Raspberry Swirl Shortbread Cookies

My kitchen smelled like a bakery on a rainy Saturday when I rolled out my first batch of these cookies, the butter so soft it left faint prints on the counter. I had opened a jar of raspberry jam my neighbor brought back from a farm stand, tart and jewel-red, and wondered what would happen if I pressed a little pool of it into the center of each round. The dough chilled in the fridge while I swept flour off the floor, and when they came out of the oven, golden at the edges with ruby centers, I knew I'd stumbled onto something I'd make again and again. That first bite, still warm, was buttery and jammy all at once, the kind of cookie that makes you pause mid-chew and smile.

I made these for my book club one autumn evening, arranging them on a pale blue plate next to a pot of Earl Grey. Everyone reached for one, then another, and someone said they tasted like the cookies her grandmother used to keep in a tin by the window. We spent the next twenty minutes talking about jam and butter and the small rituals that make a house feel like home, the novels forgotten on the coffee table.

Ingredients

• Unsalted butter (1 cup, softened): The soul of shortbread, it should be soft enough to leave a thumbprint but not melted or greasy, which keeps the cookies tender and crumbly.
• Powdered sugar (1/2 cup): Dissolves more smoothly than granulated, giving you a finer crumb and a more delicate sweetness that doesn't overpower the jam.
• Vanilla extract (1 teaspoon): A quiet background note that deepens the buttery flavor without announcing itself, just a whisper of warmth.
• All-purpose flour (2 cups): The structure of the cookie, but don't overmix once it goes in or you'll end up with tough, dense rounds instead of tender ones.
• Salt (1/4 teaspoon): Balances the sweetness and makes every other flavor taste more like itself, a tiny but essential addition.
• Raspberry jam (1/3 cup): Choose a jam with seeds if you like a little texture, or a smooth preserve if you prefer it sleek, either way it should be thick enough not to run.
• Granulated sugar (2 tablespoons, optional): A final sparkle dusted over the cooled cookies, catching the light and adding a gentle crunch.

Instructions

Prep Your Oven and Pans:

Set your oven to 350°F and line two baking sheets with parchment so the cookies lift off cleanly when they're done. The parchment also keeps the bottoms from browning too fast.

Cream the Butter and Sugar:

Beat the softened butter and powdered sugar with an electric mixer until the mixture looks pale and fluffy, like whipped clouds, about 2 to 3 minutes. This step traps air and gives the cookies their signature melt-away texture.

Add the Vanilla:

Pour in the vanilla extract and mix just until it disappears into the butter. You'll catch a faint sweet scent that promises good things to come.

Combine the Dry Ingredients:

Whisk the flour and salt together in a separate bowl, then add it to the butter mixture in two or three additions, mixing gently until the dough just comes together. Overworking it now will make the cookies tough, so stop as soon as you don't see loose flour.

Shape and Chill the Dough:

Turn the dough out onto a lightly floured counter and shape it into a log about 1.5 inches across, then wrap it tightly in plastic and refrigerate for at least 30 minutes. Chilling firms up the butter so the cookies hold their shape in the oven.

Slice the Log:

Unwrap the chilled log and use a sharp knife to cut it into 1/4-inch rounds, wiping the blade between cuts if the dough starts to stick. Lay the rounds on your prepared baking sheets, leaving about an inch between each one.

Make the Indentations:

Press the back of a teaspoon gently into the center of each cookie to create a small well, being careful not to press all the way through. These little dimples will cradle the jam and keep it from sliding off.

Fill with Jam:

Spoon about half a teaspoon of raspberry jam into each indentation, resisting the urge to overfill or it will bubble over and burn on the pan. The jam will spread just a little as it bakes, creating that beautiful swirl.

Bake Until Golden:

Slide the sheets into the oven and bake for 12 to 15 minutes, until the edges turn a pale golden brown and the centers still look soft. The jam will be bubbling and glossy, and your kitchen will smell like a dream.

Cool in Stages:

Let the cookies rest on the baking sheets for 5 minutes to firm up, then transfer them carefully to a wire rack to cool completely. They'll crisp up as they cool, so don't worry if they seem a little soft at first.

Dust with Sugar:

Once the cookies are completely cool, you can dust them lightly with granulated sugar for a sparkly finish. It's optional, but it makes them look like they belong in a bakery window.

Save

One December, I packed a tin of these cookies for a friend who'd just moved across the country, tucking tissue paper between the layers so they wouldn't break. She called me a week later and said she'd been rationing them, one a day with her morning coffee, because they reminded her of the kitchen table we used to sit at for hours. I realized then that recipes aren't just about ingredients and steps, they're about the people you share them with and the quiet ways you tell them they matter.

Choosing Your Jam

Raspberry is classic, but I've tried these with apricot, blackberry, and even a tart lemon curd, each one changing the personality of the cookie in a small but noticeable way. The key is to pick a preserve that's thick enough to stay put and flavorful enough to stand up to the buttery dough, something with a little punch of fruit that doesn't fade into the background. I keep a few jars in the pantry just for this recipe, and sometimes I let whoever I'm baking for choose their favorite flavor, which turns the whole process into a little collaboration.

Storage and Gifting

These cookies keep beautifully in an airtight container at room temperature for up to a week, staying crisp at the edges and tender in the middle. I've packed them in tins lined with wax paper, in mason jars tied with ribbon, and once in a vintage cookie tin I found at a thrift store, and they always arrive intact and delicious. If you're gifting them, tuck a little note with the recipe inside so the person who receives them can make their own batch and pass the moment forward.

Little Twists to Try

I've added a pinch of lemon zest to the dough and it brightened the whole cookie, a citrusy note that made the raspberry jam taste even more vibrant. Sometimes I press a sliced almond into the jam before baking, which adds a nutty crunch and makes each cookie look a little more special. You could also swap in strawberry or fig jam, or drizzle the cooled cookies with a thin glaze of powdered sugar and milk for extra sweetness.

• Try a pinch of cardamom in the dough for a warm, floral note that pairs beautifully with berry jam.
• If you like a thicker cookie, slice the log into slightly fatter rounds and add a minute or two to the baking time.
• Freeze the shaped, unbaked cookies on a tray, then transfer to a freezer bag so you can bake a few fresh whenever the craving strikes.

Save

These cookies have become my go-to for moments when I want to make something that feels generous without being complicated, a small batch of sweetness that says I thought of you. I hope they find a place in your kitchen, too, and that you share them with someone who needs a little brightness in their day.

Recipe FAQs

→ Can I use other fruit preserves instead of raspberry?

Absolutely. Strawberry, apricot, blackberry, or even lemon curd work beautifully. Choose something with a bit of tartness to contrast the buttery shortbread.

→ Why is my dough cracking when I slice it?

The dough needs to be thoroughly chilled but not rock hard. Let it sit at room temperature for 5–10 minutes if it's too firm. Use a sharp knife and saw gently through the dough.

→ How do I know when the cookies are done?

Look for lightly golden edges—the centers should remain pale. Overbaking will make them too crisp. They continue firming up as they cool on the baking sheet.

→ Can I freeze the dough for later?

Yes. Wrap the dough log tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before slicing and baking.

→ Why did my jam overflow during baking?

The indentation was likely too deep or overfilled. Use just 1/2 teaspoon and create a shallow depression. If jam overflows, reduce slightly in your next batch.