds. Space them an inch apart on the baking sheets.

Create the jam well:

Press the back of a teaspoon gently into the center of each round to make a small indentation. Don't press all the way through.

Fill with jam:

Spoon about half a teaspoon of raspberry jam into each well. Less is more here, or it will bubble over and burn on the pan.

Bake until golden:

Slide the sheets into the oven and bake for 12 to 15 minutes, watching for pale golden edges. The centers will still look soft, and that's exactly right.

Cool in stages:

Let the cookies sit on the baking sheets for 5 minutes to firm up, then move them to a wire rack. They'll crisp as they cool completely.

Dust with sugar:

Once cool, sprinkle a little granulated sugar over the tops if you want extra sparkle.

Save

Save

The first time I packed these into a tin for a friend's birthday, I tied it with kitchen twine and tucked in a sprig of rosemary. She told me later she kept the tin on her counter long after the cookies were gone, just to remember the gesture. It reminded me that baking is never just about the food.

How to Store and Keep Them Fresh

I keep mine in an airtight container with a sheet of parchment between layers so the jam doesn't stick. They stay crisp and delicious at room temperature for up to a week. I've never had a batch last that long, but it's good to know they could if I had more willpower.

Flavor Swaps and Personal Touches

One afternoon I didn't have raspberry jam, so I used apricot preserves and added lemon zest to the dough. The brightness was incredible. You can also try strawberry, blackberry, or even a dollop of Nutella if you're feeling adventurous. The buttery dough is forgiving and loves almost any filling.

Gifting and Presentation Ideas

These cookies look so elegant you'd think they came from a fancy bakery. I stack them in clear cellophane bags tied with ribbon, or arrange them in a vintage tin lined with wax paper. They make thoughtful hostess gifts, holiday treats, or thank-you gestures that feel personal and homemade.

• Wrap a dozen in parchment and tie with baker's twine for a rustic look.
• Layer them in a glass jar with a handwritten tag listing the ingredients.
• Pair them with a small jar of extra jam and a tea sampler for a complete gift set.

Save

Save

There's something about pulling a tray of these from the oven that makes the whole house feel like home. I hope they bring you as much joy as they've brought me, one buttery, jam-filled bite at a time.

Recipe FAQs

→ Can I use other fruit preserves instead of raspberry jam?

Absolutely. Any fruit preserves work beautifully—try strawberry, apricot, blackberry, or even lemon curd for a different flavor profile.

→ How long should I chill the dough before slicing?

Refrigerate the wrapped dough log for at least 30 minutes until firm. This ensures clean slices and helps the cookies hold their shape during baking.

→ Why do my cookies spread too much in the oven?

This usually happens when the dough becomes too warm. Keep slices chilled until ready to bake, and work quickly when arranging them on the baking sheet.

→ Can I freeze the dough for later?

Yes, wrap the dough log tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before slicing and baking.

→ What's the best way to store these cookies?

Keep in an airtight container at room temperature for up to one week. Place parchment paper between layers to prevent sticking.