If you’re looking for a visually stunning and irresistibly tasty cookie, Raspberry Swirl Shortbread Cookies are the answer. With their buttery, melt-in-your-mouth texture and vibrant raspberry swirl, these cookies are perfect for holidays, afternoon tea, or as a sweet surprise for loved ones. Their elegant appearance makes them look like they came straight from a bakery, but they’re surprisingly easy to make at home.
Shortbread cookies are beloved for their rich, buttery flavor and tender crumb. Adding a fruity raspberry swirl not only enhances the flavor but also elevates their appearance, making them ideal for gifting or special occasions. They balance sweet and tart perfectly while maintaining the classic shortbread simplicity.
For the Shortbread Dough:
For the Raspberry Swirl:
Raspberry Swirl Shortbread Cookies pair wonderfully with a cup of tea or coffee. They’re also perfect for holiday cookie trays, bridal showers, or as edible gifts wrapped in a pretty box.
Raspberry Swirl Shortbread Cookies are the perfect blend of buttery richness and fruity tartness, making them a delightful addition to any dessert table. With their beautiful swirls and irresistible flavor, they’re sure to impress both the eyes and taste buds of anyone who tries them.
Happy Baking! ❤️✨
Q1: Can I make the dough ahead of time?
A1: Yes! The dough logs can be refrigerated for up to 2 days or frozen for up to 2 months. Thaw slightly before slicing if frozen.
Q2: Can I use gluten-free flour?
A2: Absolutely. Substitute with a 1:1 gluten-free baking flour for a gluten-free version.
Q3: How do I prevent the filling from leaking?
A3: Be sure to cool the raspberry mixture completely before spreading it on the dough. Chilling the rolled logs also helps prevent leakage.
Q4: How long do these cookies last?
A4: Store them in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 10 days.
Q5: Can I freeze the baked cookies?
A5: Yes, freeze them in a single layer on a baking sheet before transferring to an airtight container. They can be frozen for up to 2 months.
These Raspberry Swirl Shortbread Cookies are as delicious as they are beautiful. They’re the perfect treat for holidays, tea parties, or gifting to loved ones, featuring a tender, buttery shortbread base, and a sweet-tart raspberry swirl.
Combine the raspberry jam, cornstarch, and lemon juice in a small saucepan over medium heat. Stir continuously until the mixture thickens slightly, about 2-3 minutes. Remove from heat and let it cool completely while you prepare the dough.
In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy (about 2-3 minutes). Add the vanilla extract.
Gradually add the flour and salt, mixing just until combined. The dough should be soft but not sticky.
Divide the dough and roll each half into a rectangle about 1/4-inch thick between two sheets of parchment paper.
Spread half of the cooled raspberry swirl mixture evenly over the dough. Leaving a small border around the edges.
Roll the dough tightly into a log, starting from the longer side, using the parchment paper to help guide the roll. Repeat with the remaining dough and raspberry swirl.
Wrap each log in plastic wrap and refrigerate for at least 1 hour or until firm.
Preheat your oven to 350°F (175°C)—line two baking sheets with parchment paper.
Remove the dough logs from the refrigerator and slice them into 1/4-inch thick rounds. Place the cookies about 1 inch apart on the prepared baking sheets.
Bake for 12-15 minutes or until the edges are lightly golden.
