Raspberry Swirl Shortbread Cookies

The kitchen window was open that afternoon, and I could hear kids playing outside while I rolled shortbread dough between my palms. I wasn't planning anything fancy, just a simple cookie to use up the half jar of raspberry jam hiding in the fridge. When I pressed my thumb into the first round and spooned in that bright red swirl, I realized I'd stumbled onto something worth repeating. The smell of butter browning at the edges filled the room before the timer even went off.

I brought a tin of these to my neighbor after she helped me fix a leaky faucet. She called me two days later asking for the recipe, saying her sister thought she'd bought them from some fancy shop downtown. That moment made me realize how much a homemade cookie can say without words. It's the kind of gesture that feels generous but never complicated.

Ingredients

• Unsalted butter (1 cup, softened): This is the soul of shortbread, so let it sit on the counter until it's truly soft, not melted or cold, or the texture won't be right.
• Powdered sugar (1/2 cup): It dissolves faster than granulated and gives the dough a smoother, more delicate crumb that practically dissolves on your tongue.
• Vanilla extract (1 teaspoon): A small amount adds warmth without stealing the show from the butter and jam.
• All purpose flour (2 cups): Measure it by spooning into the cup and leveling off, not scooping directly, or you'll pack in too much and end up with dry cookies.
• Salt (1/4 teaspoon): Just enough to wake up the sweetness and keep everything from tasting flat.
• Raspberry jam (1/3 cup): Look for one with seeds if you like a little texture, or go smooth if you prefer a cleaner bite.
• Granulated sugar (2 tablespoons, optional): A light dusting at the end adds a tiny crunch and makes them glisten under the light.

Instructions

Preheat and prep:

Set your oven to 350 degrees F and line two baking sheets with parchment so nothing sticks. This is also the moment to clear some counter space and get your bowls ready.

Cream the butter and sugar:

Beat the softened butter with powdered sugar using an electric mixer until it looks pale and fluffy, about 2 to 3 minutes. You'll know it's ready when it clings to the beaters in soft peaks.

Add the vanilla:

Pour in the vanilla extract and mix just until it's evenly distributed. The scent will hit you right away, warm and sweet.

Combine the dry ingredients:

Whisk the flour and salt together in a separate bowl, then add it gradually to the butter mixture. Stop mixing as soon as the dough comes together, or it'll turn tough.

Shape and chill the dough:

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

Slice into rounds:

Use a sharp knife to cut the chilled log into 1/4 inch thick rounds. Arrange them on the prepared baking sheets with about an inch of space between each one.

Create the jam pockets:

Press the back of a teaspoon gently into the center of each cookie to make a small well. Don't press all the way through, just enough to hold the jam.

Fill with raspberry jam:

Spoon about half a teaspoon of jam into each indentation. Resist the urge to overfill or it will bubble over and burn on the pan.

Bake until golden:

Slide the trays into the oven and bake for 12 to 15 minutes, watching for light golden edges. The centers will still look soft, but they'll firm up as they cool.

Cool in stages:

Let the cookies rest on the baking sheets for 5 minutes to set, then move them to a wire rack. This prevents them from breaking apart while they're still fragile.

Dust with sugar:

Once completely cool, sprinkle a little granulated sugar over the tops if you want that extra sparkle. It's a small touch that makes them feel special.

Save

One winter evening, I made a double batch and packed them into mismatched tins for holiday gifts. My coworker later told me she ate three in the car before she even made it home. That's when I knew these cookies had a way of catching people off guard, in the best possible way.

Storing Your Cookies

Once they're completely cool, stack them in an airtight container with a sheet of parchment between layers if you're worried about the jam sticking. They'll stay crisp and buttery at room temperature for up to a week. I've never had a batch last that long, but it's good to know they won't go stale overnight if you forget to seal the tin.

Swapping the Jam

Raspberry is my go to, but I've tried apricot, blackberry, and even a spoonful of lemon curd when I was feeling adventurous. Each one changes the personality of the cookie just enough to keep things interesting. Just make sure whatever you use is thick enough to stay put and not run all over the pan.

Making Them Your Own

You can stir a pinch of lemon zest into the dough for a citrusy lift, or swap half the flour for almond flour if you want a nuttier flavor. Some people like to drizzle melted white chocolate over the cooled cookies, which looks impressive but adds an extra step. I usually keep it simple, but it's nice to know you have options when the mood strikes.

• Try adding a drop of almond extract along with the vanilla for a subtle bakery vibe.
• Use a small cookie scoop to portion the dough if you want perfectly uniform rounds every time.
• Freeze the unbaked, filled cookies on a tray, then transfer to a bag and bake straight from frozen, adding a minute or two to the time.

Save

These cookies have become my go to whenever I need something that feels thoughtful without taking over my entire afternoon. There's something deeply satisfying about pulling a tray of golden, jam studded rounds from the oven and knowing they'll make someone smile.

Recipe Q&A

→ Can I use other fruit preserves instead of raspberry?

Absolutely. Strawberry, apricot, blackberry, or cherry preserves work beautifully. Choose something with a bit of tartness to balance the buttery shortbread dough.

→ Why must the dough chill before baking?

Chilling firms the butter, making the log easier to slice into neat rounds. It also prevents the cookies from spreading too much in the oven, preserving their shape and indentation.

→ How do I know when the cookies are done?

The edges should be light golden brown while the centers remain pale. The cookies will still feel slightly soft but firm up as they cool. Overbaking makes them crumbly rather than tender.

→ Can I freeze the dough or baked cookies?

Wrap the sliced dough rounds in parchment and freeze for up to 3 months. Bake from frozen, adding 1-2 minutes. Baked cookies freeze well in airtight containers for up to 2 months.

→ What's the best way to achieve clean slices?

Use a sharp knife and wipe it clean between slices. If the dough warms and becomes sticky, return it to the refrigerator for 10-15 minutes before continuing.

→ Why does my dough crack when slicing?

Slight cracking is normal and adds rustic charm. If cracks are severe, the dough may be too cold—let it sit at room temperature for 5 minutes before slicing.