Description
Elegant yet comforting, these Raspberry Swirl Shortbread Cookies combine buttery richness with tangy raspberry ribbons. Simple to make and beautiful to look at, they’re perfect for holidays, gifting, or an everyday treat that feels a little extra special.
Ingredients
Scale
- 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)
- 1/4 teaspoon salt
- 2 1/4 cups (281g) all-purpose flour
- 1/3 cup (107g) high-quality raspberry preserves
- 1/2 teaspoon fresh lemon juice
- 1 cup (120g) powdered sugar (optional glaze)
- 1–2 tablespoons milk or cream (optional glaze)
- 1/4 teaspoon vanilla extract (optional glaze)
- Pinch of salt (optional glaze)
Instructions
- Beat softened butter until creamy (1 minute). Add granulated sugar and beat until fluffy (2–3 minutes).
- Mix in vanilla, almond extract (if using), and salt. Gradually add flour until just combined. Dough will be crumbly but cohesive.
- Divide dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Mix raspberry preserves with lemon juice until smooth.
- Let one dough disk soften 5 minutes. Roll into a 1/4-inch thick rectangle. Spread half the raspberry mixture over dough, leaving a 1/2-inch border.
- Roll dough into a log starting from long edge. Wrap and chill at least 2 hours or overnight. Repeat with second disk and remaining filling.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Slice logs into 1/4-inch rounds. Press edges together if crumbly. Place 1 inch apart on baking sheets.
- Bake 12–15 minutes until just golden at edges. Cool 5 minutes on sheet, then transfer to wire rack.
- For glaze: Whisk powdered sugar, milk, vanilla, and pinch of salt. Drizzle over cooled cookies and let set 30 minutes.
Notes
Store in airtight container at room temp up to 1 week. Freeze unbaked logs up to 3 months or baked cookies for 2 months. Slice and bake from chilled dough for best results.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6g
- Sodium: 35mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
Keywords: shortbread cookies, raspberry swirl cookies, holiday baking, cookie exchange, raspberry desserts