Raspberry Swirl Cookies with Butter Shortbread — Christmas Cookies That Steal the Show
Christmas Cookies meet buttery shortbread and a bright raspberry ribbon in this irresistible cookie mash-up. These little discs blend melt-in-your-mouth Buttery Shortbread Cookies texture with a tangy swirl of Raspberry Jam, and they look gorgeous on a holiday platter. Ready to learn how to make them exactly right?
Brief introduction to the recipe
If you love simple bakes that look fancy, this is for you. The base is classic Shortbread Cookies — rich, crumbly, and utterly satisfying — and the swirl adds a pop of color and a perfectly tart flavor. They feel elevated, but they’re built from basic pantry items. That’s the kind of magic I live for: Simple Ingredient brilliance that tastes like a million bucks.
Why you’ll love these Raspberry Swirl Cookies
- Layered flavor: buttery base + bright Raspberry Jam swirl = contrast heaven.
- Looks for days: those ribbons of jam make every cookie Instagram-ready.
- Easy to customize: want to add a drizzle? Try Chocolate Drizzle for grown-up decadence.
- Kid-friendly: little hands can help spread jam or slice the log — perfect as Simple Christmas Treats For Kids.
- Make-ahead friendly: dough freezes well; bake later or gift from the freezer.
The story behind the recipe
I first made these while trying to win over a jam-obsessed aunt. She wanted something not-too-sweet but with serious jam presence. After a few tweaks — less sugar in the shortbread, slightly thicker jam, a chill before slicing — she declared them “approved.” Ever since, they’ve turned up at cookie swaps and small weddings because, IMO, they strike the sweet spot between homey and elegant. Want proof they travel? Guests once called them “cookie couture” — I still laugh, but I’ll take the compliment.
Ingredients breakdown — what each one does
Here’s the short and useful explainer so you know why every ingredient matters:
- Unsalted butter (1 cup / 2 sticks): The backbone. Use room-temp butter for proper creaming. This is what makes these true Buttery Shortbread Cookies.
- Granulated sugar (¾ cup): Sweetness and structure. Too little and the cookie tastes flat.
- Powdered sugar (¼ cup): Adds tenderness and a smoother crumb.
- All-purpose flour (2 cups): Gives the shortbread its classic crumb. Swap for a gluten-free blend if you need Gluten Free Cookies.
- Egg (1): Binds and gives a touch of lift.
- Vanilla extract (1 tsp): Subtle depth — don’t skip.
- Salt (¼ tsp): Necessary to wake up the butter’s flavor.
- Baking powder (½ tsp, optional): Adds a whisper of rise if you want slightly lighter shortbread.
- Raspberry jam or purée (¼ cup): The star swirl — choose seedless or strain seeds for a smooth look. This is the Jam that makes the cookies sing.
Tip: For the cleanest swirls, use a thicker jam or reduce runny jam on the stovetop for a minute or two to concentrate it.
How to Make It — step-by-step “How to Make It” section
Step 1 — cream and combine
Preheat your oven to 350°F (175°C) and line baking sheets. In an electric mixer, beat the room-temp butter with granulated sugar until pale and fluffy — about 2–3 minutes. Add powdered sugar and beat briefly for softness. Mix in the egg and vanilla until smooth.
Step 2 — dry ingredients
Stir in the salt and baking powder (if using), then add the flour gradually on low speed. Stop when the dough just comes together. Don’t overmix — overworking makes shortbread tough.
Step 3 — roll and spread
On a lightly floured surface, press or roll the dough into a rectangle about ¼ inch thick. Spread a thin layer of Raspberry Jam across the dough, leaving a small border so the jam doesn’t squish out when you roll.
Step 4 — roll into a log
Roll the dough into a tight log, like a cinnamon roll, and wrap it in plastic. Chill the log for at least 1 hour. Chilling firms the log so you get neat slices.
Step 5 — slice and bake
Preheat the oven to 350°F if it cooled. Slice the chilled log into rounds about ¼ inch thick. Place them on prepared sheets and bake 10–12 minutes, watching for slight golden edges. Cool on a rack.
Pro tip: If your jam bubbles out during baking, gently blot excess with a paper towel after cooling.
Pro tips for perfect results
- Use room-temp butter — soft but not greasy. If it’s melted, your cookies will spread.
- Chill the log — don’t skip this step. Chilling helps maintain clean swirls and cleaner slices.
- Thicker jam = cleaner swirl. If your jam is runny, simmer a bit to reduce moisture.
- Slice with a serrated knife using a sawing motion, or freeze the log for 15 minutes for easier slicing.
- To keep cookies soft, store with a slice of bread in the container — it actually works. FYI, it’s a baker’s trick.
- Want that luxe look? Finish with a light Chocolate Drizzle after cookies cool.
Bold pro tip: If you need these to be Gluten Free Cookies, swap the flour for a 1:1 gluten-free blend and add 1/4 tsp xanthan gum if your blend doesn’t already include it.
Variations to try
- Chocolate-drizzled: Melt chocolate and drizzle over cooled cookies for a rich finish — hello, Chocolate Drizzle.
- Lemon-raspberry: Add 1 tsp lemon zest to the dough for extra brightness.
- Nut-topped: Sprinkle finely chopped pistachios for color and crunch. (Skip for nut-free needs.)
