Raspberry Swirl Shortbread Cookies (Print Version)

Buttery shortbread with raspberry jam swirl creates crisp edges and soft centers.

# What You'll Need:

→ 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, optional for dusting

# Method:

01 - Preheat 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, approximately 2 to 3 minutes.
03 - Add vanilla extract and mix thoroughly until well combined.
04 - In a separate bowl, whisk together flour and salt. Gradually add to the creamed mixture, mixing until just combined without overworking the dough.
05 - Turn dough onto a lightly floured surface and shape into a log approximately 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 and 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 approximately 1/2 teaspoon of raspberry jam into each indentation, taking care not to overfill.
09 - Bake for 12 to 15 minutes 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 Advice:

01 -
  • The dough comes together in minutes and doesn't need any chilling overnight.
  • Each cookie has a gorgeous little pool of jam that catches the light like stained glass.
  • They taste fancy but forgive almost every beginner mistake I made along the way.
02 -
  • Don't skip the chilling step or the dough will be too soft to slice cleanly and the cookies will spread too much in the oven.
  • Use a teaspoon with a rounded back for the indentations, a fingertip can make the hole too deep and cause the cookie to crack.
  • Let the jam cool slightly before filling if it's very runny, or it will spread out too thin during baking.
03 -
  • Rotate your baking sheets halfway through baking so the cookies brown evenly, especially if your oven has hot spots.
  • If the dough gets too soft while you're working, pop it back in the fridge for 10 minutes to firm up again.
  • Use a small offset spatula to transfer the cookies to the wire rack, it keeps the jam from smearing.
Go Back