Buttery Raspberry Swirl Shortbread Cookies (Slice & Bake!)

These Buttery Raspberry Swirl Shortbread Cookies are a simple treat. They are slice-and-bake. You make a log. You chill it. You slice and bake. The cookies have a soft, buttery base and a bright raspberry swirl. The jam makes a pretty spiral inside each cookie. The texture is crumbly and tender. The flavor is sweet, buttery, and a little tart from the raspberry.

This guide will walk you through every step. You will learn how to make the dough, how to shape the log, and how to bake the slices. You will find tips to keep the jam from leaking. You will get ideas for serving and storing the cookies. You will also find easy variations to try.

If you like other raspberry desserts, you may enjoy the gluten-free raspberry lemon loaf. It shares a bright berry flavor and simple steps.

These cookies are great for gifts, for parties, and for a quiet treat with tea. The slice-and-bake method saves time when you need many cookies. Make a few logs and freeze them. Then bake fresh cookies when you want.

WHY YOU WILL LOVE THIS RECIPE

You will love this recipe for many simple reasons.

• It is easy to make. The dough has few steps and uses common ingredients.
• It stores well. You can freeze the dough logs or the baked cookies.
• It looks nice. The swirl is pretty and festive.
• It tastes great. Butter and raspberry make a clean, bright flavor.
• It is flexible. You can change the jam or add flavor if you wish.

The dough is forgiving. You do not need special skills to roll a rectangle and spread jam. The trick is to keep the dough cold when you slice the log. Cold dough slices cleanly and keeps the swirl shape.

These cookies are also great if you like crisp butter cookies like brimstone cookies. The shortbread base is simple and pure. You will notice the butter first. The jam adds color and a burst of fruit.

This recipe is good for bakers of all levels. If you bake often, try the jam swirl with different preserves. If you are new to baking, follow the steps and use the tips here. You will get good results.

HOW TO MAKE Buttery Raspberry Swirl Shortbread Cookies (Slice & Bake!)

This section gives a simple overview of the full process. You will see the flow from start to finish. Keep your tools ready and your jam mixed with cornstarch so it stays in place. Read everything first, then begin.

1. Soften the butter and measure the sugar. Beat them until light and fluffy.
2. Add egg and vanilla. Mix until smooth.
3. Whisk dry ingredients in a bowl. Mix into the wet ingredients a little at a time.
4. Divide dough in two. Roll into rectangles between parchment paper.
5. Heat raspberry jam and whisk with cornstarch to thicken.
6. Spread jam thinly on dough. Leave a border so jam does not spill.
7. Roll from the long side to make tight logs.
8. Wrap logs and chill until firm.
9. Slice into rounds and bake until edges are barely golden.
10. Cool on the sheet to let cookies firm up.

A few small tips while you work:

• Use cold hands or a flat tool to move the dough if it warms.
• Press the jam into the dough gently. Too much jam will make the log soft.
• Chill long enough. If the log is still soft, the slices will flatten.
• Use a sharp knife and a sawing motion for clean slices.

If you want to compare an alternate method for shaping cookies, you might like the clear steps in chocolate cake cookies with M&Ms. That recipe shows how a shaped dough can be portioned and baked with consistent results.

Follow the full step-by-step instructions later in this article. For now, know that the whole process is simple and reliable. Read the tips and variations to make the cookies your own.

EQUIPMENT NEEDED

You do not need fancy tools. Use simple items you likely have in your kitchen.

• Large mixing bowl
• Hand mixer or stand mixer
• Whisk
• Measuring cups and spoons
• Kitchen scale (optional but helpful for accuracy)
• Parchment paper (two sheets per log)
• Rolling pin or a flat bottle if you do not have a rolling pin
• Sharp knife for slicing (a large chef’s knife works well)
• Plastic wrap
• Baking sheet
• Oven
• Cooling rack
• Small bowl for jam and cornstarch

Extra helpful items:

• Bench scraper or spatula to lift dough
• Silicone baking mat if you prefer to line sheets that way
• Cookie scoop for other cookie types

Simple tools make simple work. Do not skip the parchment paper. It helps roll the dough and keeps the jam from sticking. Use a sharp knife. A dull knife will smash the log and ruin the swirl.

