Raspberry Swirl Cookies
Brighten up your dessert table with these irresistible Raspberry Swirl Cookies, a delightful combination of buttery shortbread and sweet, tangy raspberry jam. These cookies not only look stunning with their eye-catching swirl design, but they’re also surprisingly simple to make. The dough is rolled out, layered with vibrant raspberry jam, and rolled into a log before being sliced into perfect rounds. With a quick baking time of just 12 minutes, these cookies come together beautifully, offering the perfect balance of crisp edges and melt-in-your-mouth softness. Ideal for holiday cookie trays, tea parties, or everyday treats, they’re a versatile bake that freezes well for make-ahead convenience. Get ready to impress with these flaky, jam-filled gems!
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 150 grams granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 260 grams all-purpose flour
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 120 grams raspberry jam
Instructions
In a large mixing bowl, beat the unsalted butter and granulated sugar together until light and fluffy, about 2 minutes.
Add the vanilla extract and the egg, and mix until well incorporated.
In another bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry mixture to the wet mixture, mixing until just combined. Do not overmix.
Shape the dough into a flat disc, wrap it in plastic wrap, and refrigerate for 1 hour, or until firm.
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
Roll out the chilled dough on a lightly floured surface into a rectangle approximately 0.5 cm (1/4 inch) thick.
Spread the raspberry jam evenly over the dough, leaving a small border around the edges.
Carefully roll the dough from one long side to the other, creating a tight log. Wrap the log in plastic wrap and refrigerate for another 30 minutes to firm up.
Using a sharp knife, slice the chilled log into 0.5 cm (1/4 inch) thick rounds and place them on the prepared baking sheets, spacing them about 2.5 cm (1 inch) apart.
Bake for 10-12 minutes, or until the edges of the cookies are lightly golden.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store in an airtight container for up to 1 week, or freeze for longer storage.
Nutrition Facts
Calories |
3163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.0 g | 200% | |
| Saturated Fat | 87.4 g | 437% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 596 mg | 199% | |
| Sodium | 964 mg | 42% | |
| Total Carbohydrate | 416.5 g | 151% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 211.2 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 98 mg | 8% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 395 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
