Go Back
There's something undeniably enchanting about the combination of buttery shortbread and the tangy sweetness of raspberry preserves. Raspberry Swirl Shortbread Cookies embody this delightful union, creating a treat that is as beautiful as it is delicious. With their tender, crumbly texture and vibrant swirls of raspberry, these cookies are perfect for any occasion, whether it's an afternoon tea, a festive gathering, or simply a sweet indulgence at home.

Raspberry Swirl Shortbread Cookies

Discover the joy of baking with Raspberry Swirl Shortbread Cookies! These delightful treats combine rich, buttery shortbread with vibrant raspberry preserves, creating a perfect balance of flavors and textures. With simple ingredients and an easy recipe, even novice bakers can create these beautiful cookies for afternoon tea, festive gatherings, or a sweet indulgence at home. Enjoy the simplicity of baking and the smiles they bring with every bite!
Print Recipe Pin Recipe

Ingredients
  

1 cup unsalted butter, softened

2/3 cup powdered sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

1/4 teaspoon salt

1/2 cup raspberry preserves

Zest of 1 lemon

Optional: additional powdered sugar for dusting

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

    Make the Dough: In a large bowl, cream the softened butter and powdered sugar together until light and fluffy. Add the vanilla extract and lemon zest, mixing until well combined.

      Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this mixture into the butter mixture, blending until just combined. The dough should be soft but not sticky.

        Chill the Dough: Divide the dough in half and wrap each portion in plastic wrap. Chill in the refrigerator for at least 30 minutes to firm up the dough.

          Prepare the Raspberry Swirl: While the dough chills, take the raspberry preserves and gently warm them in a small saucepan over low heat, just until it becomes slightly runny. Remove from heat and let cool slightly.

            Roll Out the Dough: After chilling, remove one portion of the dough from the refrigerator and roll it out on a lightly floured surface to about 1/4 inch thickness.

              Add Raspberry Preserves: Spread a thin layer of the warmed raspberry preserves evenly over the rolled-out dough.

                Roll and Slice: Carefully roll the dough tightly into a log, starting from one edge. Wrap the log in plastic wrap and chill for an additional 30 minutes. Repeat this process with the second portion of dough.

                  Preheat Again: While the second log chills, preheat the oven to 350°F (175°C) if your oven has cooled down.

                    Cut the Cookies: Once chilled, remove the log from the refrigerator and slice it into 1/4 inch thick rounds. Place each slice onto the prepared baking sheets, spacing them about 2 inches apart.

                      Bake: Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden. Keep a close eye to ensure they don’t over-bake.

                        Cool and Dust: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack. Once completely cool, dust with additional powdered sugar if desired.

                          Serve and Enjoy: Your Raspberry Swirl Shortbread Cookies are ready to be enjoyed! Perfect for tea time or as a delightful treat any day!

                            Prep Time, Total Time, Servings: 30 min | 1 hr 30 min | 24 cookies