Name: Buttery Raspberry Swirl Shortbread Cookies | Soft, Elegant & Melt-In-Your-Mouth
Ingredients: 1 cup (226g) unsalted butter, softened; ½ cup (100g) granulated sugar; 1 teaspoon vanilla extract; 2 cups (240g) all-purpose flour; ¼ teaspoon salt; ⅓ cup raspberry jam or preserves (seedless preferred); 1 teaspoon cornstarch (optional, helps thicken swirl); 1 teaspoon lemon juice (optional, enhances flavor); Powdered sugar; White chocolate drizzle; Sparkling sugar

Ingredients

Scale

For the Cookies:

1 cup (226g) unsalted butter, softened
½ cup (100g) granulated sugar
1 teaspoon vanilla extract
2 cups (240g) all-purpose flour
¼ teaspoon salt

For the Raspberry Swirl:

⅓ cup raspberry jam or preserves (seedless preferred)
1 teaspoon cornstarch (optional, helps thicken swirl)
1 teaspoon lemon juice (optional, enhances flavor)

Optional Toppings:

Powdered sugar
White chocolate drizzle
Sparkling sugar

Instructions

Step 1: Prepare the raspberry swirl mixture

In a small bowl, stir together the raspberry jam, cornstarch, and lemon juice. This mixture should be thick but spreadable. If your jam is too thin, warm it slightly and add another pinch of cornstarch. Allow it to cool completely before swirling into the dough.

Step 2: Cream the butter and sugar

In a large mixing bowl, beat the softened butter and sugar until light and fluffy—about 2 to 3 minutes. Proper creaming helps achieve the tender, melt-in-your-mouth texture characteristic of great shortbread.

Step 3: Add the vanilla extract

Mix in the vanilla until fully incorporated. The vanilla deepens the flavor and enhances the buttery taste of the dough.

Step 4: Add the dry ingredients

In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the butter mixture on low speed until a soft dough forms. Do not overmix—overworked dough results in tough cookies.

Step 5: Swirl in the raspberry mixture

Place the dough on a sheet of parchment. Flatten it slightly and spoon small amounts of the raspberry mixture on top. Fold the dough gently using a spatula or your hands to create swirls—do NOT fully mix. You want streaks of raspberry running through the dough, not a uniform pink color.

Step 6: Shape the cookies

Roll the dough into a log about 2 inches thick. Wrap in parchment or plastic wrap and refrigerate for at least 1 hour. Once chilled, slice into ¼-inch thick cookies. Each slice will showcase beautiful swirls.

Alternatively, gently roll dough and cut into shapes using cookie cutters.

Step 7: Bake

Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper. Arrange the cookies, spacing them about 2 inches apart. Bake for 12–14 minutes, or until edges are just beginning to turn golden. The centers should remain light.

Cool completely before glazing or dusting.

Notes

Chilling the dough is essential—it makes slicing easier and preserves the swirl pattern.
Do not add too much jam or the dough will become wet and bake unevenly.
Low oven temperature prevents over-browning and keeps the shortbread soft.

If your cookies spread, refrigerate shaped cookies for 10 minutes before baking.