Ingredients You’ll Need :

1 cup (227g) Unsalted butter, softened, 3/4 cup (150g) Granulated white sugar, 1 large Egg, 1 tsp Vanilla extract, 2 1/2 cups (310g) All-purpose flour, 1/2 tsp Baking powder, 1/2 tsp Salt, 1/2 cup Seedless Raspberry Jam (or preserves), 1 tbsp Cornstarch

All ingredients are simple and easy to find. Use room-temperature butter that is soft but not melted. If your butter is too warm, the dough will be greasy. The egg adds structure and a little shine. Vanilla adds warmth.

For the jam, seedless raspberry jam or preserves work best. Seedless jam gives a smooth swirl and keeps the log from breaking. If you use jam with seeds, the seeds can create weak spots in the dough and the swirl may not be smooth.

Cornstarch thickens the jam. This keeps the jam from running out of the log while you chill and slice it. It also helps the jam keep its shape in the baked cookie.

If you want to bake gluten-free, see the gluten-free link in the introduction for ideas. But this recipe uses all-purpose flour for a classic shortbread texture.

STEP-BY-STEP INSTRUCTIONS :

1. In a large bowl, beat the softened butter and sugar until light and fluffy (about 3 minutes). Add the egg and vanilla; beat until combined.
2. Whisk the flour, baking powder, and salt together. Gradually add to the wet mixture on low speed. Mix just until a soft dough forms.
3. Divide the dough in half. Roll each half between two sheets of parchment paper into a rectangle (about 1/4-inch thick).
4. In a small bowl, whisk the raspberry jam with the cornstarch. This thickens the jam so it stays inside the spiral.
5. Spread a thin, even layer of the jam mixture over the dough rectangles, leaving a small border at the edges. Starting from the long side, tightly roll the dough into a log.
6. Wrap the logs tightly in plastic wrap. Refrigerate for at least 2 hours (or freeze for 30 minutes).
7. Preheat oven to 350°F (175°C). Use a sharp knife to slice the cold log into 1/2-inch thick rounds.
8. Place cookies 2 inches apart on a parchment-lined baking sheet. Bake for 10–12 minutes. The edges should be barely golden. Let cool completely on the baking sheet to firm up.

 

Here are more notes and step details to help you avoid common mistakes and to get the best results.

Step 1 notes: Soften the butter by leaving it at room temperature for about 30 to 60 minutes. It should give under gentle pressure but not be oily. If the butter is too hard, beat longer until light and fluffy. The creaming step traps air. This helps the cookies hold shape and makes them tender.

Step 2 notes: Mix dry ingredients together to distribute the baking powder and salt. Add dry mix slowly to avoid overworking the dough. Use low mixer speed or fold by hand with a spatula. Stop as soon as the flour is mixed in. Overmixing makes the cookies tough.

Step 3 notes: Divide the dough in half for smaller logs. Rolling between parchment helps you get an even shape without extra flour. Aim for a rectangle about 1/4 inch thick. Mark the edges with the rolling pin or a ruler for a neat log. Keep the dough cool; if it softens, place it in the fridge for 10 minutes before proceeding.

Step 4 notes: Mix jam and cornstarch in a small bowl. If the jam is very thick, you may warm it slightly in the microwave for 10 to 20 seconds. Do not heat it too much. The cornstarch will thicken as it cools. Stir well to remove lumps.

Step 5 notes: Spread a thin, even layer of jam. Too much jam will break the log. Leave a 1/4-inch border along the long side and a slightly larger border on the opposite short edge. Use parchment edges to help lift and roll the dough.

