Picture buttery spirals streaked with ruby red, their crisp edges giving way to a tender, melt-in-your-mouth center.
Imagine the gentle perfume of warm vanilla and berries filling your kitchen, a cozy invitation on a gray afternoon.
These Raspberry Swirl Shortbread Cookies are my quiet answer to the craving for something elegant yet soothing—pretty enough for gifting, simple enough for real life.
They’re the sort of treat that slips easily into busy weeknights, brings a little sparkle to Sunday suppers, and turns coffee breaks into a moment of pause.
I first leaned on this recipe during a hectic holiday season, when I needed a make-ahead cookie that sliced beautifully and baked perfectly—no fuss, just dependable delight.
The swirl delivers instant “wow,” while the buttery crumb keeps everyone coming back for seconds.
Whether you’re baking for a crowd or your own afternoon pick‑me‑up, these cookies fit the moment. Ready? Let’s cook!
Why You’ll Love It
- Delivers bold berry flavor with buttery, tender shortbread.
- Slices cleanly for picture-perfect swirls every time.
- Uses simple pantry staples and one jam.
- Freezes beautifully for bake-ahead convenience.
- Bakes quickly for effortless, impressive cookies.
Ingredients
- 170 g seedless raspberry jam — warmed and strained — choose a good-quality jam with bright berry flavor
- 240 g all-purpose flour — spooned and leveled — use fresh flour for best texture
- 1/2 tsp fine sea salt — evenly seasons — don’t substitute coarse salt
- 226 g unsalted butter — softened — high-fat European-style butter yields richer shortbread
- 85 g powdered sugar — sifted — guarantees a smooth, tender crumb
- 1 tsp pure vanilla extract — real extract, not imitation — adds warm aroma
- 1/4 tsp almond extract — optional — boosts berry notes
- 1 large egg yolk — room temperature — helps bind for clean slices
- 1 tbsp granulated sugar — for sprinkling, optional — adds a subtle sparkle and crunch
Step-by-Step Method
Warm and Sieve the Jam
Warm the raspberry jam over low heat until fluid. Press it through a fine-mesh sieve to remove seeds.
Let the jam cool to room temperature so it thickens slightly. Keep it on the cooler side to prevent oozing during rolling. If it looks runny, chill it briefly before using.
Whisk the Dry Ingredients
Combine the all-purpose flour and fine sea salt in a medium bowl. Whisk to evenly distribute the salt and break up any clumps.
Set the mixture aside. Keeping the dry ingredients uniform guarantees a tender, consistent crumb and prevents overmixing later when added to the butter mixture.
Cream the Butter and Sugar
Beat the softened unsalted butter and sifted powdered sugar on medium speed until smooth and creamy, about two minutes. Scrape the bowl as needed.
Aim for a light, satiny texture without incorporating too much air. Proper creaming helps the dough come together cleanly and slice neatly later.
Add Extracts and Egg Yolk
Beat in the vanilla extract, almond extract if using, and the room-temperature egg yolk until fully combined. Mix just until the mixture looks cohesive and glossy.
This step adds flavor and richness. Avoid overbeating to keep the dough tender and prevent spreading during baking.
Mix in the Flour Gently
Add the flour-salt mixture and mix on low speed just until a soft dough forms. Stop as soon as no dry streaks remain.
Overmixing can toughen the cookies. The dough should feel smooth and pliable, not sticky. Scrape the bowl and bring the dough together with a spatula.
Chill and Shape into Rectangles
Divide the dough in half. Shape each half into a flat rectangle for easier rolling.
Wrap tightly in plastic and chill for about 20 minutes. This short chill firms the butter, reduces stickiness, and makes rolling cleaner. Keep both pieces cold while working with one at a time.
Roll the First Rectangle
Place one dough piece on lightly floured parchment. Roll into a 9-by-12-inch rectangle about 1/4 inch thick.
Keep edges straight and corners square. Lift and reposition parchment as needed to prevent sticking. Lightly flour the rolling pin if necessary, but avoid adding too much flour.
Spread the Jam Thinly
Spread half the cooled jam over the dough in a thin, even layer. Leave a 1/2-inch border on all sides to prevent leakage.
Use a pastry brush or small spoon for control. Keep the jam cool to maintain clean layers. If it softens, chill the sheet briefly before rolling.
Roll Into a Tight Log
Use the parchment to help roll from the long side into a tight log. Roll evenly to avoid gaps.
