Description
Raspberry swirl cookies with butter shortbread are the perfect holiday treat. Buttery shortbread dough is swirled with sweet raspberry jam, creating a festive cookie that’s as beautiful as it is delicious.
Ingredients
Scale
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 cups all-purpose flour
- ¼ tsp salt
- ½ cup raspberry jam (seedless preferred)
- 1 tsp vanilla extract
Instructions
- Cream butter and sugar until light and fluffy. Mix in vanilla. Add flour and salt, stirring until dough forms.
- On parchment paper, roll dough into a rectangle about ¼-inch thick.
- Spread a thin, even layer of raspberry jam over the dough.
- Roll dough tightly into a log using parchment paper. Wrap and chill for at least 2 hours.
- Preheat oven to 350°F (175°C). Slice log into ¼-inch rounds with a serrated knife. Place on lined baking sheet. Bake 10–12 minutes until edges are lightly golden.
- Cool on wire rack. Dust with powdered sugar if desired.
Notes
- Chill the dough for better slicing.
- Use seedless raspberry jam for a smoother texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 7 g
- Sodium: 50 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 30 mg
Keywords: Raspberry Swirl Cookies, Butter Shortbread, Christmas Cookies, Holiday Baking