Step 6 notes: Roll the dough tightly to keep the spiral close. Tight rolling prevents gaps. Wrap logs in plastic wrap. Chill for at least 2 hours. If you are short on time, freeze for 30 minutes, but chilled logs that have had time settle will slice better.

Step 7 notes: Use a sharp, thin-bladed knife. You can run the knife under hot water and dry it to make clean cuts. Wipe the blade between cuts if jam builds up. Slice into 1/2-inch rounds. If the dough warms while slicing, return to the fridge for 10 minutes.

Step 8 notes: Bake on the middle rack. They brown quickly, so watch the edges. The centers will be pale. Let them cool on the baking sheet. The cookies firm up as they cool.

Follow these steps and the simple tips. You will have tidy, well-formed cookies with a clear raspberry swirl.

HOW TO SERVE Buttery Raspberry Swirl Shortbread Cookies (Slice & Bake!)

Serve these cookies at room temperature. They are best when they rest and cool completely. Cooling helps the cookies firm up and the jam set.

Serving ideas:

• On a plate with tea or coffee.
• With a scoop of vanilla ice cream for a dessert plate.
• As part of a cookie tray or holiday box.
• Paired with soft cheese on a small dessert board.

Keep the presentation simple. A white plate shows the color of the swirl well. Stack a few cookies for a casual look. Arrange them in a circle for a more formal look.

If you want to pair these cookies with savory bites or cheese, try small sweet-and-savory boards. The tart jam pairs well with mild cheeses. For an idea of pairing sweet and nutty flavors, you might like the golden pistachio brie bites with raspberry drizzle. They show how raspberry and cheese pair well.

For gifting:

• Place cookies in a box with parchment or tissue paper.
• Add a small note with baking date and storage tips.
• Include a few extra cookies to account for breakage in transit.

For parties:

• Put cookies on a flat tray and fill gaps with fresh raspberries.
• Use a small chalkboard sign to name the cookie for guests.

Simple serving keeps the butter and jam flavors at the center. These cookies are small but rich, so one or two are enough with coffee or tea. For kids or a sweeter crowd, offer them with milk.

STORAGE & FREEZING : Buttery Raspberry Swirl Shortbread Cookies (Slice & Bake!)

These cookies store well. You can freeze them at several stages. Follow simple steps to keep them fresh.

Room temperature:

• Store baked cookies in an airtight container at room temperature for up to 5 days.
• Place parchment between layers to avoid sticking.
• Keep away from direct heat or sunlight.

Refrigerator:

• Refrigeration is not usually needed for these cookies.
• If you live in a hot climate, store in the fridge for up to 10 days.
• Bring to room temperature before serving for the best texture.

Freezing baked cookies:

• Cool cookies completely on the baking sheet.
• Layer them in a freezer-safe container with parchment between layers.
• Freeze for up to 3 months.
• Thaw at room temperature for 30 to 60 minutes before serving.

Freezing unbaked logs:

• Wrap the logs tightly in plastic wrap and then in foil.
• Freeze for up to 3 months.
• To bake, thaw in the fridge overnight or slice from semi-frozen and bake, adding 1–2 minutes to bake time.

Freezing slices:

• You can slice the cold log and lay slices on a baking sheet. Freeze flat for an hour, then transfer to a bag.
• Bake from frozen, adding a couple of minutes to baking time.

Tips for best frozen texture:

• Use seedless jam for smoother slices.
• Make sure the jam is thick with cornstarch before chilling.
• Wrap logs tightly to prevent freezer burn.

If you plan to freeze for later use, you may want to label the package with the date and recipe name. This makes it easy to find and use within the best time frame.

For ideas on other make-ahead sweet breads or treats to pair with frozen cookies, try browsing recipes that are meant to be frozen ahead, like the pumpkin pancakes variations. A similar approach to batter or dough prep helps you plan. For a flavor idea that blends spice and sweet, see cinnamon-swirled pumpkin spice pancakes.

SERVING SUGGESTIONS

Here are simple and tasty ways to serve these cookies.

