Description
Raspberry Swirl Shortbread Cookies deliver a delightful twist on classic shortbread with a sweet-tart raspberry ribbon woven through buttery, crumbly dough. Baked until golden and sprinkled with a dusting of powdered sugar, these cookies are perfect for your afternoon tea or a simple dessert that sparks joy.
Ingredients
Scale
Main Ingredients:
- 2 ¼ cups all-purpose flour
- 1 cup unsalted butter
- ½ cup granulated sugar
Supporting Ingredients:
- ⅓ cup seedless raspberry jam
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch
- 1 teaspoon lemon juice
- ¼ teaspoon salt
Instructions
- Grab your stand mixer and whip 1 cup softened unsalted butter with ½ cup granulated sugar until the mixture becomes airy and pale, about 3 minutes on medium speed.
- Pour in 1 teaspoon vanilla extract and blend until fully incorporated.
- Gradually add 2 ¼ cups all-purpose flour and ¼ teaspoon salt, mixing on low speed until a smooth dough forms.
- In a small bowl, combine ⅓ cup raspberry jam with 1 teaspoon cornstarch and 1 teaspoon lemon juice, stirring until the mixture looks glossy and uniform.
- Transfer your dough onto a lightly floured surface and roll into a large rectangle approximately ¼ inch thick.
- Spread the raspberry mixture evenly across the dough’s surface, leaving a small border around the edges.
- Carefully roll the dough into a tight log, using a bench scraper to help lift and guide the edges.
- Wrap the log in plastic wrap and refrigerate for 30 minutes to help it firm up.
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Remove the dough log and slice into ½-inch thick rounds using a sharp knife.
- Arrange cookies 1 inch apart on prepared baking sheets and bake for 12-15 minutes, until edges are lightly golden.
- Remove from oven and let cookies cool completely on the baking sheet before transferring to a wire rack.
Notes
- Softened butter makes creaming easier, so remove it from the refrigerator 30 minutes before starting.
- Chill the rolled dough for 15 minutes before slicing to help maintain the swirl pattern and prevent spreading.
- For a gluten-free version, swap regular flour with a 1:1 gluten-free baking blend that includes xanthan gum.
- When spreading raspberry swirl, leave a small border around the edges to prevent leaking during baking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 to 16
- Calories: 140 kcal
- Sugar: 7 g
- Sodium: 50 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.2 g
- Carbohydrates: 17 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 20 mg