Buttery shortbread. Sweet raspberry jam. A pretty white chocolate drizzle. These Raspberry Swirl Shortbread Cookies are as gorgeous as they are delicious! Perfect for parties, tea time, holiday trays, or a sweet everyday treat, these cookies combine melt-in-your-mouth shortbread with fruity swirls of raspberry and a touch of elegant sweetness from the drizzle.
Whether you’re baking for a special event or just because, these cookies are sure to impress with their vibrant look and irresistible flavor.
Why You’ll Love These Raspberry Swirl Shortbread Cookies
- Beautiful and Delicious: A stunning swirl of jam and a pretty drizzle make these cookies dessert-table ready.
- Easy to Make Ahead: Prepare the dough in advance and slice and bake whenever you’re ready.
- Versatile: Swap out the raspberry jam for any favorite fruit preserves.
Ingredients You’ll Need
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ½ teaspoon vanilla extract
- ½ cup raspberry jam
- ¼ cup white chocolate, melted (for drizzling)
How to Make Raspberry Swirl Shortbread Cookies
Step 1: Prepare the Dough
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Mix in the vanilla extract. Gradually add the flour, mixing until a dough forms.
Step 2: Roll and Fill
On a lightly floured surface, roll out the dough to about ¼-inch thickness.
Spread the raspberry jam evenly over the surface of the dough.
Step 3: Roll and Chill
Carefully roll the dough into a log shape, keeping the jam inside.
Wrap the log in plastic wrap and refrigerate for 30 minutes to firm up the dough for easier slicing.
Step 4: Slice and Bake
Slice the chilled dough log into ¼-inch rounds. Place the slices on the prepared baking sheet.
Bake for 12–15 minutes, or until the edges are just turning golden.
Step 5: Cool and Drizzle
Let the cookies cool completely on a wire rack.
Once cooled, drizzle with the melted white chocolate for an elegant finish.
Helpful Tips
- Chill the dough: Refrigerating the dough makes it much easier to slice without squishing the beautiful jam swirl.
- Even layers: When rolling the dough, try to keep the thickness even for consistent baking.
- Decorate with flair: After the white chocolate drizzle sets, dust cookies with powdered sugar or add colorful sprinkles for extra festivity!
Storage Tips
- At room temperature: Store in an airtight container for up to 1 week.
- Freeze for later: These cookies freeze beautifully! Freeze baked cookies for up to 3 months — thaw at room temperature before serving.
FAQs
Can I use a different jam?
Absolutely! Try strawberry, apricot, blueberry, or blackberry jam for different flavors.
Can I use another type of chocolate?
Yes! Dark chocolate or milk chocolate drizzles are delicious alternatives to white chocolate.
How do I stop the dough from cracking?
If the dough starts to crack while rolling, let it sit at room temperature for a few minutes to soften slightly before rolling.
Raspberry Swirl Shortbread Cookies Recipe
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 20 mins | 12 mins | 32 mins | 24 cookies |
Category: Sweet Treats
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian
Final Thoughts
These Raspberry Swirl Shortbread Cookies are a lovely balance of buttery richness and fruity sweetness, with just the right amount of elegance from the white chocolate drizzle. They’re easy enough for casual baking but beautiful enough to be the star of any dessert table. Whether you serve them with afternoon tea, give them as gifts, or simply savor one with a cup of coffee, they’re guaranteed to impress!