Go Back
Delightful and visually appealing, Raspberry Swirl Shortbread Cookies are a perfect treat for any occasion. These cookies combine a buttery texture with the vibrant flavor of fresh raspberries, creating a beautiful and delicious dessert that will impress your family and friends. Whether you're planning a festive gathering, a cozy afternoon tea, or simply want to indulge your sweet tooth, these cookies strike the perfect balance between simplicity and elegance.

Irresistible Raspberry Swirl Shortbread Cookies

Treat yourself to the delight of Raspberry Swirl Shortbread Cookies! These beautiful treats combine a buttery, crumbly texture with tangy raspberry swirls for a perfect balance of flavors. Great for any occasion, they impress both visually and taste-wise. Learn about the rich history of shortbread and find step-by-step instructions to create these irresistible cookies. Share them during tea time or serve at gatherings for a sweet touch! #Baking #Cookies #Shortbread #Raspberry #Desserts #HomeBaking #SweetTreats
Print Recipe Pin Recipe

Ingredients
  

1 cup unsalted butter, softened

2/3 cup powdered sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

1/4 teaspoon salt

1/2 cup raspberry jam

1 tablespoon lemon juice (optional)

Extra powdered sugar for dusting (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

    In a large mixing bowl, cream the softened butter and powdered sugar together until light and fluffy. Stir in vanilla extract.

      Gradually add the flour and salt to the butter mixture, mixing until just combined. Avoid overmixing.

        In a small bowl, mix the raspberry jam with the lemon juice (if using) to make it easier to swirl.

          Divide the cookie dough into two equal portions. Take one portion and spread it out onto a sheet of parchment paper into a rectangle about 1/4 inch thick.

            Using a spatula, spread a layer of raspberry jam over the dough, leaving a small border around the edges.

              Take the other half of the cookie dough and flatten it out in the same way, then carefully place it on top of the raspberry layer.

                Use a rolling pin to gently roll the layers together, then twist and swirl the dough to create a marbled effect.

                  Cut the dough into rectangles or squares (about 1 inch each) and place them on the prepared baking sheets.

                    Bake for 12-15 minutes, or until the edges are lightly golden.

                      Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

                        Optional: Dust with powdered sugar before serving.

                          Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 24