Raspberry Swirl Shortbread Cookies

The first batch I ever made stuck to the pan because I skipped the parchment, and the jam bubbled over into little caramelized pools. I ate three warm from the oven anyway, burnt edges and all. Now I know better, and these cookies come out perfect every time: golden, jammy, and gone within an hour. My sister still asks for them every Christmas, and I always double the batch.

I once brought a tin of these to a potluck, and someone asked if I'd ordered them from a bakery. That felt better than any compliment on my actual baking skills. The truth is, shortbread is one of those recipes that makes you look like a pro without much effort. Just butter, sugar, flour, and a little patience while the dough chills.

Ingredients

• Unsalted butter, softened: This is the soul of shortbread, so use good quality butter and let it sit out until it is truly soft, not melted or cold.
• Powdered sugar: It dissolves instantly into the butter, giving you that melt in your mouth texture without any graininess.
• Vanilla extract: A teaspoon is enough to add warmth without overpowering the delicate buttery flavor.
• All purpose flour: Measure it by spooning into the cup and leveling off, too much flour makes the cookies dense and crumbly.
• Salt: Just a pinch balances the sweetness and makes the butter taste even richer.
• Raspberry jam or preserves: Seedless works best for a smooth swirl, but I have used chunky preserves and loved the rustic look.
• Granulated sugar for dusting: Optional, but it adds a subtle sparkle and a tiny crunch on top.

Instructions

Prep your oven and pans:

Preheat to 350°F and line two baking sheets with parchment paper. Do not skip the parchment or you will spend twenty minutes scraping cookies off the pan.

Cream the butter and sugar:

Beat the softened butter with powdered sugar using an electric mixer until it looks pale and fluffy, about 2 to 3 minutes. This step adds air and makes the cookies tender.

Add vanilla:

Pour in the vanilla extract and mix just until combined. The kitchen should smell like a bakery by now.

Combine the dry ingredients:

Whisk the flour and salt together in a separate bowl, then gradually add it to the butter mixture. Mix until the dough just comes together and stop, overworking makes tough cookies.

Shape and chill the dough:

Turn the dough onto a floured surface and shape it into a log about 1.5 inches thick. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes until firm.

Slice the dough:

Use a sharp knife to cut the chilled log into 1/4 inch thick rounds. Place them on the prepared baking sheets, spacing them about an inch apart.

Make the indentations:

Press the back of a teaspoon gently into the center of each cookie to create a little well. Do not press all the way through or the jam will leak onto the pan.

Fill with jam:

Spoon about half a teaspoon of raspberry jam into each indentation. Less is more here, overfilling makes a sticky mess.

Bake:

Slide the sheets into the oven and bake for 12 to 15 minutes, until the edges turn light golden brown. The centers will still look pale and that is perfect.

Cool:

Let the cookies sit on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely. Dust with granulated sugar if you are feeling fancy.

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One afternoon I made these with my neighbor's daughter, and she was so careful spooning the jam into each little well, tongue sticking out in concentration. We ate half the batch warm with tea, and she told me it was the best thing she ever helped make. Moments like that remind me why I love baking, it is never just about the cookies.

Storing and Gifting

These cookies keep beautifully in an airtight container at room temperature for up to a week, though they rarely last that long in my house. If you are gifting them, layer them between sheets of parchment paper in a tin so the jam does not smudge. I have also frozen the baked cookies for up to a month, and they thaw perfectly in about twenty minutes on the counter.

Flavor Variations

Raspberry is classic, but I have swapped in apricot, strawberry, and even lemon curd with great results. A pinch of lemon zest in the dough brightens the whole cookie and pairs beautifully with any berry jam. If you are feeling adventurous, try a tiny spoonful of Nutella or salted caramel in the center instead of jam.

Troubleshooting and Final Tips

If your dough is too crumbly to shape, add a teaspoon of cold water and mix gently until it holds together. If it is too soft to slice, pop it back in the fridge for another fifteen minutes. The most common mistake is baking them too long, they should be pale with just a hint of gold at the edges.

• Use a ruler to measure the log diameter so your cookies bake evenly.
• Rotate the baking sheets halfway through for uniform browning.
• If the jam starts to bubble during baking, do not panic, it will settle as the cookies cool.

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These cookies have become my go to for every occasion, from quiet afternoons with tea to holiday tins for neighbors. I hope they bring you as much joy as they have brought me, one buttery, jammy bite at a time.

Recipe FAQs

→ Can I use different jam flavors?

Absolutely. While raspberry provides classic tartness, try strawberry, apricot, blackberry, or even lemon curd. The fruit flavor should be vibrant enough to balance the rich shortbread base.

→ Why must the dough chill before baking?

Chilling firms the butter, making the log easier to slice into neat rounds without crumbling. Cold dough also helps cookies hold their shape during baking, preventing excessive spreading and keeping those jam-filled centers intact.

→ How do I store these cookies?

Keep in an airtight container at room temperature for up to one week. Place parchment paper between layers to prevent sticking. The jam center stays fresh and the shortbread maintains its crisp texture without refrigeration.

→ Can I freeze the dough or baked cookies?

Wrap the dough log tightly in plastic and freeze for up to three months. Thaw in the refrigerator before slicing and baking. Baked cookies also freeze well—layer them with wax paper in a freezer-safe container.

→ What if I don't have an electric mixer?

You can cream the butter and sugar by hand using a sturdy wooden spoon. It will take a few minutes longer to achieve the light, fluffy texture, but the final cookies will be just as delicious.

→ Why are my cookies spreading too much?

The dough may have warmed up too much before baking. Ensure your dough is properly chilled until firm. Also, verify your butter wasn't overly soft during mixing—softened butter should give slightly when pressed, not be melted or greasy.