Raspberry Swirl Shortbread Cookies (Print Version)

Buttery shortbread meets tangy raspberry jam in these delightful British cookies with crisp edges and soft centers.

# What You’ll Need:

→ Shortbread Dough

01 - 1 cup unsalted butter, softened
02 - 1/2 cup powdered sugar
03 - 1 teaspoon vanilla extract
04 - 2 cups all-purpose flour
05 - 1/4 teaspoon salt

→ Filling and Topping

06 - 1/3 cup raspberry jam or preserves
07 - 2 tablespoons granulated sugar for dusting, optional

# How to Make It:

01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - In a large mixing bowl, cream the softened butter with powdered sugar using an electric mixer until light and fluffy, approximately 2 to 3 minutes.
03 - Add vanilla extract to the creamed mixture and mix until fully combined.
04 - In a separate bowl, whisk together flour and salt. Gradually add to the creamed mixture, mixing until just combined without overworking the dough.
05 - Turn dough onto a lightly floured surface, shape into a log approximately 1.5 inches in diameter, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes until firm.
06 - Slice the chilled dough into 1/4-inch thick rounds and place on prepared baking sheets, spacing 1 inch apart.
07 - Using the back of a teaspoon, make a small indentation in the center of each cookie.
08 - Spoon approximately 1/2 teaspoon of raspberry jam into each indentation, avoiding overfilling.
09 - Bake for 12 to 15 minutes until the edges are light golden brown.
10 - Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
11 - Once fully cooled, dust with granulated sugar if desired.

# Additional Tips::

01 -
  • The dough comes together in minutes and actually tastes better when you don't overthink it, which is my kind of baking philosophy.
  • That moment when jam melts slightly into the warm shortbread creates this perfect balance between crisp edges and a soft, yielding center that's almost impossible to stop eating.
  • They look handmade and intentional without requiring any fancy piping skills or equipment you don't already own.
02 -
  • Overmixing the dough after adding flour will toughen these cookies noticeably, so resist the urge to keep stirring once everything is combined.
  • The jam needs to go into the indent after slicing, not before, because cooking jam that's been sitting in a raw dough indent can dry out or burn at the edges.
  • Cold dough really does make a difference in how cleanly these slice and how evenly they bake, so don't skip the refrigeration step even if you're impatient.
03 -
  • Chilling the shaped log thoroughly prevents the cookies from spreading or losing their neat appearance during baking, which is worth the patience.
  • A teaspoon or the back of a small measuring spoon creates the most consistent indents, and consistency means more professional looking cookies.
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