If you’re looking for a delightful treat that perfectly harmonizes rich buttery flavors with a hint of tartness, then buttery raspberry swirl shortbread cookies are your answer! These cookies offer an enticing blend of crisp, flaky edges and a chewy center filled with sweet raspberry jam. Their mouthwatering flavor profile will surely captivate your taste buds while also impressing your family and friends. This recipe features an ingenious ‘slice-and-bake’ method that allows you to prepare a batch of dough ahead of time, letting you enjoy fresh cookies on-demand.
The vibrant swirl of raspberry jam not only adds a flavorful punch but also introduces a visually stunning element to these shortbread cookies. They look as though they were crafted by professional bakers, but in reality, they are surprisingly easy to make at home. Enjoy these cookies as an afternoon snack alongside a cup of tea or coffee, or serve them at your next gathering for a touch of elegance. Also, with the added benefit of being able to chill or freeze the dough, these cookies fit perfectly into any busy schedule.
Why You’ll Love This Buttery Raspberry Swirl Shortbread Cookies
- Effortless Preparation: The slice-and-bake method requires minimal hands-on time, making this recipe accessible for anyone, from beginners to seasoned bakers.
- Make-Ahead Convenience: The dough can be prepared in advance and stored, providing you fresh cookies whenever the craving strikes!
- Impressive Appearance: The stunning spiral pattern adds a professional look, making them perfect for special occasions.
- Deliciously Versatile: The filling can be substituted with other fruit preserves, allowing you to customize the flavors according to your preference.
Preparation Phase & Tools to Use
Before diving into baking, it’s crucial to set up your kitchen to ensure a smooth process. Start by gathering all your ingredients and equipment to have everything at hand. You’ll need a large mixing bowl, a whisk, a sharp knife, a baking sheet, and parchment paper to prevent sticking. If you have a stand mixer, that can also be helpful for whipping the butter and sugar together.
You’ll want to ensure your butter is at room temperature to achieve the perfect creaminess when mixed with sugar. It’s also advised to set your oven temperature and line your baking sheets with parchment paper while prepping the dough. This preparation will ensure that once the dough is ready, baking can proceed without delay. You’ll also need some plastic wrap for chilling the dough, and having a ruler handy can aid in rolling the dough to the right thickness.
Ingredients
- 1 cup (227g) Unsalted butter, softened
- ¾ cup (150g) Granulated white sugar
- 1 large Egg
- 1 tsp Vanilla extract
- 2 ½ cups (310g) All-purpose flour
- ½ tsp Baking powder
- ½ tsp Salt
- ½ cup Seedless Raspberry Jam (or preserves)
- 1 tbsp Cornstarch (prevents the jam from leaking out)
Instructions
Step 1: Cream the Base
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy—this should take about three minutes. The goal here is to incorporate air into the mixture, creating a cookie with a delightful texture. Once it’s fluffy, add in the egg and vanilla extract, mixing until everything is just combined and smooth.
Step 2: Add Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients while mixing on low speed. It is important not to overmix at this stage—stop as soon as a soft dough forms. You want to maintain the delicate nature of the shortbread.
Step 3: Roll Out
Divide the dough into two equal halves. This allows for easier rolling and ensures an even distribution of jam. Place each half between two sheets of parchment paper and roll out into rectangles about ¼-inch thick. The parchment paper prevents the dough from sticking to your rolling pin and makes the process much easier.
Step 4: Prepare the Jam
In a small bowl, combine the seedless raspberry jam with cornstarch. Whisk the two together until well blended. The cornstarch will help thicken the jam, ensuring it stays nicely contained within the cookie and does not leak out during the baking process. It’s a simple yet effective step that makes a big difference!
Step 5: Spread & Roll
Now it’s time to spread that delicious jam! Take the jam mixture and spread a thin layer evenly over each rectangle of dough while leaving a small border around the edges. This border is important to keep the filling inside. Starting from the long side of the rectangle, carefully roll the dough into a tight log, ensuring the filling stays put. It’s similar to rolling a burrito!
Step 6: Chill
Wrap each log tightly in plastic wrap and place in the refrigerator for at least two hours. This step is crucial, as it firms up the dough, allowing for neat slicing once it has chilled. If you’re short on time, you can place them in the freezer for about thirty minutes instead. However, longer chilling times can yield better results! If the dough is too soft, the spiral design will not hold when sliced.