With drinks:

• Coffee: A classic pairing. The butter balances coffee bitterness.
• Tea: Green tea or black tea both work well.
• Milk: Great for kids and those who want a softer bite.
• Hot chocolate: Make a small dessert plate for cold nights.

On a dessert tray:

• Mix with other cookies for variety.
• Add shortbread, chocolate-dipped cookies, and fruit bars.
• Use different shapes and heights for a neat display.

With spreads and cheese:

• Spread a thin smear of cream cheese or mascarpone on a cookie for a richer bite.
• Pair with soft cheese and nuts for a snack board.

For a dessert plate:

• Serve 2 cookies with a small scoop of vanilla or raspberry sorbet.
• Add a few fresh raspberries and a mint leaf for color.

For a party favor:

• Wrap 4 to 6 cookies in parchment and tie with twine.
• Add a small tag with the name and date.

If you want to pair the cookies with another small savory or sweet bite, the raspberry flavor pairs well with light cheese and nuts. The sweet and nutty pairing idea in golden pistachio brie bites can inspire a mixed plate that looks pretty and tastes balanced.

VARIATIONS

This recipe is easy to change. Here are simple variation ideas. Keep the main method. Change the jam, flavor, or add texture.

Jam swaps:

• Strawberry jam for a classic swap.
• Apricot jam for a tangy-sweet flavor.
• Blueberry jam for a milder berry taste.
• Lemon curd for a bright, tangy swirl.

Seed or texture:

• If you like seeds, use jam with seeds. Note that seeds can make the swirl less smooth.
• Add finely chopped toasted nuts sparingly for a crunchy spiral.

Flavor additions to dough:

• 1 tsp lemon zest to brighten the butter flavor.
• 1/4 tsp almond extract in place of some vanilla for a nutty tweak.
• 1/2 tsp ground cinnamon for a warm note.

Chocolate swirl:

• Spread a thin layer of melted semi-sweet chocolate and chill before rolling. Use a very thin layer to avoid softening the dough.

Pop of color:

• Add a thin layer of colored sugar on top of slices before baking for a sparkly finish.

Mini cookies:

• Make smaller logs and slice thinner rounds for bite-sized cookies. Adjust baking time by 1–2 minutes.

Decorated tops:

• After baking and cooling, drizzle with a light glaze made of powdered sugar and 1 tsp of milk or lemon juice.
• Dust with powdered sugar for a classic look.

Savory-sweet:

• Add a touch of sea salt flakes on top of the baked cookie to enhance the butter and jam.

Filled centers:

• Use a small piping bag and fill a tiny well in the center with a little extra jam after baking for a clearer jam center.

If you like to try new flavor combos, think of pairing spice or nut flavors with the raspberry. For inspiration on combining pistachio and raspberry or using a nutty drizzle, see one of the creative small-bite ideas at golden pistachio brie bites with raspberry drizzle.

If you want to explore a spiced version, try adding warm spices to the dough and pair with a pumpkin or spice jam. The idea of spiced breakfast treats can spark new cookie flavor ideas like in the cinnamon-swirled pumpkin spice pancakes, where spice and sweet blend well.

FAQs

Q: Can I use frozen jam straight from the jar? A: Yes, you can use jam from a jar even if it was refrigerated. If the jam is very thick, warm it lightly for 10 to 15 seconds in the microwave to loosen it. Whisk with the cornstarch to thicken it properly before spreading. Do not overheat.

Q: My jam ran out of the log while baking. What went wrong? A: Jam can run if you used too much, if the jam was very thin, or if the dough was too warm. Use seedless jam and whisk with cornstarch. Spread a thin layer and leave a small border. Chill the log until firm before slicing.

Q: Can I use salted butter? A: Yes, but reduce added salt in the recipe if you use salted butter. Start with a smaller pinch and taste other components if you change butter type.

Q: How thin can I slice the cookies? A: You can slice thinner than 1/2 inch, but they will bake faster and can crisp more. Thinner slices need closer watch in the oven. Thicker slices may need a bit more time.

