Go Back
Every great recipe begins with quality ingredients, and Raspberry Swirl Shortbread Cookies are no exception. Below, we delve into the essential components that contribute to the cookies’ unique flavor and texture.

Raspberry Swirl Shortbread Cookies

Indulge in the deliciousness of Raspberry Swirl Shortbread Cookies, a delightful twist on a classic treat! These buttery, crumbly cookies combine rich flavors of traditional shortbread with vibrant raspberry preserves, creating a visually stunning and tasty dessert. Perfect for any occasion, they’re easy to bake and fun to share. Discover the joy of making these cookies at home and impress your friends and family with this irresistible and elegant treat.
Print Recipe Pin Recipe

Ingredients
  

1 cup unsalted butter, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

1/4 teaspoon salt

1/2 cup raspberry preserves

1 tablespoon fresh lemon juice

Optional: extra powdered sugar for dusting

Instructions
 

Prepare the Dough: In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. Stir in the vanilla extract.

    Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour and salt. Gradually add the dry mixture to the butter mixture, mixing until just combined. Do not overwork the dough.

      Chill the Dough: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to firm up.

        Make Raspberry Swirl: In a small bowl, mix together the raspberry preserves and lemon juice until combined. You can adjust the consistency with a bit of water if it’s too thick.

          Roll Out the Dough: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness.

            Add Raspberry Swirl: Spread a thin layer of the raspberry mixture over the rolled-out dough. Using a knife or a spatula, gently swirl the raspberry preserves through the dough for a marbled effect. Be careful not to mix it too much.

              Cut Out Cookies: Using cookie cutters, cut out desired shapes from the dough. Place them on a parchment-lined baking sheet, spacing them about 1 inch apart.

                Bake the Cookies: Bake in the preheated oven for 10-12 minutes or until the edges just start to turn golden. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

                  Dust with Powdered Sugar: Once cooled, sprinkle with a light dusting of powdered sugar if desired.

                    Serve and Enjoy: Pair with a cup of tea or coffee, and enjoy your beautiful Raspberry Swirl Shortbread Cookies!

                      Prep Time, Total Time, Servings: 15 mins | 1 hr | 24 cookies