Description
Delight in these Raspberry Swirl Shortbread Cookies featuring buttery, tender shortbread with vibrant swirls of sweet raspberry jam. Perfectly crisp at the edges and soft in the center, these classic American-style cookies are easy to make and ideal for holiday treats or everyday indulgence.
Ingredients
Scale
Shortbread Dough
- 1 cup unsalted butter (softened)
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- Optional: 1/2 teaspoon lemon zest
Filling
- 1/3 cup raspberry jam (seedless preferred)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened unsalted butter and powdered sugar together until the mixture is light, fluffy, and pale in color, which incorporates air and helps with cookie texture.
- Add Flavorings: Mix in the vanilla extract along with lemon zest, if using, to infuse the dough with bright, aromatic flavors.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour and salt into the butter mixture, mixing gently until a soft dough forms that holds together without being sticky.
- Create Raspberry Swirls: Dollop the raspberry jam in small spoonfuls across the dough, then fold just a few times to create visible swirls—take care not to overmix to keep the pattern distinct.
- Shape Cookies: Scoop tablespoon-sized portions of the dough and roll each into a ball. Place them evenly spaced (about 2 inches apart) on the prepared baking sheet, then gently flatten each with your fingers or the bottom of a glass.
- Bake: Bake in the preheated oven for 12 to 14 minutes, or until the edges of the cookies begin to turn a light golden color, indicating doneness.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring to a wire rack to cool completely, ensuring they set perfectly.
Notes
- For sharper and more defined swirl patterns, refrigerate the dough for 15 to 20 minutes before baking.
- You can substitute raspberry jam with strawberry or blackberry jam to vary the flavors.
- These cookies store well in an airtight container at room temperature for up to 5 days, retaining their freshness.