Raspberry Swirl Cookies – Buttery, Fruity, and Beautiful

Raspberry Swirl Cookies are a delightful combination of buttery shortbread and sweet raspberry jam, creating a visually stunning and irresistibly tasty treat.

These cookies are perfect for holiday gatherings, tea parties, or as a homemade gift.

Kitchen Equipment Needed

• Mixing bowls
• Electric mixer
• Rolling pin
• Parchment paper or silicone baking mat
• Baking sheet
• Offset spatula or butter knife

Ingredients

1 cup unsalted butter, softened
2/3 cup granulated sugar
1 large egg
1 tsp vanilla extract
2 1/4 cups all-purpose flour
1/4 tsp salt
1/2 cup raspberry jam (seedless recommended)
1 tsp cornstarch (optional, to thicken jam if needed)

Directions

1. Prepare the Dough: In a large mixing bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract, and mix until fully incorporated.
2. Mix Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
3. Chill the Dough: Divide the dough into two equal portions, shape each into a disk, and wrap in plastic wrap. Refrigerate for at least 1 hour or until firm.
4. Roll Out the Dough: On a lightly floured surface, roll out one disk of dough into a rectangle about 1/4-inch thick. Spread a thin, even layer of raspberry jam over the dough, leaving a 1/2-inch border around the edges.
5. Form the Swirl: Carefully roll the dough tightly into a log, starting from one long edge. Wrap the log in plastic wrap and refrigerate for at least 1 hour (or freeze for 30 minutes) to firm up. Repeat with the second portion of dough.
6. Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
7. Slice and Bake: Using a sharp knife, slice the chilled dough logs into 1/4-inch thick rounds. Arrange the cookies on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden.
8. Cool and Serve: Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.

Prep Time

20 minutes (+2 hours chilling time)

Cook Time

12 minutes

Total Time

2 hours 32 minutes

Nutrition (Per Cookie)

Calories: 90
Protein: 1g
Carbohydrates: 11g
Fat: 5g
Sugar: 6g

Expert Tips

Chill for Precision: Chilling the dough logs ensures clean, even slices and prevents the cookies from spreading during baking.

Seedless Jam: Using seedless raspberry jam gives the cookies a smoother texture, but you can use regular jam if preferred.

Add a Glaze: Drizzle the cooled cookies with a simple glaze made from powdered sugar and milk for extra sweetness and shine.

FAQs

Can I freeze the dough?
Yes, the dough logs can be frozen for up to 2 months. Thaw slightly in the refrigerator before slicing and baking.

Can I use a different flavor of jam?
Absolutely! Try strawberry, apricot, or blackberry jam for a delicious variation.

Why did my cookies lose their swirl shape?
Ensure the dough is well-chilled before slicing and avoid overfilling with jam to maintain the swirl pattern.

Storing & Reheating

Room Temperature: Store in an airtight container for up to 5 days.

Freezer: Freeze baked cookies in a sealed container for up to 3 months. Thaw at room temperature before serving.

Substitutions & Variations

Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.

Citrus Twist: Add a teaspoon of lemon or orange zest to the dough for a bright, zesty flavor.

Chocolate Raspberry: Spread a thin layer of melted chocolate over the jam before rolling for a decadent twist.

Raspberry Swirl Cookies – Buttery, Fruity, and Beautiful

Raspberry Swirl Cookies are a delightful combination of buttery shortbread and sweet raspberry jam, creating a visually stunning and irresistibly tasty treat. These cookies are perfect for holiday gatherings, tea parties, or as a homemade gift.

Print Recipe Pin Recipe

Ingredients Equipment Method

Ingredients

  

• 1 cup unsalted butter softened
• 2/3 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 tsp salt
• 1/2 cup raspberry jam seedless recommended
• 1 tsp cornstarch optional, to thicken jam if needed

Equipment

• Mixing bowls
• - Electric mixer
• - Rolling pin
• - Parchment paper or silicone baking mat
• - Baking sheet
• - Offset spatula or butter knife

Method

 

1. **Prepare the Dough:** In a large mixing bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract, and mix until fully incorporated.
2. **Mix Dry Ingredients:** In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
3. **Chill the Dough:** Divide the dough into two equal portions, shape each into a disk, and wrap in plastic wrap. Refrigerate for at least 1 hour or until firm.
4. **Roll Out the Dough:** On a lightly floured surface, roll out one disk of dough into a rectangle about 1/4-inch thick. Spread a thin, even layer of raspberry jam over the dough, leaving a 1/2-inch border around the edges.
5. **Form the Swirl:** Carefully roll the dough tightly into a log, starting from one long edge. Wrap the log in plastic wrap and refrigerate for at least 1 hour (or freeze for 30 minutes) to firm up. Repeat with the second portion of dough.
6. **Preheat the Oven:** Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
7. **Slice and Bake:** Using a sharp knife, slice the chilled dough logs into 1/4-inch thick rounds. Arrange the cookies on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden.
8. **Cool and Serve:** Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.