Melt-in-Your-Mouth Butter Cookies with a Sweet Raspberry Twist
There’s something timeless and comforting about a good shortbread cookie—but when you add a ribbon of sweet-tart raspberry jam swirled through buttery dough? Magic happens.
These Raspberry Swirl Shortbread Cookies are crisp around the edges, tender in the center, and bursting with fruity flavor in every bite. They’re as beautiful as they are delicious, thanks to the vibrant raspberry marbling. Whether you’re baking for the holidays, a tea party, or a casual afternoon treat, these cookies are bound to impress.
???? Ingredients
Makes about 20 cookies
For the shortbread dough:
- Unsalted butter (softened) – 230g
- Powdered sugar – 100g
- Vanilla extract – 1 ½ tsp (7ml)
- All-purpose flour – 270g
- Cornstarch – 30g
- Salt – ¼ tsp
For the swirl:
- Raspberry jam or preserves – 80g (smooth or slightly chunky is fine)
- Optional: freeze-dried raspberry powder – 1 tbsp for extra color/flavor
???????? Instructions
???? Step 1: Prepare the Dough
- In a large bowl, cream together softened butter and powdered sugar until light and fluffy (about 2–3 minutes).
- Add vanilla extract, then beat to combine.
- Sift in the flour, cornstarch, and salt. Mix on low speed until the dough comes together into a soft, smooth consistency.
???? Step 2: Add the Raspberry Swirl
- Warm the raspberry jam slightly so it’s easier to spread.
- Dollop small spoonfuls of jam across the dough.
- Use a knife or spatula to gently swirl the jam into the dough—don’t overmix, you want visible ribbons!
???? Step 3: Shape the Dough
- Transfer the dough onto a piece of plastic wrap or parchment.
- Roll it into a log shape about 5 cm (2 inches) in diameter.
- Chill the log in the fridge for at least 2 hours, or until firm. (You can freeze it for 30–40 minutes if you’re short on time.)
???? Step 4: Slice and Bake
- Preheat oven to 170°C (340°F) and line a baking sheet with parchment paper.
- Slice the chilled log into 1 cm thick rounds and place them on the tray, spaced about 2 cm apart.
- Bake for 12–14 minutes, or until the edges are just lightly golden.
- Let cookies cool on the tray for 5 minutes before transferring to a wire rack.
????️ Nutrition Information (Per Cookie)
- Calories: 145 kcal
- Fat: 9g
- Carbs: 14g
- Protein: 1g
- Sugar: 6g
- Fiber: 0.3g
- Sodium: 45mg
???? Tips & Tricks
- Use good-quality raspberry jam—it makes all the difference in flavor and color.
- Want neater swirls? Add the jam after rolling out the dough flat, then fold and roll into a log.
- Add almond extract (¼ tsp) to the dough for a nutty note that pairs perfectly with raspberry.
- Roll the outside of the log in turbinado sugar or finely chopped nuts before slicing for extra texture and sparkle.
- Store in an airtight container for up to 1 week, or freeze baked cookies for up to 2 months.
???? Why You’ll Love These Cookies
- Simple ingredients, big flavor
- Beautiful swirled design—eye-catching for gifts or parties
- Can be made ahead of time and frozen
- Buttery, crumbly texture with a pop of sweet fruitiness
- Perfect for afternoon tea, holidays, Valentine’s Day, or just because
???? Pair With…
- A steaming cup of vanilla rooibos or Earl Grey tea
- Raspberry lemonade or a glass of milk
- Other cookies for a sweet sampler plate: try lemon shortbread or chocolate-dipped biscotti
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