Buttery Raspberry Swirl Shortbread Cookies – A Delightful Treat to Make Anytime!
Buttery Raspberry Swirl Shortbread Cookies are a delightful dessert that combines the richness of buttery shortbread with a fruity raspberry twist. These cookies are perfect for tea time, holiday gatherings, or simply a sweet snack. With their tender texture and lovely swirls, they are not only pleasing to the eye but also a treat for the taste buds.
Why you’ll love it
These cookies are a fantastic choice for several reasons. First, they are incredibly simple to make, requiring only a few ingredients you probably already have on hand. The buttery flavor combined with the tartness of raspberry preserves offers the perfect balance of sweetness and richness. Additionally, these shortbread cookies are very versatile. You can swap out the raspberry preserves for other jams or even chocolate spread for different flavor profiles. Lastly, their beautiful presentation makes them great for sharing, be it at family gatherings or holiday parties.
Ingredients
- 2 ¼ cups (280 g) all-purpose flour
- 1 cup (225 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- 1 tsp vanilla extract
- ¼ cup (60 g) raspberry preserves (or your favorite jam)
Substitutions & key variations
If you don’t have raspberry preserves, you can easily substitute with your favorite jam, such as strawberry, apricot, or even blueberry. For a dairy-free version, use a vegan butter substitute. You can also add lemon zest or almond extract to the dough for a flavor boost. If you want a chocolate flair, incorporate cocoa powder into the dough and use chocolate spread instead of jam.
Step-by-step
Step 1: Creaming
Begin by whipping the softened butter and granulated sugar together in a large mixing bowl. Beat them until you achieve a fluffy, cloud-like consistency. Then, add the vanilla extract and continue mixing until everything is smooth and well-combined.
Step 2: Dough Formation
Next, gently fold in the all-purpose flour. Mix just until a cohesive dough forms, being careful not to overwork the mixture as this can make your cookies tough.
Step 3: Layering Preparation
Once your dough is ready, divide it into two equal portions. Roll each portion out on a piece of parchment paper into thin, uniform rectangles about 1/4-inch thick.
Step 4: Filling and Rolling
Spread a thin, even layer of your raspberry preserves on one of the rolled-out dough rectangles. Carefully place the second rectangle on top of the first. Starting from the long edge, tightly roll the layered dough into a compact log. Wrap it securely in plastic wrap and chill in the refrigerator for about one hour.
Step 5: Prepping and Slicing
Preheat your oven to 350°F (175°C) and line several baking sheets with parchment paper. Once the dough log is chilled, remove it from the refrigerator. Use a sharp knife to slice the log into delicate 1/4-inch thick rounds.
Step 6: Baking Process
Arrange the cookie rounds on your prepared baking sheets, making sure to leave enough space between each cookie. Bake them in the preheated oven until the edges turn a light golden brown, which should take around 10-12 minutes.
Step 7: Cooling and Finishing
Let the cookies rest on the baking sheets for a few minutes before transferring them to a wire rack. Allow them to cool completely to optimize their flavor and texture before serving.
Success tips
To achieve the perfect texture, ensure your butter is softened but not melted. If the dough feels too soft after mixing, chilling it for an additional 15 minutes can help. Watch the cookies closely while they bake; overbaking can lead to a dry cookie. The ideal color is a light golden brown on the edges.
How to serve
These cookies are delightful on their own, but you can also serve them alongside a cup of tea or coffee. For a more indulgent treat, drizzle some melted chocolate on top or dust the cookies with powdered sugar for an elegant touch.
Storage & reheating
Store any leftover cookies in an airtight container at room temperature for up to a week. If you want to keep them fresh for longer, you can freeze the dough log before slicing. Just wrap it tightly in plastic wrap and store it in the freezer for up to 3 months. To reheat, simply place the cookies in a warm oven for a few minutes to bring back their fresh-baked aroma.
Frequently Asked Questions
1. Can I use a different jam for these cookies?
Absolutely! Feel free to use any flavor of preserves or jam you prefer.
2. How can I make these cookies dairy-free?
You can use a vegan butter substitute in place of the unsalted butter.
3. What should I do if my dough is too sticky?
If your dough feels sticky, refrigerate it for about 15-30 minutes to firm it up.
4. How do I know when the cookies are done?
The cookies are done when the edges turn a subtle golden brown.
5. Can I double the recipe?
Yes, you can easily double the ingredients for a larger batch. Just be sure to adjust your baking sheets accordingly.
Nutrition notes / equivalents
Shortbread cookies are high in calories but can be made healthier by adjusting the sugar or using alternative ingredients. Always keep portion sizes in mind when enjoying these rich treats.
Conclusion + CTA
Buttery Raspberry Swirl Shortbread Cookies are an easy and delicious way to elevate your baking game. With their delightful flavors and simple preparation, you can enjoy these treats any time. Try the recipe today and share your creations with family and friends!
Links to related recipes
- Classic Butter Shortbread Cookies
- Lemon Zest and Poppy Seed Cookies
- Chocolate-Dipped Almond Cookies
- Coconut Macaroons
Buttery Raspberry Swirl Shortbread Cookies
Ingredients
Main ingredients
- 2 ¼ cups 2 ¼ cups (280 g) all-purpose flour
- 1 cup 1 cup (225 g) unsalted butter, softened Ensure butter is softened but not melted
- ½ cup ½ cup (100 g) granulated sugar
- 1 tsp 1 tsp vanilla extract
- ¼ cup ¼ cup (60 g) raspberry preserves (or your favorite jam) Can be substituted with other preserves
Instructions
Preparation
- Begin by whipping the softened butter and granulated sugar together in a large mixing bowl until fluffy.
- Add the vanilla extract and continue mixing until everything is smooth and well-combined.
Dough Formation
- Gently fold in the all-purpose flour. Mix just until a cohesive dough forms, being careful not to overwork the mixture.
Layering Preparation
- Divide the dough into two equal portions. Roll each portion out on parchment paper into thin rectangles about 1/4-inch thick.
Filling and Rolling
- Spread a thin layer of raspberry preserves on one dough rectangle. Place the second rectangle on top of the first and tightly roll the layered dough into a compact log.
- Wrap the log securely in plastic wrap and chill in the refrigerator for about one hour.
Prepping and Slicing
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Remove the chilled dough log from the refrigerator and slice it into 1/4-inch thick rounds.
Baking Process
- Arrange the cookie rounds on the prepared baking sheets, leaving space between each cookie. Bake until the edges turn a light golden brown, about 10-12 minutes.
Cooling and Finishing
- Let the cookies rest on the baking sheets for a few minutes before transferring to a wire rack. Allow to cool completely before serving.