Indulge in the delightful flavors of Raspberry Swirl Shortbread Cookies, a delicious treat perfect for any occasion. These cookies are not only easy to make but also incredibly satisfying with a burst of raspberry flavor in every bite.

Why You’ll Love This Recipe?

The combination of buttery shortbread and sweet raspberry jam creates a heavenly flavor profile.
These cookies require minimal prep time, making them ideal for quick baking sessions.
Perfect for serving at parties, gatherings, or as a special treat for yourself.

Ingredient Notes:

Unsalted butter, softened: Adds richness and a tender texture to the cookies.
Granulated sugar: Provides sweetness and helps to create a light, crumbly texture.
Vanilla extract: Enhances the flavor of the shortbread dough.
All-purpose flour: The base ingredient for the cookie dough.
Salt: Balances the sweetness and enhances the overall flavor.
Seedless raspberry jam: Adds a burst of fruity flavor to the cookies.
Cornstarch: Helps thicken the raspberry swirl filling.
Lemon juice: Brightens the flavor of the raspberry jam.

Step-by-Step Instructions:

Cream together softened butter and sugar until light and fluffy.
Mix in vanilla extract, flour, and salt to form a dough.
Roll out the dough, spread raspberry jam, and roll to create a swirl.
Chill, slice, and bake the cookies until golden brown.

Helpful Tips:

Chill the dough before slicing for cleaner cuts.
Use a sharp knife to slice the cookies for a clean swirl pattern.
Substitute any fruit jam of your choice for a different flavor experience.

Expert Tips for the Best Results:

Use high-quality butter for the best flavor and texture.
Let the cookies cool completely before serving to allow the flavors to develop.

Serving Suggestions:

Enjoy these Raspberry Swirl Shortbread Cookies with a cup of hot tea or coffee for a delightful snack. They also make a great addition to dessert platters or gift baskets.

Storage and Reheating Tips:

Store the cookies in an airtight container at room temperature for up to a week. To reheat, place them in a preheated oven for a few minutes to restore their crispy texture.

Frequently Asked Questions:

Can I use salted butter instead of unsalted butter?
Yes, but adjust the amount of salt in the recipe accordingly.
How long do these cookies stay fresh?
These cookies can be kept for up to a week in an airtight container.
Can I freeze the cookie dough?
Yes, you can freeze the dough for up to 3 months before baking.
Can I use fresh raspberries instead of raspberry jam?
Fresh raspberries can be used, but the jam provides a more concentrated flavor.

Conclusion:

In conclusion, Raspberry Swirl Shortbread Cookies are a delightful treat that is sure to impress. Try this recipe for a sweet and buttery snack that is perfect for any occasion. Share your feedback and enjoy the delicious flavors of these cookies!

Raspberry Swirl Shortbread Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Emily
Prep Time: 25 mins
Cook Time: 15 mins
Total Time: 40 mins
Yield: 24 cookies 1x
Category: Desserts
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

These Raspberry Swirl Shortbread Cookies are buttery and crumbly with a sweet raspberry twist. Perfect for any occasion or as a delightful treat with a cup of tea.

Ingredients

Units Scale

Ingredients:

1 cup unsalted butter, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup seedless raspberry jam
1 teaspoon cornstarch
1 teaspoon lemon juice

Cook Mode Prevent your screen from going dark

Instructions

Cream butter and sugar: In a mixing bowl, cream together softened butter and granulated sugar until light and fluffy.
Add vanilla and dry ingredients: Mix in vanilla extract, flour, and salt until a dough forms.
Prepare raspberry swirl: In a separate bowl, mix raspberry jam, cornstarch, and lemon juice.
Assemble cookies: Roll out shortbread dough, spread raspberry swirl mixture, roll up and slice into cookies.
Bake: Place cookies on a baking sheet and bake until golden brown.