Description
These raspberry swirl shortbread cookies combine buttery richness with a vibrant fruity twist. Soft, crumbly, and lightly sweet, they’re perfect for gifting or enjoying with tea.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup raspberry jam, slightly warmed
Instructions
- Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
- Cream together butter and powdered sugar until light and fluffy. Add vanilla extract and mix until combined.
- Gradually add flour and salt, mixing until a soft dough forms. Do not overmix.
- Scoop dough onto the baking sheet in rounded tablespoons, spacing them apart.
- Place small drops of warmed raspberry jam on each cookie and use a toothpick to gently swirl it in.
- Bake for 14 to 16 minutes, or until the edges are just starting to turn golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
- Once fully cooled, serve and enjoy.
Notes
- Use room temperature butter for easier mixing.
- If your jam is too thick, microwave it for a few seconds to loosen.
- Chilling the dough briefly can help with shaping if it becomes too soft.
- Store cookies in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 135
- Sugar: 5g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: shortbread cookies, raspberry swirl cookies, easy holiday cookies, buttery shortbread, jam cookies