These Raspberry Swirl Shortbread Cookies combine the rich, buttery flavor of shortbread with the sweet, tangy taste of raspberry jam, creating a delightful treat that’s both elegant and delicious. Finished with a drizzle of white chocolate, these cookies not only taste amazing but also look beautiful on any dessert platter. Whether you're preparing them for a special occasion, an afternoon snack, or as a gift, these cookies are sure to impress.
Why You’ll Love This Recipe
What makes these Raspberry Swirl Shortbread Cookies so irresistible is the perfect balance of flavors and textures. The shortbread dough is buttery and crisp, providing a delightful base for the sweet raspberry jam. The swirl of jam adds a fruity twist, and the white chocolate drizzle gives the cookies an extra touch of sweetness and elegance. They're easy to make, visually appealing, and full of flavor—what's not to love?
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
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.
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Prepare Dough: In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. Add the vanilla extract and gradually mix in the flour until a dough forms.
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Roll Out Dough: On a lightly floured surface, roll out the dough to about ¼ inch thickness. Spread the raspberry jam evenly over the rolled dough.
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Form Log and Chill: Carefully roll the dough into a log, ensuring the jam stays inside. Wrap the log in plastic wrap and refrigerate for 30 minutes to firm up the dough, making it easier to slice.
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Slice and Bake: Once chilled, slice the dough log into ¼ inch thick rounds and place them on the prepared baking sheet. Bake for 12-15 minutes, or until the edges of the cookies are lightly golden.
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Cool and Decorate: Allow the cookies to cool completely on a wire rack. Once cooled, drizzle the cookies with melted white chocolate for a decorative and sweet finish.
Servings and Timing
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Total Time: 32-35 minutes
- Servings: 24 cookies
Variations
- Different Fruit Jams: While raspberry jam adds a lovely tart flavor, you can experiment with other fruit jams such as strawberry, apricot, or blueberry for a different twist.
- Chocolate Chip Variation: Add mini chocolate chips to the dough for a chocolaty surprise inside the shortbread.
- Nutty Touch: Incorporate finely chopped nuts like almonds or walnuts into the dough for a crunchy texture and added flavor.
Storage/Reheating
- Storage: Store these Raspberry Swirl Shortbread Cookies in an airtight container at room temperature for up to 5 days. You can also freeze the cookies for longer storage—just place them in a freezer-safe container or bag for up to 3 months.
- Reheating: To reheat, place the cookies in a preheated oven at 300°F (150°C) for about 5-7 minutes, or until warm. The white chocolate drizzle will soften again, enhancing the flavor.
FAQs
1. Can I use salted butter instead of unsalted butter?
It’s best to use unsalted butter for this recipe so you can control the amount of salt in the dough. However, if you only have salted butter, reduce the amount of added salt or omit it altogether.
2. Can I use store-bought shortbread dough?
If you're short on time, you can use store-bought shortbread dough, but making it from scratch provides a much richer flavor and texture.
3. Can I freeze the dough?
Yes, you can freeze the dough before slicing it. Simply wrap the dough log in plastic wrap and place it in a freezer-safe bag for up to 3 months. When ready to bake, let the dough thaw for 10-15 minutes, then slice and bake as directed.
4. How can I make the white chocolate drizzle thicker?
If you want a thicker drizzle, reduce the amount of white chocolate you melt, or let it cool slightly before drizzling over the cookies.
5. Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend includes xanthan gum to help with texture.
6. Can I skip the white chocolate drizzle?
While the white chocolate drizzle adds an elegant touch and extra sweetness, you can skip it if you prefer a simpler cookie. The cookies are delicious on their own without it.
7. Can I use homemade raspberry jam?
Absolutely! Homemade raspberry jam would be perfect for this recipe. The fresher taste will complement the buttery shortbread beautifully.
8. What other toppings can I use instead of white chocolate?
You can use dark chocolate or milk chocolate for the drizzle, or even dust the cookies with powdered sugar for a lighter finish.
9. How do I prevent the jam from oozing out while baking?
Make sure to roll the dough tightly around the jam and refrigerate the log before slicing. This will help keep the jam inside while baking.
10. Can I double the recipe?
Yes, you can easily double the recipe if you need more cookies. Just make sure to adjust your baking time slightly if needed, and bake in batches if necessary.
Conclusion
These Raspberry Swirl Shortbread Cookies are a perfect blend of buttery shortbread, fruity jam, and sweet white chocolate, making them a delightful treat for any occasion. With their beautiful appearance and delicious taste, they’re sure to become a favorite in your baking repertoire. Whether you're serving them at a holiday gathering or enjoying them with a cup of tea, these cookies will not disappoint!
Raspberry Swirl Shortbread Cookies
- Total Time: 32-35 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These Raspberry Swirl Shortbread Cookies combine the buttery richness of traditional shortbread with the sweet, tangy raspberry jam swirl, and are topped with a decadent white chocolate drizzle. Perfect for any occasion, these cookies are easy to make, visually appealing, and bursting with flavor. Enjoy them as a sweet snack or gift them for special events.
Ingredients
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
Instructions
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- Prepare Dough: In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. Add the vanilla extract and gradually mix in the flour until a dough forms.
- Roll Out Dough: On a lightly floured surface, roll out the dough to about ¼ inch thickness. Spread the raspberry jam evenly over the rolled dough.
- Form Log and Chill: Carefully roll the dough into a log, ensuring the jam stays inside. Wrap the log in plastic wrap and refrigerate for 30 minutes to firm up the dough.
- Slice and Bake: Once chilled, slice the dough log into ¼ inch thick rounds and place them on the prepared baking sheet. Bake for 12-15 minutes, or until the edges of the cookies are lightly golden.
- Cool and Decorate: Allow the cookies to cool completely on a wire rack. Once cooled, drizzle with melted white chocolate for a decorative finish.
Notes
- Flavor Variations: Try using different fruit jams such as strawberry or apricot for a different twist.
- Add-ins: Consider adding mini chocolate chips or chopped nuts to the dough for additional flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
