Buttery Raspberry Swirl Shortbread Cookies (Slice & Bake!)
Elegant pinwheel cookies with a buttery base and a tart raspberry swirl — simple yet stunning.
Introduction
There’s something magical about cookies that look as beautiful as they taste. These Buttery Raspberry Swirl Shortbread Cookies are the kind of treat that makes people stop and say, “Did you really make these at home?” With their mesmerizing spiral design, crisp edges, and chewy jam center, they look like they came straight from a bakery window.
The best part? They’re made using the classic slice‑and‑bake technique, which means you can prepare the dough in advance, keep it chilled, and bake fresh cookies whenever you want. Perfect for holidays, tea parties, or simply stocking your freezer with a sweet surprise, these cookies are as practical as they are beautiful.
Why You’ll Love This Recipe
Buttery shortbread base: Rich, melt‑in‑your‑mouth texture.
Tart raspberry swirl: Fruity contrast that caramelizes slightly in the oven.
Slice‑and‑bake convenience: Make ahead, chill, and bake when needed.
Show‑stopping design: Elegant pinwheel look with minimal effort.
Ingredients Breakdown
Buttery Shortbread Dough
1 cup (227g) unsalted butter, softened – The foundation of shortbread, giving richness and tenderness.
¾ cup (150g) granulated sugar – Sweetens and helps create a crisp edge.
1 large egg – Adds structure and binds the dough.
1 tsp vanilla extract – Warm, aromatic flavor.
2½ cups (310g) all‑purpose flour – Provides structure.
½ tsp baking powder – Adds slight lift.
½ tsp salt – Balances sweetness and enhances flavor.
Raspberry Filling
½ cup seedless raspberry jam (or preserves) – Fruity swirl with tartness.
1 tbsp cornstarch – Thickens jam to prevent leaking during baking.
Step‑by‑Step Instructions
Step 1: Cream the Base
Beat butter and sugar until light and fluffy (about 3 minutes). Add egg and vanilla; mix until smooth.
Step 2: Add Dry Ingredients
Whisk flour, baking powder, and salt. Gradually add to wet mixture on low speed until a soft dough forms.
Step 3: Roll Out
Divide dough in half. Roll each half between parchment sheets into a rectangle (¼‑inch thick).
Step 4: Prepare the Jam
Mix jam with cornstarch until smooth. This keeps the filling thick and prevents seepage.
Step 5: Spread & Roll
Spread jam mixture evenly over dough, leaving a border. Roll tightly from the long side into a log.
Step 6: Chill
Wrap logs in plastic wrap. Refrigerate for at least 2 hours (or freeze for 30 minutes). Chilling ensures clean slices.
Step 7: Slice
Preheat oven to 350°F (175°C). Slice logs into ½‑inch rounds with a sharp knife.
Step 8: Bake
Place cookies 2 inches apart on parchment‑lined sheet. Bake 10–12 minutes until edges are lightly golden. Cool completely.
Baking Tips
Chill thoroughly: Prevents spirals from smudging.
Use seedless jam: Smooth texture makes cleaner swirls.
Sharp knife: Ensures neat slices.
Don’t overbake: Edges should be pale golden, not brown.
Variations
Strawberry Swirl: Use strawberry jam instead.
Chocolate Raspberry Pinwheels: Spread Nutella with raspberry jam for a decadent twist.
Festive Colors: Tint dough with food coloring for holidays.
Nutty Crunch: Sprinkle chopped pistachios or almonds over jam before rolling.
Serving Ideas
Arrange on a holiday cookie platter.
Pair with tea or coffee for an elegant snack.
Package in clear bags or tins for edible gifts.
Use as a centerpiece dessert at parties.
Storage
Room Temperature: Store in airtight container for 4–5 days.
Refrigerator: Keeps fresh up to 1 week.
Freezer: Freeze dough logs for up to 2 months. Slice and bake directly from frozen.
Nutrition (per cookie, approx.)
Calories: ~160
Protein: ~2g
Fat: ~8g
Carbs: ~20g
Conclusion
These Buttery Raspberry Swirl Shortbread Cookies are the perfect blend of elegance and ease. With their crisp edges, chewy jam centers, and stunning pinwheel design, they’re guaranteed to impress. Whether you’re baking for a holiday, a special occasion, or just to brighten your week, this recipe is one you’ll want to keep in your collection.