Growing up, shortbread was a staple in my grandmother’s kitchen — buttery, crumbly, and always the star of our teatime treats. Years later, after experimenting with jams and fillings, I discovered how a simple swirl of raspberry jam could transform this classic into something even more magical. These Raspberry Swirl Shortbread Cookies combine the rich, buttery texture of traditional Scottish shortbread with a vibrant, fruity twist.
They’re not only visually stunning but also melt-in-your-mouth delicious, perfect for holidays, afternoon teas, or thoughtful gifts all year round!
Table of Contents
Ingredients
- 1 cup (230g) unsalted butter, softened
- 2/3 cup (90g) powdered sugar (confectioners’ sugar)
- 1 teaspoon pure vanilla extract
- 2 cups (250g) all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup raspberry jam (seedless, if possible)
- Extra powdered sugar, for dusting (optional)
Instructions
Step 1: Make the Shortbread Dough
In a large mixing bowl, beat the butter and powdered sugar together until light and fluffy.
Add the vanilla extract and mix to combine.
Gradually add the flour and salt, mixing just until the dough comes together.
Avoid over-mixing to keep the shortbread tender.
Step 2: Add the Raspberry Swirl
Flatten the dough into a rectangle on a piece of parchment paper.
Spread the raspberry jam thinly and evenly over the dough, leaving about 1 cm (½ inch) around the edges.
Carefully roll the dough from the long side into a tight log, using the parchment to help you roll without sticking.
Wrap the log in parchment paper and freeze for 20–30 minutes until firm.
Step 3: Slice and Bake
Preheat the oven to 170°C (340°F).
Line a baking sheet with parchment paper.
Slice the dough into 1/4 inch (6mm) thick rounds and place them onto the prepared baking sheet, leaving space between each cookie.
Bake for 12–15 minutes or until the edges are just beginning to turn golden.
Allow the cookies to cool on the tray for 5 minutes before transferring them to a wire rack to cool completely.
Dust with extra powdered sugar if desired.
Nutrition Information (per cookie)
Calories: 120 kcal
Fat: 7 g
Saturated Fat: 4 g
Carbohydrates: 13 g
Sugar: 5 g
Protein: 1 g
Sodium: 35 mg
Nutrition estimates are based on standard ingredients and methods.
Tips for Success
Use chilled jam to prevent it from oozing out during slicing.
Don’t overfill with jam; a thin layer ensures a perfect swirl without leaks.
For cleaner slices, use a very sharp knife and wipe between each cut.
Serving Suggestions
Serve these raspberry swirl shortbread cookies with a pot of Earl Grey tea for an elegant afternoon treat.
Package them in a decorative tin lined with parchment for a charming homemade gift.
Add a drizzle of white chocolate for an extra festive touch during the holidays!
Cultural Insight: Scottish Shortbread Love
Traditional Scottish shortbread is famous for its simple ingredients: butter, flour, and sugar. Dating back to at least the 12th century, it symbolizes celebration and hospitality. This raspberry version adds a modern twist to an old favorite, giving it a festive and colorful flair while keeping the soul of the recipe intact.
Variations
- Flavor Twist: Substitute raspberry jam with strawberry, blackberry, or even apricot jam.
- Nutty Option: Sprinkle finely chopped pistachios or almonds over the jam before rolling.
- Gluten-Free: Use a quality gluten-free flour blend in a 1:1 ratio for a gluten-free version.
FAQ
Can I use frozen raspberries instead of jam?
It’s better to use jam, as frozen raspberries can release too much water.
How long do these cookies last?
Stored in an airtight container, they stay fresh for up to one week.
Can I freeze the cookie dough?
Yes! Freeze the log for up to 2 months. Slice and bake directly from frozen, adding 1–2 extra minutes to the bake time.
External Links
- The History of Scottish Shortbread
- How to Make Perfect Shortbread Every Time
- Tips for Swirled Cookie Techniques
- The Health Benefits of Raspberries
Raspberry Swirl Shortbread Cookies : Scottish Twist
- Total Time: 35
Description
Growing up, shortbread was a staple in my grandmother’s kitchen — buttery, crumbly, and always the star of our teatime treats.
Ingredients
- 1 cup (230g) unsalted butter, softened
- 2/3 cup (90g) powdered sugar (confectioners’ sugar)
- 1 teaspoon pure vanilla extract
- 2 cups (250g) all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup raspberry jam (seedless, if possible)
- Extra powdered sugar, for dusting (optional)
Instructions
In a large mixing bowl, beat the butter and powdered sugar together until light and fluffy.
Add the vanilla extract and mix to combine.
Gradually add the flour and salt, mixing just until the dough comes together.
Avoid over-mixing to keep the shortbread tender.
Flatten the dough into a rectangle on a piece of parchment paper.
Spread the raspberry jam thinly and evenly over the dough, leaving about 1 cm (½ inch) around the edges.
Carefully roll the dough from the long side into a tight log, using the parchment to help you roll without sticking.
Wrap the log in parchment paper and freeze for 20–30 minutes until firm.
Preheat the oven to 170°C (340°F).
Line a baking sheet with parchment paper.
Slice the dough into 1/4 inch (6mm) thick rounds and place them onto the prepared baking sheet, leaving space between each cookie.
Bake for 12–15 minutes or until the edges are just beginning to turn golden.
Allow the cookies to cool on the tray for 5 minutes before transferring them to a wire rack to cool completely.
Dust with extra powdered sugar if desired.
Notes
Use chilled jam to prevent it from oozing out during slicing.
Don’t overfill with jam; a thin layer ensures a perfect swirl without leaks.
For cleaner slices, use a very sharp knife and wipe between each cut.
- Prep Time: 20
- Cook Time: 15
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 120 kcal
- Sugar: 5g
- Fat: 7 g
- Carbohydrates: 13 g
- Fiber: 4g
- Protein: 1g
Keywords: Raspberry Swirl Shortbread Cookies Recipe