Pinch the seam to seal and gently smooth the log. Wrap in parchment to hold its shape. Rotate a few times to maintain roundness. Repeat the process with the second dough piece.
Chill Until Very Firm
Chill both logs until very firm, about 40 minutes, or freeze for 20 minutes for cleaner slices. Firm dough preserves the swirl while cutting.
If your kitchen is warm, keep one log chilling while working with the other. Cold logs reduce smearing and help maintain neat rounds.
Preheat and Prepare Pans
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Unwrap one chilled log. Use a sharp knife or bench scraper for clean cuts. Wipe the blade between slices to maintain defined swirls. Keep the second log refrigerated until you’re ready to slice it.
Slice and Arrange the Cookies
Slice the log into 1/4-inch rounds, rotating the log occasionally to keep it round. Arrange cookies on prepared sheets, spacing about two inches apart.
Sprinkle lightly with granulated sugar if desired. If the log softens, return it to the fridge for a few minutes, then continue slicing.
Bake and Cool Completely
Bake one sheet at a time for 10 to 12 minutes, until set and just barely golden at the edges. Don’t overbake.
Let cookies cool on the sheet for five minutes to set. Transfer to a cooling rack to cool completely. Repeat slicing and baking with the second log, cooling sheets between batches.
Ingredient Swaps
- Jam: Use strawberry, blackberry, or apricot jam; for less sugar, use no-sugar-added preserves. For seeds, skip sieving or use seedless varieties.
- Flour: Substitute up to 1:1 gluten-free all-purpose blend (with xanthan) for GF; or swap 1/4 cup flour with almond flour for nuttier flavor.
- Butter: Use plant-based unsalted butter sticks for dairy-free; avoid margarine tubs (too much water).
- Sugar: Replace powdered sugar with 2/3 cup superfine sugar pulsed briefly in a blender; or use 1:1 powdered coconut sugar for less-refined.
- Flavorings: Swap vanilla/almond with lemon zest + 1 tsp lemon juice, or 1/2 tsp rose water for a floral twist.
- Egg yolk: Can be omitted for a more classic crumbly shortbread; if needed for binding without eggs, add 1–2 tsp milk or plant milk.
You Must Know
– Doneness • If edges look pale and centers feel soft but not glossy, pull them; carryover finishes setting.
Look for a faint blonde ring at the rim and a matte top; 10–12 minutes, or 1–2 minutes longer from frozen.
– Troubleshoot • If slices squish or the spiral smears, chill the log 10–15 minutes until firm to the press (no finger indent) and wipe the knife each cut.
This keeps layers distinct and rounds even.
– Flavor Boost • For brighter berry pop, brush a whisper-thin layer of lemon juice (1/2 teaspoon per log) over the jam before rolling.
The acidity sharpens fruit notes without loosening the swirl.
- Swap • For seeds-in jam or thicker preserves, loosen with 1–2 teaspoons warm water, then strain; spread no thicker than credit-card thickness so it doesn’t weep or blow out during slicing.
- Scale • For 36 cookies, increase all ingredients by 50% (e.g., butter 1 1/2 cups).
Keep log diameter the same; simply make three logs. Chilling stays the same; slicing still 1/4 inch for even bake.
Serving Tips
- Serve with hot tea or coffee; the buttery crumb loves warm sips.
- Pair with vanilla bean ice cream; crumble a few cookies on top.
- Plate with fresh raspberries and a dusting of powdered sugar.
- Offer alongside a small bowl of lemon curd for dipping.
- Create a dessert board with cheeses (brie, mascarpone) and roasted almonds.
Storage & Make-Ahead
Store baked cookies in an airtight container at room temperature for 4–5 days or in the fridge up to 1 week.
Dough logs can be made ahead and chilled 48 hours.
Freeze unbaked logs or baked cookies up to 2 months; bake from frozen adding 1–2 minutes, or thaw before serving.
Reheating
Reheat gently to preserve texture.
Microwave 1–2 cookies 5–8 seconds.
Oven at 300°F for 4–6 minutes on a parchment-lined sheet.
Warm briefly on a covered skillet over low heat.
Holiday Cookie Swap Favorite
Often the prettiest plate at a cookie swap disappears first, and these Raspberry Swirl Shortbread Cookies always steal the show. I bring them when I want guaranteed trades and wide eyes—those raspberry ribbons glow like holiday garlands against buttery snow.
The texture lands perfectly tender with a delicate snap, so they travel well and stack neatly.
