Irresistible Raspberry Swirl Shortbread Recipe

Raspberry swirl shortbread cookies might just be the perfect little sweet bite. Buttery, crumbly shortbread layered with tangy raspberry jam and finished with a drizzle of white chocolate? You’re looking at the trifecta of indulgence! These cookies are elegant enough for holiday parties but easy enough to whip up on a cozy Saturday afternoon.

I still remember the first time I made these. It was a snowy December afternoon, and my kitchen smelled like butter and sugar—a surefire way to lift anyone’s spirits. A friend had sent me a tin of homemade raspberry jam, and I wanted to bake something special to let it shine. Enter this recipe. Every bite was like a little hug, and the swirly jammy layers had everyone convinced I’d bought them at a fancy bakery (spoiler: I did not).

If you love shortbread cookies but want something a little extra, these are the cookies for you. Trust me, they’ll disappear faster than you think!

this RECIPE

A quick origin story for shortbread

Shortbread has its roots in Scotland, where it dates back to at least the 12th century. Traditionally, it was a luxurious treat reserved for special occasions, thanks to the high cost of butter and sugar. It’s no wonder shortbread has remained popular—its buttery, crumbly texture and simplicity are timeless.

This raspberry swirl variation is a fun twist on the classic. Adding jam not only makes the cookies visually striking, but it also adds a tangy-sweet note that cuts through the richness of the shortbread. And let’s be honest: anything with a drizzle of white chocolate is automatically more exciting!

Let’s talk ingredients: the stars of this recipe

Butter: the shortbread essential

Unsalted butter is the base of shortbread, giving it that signature crumbly, melt-in-your-mouth texture. Use high-quality butter for the best flavor, as it truly shines here. If you only have salted butter on hand, skip the added salt to balance the flavors.

Sugar: just enough sweetness

Granulated sugar is what sweetens the dough without overpowering it. If you want a slightly deeper flavor, you could swap it for superfine sugar, which blends effortlessly into the dough.

Flour: the structure-maker

All-purpose flour is the backbone of this recipe. Sift it before adding to avoid lumps and to create a more tender crumb. If you’re gluten-free, a 1:1 gluten-free baking flour works well here.

Raspberry jam: the swirl of magic

The jam is what takes these cookies from good to “oh wow!” Try to use a high-quality raspberry jam with a tangy kick. If raspberries aren’t your thing, swap it out for apricot, strawberry, or even a mixed berry jam.

White chocolate: the finishing touch

Melted white chocolate drizzled on top adds an elegant touch and a creamy sweetness. If white chocolate isn’t your favorite, dark or milk chocolate also works beautifully here.

Kitchen gear: what you need to get started

Here’s what you’ll need to make these cookies come together:

• Hand or stand mixer: Creaming butter and sugar by hand is doable, but a mixer makes it much easier (and fluffier).
• Rolling pin: To roll out your dough evenly. If you don’t have one, a wine bottle wrapped in plastic wrap works in a pinch!
• Sharp knife: For slicing those beautiful swirled rounds cleanly. A serrated knife works well if the dough is very firm.
• Baking sheet and parchment paper: Keeps the cookies from sticking and ensures easy cleanup.
• Microwave-safe bowl: Perfect for melting your white chocolate drizzle.

Step-by-step: how to make raspberry swirl shortbread

1. Cream the butter and sugar

Start by preheating your oven to 350°F (175°C) and lining your baking sheet with parchment paper. Then, cream the softened butter and sugar together until it’s light, fluffy, and pale. This step is crucial because it gives the shortbread its melt-in-your-mouth texture. Add in the vanilla extract for a little extra flavor boost.

Pro tip: If your butter isn’t soft enough, microwave it for 5-10 seconds—but be careful not to melt it!

2. Mix in the flour

Gradually add the flour, mixing just until the dough comes together. The dough might seem a little crumbly at first, but it should hold when you press it together.

3. Roll out the dough

Lightly flour your work surface and rolling pin to prevent sticking. Roll the dough out to about ¼ inch thickness, which is the perfect balance of crispy edges and soft centers.

4. Spread the jam

Spread the raspberry jam evenly over the dough, leaving a small border around the edges to prevent overflow when rolling.

Pro tip: Warm the jam slightly in the microwave to make it easier to spread!

5. Roll it up and chill

Carefully roll the dough into a tight log, starting from one of the longer edges. Wrap the log in plastic wrap and refrigerate it for about 30 minutes. Chilling is key—it makes slicing the dough much easier and helps the cookies hold their shape while baking.

Pro tip: If your dough cracks while rolling, gently pinch it back together.

6. Slice and bake

Use a sharp knife to slice the chilled dough into ¼-inch rounds. Place them on your prepared baking sheet, leaving a little space between each one. Bake for 12-15 minutes, or until the edges are lightly golden. Let them cool completely on a wire rack before drizzling.

7. Drizzle with white chocolate

Once the cookies are cool, drizzle melted white chocolate over the top. You can use a spoon or transfer the chocolate to a zip-top bag and snip off a corner for a more controlled drizzle. Let the chocolate set before serving.

Variations to try

• Vegan version: Use plant-based butter and dairy-free white chocolate.
• Gluten-free: Swap the all-purpose flour for a gluten-free blend.
• Seasonal twists: In the summer, try a peach or blueberry jam. Around the holidays, cranberry jam is festive and delicious.
• Chocolate lovers: Skip the jam and roll the dough with a layer of Nutella instead.
• Citrus kick: Add a teaspoon of orange or lemon zest to the dough for a bright, zesty flavor.

How to serve and impress

These cookies are lovely on their own, but if you’re serving them for a party, arrange them on a pretty platter with a few sprigs of mint or edible flowers for color. For an extra touch, dust them with powdered sugar before drizzling the chocolate. Pair them with tea, coffee, or even a sparkling dessert wine to round out the experience.

What to drink with these cookies

Personally, I love these cookies with a cup of Earl Grey tea—the bergamot pairs so nicely with the raspberry. For coffee lovers, a latte or cappuccino balances the buttery richness. And if you’re in the mood for something celebratory, a glass of Prosecco or Moscato is delightful alongside these sweet treats.

Storing and reheating tips

Keep your cookies fresh by storing them in an airtight container at room temperature for up to a week. If you’re making them ahead for a special occasion, they freeze beautifully. Just skip the white chocolate drizzle until you’re ready to serve—add it after thawing for a fresher look.

Scaling the recipe

This recipe makes about 24 cookies, but it’s easy to double or halve depending on your needs. Just remember that rolling out smaller batches might require a little extra care to prevent tearing.

A few “what ifs” answered

1. What if my dough is too crumbly? Add a tablespoon of milk or water to bring it together.
2. What if my jam leaks while rolling? Don’t stress! A little mess is part of the charm. Just keep rolling gently.
3. Can I skip the chilling step? I don’t recommend it—chilling helps the cookies hold their shape.
4. Can I use a different type of jam? Absolutely! Try your favorite flavor.
5. What if I don’t have parchment paper? Use a non-stick baking mat or lightly grease your baking sheet.

Raspberry swirl shortbread cookies are one of those recipes that look way harder than they actually are. Once you’ve made a batch (or two), you’ll see just how simple and fun they are to bake. So, grab your rolling pin and give it a try—you might just find your new favorite cookie!

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