These Buttery Raspberry Swirl Shortbread Cookies are a true showstopper, combining rich, tender shortbread with a bright ribbon of tart raspberry jam. Each cookie reveals a beautiful pinwheel swirl that looks straight out of a professional bakery case, yet they’re made using a simple and approachable slice-and-bake method.
The contrast in textures is what makes these cookies so special. The edges bake up lightly crisp and buttery, while the jam center softens and caramelizes slightly in the oven, creating a chewy, sticky-sweet bite that perfectly balances the richness of the dough. They’re elegant enough for holiday cookie trays, gift boxes, and special occasions, but easy enough to make well ahead of time.
One of the best features of this recipe is how make-ahead friendly it is. The dough logs can be stored in the refrigerator or freezer, allowing you to slice and bake fresh cookies whenever you need them. That means less stress and bakery-fresh results every time.
Ingredients
Buttery Shortbread Dough
- 1 cup (227g) unsalted butter, softened
- ¾ cup (150g) granulated white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2½ cups (310g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
The Filling
- ½ cup seedless raspberry jam or preserves
- 1 tablespoon cornstarch
Baking & Rolling Steps
- Cream the Base: In a large mixing bowl, beat the softened butter and granulated sugar together for about 3 minutes, until light, fluffy, and pale in color. This step incorporates air into the dough, giving the cookies their tender texture. Add the egg and vanilla extract and beat until fully combined and smooth.
- Add the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture on low speed, mixing just until a soft, cohesive dough forms. Avoid overmixing to keep the shortbread tender.
- Roll Out the Dough: Divide the dough evenly in half. Place each portion between two sheets of parchment paper and roll into a rectangle about ¼-inch thick. Keeping the dough between parchment prevents sticking and makes rolling easier.
- Prepare the Jam: In a small bowl, whisk the raspberry jam with the cornstarch until smooth. This step thickens the jam slightly, helping it stay neatly inside the swirl without leaking out during baking.
Shaping, Chilling, and Baking
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