I plan ahead: I roll two jam-swirled logs the night before, chill them until firm, then slice and bake fresh in the morning. If I’m juggling ovens, I freeze the logs and add a minute or two to the bake. For sparkle, I dust the tops with a whisper of sugar. Pack them in a tin with parchment layers, and include a small card—“Raspberry Swirl Shortbread”—for instant buzz at the table.
Final Thoughts
Ready to bake a batch? Give these raspberry swirl shortbread cookies a try, and feel free to tweak the jam or add a hint of almond to make them your own!
Frequently Asked Questions
Can I Make These Gluten-Free With Alternative Flours?
Yes—you can. I’d use a 1:1 gluten-free baking blend with xanthan gum. Keep the jam cool, chill the dough longer, and slice cold. Almond flour alone crumbles; a blend keeps tender swirls and buttery snap intact.
How Do I Prevent the Cookie Bottoms From Over-Browning?
I prevent over-browning by baking on light-colored, parchment-lined sheets, middle rack. I chill sliced dough, reduce oven to 325–340°F if needed, and double-pan near the end. I pull them when edges blush gold, not brown.
What’s the Best Way to Gift-Wrap These Cookies Attractively?
Nestle them in parchment-lined tins, layers divided by tissue. I add a ribboned tag, a sprig of rosemary, and a windowed lid. I cushion with crinkle paper, seal airtight, and include reheating and storage notes.
Can I Use Homemade Raspberry Curd Instead of Jam?
Yes, but it’s trickier. I’d thicken curd slightly, chill until spreadable, then apply a very thin layer. Roll tightly, freeze briefly, and bake cold. Expect softer swirls; for sharp edges, I’d still prefer jam.
How Can Kids Help Safely With This Recipe?
Kids can safely whisk dry ingredients, measure sugar, stir cooled jam, and sprinkle tops. I’ll handle heat and knives. Let them roll dough with parchment, count slices, and arrange cookies—little hands making cozy swirls under calm, watchful guidance.
Raspberry Swirl Shortbread Cookies
Equipment
- 2 Mixing bowls
- 1 stand mixer or hand mixer
- 1 Rubber spatula
- 1 Whisk
- 2 baking sheets
- 2 parchment paper sheets
- 1 Rolling Pin
- 1 Small saucepan
- 1 Fine mesh sieve
- 1 pastry brush or small spoon
- 1 sharp knife or bench scraper
- 1 Cooling rack
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 plastic wrap roll
Ingredients
- 1/2 cup seedless raspberry jam warmed
- 2 tablespoon seedless raspberry jam warmed
- 2 cup all-purpose flour spooned and leveled
- 1/2 teaspoon fine sea salt
- 1 cup unsalted butter softened
- 2/3 cup powdered sugar sifted
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract optional
- 1 large egg yolk room temperature
- 1 tablespoon granulated sugar for sprinkling, optional
Instructions
- In a small saucepan warm the raspberry jam over low heat until loose then press through a fine-mesh sieve to remove seeds and let cool to room temperature.
- In a bowl whisk together the flour and salt and set aside.
- In a mixing bowl beat the softened butter and powdered sugar on medium speed until smooth and creamy about 2 minutes.
- Beat in the vanilla extract almond extract if using and egg yolk until fully combined.
- Add the flour mixture and mix on low just until a soft dough forms without overmixing.
- Divide the dough in half and shape each half into a rectangle then wrap and chill for 20 minutes to make rolling easier.
- On a lightly floured parchment sheet roll one dough piece into a 9×12-inch rectangle about 1/4-inch thick.
- Spread half of the cooled jam thinly over the dough leaving a 1/2-inch border on all sides.
- Using the parchment to help roll tightly from the long side into a log then pinch the seam to seal and wrap the log in parchment.
- Repeat rolling filling and rolling with the second dough piece to form a second log and wrap.
- Chill the logs until very firm about 40 minutes or freeze 20 minutes for cleaner slices.
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Unwrap one log and using a sharp knife slice 1/4-inch thick rounds wiping the blade between cuts then arrange on prepared sheets spacing 2 inches apart.
- Lightly sprinkle the tops with granulated sugar if desired.
- Bake one sheet at a time for 10 to 12 minutes until set and just barely golden at the edges.
- Let cookies cool on the sheet for 5 minutes then transfer to a cooling rack to cool completely.
- Repeat slicing and baking with the second log and allow sheets to cool between batches.
Notes
