Raspberry Swirl Shortbread Cookies (Printable)

Rich shortbread swirled with raspberry jam creates crisp-edged cookies with soft centers. Ideal for teatime or gifting.

# 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:

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 and mix thoroughly to combine.
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 and 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. 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, or until the edges achieve a light golden brown color.
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.

# Top Tips:

01 -
  • The dough comes together in minutes and doesn't need fancy equipment or hard to find ingredients.
  • Each cookie delivers that perfect snap at the edge and a tender, jammy center that tastes like you spent all day baking.
02 -
  • If your dough feels too soft to slice cleanly, pop it back in the fridge for another 10 minutes, and if it's too firm and cracks when you cut it, let it sit at room temperature for a few minutes.
  • Don't skip the chilling step or the cookies will spread too much and lose their shape, turning into flat, buttery puddles instead of neat rounds.
03 -
  • Use a ruler to measure your log diameter and slice thickness so every cookie bakes evenly and looks uniform, especially if you're gifting them.
  • If the jam starts to sink into the dough while baking, it means your indentation wasn't deep enough, so press a little firmer next time.
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