Raspberry swirl shortbread cookies that melt in your mouth! This easy buttery slice and bake recipe is perfect for holidays, tea time, and gifting.

Raspberry Swirl Shortbread Cookies (Easy Buttery Slice & Bake Recipe)

Raspberry swirl shortbread cookies are buttery, melt-in-your-mouth treats with a beautiful spiral pattern and rich raspberry flavor.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

1 hour hr

Total Time 1 hour hr 35 minutes mins

Servings: 24 cookies

Course: Dessert

Cuisine: Américaine

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup 226g unsalted butter, softened
• ½ cup 100g granulated sugar
• 1 tsp vanilla extract
• 2 cups 250g all-purpose flour
• ¼ tsp salt
• ⅓ cup raspberry jam seedless preferred
• Optional: 1–2 drops pink or red gel food coloring

Equipment

• Mixing bowl
• Electric hand mixer or stand mixer
• Rubber spatula
• Measuring cups and spoons
• Rolling Pin
• Parchment paper
• Plastic wrap
• Baking sheet
• Sharp knife
• Cooling rack

Method

 

1. In a large bowl, cream butter and sugar until light and fluffy.
2. Mix in vanilla extract.
3. Add flour and salt. Mix until a soft dough forms.
4. Divide dough in half. Leave one half plain.
5. Mix raspberry jam (and food coloring if using) into the second half.
6. Roll each dough between parchment paper into equal rectangles.
7. Stack raspberry dough over plain dough.
8. Roll tightly into a log. Wrap and chill for 1 hour.
9. Slice into ¼-inch rounds.
10. Bake at 350°F (175°C) for 12–15 minutes until edges are lightly golden.
11. Cool completely before serving.

Notes

1️⃣ Chill Time is Essential

Do not skip chilling the dough. It helps keep the swirl shape intact and prevents spreading.

2️⃣ Use Seedless Jam

Seedless raspberry jam gives a cleaner swirl and smoother texture.

3️⃣ Even Rolling Tip

Roll both dough layers to the same thickness to achieve a perfect spiral.

4️⃣ Storage

Store in an airtight container at room temperature for up to 5 days.
They can also be frozen for up to 2 months.

5️⃣ Make-Ahead Tip

You can refrigerate the log for up to 24 hours before baking.