Why Make This Recipe
Perfect Raspberry Swirl Shortbread Cookies are a delightful treat that combines the rich butteriness of traditional shortbread with the sweet-tart burst of raspberry jam. This recipe is perfect for those who love cookies that are not overly sweet but are still full of flavor. This cookie offers a beautiful swirl pattern, making them visually appealing and perfect for special occasions or casual snacking. These cookies are easy to make and require minimal ingredients, making them a fantastic choice for both seasoned bakers and beginners.
How to Make Perfect Raspberry Swirl Shortbread Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup raspberry jam
Directions:
Preheat the oven: Begin by preheating your oven to 350°F (175°C).
Cream butter and sugar: In a mixing bowl, cream together the softened butter and powdered sugar using a hand mixer or a wooden spoon. Mix until the mixture is light and fluffy, which usually takes about 2-3 minutes.
Add vanilla: Once the butter and sugar are well combined, mix in the vanilla extract until fully incorporated.
Add flour and salt: Gradually add the all-purpose flour and salt to the mixture. Stir until a soft dough forms. You may need to use your hands to bring the dough together.
Divide the dough: Divide the dough into two equal parts.
Roll out the dough: On a lightly floured surface, take one part of the dough and roll it out into a rectangle with a thickness of about 1/4 inch.
Spread the jam: Spread the raspberry jam evenly over the rolled-out dough.
Roll into a log: Carefully roll the dough up tightly from one end to the other, forming a log. Make sure the jam is rolled inside the dough.
Slice into cookies: Using a sharp knife, slice the log into cookies about 1/2 inch thick. Place them on a baking sheet lined with parchment paper.
Bake: Bake the cookies in the preheated oven for 12-15 minutes. They should be light golden brown around the edges.
Cool: Remove the baking sheet from the oven and let the cookies cool on a wire rack.
How to Serve Perfect Raspberry Swirl Shortbread Cookies
These cookies are wonderful on their own, but you can elevate your serving experience. Serve them with a cup of tea or coffee for a relaxing afternoon snack. They can also be part of a more elaborate dessert platter alongside other cookies and treats for celebrations or family gatherings. For a special touch, drizzle some melted white chocolate over the cookies or sprinkle with additional powdered sugar before serving.
How to Store Perfect Raspberry Swirl Shortbread Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They can last for about a week on the counter. For longer storage, you can freeze the cookies. Place them in a single layer in a freezer-safe bag or container. They will stay good for up to 3 months in the freezer. When you are ready to enjoy them, simply thaw the cookies at room temperature.
Tips to Make Perfect Raspberry Swirl Shortbread Cookies
Butter Temperature: Ensure your butter is at room temperature and properly softened. If it’s too hard, the dough won’t come together well.
Don’t Overmix: Once you add the flour, mix just until combined. Overmixing can lead to tough cookies.
Chill the Dough: If the dough is too soft to handle, you can chill it in the refrigerator for about 30 minutes before rolling it out. This helps to firm it up.
Use Quality Jam: The flavor of your cookies will depend on the quality of your raspberry jam. Opt for a good-quality brand or homemade jam for the best results.
Baking Time: Keep an eye on the cookies while baking, as ovens can vary. The cookies are ready when the edges are golden, but the centers may still seem slightly soft. They will firm up as they cool.
Variation
You can easily change up this recipe to suit different tastes or occasions. Here are a few variations you might try:
Different Flavors of Jam: Instead of raspberry jam, try using strawberry, apricot, or blueberry jam. Each will offer a unique twist to the cookies.
Add Nuts: Chopped nuts, such as almonds or pecans, can be added to the dough for extra crunch and flavor.
Chocolate Chip Shortbread: For a chocolate twist, mix in some mini chocolate chips into the dough before rolling it out.
Lemon Zest: Adding a teaspoon of lemon zest to the dough can give the cookies a refreshing citrus note.
FAQs
Can I use salted butter instead of unsalted?
Yes, you can use salted butter; just omit the 1/4 teaspoon of salt in the recipe to balance the flavors.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough, shape it into a log, and wrap it tightly in plastic wrap. Refrigerate for up to 2 days or freeze for up to 3 months.
Can these cookies be made vegan?
Yes! Substitute unsalted butter with vegan butter or coconut oil and use a plant-based powdered sugar. Additionally, you can replace egg-based products with flaxseed meal or applesauce if needed.
How thick should I slice the cookies?
A thickness of about 1/2 inch is ideal. If sliced too thick, the cookies may not bake evenly, while thinner slices may become too crispy.
Do I have to roll the dough out?
No, if you prefer, you can simply scoop the dough and shape it into balls. Use the flat side of a glass to press them down before baking. The swirl effect won’t be present, but they will still taste great!
Enjoy making and sharing these scrumptious Perfect Raspberry Swirl Shortbread Cookies! They’re sure to become a favorite in your home.
Print
Perfect Raspberry Swirl Shortbread Cookies
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delightful treat combining buttery shortbread with sweet-tart raspberry jam, perfect for special occasions or casual snacking.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup raspberry jam
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter and powdered sugar until light and fluffy, about 2-3 minutes.
- Mix in the vanilla extract until fully incorporated.
- Gradually add the all-purpose flour and salt, stirring until a soft dough forms.
- Divide the dough into two equal parts.
- Roll out one part of the dough into a rectangle about 1/4 inch thick.
- Spread the raspberry jam evenly over the rolled-out dough.
- Roll the dough tightly from one end to the other, forming a log.
- Slice the log into cookies about 1/2 inch thick and place them on a lined baking sheet.
- Bake for 12-15 minutes until lightly golden brown around the edges.
- Cool on a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to a week. For long-term storage, freeze in a single layer for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 7g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, shortbread, raspberry, dessert, baking