- Mini bites: Make smaller logs and slice thin for bite-size sweets — perfect for dessert platters.
- Jam combos: Swap raspberry for apricot or plum — each brings its own sweet-tart personality. The Jam choice changes everything.
Best ways to serve
Serve these on a holiday cookie board with a mix of Shortbread Cookies, spritz, and maybe a few chewy ginger snaps. They pair beautifully with tea, coffee, or a sparkling dessert wine. For a wedding or fancy event, arrange them on tiered stands — they look elegant and disappear fast. If you want to impress, add a light Chocolate Drizzle and a sprinkle of powdered sugar.
Quick tips for storage and leftovers
- Room temp: Store in an airtight container for up to 7 days; place a slice of bread in the container to keep them soft.
- Freeze baked cookies: Freeze in single layer until solid, then stack with parchment between layers in a freezer bag — lasts up to 3 months.
- Freeze dough: Roll into log, wrap well, and freeze. Thaw slightly before slicing and baking. Super handy when you need Simple Ingredient magic on short notice.
- Reheating: Warm for 6–8 seconds in the microwave for a just-baked vibe.
FAQs
Can I use fresh raspberries instead of jam?
Yes. Purée then strain to remove seeds for a smooth swirl. You may need to simmer to thicken — fresh purée tends to be wetter than jam.
Can I make these gluten-free?
Absolutely. Use a reputable 1:1 gluten-free flour blend and check texture — you might need slight adjustments. These convert well to Gluten Free Cookies with good results.
Will the jam run during baking?
If the jam is runny, it can spread. Use a thicker jam or reduce it slightly on the stove. Chill the log before slicing to minimize ooze.
How thin should I slice?
Aim for about ¼ inch slices for the classic look and even bake.
Are these suitable for wedding cookie tables?
Yes! They’re elegant, customizable, and look beautiful in boxes or on tiered trays. Perfect for Cookie Recipes Wedding displays if you’re curating a dessert table.
Final thoughts — wrap-up
These Raspberry Swirl Cookies with Butter Shortbread are proof that simple ingredients can look and taste gourmet. They check every box: buttery foundation, vibrant fruity swirl, pretty presentation, and easy execution. Add an optional Chocolate Drizzle for drama, and you’ve got a cookie that works as Christmas Cookies for the holidays, a classy offering for Cookie Recipes Wedding, or a special treat any day of the week.
So, what are you waiting for? Pull out that butter and jam, crank your favorite playlist, and roll up your sleeves. These little beauties are approachable, delicious, and guaranteed to earn compliments. Yum — and seriously, don’t be surprised when they disappear faster than you can say “more jam, please.”
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Raspberry Swirl Cookies with Butter Shortbread – Easy Christmas Cookies
- Category: Dessert
Ingredients
For the cookies:
- Unsalted butter — 1 cup (2 sticks) (softened to room temp so it creams easily)
- All-purpose flour — 2 cups (gives that classic shortbread crumb)
- Granulated sugar — ¾ cup (for sweetness and structure)
- Powdered sugar — ¼ cup (adds a tender, smooth crumb)
- Egg — 1 (room temperature; binds the dough)
- Vanilla extract — 1 tsp (for flavor depth)
- Salt — ¼ tsp (balances the sweetness)
- Baking powder — ½ tsp (optional; for a slightly lighter texture)
For the swirl:
- Raspberry jam or purée — ¼ cup (seedless is easiest to work with)
Instructions
Step 1 — Make the shortbread base
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment. In a mixer, beat the softened butter with the granulated sugar until the mixture turns pale and fluffy — about 2–3 minutes. Add the powdered sugar and mix briefly for extra silkiness. Beat in the egg and vanilla until fully incorporated.
Step 2 — Add the dry ingredients
Sprinkle in the salt and the optional baking powder, then add the flour gradually on low speed. Mix just until the dough forms and no streaks of flour remain. Stop mixing once combined — overworking will make the cookies tough.
Step 3 — Prepare the raspberry swirl
If using jarred jam, warm it slightly so it spreads easily. If you prefer fresh raspberries, blitz them into a purée and press through a fine mesh to remove seeds; add a teaspoon of sugar if the purée tastes too tart. You want a fairly thick spread so the swirl holds up during rolling and baking.
Step 4 — Roll, spread, and shape
Turn the dough out onto a lightly floured surface and roll it into a rectangle about ¼ inch thick. Spread an even, thin layer of raspberry jam over the dough, leaving a small clean border around the edges. Roll the dough tightly into a log (like a jelly roll), then wrap it in plastic wrap.
Step 5 — Chill and slice
Refrigerate the log for at least 1 hour so it firms up and slices cleanly. Once chilled, remove the wrap and cut the log into rounds approximately ¼ inch thick. Arrange the rounds on the prepared baking sheet with a little space between each.
Step 6 — Bake and cool
Bake the cookies for 10–12 minutes, or until the outer edges take on a faint golden hue. Watch closely — ovens vary. Let the cookies rest on the sheet for about 5 minutes so they set, then transfer them to a wire rack to cool completely.
Notes
- Quick tips
- Use room-temperature butter — soft but not melted — for the best texture.
- Chill the log thoroughly; it makes slicing much neater.
- If your jam is very runny, simmer it briefly to thicken, or use slightly less when spreading.
- Slice with a serrated knife or chill a bit longer for perfect rounds.
