Raspberry Swirl Shortbread Cookies (Print-Friendly Version)
Delicate, buttery cookies wrapped with vibrant raspberry jam. Perfect for sharing, gifting, or holiday dessert trays.
# What You’ll Need to Make This:
→ Shortbread Dough
01 -
225 g unsalted butter, softened
02 -
100 g granulated sugar
03 -
1 teaspoon vanilla extract
04 -
280 g all-purpose flour
05 -
1/4 teaspoon salt
→ Raspberry Filling
06 -
110 g seedless raspberry jam
07 -
1 teaspoon cornstarch
08 -
1 teaspoon lemon juice
# How to Prepare:
01 -
Combine raspberry jam, cornstarch, and lemon juice in a small saucepan. Heat over medium, stirring constantly until thickened, about 3–5 minutes. Transfer to a bowl and cool completely.
02 -
In a large mixing bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy. Blend in vanilla extract.
03 -
Gradually add all-purpose flour and salt to the butter mixture. Mix on low speed until the dough just comes together.
04 -
Divide dough in half. Roll each portion between sheets of parchment paper into a 20 x 15 cm rectangle. Evenly spread cooled raspberry filling over the surface.
05 -
Starting from the long edge, tightly roll each rectangle into a log using the parchment paper for support. Wrap logs in plastic wrap.
06 -
Refrigerate the wrapped logs for at least 1 hour, or until firm enough to slice.
07 -
Preheat oven to 175°C. Line baking sheets with parchment paper.
08 -
Using a sharp knife, cut chilled logs into 6 mm thick rounds. Arrange cookies on prepared baking sheets, spacing them apart.
09 -
Bake for 12–15 minutes or until edges are lightly golden. Cool on trays before transferring to a rack.
# Extra Tips:
01 -
For the cleanest swirl, use only seedless raspberry jam and ensure the filling is fully cooled before spreading.
02 -
If cookies spread during baking, chill cut rounds on the tray for 10 minutes before baking.
03 -
Dough logs can be prepared ahead and frozen for up to 2 months.