Irresistible Raspberry Swirl Shortbread Cookies Recipe
Delight in these irresistible Raspberry Swirl Shortbread Cookies, featuring a rich buttery base swirled with sweet and tangy raspberry jam, baked to golden perfection and optionally drizzled with smooth white chocolate for an elegant finish. Perfectly tender and crumbly, these cookies offer a classic treat with a fruity twist ideal for any occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: Approximately 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ½ tsp vanilla extract
Filling and Topping
- ½ cup seedless raspberry jam
- ¼ cup white chocolate, melted (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together using a hand or stand mixer until the mixture is light and fluffy, which helps create a tender texture.
- Add Vanilla and Flour: Mix in the vanilla extract, then gradually add the all-purpose flour to the butter mixture, stirring until a dough forms without overmixing to keep the shortbread tender.
- Roll Out Dough: On a lightly floured surface, roll the dough into a rectangle about ¼ inch thick, making sure it has an even thickness for consistent baking.
- Spread Jam: Evenly spread the seedless raspberry jam over the surface of the dough rectangle, leaving a small border around the edges to prevent leakage.
- Roll and Chill: Carefully roll the dough into a tight log starting from one edge. Wrap the roll in plastic wrap and refrigerate for at least 30 minutes to firm up the dough, which makes slicing easier and helps cookies hold their shape.
- Slice and Bake: Using a sharp knife, cut the chilled dough log into ¼ inch thick slices. Arrange the slices on the prepared baking sheet, spacing them slightly apart. Bake for 12-15 minutes until the edges turn lightly golden.
- Cool and Drizzle: Allow the cookies to cool completely on a wire rack before optionally drizzling with melted white chocolate for an added sweet and elegant touch.
Notes
- Use softened butter for easy creaming and a tender cookie texture.
- Choose seedless jam to avoid seeding the dough and maintain a smoother texture.
- Chill the dough thoroughly before slicing to prevent cracking and help maintain shape during baking.
- If the dough cracks while rolling, let it warm slightly at room temperature before continuing.
- Avoid overfilling with jam to prevent leakage during baking.
- Use a sharp knife to cut uniform slices and chill dough well to avoid uneven edges.
