Raspberry Swirl Shortbread Cookies (Printable)

Buttery shortbread with tangy raspberry jam centers creates crisp edges and soft, melting centers perfect for teatime.

# Ingredient List:

→ 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)

# How To Make:

01 - Preheat the 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, about 2 to 3 minutes.
03 - Add the vanilla extract and mix well to combine.
04 - In a separate bowl, whisk together the flour and salt. Gradually add to the creamed mixture, mixing until just combined. Do not overwork the dough.
05 - Turn the dough out onto a lightly floured surface. Shape into a log about 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. 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 about 1/2 teaspoon of raspberry jam into each indentation, being careful not to overfill.
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 Hints:

01 -
  • The dough comes together in minutes and doesn't need any fancy equipment or chilling overnight.
  • Every cookie has that perfect balance between crumbly shortbread and a glossy pocket of fruit that stays put.
  • They look bakery perfect but feel completely doable on a weeknight.
  • You can swap the jam for whatever's in your pantry and still get that wow factor.
02 -
  • If your butter is too cold, the dough will be crumbly and won't hold together, so give it time to soften at room temperature.
  • Chilling the log is not optional, it's the only way to get clean slices that bake evenly without spreading into blobs.
  • Overfilling the jam wells will cause a sticky mess on your parchment, so measure with your eyes and err on the side of less.
03 -
  • Let the dough log chill for a full hour if you have the time, it makes slicing almost effortless and the cookies hold their shape better in the oven.
  • Use a offset spatula to transfer the filled cookies to the baking sheet so you don't accidentally smudge the jam or flatten the dough.
  • Rotate your baking sheets halfway through if your oven has hot spots, it keeps the edges from browning unevenly.
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