Save to Pinterest The first time I made raspberry swirl shortbread cookies was on a rainy Sunday afternoon when my kitchen felt too quiet and I needed something handsy and grounding. The way the raspberry jam bubbled slightly in the oven filled the entire house with this cozy berry warmth that made even the grayest day feel brighter.
I brought a batch to my mothers book club once and watched three different women ask for the recipe before the meeting even started. Theres something about that ruby ripple against pale golden dough that makes people assume you spent hours on them.
Ingredients
- Unsalted butter: Softened to room temperature so it creams properly into the sugar creating that signature tender crumb
- Powdered sugar: Dissolves more evenly than granulated sugar giving the cookies their melt in your mouth texture
- Vanilla extract: Pure vanilla makes a noticeable difference here since the flavor profile is so simple and pure
- All purpose flour: The backbone of shortbread providing structure while keeping the classic sandy texture
- Salt: Just enough to heighten the butter flavor without making them taste savory
- Raspberry jam: A good quality seedless raspberry preserves gives the best swirl and vibrant color
- Granulated sugar: Optional but that snowy dust on top makes them feel extra special and festive
Instructions
- Prepare your space:
- Preheat oven to 350°F and line two baking sheets with parchment paper so you are ready to bake as soon as the dough is chilled
- Cream the butter:
- Beat softened butter with powdered sugar until light and fluffy about 2 to 3 minutes incorporating plenty of air for tenderness
- Add flavor:
- Pour in vanilla extract and mix until fully combined giving the dough a fragrant aromatic base
- Combine dry ingredients:
- Whisk flour and salt separately then gradually mix into the butter mixture just until combined being careful not to overwork
- Shape the dough:
- Form dough into a 1.5 inch diameter log wrap tightly in plastic and refrigerate for at least 30 minutes until firm enough to slice cleanly
- Slice and indent:
- Cut chilled dough into 1/4 inch thick rounds and use the back of a teaspoon to make a small well in each cookies center
- Add the jam:
- Spoon about 1/2 teaspoon raspberry jam into each indentation taking care not to overfill as the jam will bubble and spread while baking
- Bake to golden:
- Bake for 12 to 15 minutes until edges are light golden brown watching closely so the jam does not caramelize too much
- Cool completely:
- Let cookies rest on baking sheets for 5 minutes then transfer to wire rack cooling fully before the optional sugar dusting
Save to Pinterest My daughter now requests these for every school bake sale and has perfected the art of making the indentation perfectly centered. I love watching her small hands work through the same process I learned from my own grandmother even though hers were always plain without any jam.
Make Ahead And Storage
The dough log can be wrapped and frozen for up to three months then sliced and baked whenever you need a homemade treat in a pinch. Baked cookies stay fresh in an airtight container at room temperature for about a week though they rarely last that long in my house.
Flavor Variations
Swap the raspberry jam for apricot blackberry or lemon curd depending on the season or what you have in the pantry. A pinch of lemon zest added to the dough brightens everything and pairs especially well with berry preserves.
Serving Suggestions
These cookies shine alongside a cup of Earl Grey or served as the finale to a brunch spread. They also package beautifully tucked into cellophane bags with ribbon making thoughtful homemade gifts that look far more complicated than they actually are.
- Pair with a dessert wine like port for an elegant finish to dinner
- Crumble over vanilla ice cream for an instant berry shortbread sundae
- Stack them in a clear jar on the counter for an edible centerpiece
Save to Pinterest Theres something so satisfying about a recipe that looks this beautiful coming out of the oven yet comes from such simple honest ingredients.
Answers to Recipe Questions
- → Can I use a different kind of jam?
Yes, absolutely! Feel free to substitute the raspberry jam with your favorite fruit preserves, such as apricot, strawberry, or blackberry. The baking time generally remains the same.
- → How should I store these once baked?
To maintain their freshness and crispness, store the finished shortbread in an airtight container at room temperature. They will keep well for up to one week.
- → Is there a way to add a citrus flavor?
For an extra bright and zesty note, you can add a pinch of fresh lemon zest to the shortbread dough along with the vanilla extract. This complements the fruit jam beautifully.
- → What if my shortbread dough is too crumbly or too sticky?
If the dough is too crumbly, ensure your butter is sufficiently softened but not melted. Mix until just combined without overworking. If it's too sticky, chilling it for an additional 15-30 minutes will help make it more manageable.
- → How can I prevent the jam from bubbling over during baking?
Be careful not to overfill the indentations; about 1/2 teaspoon per piece is generally sufficient. If your jam is particularly thin, a slightly thicker preserve or one with less added liquid might work better.
- → Can I prepare these in advance?
Yes, you can make the dough ahead of time and refrigerate it wrapped tightly in plastic wrap for up to 2-3 days before slicing and baking. The baked shortbread can also be frozen for up to a month, then thawed at room temperature.