Description
Buttery slice-and-bake raspberry swirl shortbread cookies with a tender crumb and jammy spiral perfect for holidays and gifting.
Ingredients
1 cup (227g) unsalted butter, softened
¾ cup (150g) granulated 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
1 tbsp cornstarch
Instructions
1. Beat softened butter and sugar until fluffy (about 3 mins).
2. Add egg and vanilla, mix until combined.
3. Whisk flour, baking powder, and salt; add to wet ingredients gradually.
4. Divide dough and roll into ¼-inch thick rectangles between parchment sheets.
5. Mix jam and cornstarch, then spread thinly over dough, leaving borders.
6. Roll dough tightly from long side into logs. Chill for 2 hours or freeze for 30 mins.
7. Preheat oven to 350°F (175°C). Slice logs into ½-inch rounds.
8. Bake on parchment-lined tray for 10–12 minutes until edges are golden.
9. Cool completely on tray before serving or packaging.
Notes
Use apricot, fig, or strawberry jam as variations.
Freeze dough logs for up to 2 months for easy baking.
Clean knife between slices for a sharp swirl.
- Prep Time: 20 mins
- Cook Time: 12 mins
- Category: Cookies
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 105
- Sugar: 6g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
Keywords: raspberry swirl shortbread cookies, holiday cookies, slice and bake