Raspberry Swirl Cookies with Butter Shortbread – Easy Christmas Cookie Recipe
Raspberry swirl cookies with butter shortbread are the perfect holiday treat! Buttery shortbread dough is swirled with sweet raspberry jam, creating a festive cookie that’s as beautiful as it is delicious. Ideal for Christmas baking, cookie swaps, or serving on holiday dessert platters.
Equipment
- Mixing bowl
- Electric mixer or whisk
- Rolling Pin
- Parchment paper
- Serrated knife
- Baking sheet
- Wire rack
Ingredients
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 cups all-purpose flour
- ¼ tsp salt
- ½ cup raspberry jam (seedless preferred)
- 1 tsp vanilla extract
Instructions
- Prepare Dough: Cream butter and sugar until light and fluffy. Mix in vanilla. Add flour and salt, stirring until dough forms.
- Roll Dough: On parchment paper, roll dough into a rectangle about ¼-inch thick.
- Spread Jam: Spread a thin, even layer of raspberry jam over the dough.
- Form Log: Roll dough tightly into a log using parchment paper. Wrap and chill for at least 2 hours.
- Slice & Bake: Preheat oven to 350°F (175°C). Slice log into ¼-inch rounds with a serrated knife. Place on lined baking sheet. Bake 10–12 minutes until edges are lightly golden.
- Cool & Serve: Cool on wire rack. Dust with powdered sugar if desired.
Notes
- Use seedless jam for smoother swirls.
- Chill dough thoroughly for clean slices.
- Try strawberry or apricot jam for variations.
- Drizzle with chocolate for extra indulgence.
- Freeze dough logs for up to 2 months to bake later.