Introduction

These Raspberry Swirl Shortbread Cookies offer a delightful balance of buttery richness and fruity sweetness. With a beautiful swirl of raspberry jam and a drizzle of white chocolate, they’re perfect for sharing or enjoying with your afternoon tea.

The image shows several round cookies arranged closely together on a white marbled surface. Each cookie has two visible layers: a base layer of light golden brown dough with a slightly crumbly texture, and a top layer of deep red jam swirled in a spiral pattern starting from the center and spreading outward. The jam layer is glossy and smooth, contrasting with the matte, slightly rough dough. The cookies are thick and have slightly cracked edges, with the jam spirals evenly spaced on each one. The overall look is neat and inviting, showing a fresh batch just out of the oven. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened
½ cup granulated sugar
2 cups all-purpose flour
½ teaspoon vanilla extract
½ cup raspberry jam
¼ cup white chocolate, melted (for drizzling)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Mix in the vanilla extract. Gradually add the flour, mixing until a dough forms.
Step 2: On a lightly floured surface, roll out the dough to about ¼-inch thickness. Spread the raspberry jam evenly over the surface of the dough.
Step 3: Carefully roll the dough into a log shape, keeping the jam inside. Wrap the log in plastic wrap and refrigerate for 30 minutes to firm up the dough for easier slicing.
Step 4: Slice the chilled dough log into ¼-inch rounds. Place the slices on the prepared baking sheet. Bake for 12–15 minutes, or until the edges are just turning golden.
Step 5: Let the cookies cool completely on a wire rack. Once cooled, drizzle with the melted white chocolate for an elegant finish.

Tips & Variations

For a tangier flavor, try using seedless raspberry preserves or mix in a teaspoon of lemon zest with the dough.
If you prefer, substitute the white chocolate drizzle with dark or milk chocolate for a different taste.
Chill the dough longer if you want firmer cookies that hold their shape better when baked.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, you can freeze the baked cookies for up to 2 months; thaw at room temperature before serving. If the chocolate drizzle hardens excessively, let cookies sit at room temperature briefly to soften before eating.

How to Serve

The image shows several round swirl cookies arranged on a white marbled surface. Each cookie has two layers: the base layer is a light beige, soft-looking cookie dough with a slightly cracked texture along the edges, while the top layer forms a smooth, glossy, deep red swirl pattern that spirals from the center outward. The cookies are closely spaced in rows, with the swirl pattern sharply contrasting against the pale dough, creating an eye-catching design. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberry jam for this recipe?

Yes, if the frozen raspberry jam is fully thawed and not too watery, it will work well. Thick jam helps maintain the swirl and prevents sogginess.

How do I prevent the jam from leaking during baking?

Make sure to spread the jam evenly and avoid overfilling. Rolling the dough tightly and chilling it before slicing also helps keep the jam contained inside the cookies.