Go Back

Raspberry Swirl Shortbread Cookies

These cookies are perfect for any occasion, with a melt-in-your-mouth texture and a vibrant raspberry swirl.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup unsalted butter softened
  • 3/4 cup powdered sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup raspberry puree fresh or frozen

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowls
  • Electric mixer or whisk
  • Rubber spatula
  • Rolling pin

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Line a baking sheet with parchment paper.
  3. In a mixing bowl, beat the softened butter and powdered sugar together until light and fluffy.
  4. Mix in the vanilla extract, then gradually add the flour and salt.
  5. Blend fresh raspberries until smooth and strain to remove seeds.
  6. Take a portion of the dough, flatten it slightly, and drop spoonfuls of raspberry puree.
  7. Gently fold to create swirls, avoiding overmixing.
  8. Roll the dough into small balls and place them on the prepared baking sheet.
  9. Bake in the preheated oven for 15 minutes until lightly golden.
  10. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

These cookies are perfect for gifting or special occasions.