Buttery Raspberry Swirl Shortbread Cookies
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These buttery raspberry swirl shortbread cookies combine melt-in-your-mouth shortbread with a tangy raspberry swirl for a stunning slice-and-bake treat perfect for gifting or holidays.
- Prep time
- 15 minutes
- Cook time
- 12 minutes
- Total time
- 27 minutes
- Yield
- 30 cookies
Ingredients
1 cup unsalted butter (softened) ¾ cup granulated sugar 1 large egg 1 tsp vanilla extract 2½ cups all-purpose flour ½ tsp baking powder ½ tsp salt ½ cup raspberry jam 1 tbsp cornstarchInstructions
- Cream the Base: Beat butter and sugar until fluffy. Add egg and vanilla.
- Mix Dry Ingredients: Whisk flour, baking powder, and salt. Fold into butter mixture.
- Roll Out Dough: Divide and roll each portion between parchment into ¼-inch rectangles.
- Prepare Jam: Combine jam and cornstarch in a small bowl.
- Spread & Roll: Spread jam evenly, roll tightly, and wrap in plastic wrap.
- Chill: Refrigerate logs for 2 hours or freeze for 30 minutes.
- Slice & Bake: Slice ½-inch thick rounds, bake at 350°F for 10–12 minutes.
- Cool & Serve: Let cookies cool before transferring to a container.
Notes
Store cookies at room temperature for up to 7 days or freeze baked cookies for up to 2 months. Dough logs can be frozen and sliced directly from frozen; add 2 extra minutes to baking time. For best texture, use room-temperature butter and chill dough thoroughly before slicing.Nutrition
- Calories
- 130
- Fat
- 7g
- Saturated fat
- 4g
- Sugar
- 8g
- Sodium
- 60mg
- Protein
- 1.5g
- Carbohydrates
- 15g
- Fiber
- 0.5g