Raspberry Swirl Shortbread Cookies

There’s something magical about the buttery crumb of a perfect shortbread cookie. Add a swirl of tangy raspberry, and you’ve got a treat that’s both elegant and comforting at the same time. These Raspberry Swirl Shortbread Cookies have become my go-to recipe when I want to impress without spending hours in the kitchen. The beautiful pink swirls make them look like they took far more effort than they actually did!

I first made these cookies for a holiday cookie exchange and was amazed at how quickly they disappeared. The rich, buttery base pairs perfectly with the bright pop of raspberry, creating a cookie that stands out on any dessert tray. What I love most is how the simple, classic shortbread gets transformed into something special with just a few spoonfuls of raspberry preserves.

Why You’ll Love These Raspberry Swirl Shortbread Cookies

• Buttery perfection: The shortbread base is rich and tender with that signature melt-in-your-mouth texture
• Gorgeous appearance: The raspberry swirls create a beautiful marbled effect with minimal effort
• Make-ahead friendly: The dough can be prepared in advance and refrigerated or frozen
• Versatile: Easy to customize with different preserves for various occasions
• Gift-worthy: These cookies package beautifully for holiday gifts or special occasions
• No complicated techniques: Simple enough for baking novices but impressive enough for experienced bakers

Ingredients for Raspberry Swirl Shortbread Cookies

For the Shortbread Base

• 1 cup (2 sticks / 226g) unsalted butter, softened
• 2/3 cup (133g) granulated sugar
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon almond extract (optional but adds wonderful flavor)
• 1/4 teaspoon salt
• 2 1/4 cups (281g) all-purpose flour

For the Raspberry Swirl

• 1/3 cup (107g) high-quality raspberry preserves
• 1/2 teaspoon fresh lemon juice

Optional Glaze

• 1 cup (120g) powdered sugar
• 1–2 tablespoons milk or cream
• 1/4 teaspoon vanilla extract
• Pinch of salt

How to Make Raspberry Swirl Shortbread Cookies

Prepare the Shortbread Dough

1. In a large bowl, beat softened butter until creamy (about 1 minute).
2. Add granulated sugar and beat until light and fluffy (2–3 minutes).
3. Add vanilla extract, almond extract (if using), and salt. Beat to combine.
4. Gradually mix in flour until just combined. Dough will be crumbly but should hold together when pressed.
5. Divide dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Create the Raspberry Swirl

1. In a small bowl, stir together raspberry preserves and lemon juice until smooth.
2. Remove one dough disk from the fridge and let it sit for 5 minutes to soften slightly.
3. Roll out on a lightly floured surface into a rectangle about 1/4 inch thick.
4. Spread half the raspberry mixture evenly over the dough, leaving a 1/2-inch border.

Form and Bake the Cookies

1. Starting from one long side, gently roll the dough into a log (like cinnamon rolls). Don’t worry if it cracks—just press it back together.
2. Wrap the log in plastic wrap and refrigerate for at least 2 hours or overnight.
3. Repeat with the second dough disk and remaining raspberry mixture.
4. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
5. Slice dough logs into 1/4-inch rounds using a sharp knife. If needed, press crumbly edges back together.
6. Place cookies 1 inch apart on baking sheets.
7. Bake for 12–15 minutes, until just golden at the edges. Do not overbake.
8. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

Optional Glaze

1. Mix powdered sugar, 1 tablespoon milk or cream, vanilla extract, and a pinch of salt.
2. Add more milk to reach desired drizzling consistency.
3. Drizzle over cooled cookies and let set for 30 minutes before stacking or storing.

How to Store Raspberry Swirl Shortbread Cookies

Room Temperature

Store in an airtight container for up to 1 week. Place parchment between layers to protect swirls.

Refrigerator

Unbaked dough logs can be stored up to 3 days before slicing and baking.

Freezer

Unbaked dough logs: Wrap tightly in plastic and foil. Freeze up to 3 months. Thaw in fridge before baking.
Baked cookies: Freeze in an airtight container with parchment between layers for up to 2 months.

During the holidays, I prep and freeze multiple logs to bake fresh cookies on demand for guests or gifts.

Serving Suggestions

For Tea Time or Coffee Break

Serve with your favorite tea or coffee. Earl Grey and espresso pair especially well with the buttery base and raspberry tang.

For Gift Giving

Stack 6–8 cookies in a clear bag, tie with ribbon, and add a handwritten tag. A perfect hostess or teacher gift.

For Dessert Platters

Add a pop of color and elegance to any dessert tray or cookie box.

For Ice Cream Sandwiches

Add a small scoop of vanilla ice cream between two cookies for a fun summer treat. The raspberry swirl is delicious with creamy vanilla.

FAQs About Raspberry Swirl Shortbread Cookies

Can I use different fruit preserves?

Absolutely. Strawberry, apricot, or blackberry work great. Use preserves (not jam) for best consistency. Try orange marmalade for a festive holiday twist.

Why did my cookies spread too much?

This can happen if the butter was too warm. Make sure to chill dough thoroughly before slicing and baking.

Can I make these cookies gluten-free?

Yes. Use a 1:1 gluten-free flour blend that includes xanthan gum. The texture will be slightly different, but still delicious.

How can I get cleaner slices through the dough log?

Use a sharp knife and wipe it clean between cuts. Some bakers prefer using unflavored dental floss for even slicing.

Can I use a chocolate drizzle instead of glaze?

Definitely. Drizzle with melted white or dark chocolate for a delicious and elegant variation.

Related Recipes You’ll Love

Churro Cheesecake – Sweet cinnamon layers with creamy cheesecake filling

Strawberry Cream Puffs Recipe – Light, airy, and filled with whipped berry goodness

Lemon Blueberry Cake Recipe – A fruity, citrusy cake perfect for spring and summer

Pista Kulfi – Authentic Indian Pistachio Ice Cream Recipe – Naturally sweet and perfect for breakfast or a light dessert

Final Thoughts on Raspberry Swirl Shortbread Cookies

There’s something so satisfying about creating a cookie that looks as beautiful as it tastes. These Raspberry Swirl Shortbread Cookies have that wonderful quality of seeming fancy while actually being quite straightforward to make. I think that’s why they’ve remained in my regular baking rotation for years now.

The first time my daughter helped me make these, she was amazed at how the simple swirling technique created such a pretty pattern. It became a little baking lesson about how some of the most impressive results come from basic techniques done well – a good life lesson too, I think.

What I love most about sharing this recipe is knowing that it might become part of someone else’s baking traditions. There’s something so personal about passing along favorite recipes, and this one has brought so much joy to my family and friends over the years.

If you try these Raspberry Swirl Shortbread Cookies, I’d love to see how they turn out. Share your creations on Pinterest and tag me – connecting with fellow bakers always brings a smile to my face. Happy baking!

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