Description
These Raspberry Swirl Shortbread Cookies combine buttery, melt-in-your-mouth texture with vibrant raspberry swirls for a visually stunning and delicious treat perfect for any occasion.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1/2 cup (60g) cornstarch
- 1 cup (226g) unsalted butter, softened
- 3/4 cup (90g) powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup (120ml) raspberry puree (fresh or frozen)
- 1/2 cup (60g) fresh raspberries (optional, for garnish)
Instructions
- In a mixing bowl, whisk together all-purpose flour and cornstarch. Set aside.
- In a separate bowl, cream the softened butter and powdered sugar together until light and fluffy, about 2-3 minutes.
- Mix in the vanilla extract and salt until well combined.
- Gradually incorporate the flour mixture into the butter mixture, mixing until just combined. Add a teaspoon of milk if the dough is too crumbly.
- In a small saucepan over medium heat, warm the raspberry puree until slightly thickened. Let it cool slightly.
- Gently swirl half of the raspberry puree into the cookie dough, folding carefully to create a marbled effect.
- Divide the dough into two logs and wrap each in parchment or plastic wrap. Chill in the refrigerator for at least 1 hour or overnight.
- Preheat oven to 350°F (175°C). Slice dough into 1/4-inch rounds and place on a parchment-lined baking sheet about 1 inch apart. Top with fresh raspberries if desired.
- Bake for 12–15 minutes or until edges are lightly golden. Cool on the baking sheet for 5 minutes before transferring to wire racks.
Notes
- Do not overmix the dough to avoid tough cookies.
- Chilling the dough is essential for easy slicing and best texture.
- Fold in raspberry puree gently to maintain a swirl effect.
- Use high-quality butter and fresh raspberries for best results.
- Try variations like lemon zest, almond extract, or white chocolate chips.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Modern
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
Keywords: Raspberry shortbread, swirl cookies, shortbread cookies, raspberry dessert, buttery cookies, easy cookies