Raspberry Swirl Shortbread Cookies (Printable)

Buttery shortbread meets tangy raspberry jam in these crisp-edged, soft-centered cookies. Perfect for teatime or gifting.

# What You'll Need:

→ Shortbread Dough

01 - 1 cup unsalted butter, softened
02 - 1/2 cup powdered sugar
03 - 1 teaspoon vanilla extract
04 - 2 cups all-purpose flour
05 - 1/4 teaspoon salt

→ Filling & Topping

06 - 1/3 cup raspberry jam or preserves
07 - 2 tablespoons granulated sugar, optional for dusting

# How To:

01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - In a large mixing bowl, cream softened butter with powdered sugar using an electric mixer until light and fluffy, approximately 2 to 3 minutes.
03 - Add vanilla extract and mix thoroughly until fully combined.
04 - In a separate bowl, whisk together flour and salt. Gradually add to the creamed mixture, stirring until just combined without overworking the dough.
05 - Turn dough onto a lightly floured surface and shape into a log approximately 1.5 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes until firm.
06 - Slice the chilled dough into 1/4-inch thick rounds and place on prepared baking sheets, spacing 1 inch apart.
07 - Using the back of a teaspoon, make a small indentation in the center of each cookie.
08 - Spoon approximately 1/2 teaspoon of raspberry jam into each indentation, taking care not to overfill.
09 - Bake for 12 to 15 minutes until edges are light golden brown.
10 - Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
11 - Once fully cooled, dust with granulated sugar if desired.

# Expert Tips:

01 -
  • The dough comes together in minutes and tastes like pure butter and comfort.
  • Each cookie has a jewel-like center that makes them look bakery-perfect.
  • They stay crisp on the edges and tender in the middle for days.
02 -
  • Don't skip chilling the dough or the cookies will spread into flat puddles in the oven.
  • Overfilling the jam wells makes a sticky mess on your parchment, so measure with a light hand.
  • Let the butter come to true room temperature, not microwave-softened, or the dough won't hold together properly.
03 -
  • Rotate your baking sheets halfway through for even browning, especially if your oven has hot spots.
  • Use a ruler to measure your dough log diameter so every cookie bakes at the same rate.
  • If the dough gets too soft while slicing, pop it back in the fridge for 10 minutes.
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