Step 7: Slice & Bake
Preheat your oven to 350°F (175°C). Once the logs are chilled, use a sharp knife to slice them into ½-inch thick rounds. Place these rounds approximately two inches apart on a parchment-lined baking sheet. Bake the cookies for about 10-12 minutes; look for the edges to turn a barely golden brown. Allow them to cool completely on the baking sheet before transferring them to a wire rack, as they will continue to firm up as they cool.
Variations
- Protein: Consider adding finely chopped nuts like walnuts or almonds for a crunchy texture that complements the buttery base.
- Vegetables: While this recipe is sweet, a savory twist could be achieved by incorporating finely shredded cheese into the dough for a unique flavor profile.
- Spices: Enhance the flavor of the cookies by adding spices like cinnamon or nutmeg, which can give a warm touch to the final product.
Cooking Notes
- Ensure that the butter is at room temperature for optimal creaming with sugar.
- If you prefer a stronger raspberry flavor, increase the amount of jam slightly.
- Always allow the cookies to cool on the baking tray to avoid breaking.
- These cookies can be stored in an airtight container for up to one week.
Serving Suggestions
- Pair these cookies with a delightful cup of tea or coffee for an afternoon indulgence.
- Consider serving them as part of a dessert platter at parties or gatherings to impress your guests.
Tips
- To make slicing easier, you can chill the dough for longer or briefly freeze before slicing.
- Experiment with different fruit jams, such as strawberry or apricot, for unique flavor combinations.
- For added sweetness, sprinkle powdered sugar on top before serving.
Prep Time, Cook Time, Total Time
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 42 minutes (including chilling)
Nutritional Information
- Calories: 140 per cookie
- Protein: 1g
- Sodium: 50mg
FAQs
Can I use margarine instead of butter?
While you can use margarine, the texture and flavor of the cookies may differ. Butter gives the cookies a richer taste and flakier texture.
How do I store the dough if I don’t bake it right away?
You can wrap the unbaked dough tightly in plastic wrap and store it in the refrigerator for up to 5 days or in the freezer for up to 2 months.
Can I use fresh raspberries instead of jam?
Fresh raspberries are not recommended as they may leak too much moisture. Sticking with raspberry jam ensures a thicker and more manageable filling.
What should I do if my cookies spread too much while baking?
If the cookies spread too much, it might be due to softened dough. Be sure the dough is sufficiently chilled before baking, and consider adding a bit more flour to the mix as needed.
Conclusion
In conclusion, these buttery raspberry swirl shortbread cookies are a must-try for anyone looking to enjoy a sweet treat that can easily be personalized. The balance of buttery richness and tart raspberry flavor creates an enticing bite, and the stunning presentation makes them perfect for any occasion. With the convenience of the slice-and-bake method, you can bake just what you need when you need it, making this recipe not only delicious but also practical. Don’t hesitate to share your variations or any experiences you’ve had while making these cookies in the comments. Happy baking!
Print
Buttery Raspberry Swirl Shortbread Cookies
- Total Time: 2 hours 42 minutes
- Yield: 30 servings 1x
Description
If you’re looking for a delightful treat that perfectly harmonizes rich buttery flavors with a hint of tartness, then buttery raspberry swirl shortbread cookies are your answer!
Ingredients
- 1 cup (227g) Unsalted butter, softened
- ¾ cup (150g) Granulated white sugar
- 1 large Egg
- 1 tsp Vanilla extract
- 2 ½ cups (310g) All-purpose flour
- ½ tsp Baking powder
- ½ tsp Salt
- ½ cup Seedless Raspberry Jam (or preserves)
- 1 tbsp Cornstarch (prevents the jam from leaking out)
Instructions
- In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy—this should take about three minutes.
- Add in the egg and vanilla extract, mixing until everything is just combined and smooth.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add this dry mixture to the wet ingredients while mixing on low speed.
- Divide the dough into two equal halves and roll out into rectangles about ¼-inch thick.
- In a small bowl, combine the seedless raspberry jam with cornstarch.
- Spread a thin layer of jam over each rectangle of dough, leaving a small border.
- Carefully roll the dough into a tight log.
- Wrap each log tightly in plastic wrap and chill for at least two hours.
- Preheat your oven to 350°F (175°C) and slice logs into rounds.
- Bake for about 10-12 minutes until edges are barely golden brown.
Notes
Keep the dough chilled before slicing for a clean-cut. Store cookies in an airtight container for up to one week.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
Nutrition
- Calories: 140 per cookie
- Sodium: 50 mg
- Protein: 1 g