Raspberry Swirl Shortbread Cookies (Printable)

Buttery shortbread meets tangy raspberry jam in these crispy, melt-in-your-mouth cookies with soft centers.

# 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 for dusting, optional

# Step-by-step Directions:

01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - In a large mixing bowl, cream the softened butter with powdered sugar using an electric mixer until light and fluffy, approximately 2 to 3 minutes.
03 - Add vanilla extract to the mixture and mix thoroughly until well combined.
04 - In a separate bowl, whisk together flour and salt. Gradually add to the creamed mixture, mixing 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, avoiding overfilling.
09 - Bake for 12 to 15 minutes, or until the edges are light golden brown.
10 - Cool on the 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 Advice:

01 -
  • The dough comes together in minutes and tastes like pure butter and comfort.
  • Each cookie looks bakery perfect without any fancy equipment or piping skills.
  • The tangy jam cuts through the richness in a way that keeps you reaching for just one more.
02 -
  • Do not skip the chilling step or the dough will be too soft to slice cleanly and the cookies will spread too much in the oven.
  • Use a jam with low water content or it will boil over and create a sticky mess on the parchment.
  • If the dough feels too crumbly after mixing, add a teaspoon of cold water and mix gently until it holds together.
03 -
  • Rotate the baking sheets halfway through baking to ensure even browning, especially if your oven has hot spots.
  • If the dough log softens too much while slicing, pop it back in the fridge for ten minutes to firm up again.
  • Use a small offset spatula to transfer the delicate baked cookies from the sheet to the rack without breaking them.
Return