Q: Can I make the dough in advance? A: Yes. Wrap logs tightly and chill overnight or freeze for up to 3 months. Thaw in the fridge before slicing if frozen.

Q: What if my dough cracks when rolling? A: Chill the dough for 10 to 15 minutes. Use gentle pressure and a thin layer of jam. Press any cracks together before rolling and use parchment to help.

Q: Can I use jam with large fruit pieces? A: Large chunks can break the dough. Mash big pieces or use a smoother jam for best results.

Q: Are these cookies crisp or soft? A: They are like shortbread: tender, crumbly, and slightly crisp at the edges. The center will be tender.

Q: Can I double the recipe? A: Yes. Make more logs or work in batches to keep the dough cool.

Q: How do I get a tighter spiral? A: Roll from the long side and press gently to remove air. Roll tight and close any gaps at the end. Chill well before slicing.

Q: How do I store half-used logs? A: Wrap the unused log tightly in plastic and store in the fridge for up to 5 days or freeze for up to 3 months.

Q: Can I use jam substitutes like curd? A: Yes, but curd is runnier unless thickened. Mix curd with a little cornstarch and chill before spreading.

Q: Can I bake these in a convection oven? A: Yes. Reduce the temperature by 20°F (about 10°C) and watch baking time closely.

Q: Will the cornstarch change the jam flavor? A: No. A small amount of cornstarch will not change flavor. It helps set the jam.

Q: Why is my dough sticky? A: If the dough is sticky, chill it for 15 to 30 minutes. Avoid adding more flour as that can make it dry and tough.

Q: Can I use a food processor to mix the dough? A: You can pulse the butter and flour in a food processor for a shortbread-style dough, but then mix in sugar and egg carefully. The texture will be slightly different.

Q: How can I prevent the jam from seeping on the baking sheet? A: Leave a small border unspread and use parchment on the sheet. Also, do not overfill the swirl.

Q: Do I need to chill the baking sheet? A: Not usually. The key is chilling the dough logs. If your kitchen is hot, chill the sheet briefly to keep slices cold while arranging.

Q: Can I use less sugar? A: Reducing sugar will change texture and spread. You can try reducing by 1 to 2 tablespoons, but the texture will be less tender.

Q: How do I make the cookies look more uniform? A: Use a ruler to mark the dough thickness before rolling. Use a guide for slicing and chill well. Use a steady, clean-cut knife.

MAKE-AHEAD TIPS FOR Buttery Raspberry Swirl Shortbread Cookies (Slice & Bake!)

Make-ahead plans help you save time and serve fresh cookies when you need them.

1. Make logs and freeze:

• Shape logs as directed.
• Wrap tightly in plastic wrap and foil.
• Freeze for up to 3 months.
• Thaw in the fridge overnight before slicing.

1. Bake partially and finish later:

• Bake just until the edges set but centers are slightly underbaked.
• Cool and freeze flat on a sheet.
• Finish baking from frozen for a fresher taste.

1. Prepare jam mix in advance:

• Mix jam and cornstarch and store in a jar in the fridge for up to 3 days.
• Stir before using and warm slightly if needed for spreading.

1. Pre-slice for quick bake:

• Slice the log and freeze rounds separated on a sheet.
• Transfer to a bag once firm.
• Bake slices from frozen and add 1–2 minutes to baking time.

1. Store baked cookies for events:

• Bake 1–2 days before an event.
• Store in an airtight container with parchment between layers.

1. Assemble gift boxes:

• Bake and cool cookies.
• Place in boxes lined with parchment.
• Add tissue and a card. Keep boxes cool until given.

1. Use a high-quality jam:

• Better jam gives better flavor when making ahead.
• Seedless jam will hold shape longer.

Make-ahead steps let you enjoy fresh-baked cookies with less last-minute work. Prepare in stages to stay calm and organized.

That completes the full guide and all key sections requested.

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