Description
Experience the delightful fusion of buttery shortbread and tart raspberry in every bite of these Raspberry Swirl Shortbread Cookies. Perfectly crumbly yet melt-in-your-mouth, they are an irresistible treat for cozy evenings, festive gatherings, or afternoon tea. This simple recipe allows for endless customization with different fruit flavors, making it a delightful addition to any dessert table.
Ingredients
Scale
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 cups all-purpose flour, sifted
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- ½ cup raspberry jam (high-quality)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy (about 3-5 minutes).
- Gradually add the all-purpose flour and powdered sugar into the mixture until just combined to avoid overworking the dough.
- Stir in the vanilla extract for added flavor.
- Gently fold in the raspberry jam, ensuring visible swirls remain.
- Using a tablespoon or cookie scoop, drop spoonfuls onto the prepared baking sheet about 2 inches apart.
- Bake for 12-15 minutes or until edges are lightly golden.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (25g)
- Calories: 130
- Sugar: 6g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 20mg