This Raspberry Swirl Cookies with Butter Shortbread started as a kitchen experiment to combine the tender, crumbly comfort of classic shortbread with the bright, slightly tart lift of raspberry. I first made them one rainy afternoon when I wanted something delicate to accompany tea; the aroma of warm butter and jam filled the house and my partner declared them holiday-worthy. The contrast between the rich, sandy shortbread and the jewel-toned ribbon of raspberry is what makes this recipe memorable — each bite gives you both buttery richness and a fruity pop.

I discovered the ideal texture after a few rounds of adjustments: slightly less handling, a touch of powdered sugar in the dough for extra tenderness, and a gentle swirl technique that keeps the jam from bleeding into the dough. These cookies are not overly sweet; the raspberry adds freshness while the shortbread remains the star. They keep well for gifting and travel beautifully if you need to stack them in tins.

Ingredients

• Unsalted butter: Use 1 cup (2 sticks) of high-quality unsalted butter at room temperature; European-style butter (82–85% butterfat) gives the richest flavor and best mouthfeel. Avoid margarine — the butter is essential for that sandy shortbread texture.
• All-purpose flour: 2 1/2 cups, spooned and leveled when measuring to avoid a dense dough. Bleached or unbleached both work; unbleached gives a slightly nuttier note.
• Granulated sugar: 1/2 cup provides a light sweetness and helps with structure and surface browning if you choose to lightly tap sugar on top before baking.
• Powdered sugar: 1/4 cup in the dough contributes to tenderness and a finer crumb; reserve an extra 1/4 cup for dusting finished cookies if desired.
• Raspberry jam or puree: 3/4 cup seedless raspberry jam or a thick reduced puree — choose a quality preserve (Bonne Maman, Smucker’s Natural, or a small-batch jam) for clean fruit flavor.
• Vanilla extract: 1 teaspoon of pure vanilla to round and deepen the sweet notes — use good-quality pure vanilla for best results.
• Salt: 1/4 teaspoon fine salt to balance sweetness and enhance butter flavor; if your butter is salted, reduce to a pinch.
• Baking powder: 1/2 teaspoon to give a whisper of lift so the cookies stay tender rather than flat and greasy.

Instructions

Prepare the dough: In a large bowl, beat 1 cup unsalted butter and 1/2 cup granulated sugar until pale and fluffy, about 2–3 minutes with a hand or stand mixer on medium speed. Beat in 1 teaspoon vanilla extract and 1/4 cup powdered sugar until combined. Sift together 2 1/2 cups all-purpose flour, 1/4 teaspoon salt, and 1/2 teaspoon baking powder; fold into the butter mixture with a flexible spatula just until it comes together — avoid overmixing to keep the texture tender. Shape into logs: Turn the dough onto a lightly floured surface and divide in half. Roll each portion into a rectangle roughly 8 x 6 inches, about 1/4-inch thick. Spread a thin, even layer (about 1/4 inch) of the raspberry jam over each rectangle, leaving a 1/4-inch border. If your jam is very loose, stir in 1 tablespoon powdered sugar or simmer briefly to thicken first. Create the swirl: Starting on the long side, gently roll each rectangle up into a tight log, pressing lightly to seal the seam. Wrap logs in plastic wrap and chill for 20–30 minutes to firm up — chilling helps get clean slices without smearing. For a double-color effect, stack the two logs side by side and press lightly to join then roll together once more. Slice and bake: Preheat the oven to 350°F (175°C). Line baking sheets with parchment. With a sharp knife, slice the chilled logs into 3/8- to 1/2-inch cookies, wiping the knife between cuts for neat edges. Arrange cookies 1 inch apart on the prepared sheets and bake for 10–12 minutes until the edges are set but not deeply browned — they should remain pale and tender. Let cool on the sheet for 5 minutes, then transfer to a rack. Finish and store: Once fully cool, dust with the reserved powdered sugar if desired. Store cookies in an airtight tin layered with parchment at room temperature for up to 5 days; for longer storage, freeze in a single layer then transfer to a sealed container for up to 3 months.

Storage Tips

For short-term storage, place cooled cookies in a single layer in an airtight container or cookie tin with parchment between layers to prevent sticking. Keep at room temperature away from direct sunlight — they last 4–5 days. For longer storage, freeze on a sheet until firm, then transfer to a freezer-safe container with parchment between layers for up to 3 months. Thaw at room temperature; if the jam seems slightly soft after thawing, a brief chill (30 minutes) restores firmness. To refresh cookies, warm briefly at 250°F (120°C) for 3–4 minutes, then cool — this brings back a hint of oven-fresh aroma.

Ingredient Substitutions

If you need to adapt, try whole-berry preserves for more texture or seedless jam for a smoother swirl. For dairy-free, use a high-quality vegan stick butter, but expect a slightly different mouthfeel — chill the logs a bit longer for clean slicing. For a nuttier base, replace 1/4 cup of flour with almond meal (texture will be more delicate). If you prefer less sweetness, reduce granulated sugar to 1/3 cup and rely on a tart raspberry preserve to balance the profile. Be cautious swapping flour types — pastry flour will produce a softer cookie, while bread flour will be too chewy.

Serving Suggestions

Arrange on a simple white platter for a tea party or stack in a ribboned tin for gifts. These pair beautifully with Earl Grey or a bright white tea; for a dessert plate, serve alongside lemon curd tartlets or shortbread fingers for contrast. Garnish with a light dusting of powdered sugar or a tiny fresh raspberry on top of a few cookies for a festive touch. For brunch, place a small selection on the pastry board next to scones and fruit; they also make an elegant addition to a cookie swap.

Cultural Background

Shortbread traces back to Scotland, where simple butter, sugar, and flour were traditionally baked into rustic shapes. Swirling fruit into butter pastries has continental echoes — think fruit-filled French roulades — and combining the two yields a cookie that feels both homely and refined. My version pays homage to the Scottish love of butter while embracing the European tradition of fruit preserves as a bright accent. In many cultures, fruit-swirled pastries signal celebration, making these cookies ideal for holidays and gatherings.

Seasonal Adaptations

In summer, use fresh raspberry puree reduced briefly with a touch of sugar for intense flavor; in winter, choose a spiced jam (add a pinch of cinnamon or orange zest to the jam before spreading). For autumn variations, swap raspberry for tart cranberry-orange jam and add a teaspoon of orange zest to the dough. Holiday versions can include a thin smear of melted dark chocolate over half the cookie after cooling for a decadent finish that stores well for gift boxes.

Meal Prep Tips

Make the dough up to 48 hours ahead and keep wrapped in the refrigerator; this actually improves slicing because the butter firms and flavors meld. For large batches, fully bake one sheet as a test to check spread and jam behavior, then adjust oven racks or slice thickness. If prepping for a party, freeze sliced-unbaked cookies on a sheet, then store frozen in a container; bake directly from frozen, adding 1–2 minutes to baking time for convenience.

These cookies are a small act of hospitality — simple to prepare yet impressive to serve. Try them once and you’ll find yourself bringing a tin to every potluck and holiday this season.