Raspberry Swirl Cookies with Buttery Shortbread Base Recipe
These Raspberry Swirl Cookies feature a buttery shortbread base swirled with a luscious raspberry filling, creating an elegant and tender treat. Perfectly rolled and sliced, each cookie showcases beautiful raspberry spirals that are both visually appealing and delicious. This recipe offers a delightful balance of buttery richness and fruity sweetness, ideal for any occasion.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Total Time: 2 hours 45 minutes
- Yield: 40 cookies 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Scale
Buttery Shortbread Base:
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Raspberry Filling:
- 3/4 cup seedless raspberry jam or preserves
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- Red food coloring (optional, for more vibrant color)
Finishing:
- 1/4 cup granulated sugar for sprinkling (optional)
- Powdered sugar for dusting (optional)
Instructions
- Prepare the Raspberry Filling: In a small saucepan, combine raspberry jam, cornstarch, and lemon juice, whisking until smooth. Heat over medium heat, stirring constantly until boiling and thickened, about 1-2 minutes. Optionally add 1-2 drops of red food coloring for a vibrant swirl. Remove from heat and transfer to a bowl to cool completely before use.
- Make the Buttery Shortbread Dough: Beat softened butter and sugar with a mixer on medium speed for 3-4 minutes until light and fluffy. Add egg, vanilla, and almond extracts and mix until smooth. In a separate bowl, whisk together flour, salt, and baking powder, then add to wet ingredients and mix on low just until combined to form a soft dough.
- Roll Out the Dough: Divide dough in half. Working with one half, roll between two pieces of parchment paper into a 10×12 inch rectangle about 1/4 inch thick. Keep the other half refrigerated.
- Add the Raspberry Swirl: Remove top parchment and spread half of the cooled raspberry filling evenly over the dough, leaving a 1/2-inch border. The filling should be thick but spreadable; loosen with a tiny bit of water if needed.
- Roll the Dough: Starting at a short edge, tightly roll the dough jelly-roll style using parchment to guide it. Wrap the log in plastic wrap. Repeat with the second half and remaining filling.
- Chill the Dough Logs: Refrigerate dough logs for at least 2 hours or overnight to firm up for clean slices. For faster results, freeze for 45 minutes until firm but not frozen solid.
- Slice the Cookies: Preheat oven to 350°F (175°C) and line baking sheets with parchment. Unwrap a dough log and slice into 1/4-inch rounds with a sharp knife. Each cookie should show a distinct raspberry swirl. Optionally sprinkle with granulated sugar before baking.
- Bake to Perfection: Arrange cookie slices 2 inches apart on baking sheets. Bake 12-14 minutes until edges are lightly golden and centers pale. Let cool on baking sheet for 5 minutes, then transfer to a rack to cool completely.
- Finishing Touches: Once cooled, optionally dust with powdered sugar for an elegant finish or serve plain. Cookies hold their beautiful swirl and tender texture perfectly.
Notes
- Adding red food coloring is optional but enhances the visual appeal of the raspberry swirls.
- Rolling dough between parchment paper prevents sticking and avoids adding extra flour, keeping cookies tender.
- Chilling the dough logs is essential for clean slicing and maintaining the swirl pattern.
- These cookies do not spread much, so spacing on the baking sheet can be 2 inches apart.
- Use a sharp knife to get neat slices showcasing the swirl.
- Cookies should be removed when edges turn just golden to keep them tender.
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