These Buttery Raspberry Swirl Shortbread Cookies are a true showstopper, combining rich, tender shortbread with a bright ribbon of tart raspberry jam. Each cookie reveals a beautiful pinwheel swirl that looks straight out of a professional bakery case, yet they’re made using a simple and approachable slice-and-bake method.
The contrast in textures is what makes these cookies so special. The edges bake up lightly crisp and buttery, while the jam center softens and caramelizes slightly in the oven, creating a chewy, sticky-sweet bite that perfectly balances the richness of the dough. They’re elegant enough for holiday cookie trays, gift boxes, and special occasions, but easy enough to make well ahead of time.
One of the best features of this recipe is how make-ahead friendly it is. The dough logs can be stored in the refrigerator or freezer, allowing you to slice and bake fresh cookies whenever you need them. That means less stress and bakery-fresh results every time.
Ingredients
Buttery Shortbread Dough
- 1 cup (227g) unsalted butter, softened
- ¾ cup (150g) granulated white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2½ cups (310g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
