Buttery and sweet, these Raspberry Swirl Cookies are a dreamy combination of tender shortbread and fruity raspberry jam, made even more irresistible with a white chocolate drizzle.
Elegant yet easy to prepare, they’re perfect for gifting, holiday trays, or simply treating yourself to a bakery-worthy cookie at home.
Ingredients that Make Raspberry Swirl Cookies Irresistible
- Unsalted butter – The creamy base of the shortbread, lending richness and a tender, melt-in-your-mouth texture.
- Granulated sugar – Adds just the right amount of sweetness and helps whip the butter into a fluffy base.
- All-purpose flour – The sturdy structure that holds the cookies together while keeping them delicate.
- Vanilla extract – Enhances the buttery flavor and adds warmth to the shortbread.
- Raspberry jam – The vibrant swirl of sweet-tart fruit that contrasts beautifully with the buttery cookie.
- White chocolate – Melted and drizzled for a silky-sweet finish that adds visual and flavorful elegance.
How to Make These Raspberry Beauties
Start by creaming together butter and sugar until light and fluffy. Add a touch of vanilla, then slowly mix in the flour to create a smooth dough.
Roll out the dough on a floured surface, then spread a thin layer of raspberry jam across it. Carefully roll the dough into a log, wrap it, and chill it—this helps keep the swirl neat when slicing.
Once firm, slice the dough into rounds and place them on a baking sheet. Bake until just golden at the edges, then cool them completely.
Drizzle each cookie with melted white chocolate and let it set before serving—pure cookie elegance in every bite.
Cookie Crafting Tips & Sweet Variations
To ensure perfect swirls, gently but firmly roll the dough, and don’t skip the chilling step—it’s the secret to well-defined spirals. If the dough becomes too soft while working, refrigerate it again briefly.
Want to experiment? Swap raspberry jam for blackberry or strawberry preserves, or try a dark chocolate drizzle for a richer twist. You can even add finely chopped pistachios on top for a crunch and color contrast.
For a festive touch, tint the white chocolate drizzle with food coloring or dust the tops with edible glitter for special occasions.
Keeping Your Raspberry Swirl Cookies Fresh
Once cooled and drizzled, these cookies can be stored in an airtight container at room temperature for up to 5 days.
For longer storage, freeze the baked cookies—without the chocolate drizzle—for up to a month. When ready to serve, thaw at room temperature and then drizzle with freshly melted white chocolate for that just-made look and taste.
Avoid refrigerating them, as it can dry out the delicate shortbread. Warm, buttery, fruity bliss deserves proper care.
Raspberry Swirl Cookies
Ingredients
- ½ cup raspberry jam
- 2 cups all-purpose flour
- ¼ cup white chocolate melted
- ½ teaspoon vanilla extract
- ½ cup granulated sugar
- 1 cup unsalted butter softened
Instructions
- Set your oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
- Combine the softened butter and sugar in a large bowl and beat until pale and airy. Stir in the vanilla extract, then incorporate the flour slowly until a cohesive dough is achieved.
- Roll the dough out on a floured surface to a ¼-inch thickness.
- Distribute the raspberry jam evenly across the rolled dough.
- Gently roll the dough into a log, then refrigerate for 30 minutes to firm it up.
- Slice the chilled dough into ¼-inch thick rounds and arrange them on the lined baking sheet.
- Bake the cookies for 12–15 minutes until the edges exhibit a light golden hue. Transfer them to a wire rack to cool completely.
- Once cooled, embellish each cookie with a fine drizzle of the melted white chocolate.
Notes
A dusting of powdered sugar can enhance their visual appeal once the white chocolate has set.
