homemade raspberry swirl shortbread cookies
Delight in these buttery homemade raspberry swirl shortbread cookies, featuring a tender crumb and vibrant raspberry ribbons perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam or preserves
- 1 teaspoon lemon juice (optional)
Instructions
- Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Mix in the vanilla extract.
- Gradually add the flour and salt, mixing until the dough comes together.
- Place half of the dough on a piece of parchment paper and flatten it into a rectangle.
- Warm the raspberry jam slightly and, if desired, stir in lemon juice for brightness.
- Spread the raspberry jam evenly over the flattened dough.
- Crumbled the remaining dough over the jam layer to create a swirl effect, then gently press down to combine layers slightly.
- Cut the dough into desired cookie shapes or bars.
- Transfer cookies to the baking sheet and bake for 18-22 minutes or until edges are lightly golden.
- Allow cookies to cool completely on a wire rack before serving.
Notes
For an extra touch, dust the cooled cookies with powdered sugar or drizzle with melted white chocolate before serving.