Raspberry Swirl Shortbread Cookies (Slice and Bake!)

The Ultimate Raspberry Swirl Shortbread Cookies

These Raspberry Swirl Shortbread Cookies combine the irresistible buttery richness of traditional shortbread with a bright, tangy swirl of raspberry jam, creating a stunning and delicious slice-and-bake cookie. Perfect for holiday trays, gifting, afternoon tea, or just because, these cookies deliver a bakery-quality taste and a showstopping appearance with surprisingly little effort. You’ll love how they melt in your mouth with every bite — the classic crumbly shortbread pairs beautifully with the fruity swirl for a treat that looks as good as it tastes.

Whether you’re a first-time baker or a seasoned cookie decorator, this step-by-step recipe will guide you to flawless, picture-perfect raspberry swirl cookies.

Why You’ll Love These Raspberry Swirl Shortbread Cookies

✔️ Bakery-worthy swirl design, easy at home
✔️ Buttery, tender crumb that dissolves on your tongue
✔️ Customizable with your favorite jams
✔️ Freezer-friendly slice-and-bake method
✔️ Stunning presentation for gifting or holiday trays

Ingredients & Substitutions

Main ingredients:

• Unsalted Butter (1 cup / 227 g) – use the best quality you can. Salted butter can be used, but omit the added salt.
• Powdered Sugar (¾ cup / 90 g) – for a melt-in-your-mouth texture
• Pure Vanilla Extract (1 ½ tsp / 7.5 ml) – real vanilla makes a difference
• Fine Sea Salt (½ tsp / 3 g) – balances sweetness
• All-Purpose Flour (2 ¼ cups / 270 g) – spooned and leveled
• Seedless Raspberry Jam (½ cup / 160 g approx.) – thick jam or preserve preferred

Substitution ideas:

• Gluten-free: replace with a gluten-free 1:1 flour blend
• Dairy-free: swap butter for a plant-based block butter
• Different jams: strawberry, apricot, or blackberry
• Sugar-reduced: use a no-sugar-added preserve

Step-by-Step Instructions

1️⃣ Cream Butter and Sugar
In a stand mixer with the paddle attachment, cream softened unsalted butter on medium speed until smooth and creamy, about 1 minute. Add sifted powdered sugar and beat for 2–3 minutes until pale and fluffy, scraping the bowl.

2️⃣ Add Vanilla and Salt
Blend in the vanilla and fine sea salt on low speed until just combined.

3️⃣ Incorporate Flour
Add all-purpose flour on low speed, mixing only until the dough clumps together. Do not overmix. Dough should look crumbly but hold together when pressed.

4️⃣ Chill the Dough (First Chill)
Divide dough into two disks, wrap tightly in plastic wrap, and chill 30–60 minutes.

5️⃣ Prep the Jam
If your jam is thin, gently heat and stir in 1 tsp cornstarch + 1 tsp water slurry for 1–2 minutes, then cool fully.

6️⃣ Roll Out Dough
Roll each chilled disk on a floured surface to about 10×12 inches (25×30 cm) and ¼ inch (6 mm) thick.

7️⃣ Spread the Jam
Spread half the jam thinly, leaving ½ inch (1.25 cm) along one long edge clean.

8️⃣ Roll Up the Dough
Roll tightly from the jammed edge to the clean edge. Pinch to seal.

9️⃣ Chill the Logs (Second Chill)
Wrap each log, seam side down, and chill 1–2 hours (or overnight).

10️⃣ Slice and Bake
Preheat oven to 350°F (175°C). Line sheets with parchment. Slice ¼–⅓ inch (6–8 mm) rounds with a sharp knife. Place 2 inches apart on trays.

Bake 12–16 minutes until edges just begin to color. Cool on the tray for 5–10 minutes, then transfer to a wire rack.

Expert Baking Tips

✅ Always chill the dough fully for perfect swirl slices
✅ Use room-temperature butter, not melted
✅ If the swirl smears, chill the log longer
✅ Slice with a sharp non-serrated knife
✅ Bake one sheet at a time for even heat

Baking Science Behind Shortbread

Shortbread is classified as a high-fat cookie. Its classic “short” texture comes from:

• a high butter-to-flour ratio
• no eggs, keeping it delicate
• powdered sugar (contains cornstarch), making it soft and tender
• minimal gluten development (mix gently)
• thorough chilling to stabilize the butter

That’s why they melt in your mouth — the butter coats the flour particles, preventing too much gluten formation.

Serving & Styling Ideas

🌸 Serve on a tiered tray with tea
🌸 Pair with espresso for a coffee break
🌸 Crumble over vanilla ice cream
🌸 Package in a cellophane bag tied with ribbon for gifts
🌸 Add fresh raspberries or edible flowers for a beautiful platter

Storage & Freezing

✅ Store in an airtight container at room temp for up to 7 days
✅ Freeze baked cookies up to 2 months (layer with parchment in a freezer bag)
✅ Freeze unbaked logs for 3 months, then thaw slightly and slice as needed
✅ Refresh slightly softened shortbread in a 250°F oven for 2–3 min

Troubleshooting & FAQs

Why is my swirl messy?
👉 The dough or jam was too warm. Chill longer.

Can I use salted butter?
👉 Yes, but leave out the extra salt.

Why did my cookies spread too much?
👉 Logs not fully chilled before slicing, or butter was too soft.

Can I freeze the dough?
👉 Absolutely — wrap logs tightly and freeze for up to 3 months.

Can I change the jam?
👉 Any thick seedless preserve works.

📋 Printable Quick Checklist

✅ Day 1: Make & chill dough (30–60 min)
✅ Roll, fill, shape logs & chill overnight
✅ Day 2: Slice and bake (12–16 min)

Nutrition Highlights (Per Cookie Estimate)

Final Notes & Engagement

If you make these Raspberry Swirl Shortbread Cookies, I’d love to see your photos! Leave a comment below…