Go Back
When it comes to cookies, few can rival the timeless appeal of shortbread. With their rich, buttery flavor and crumbly texture, shortbread cookies have been a beloved treat for centuries. They evoke memories of cozy afternoons and delightful gatherings, making them a perfect addition to any dessert platter or a sweet indulgence enjoyed on their own. Among the myriad variations of shortbread, one that stands out for its vibrant color and tangy flavor is the raspberry swirl shortbread cookie. This delightful treat combines the classic buttery shortbread with a swirl of tart raspberry puree, resulting in a cookie that is not only visually stunning but also a feast for the taste buds.

Raspberry Swirl Shortbread Cookies

Discover the irresistible charm of Raspberry Swirl Shortbread Cookies, a delightful treat that combines rich, buttery shortbread with vibrant raspberry puree. These visually stunning cookies elevate any occasion from tea parties to cozy afternoons at home. With a melt-in-your-mouth texture and tangy flavor contrast, they are perfect for sharing with loved ones or enjoying solo. Explore the simple ingredients and step-by-step process to create this sweet indulgence today. Happy baking!
Print Recipe Pin Recipe

Ingredients
  

1 cup (2 sticks) unsalted butter, softened

3/4 cup granulated sugar

2 cups all-purpose flour

1/2 cup cornstarch

1 teaspoon vanilla extract

1/4 teaspoon salt

1/2 cup raspberry puree (fresh or frozen raspberries, blended and strained)

Extra granulated sugar for dusting (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

    Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed. Mix until the mixture is light and fluffy, approximately 3-4 minutes.

      Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt until well combined.

        Mix Wet and Dry: Gradually add the dry ingredient mixture to the butter-sugar mixture, mixing on low speed until just combined. Make sure not to overmix.

          Add Vanilla: Stir in the vanilla extract, mixing until just incorporated.

            Prepare Raspberry Swirl: In a small bowl, stir the raspberry puree. If using frozen raspberries, make sure they are fully thawed and drained of excess liquid.

              Swirl the Raspberry: Take about two-thirds of the cookie dough and spread it out into a log shape on a piece of plastic wrap. Create a slight indent in the center, and pour the raspberry puree inside. Use a spatula or knife to gently swirl the puree into the dough. Roll the dough back into a log and wrap it tightly in the plastic wrap. Repeat with the remaining dough, or leave it plain for a contrasting cookie.

                Chill the Dough: Refrigerate the rolled logs for at least 30 minutes to firm up the dough. This step is essential for clean slicing.

                  Slice the Cookies: Once the dough is chilled, remove it from the refrigerator and slice it into 1/4 inch thick rounds. Place the slices on the prepared baking sheets, spacing them about 2 inches apart.

                    Bake: Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden. The centers may seem soft; they will firm up as they cool.

                      Cool and Dust: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. If desired, sprinkle with extra granulated sugar while still warm.

                        Serve and Enjoy: These cookies are excellent with a cup of tea or coffee and will keep well in an airtight container.

                          Prep Time: 15 min | Total Time: 1 hr | Servings: 24 cookies