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!

Nutriscore Rating: 40/100

Prep Time:30 mins

Cook Time:12 mins

Total Time:42 mins

Servings: 24

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

Directions

Step 1

In a large mixing bowl, beat the unsalted butter and granulated sugar together until light and fluffy, about 2 minutes.

Step 2

Add the vanilla extract and the egg, and mix until well incorporated.

Step 3

In another bowl, whisk together the all-purpose flour, baking powder, and salt.

Step 4

Gradually add the dry mixture to the wet mixture, mixing until just combined. Do not overmix.

Step 5

Shape the dough into a flat disc, wrap it in plastic wrap, and refrigerate for 1 hour, or until firm.

Step 6

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

Step 7

Roll out the chilled dough on a lightly floured surface into a rectangle approximately 0.5 cm (1/4 inch) thick.

Step 8

Spread the raspberry jam evenly over the dough, leaving a small border around the edges.

Step 9

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.

Step 10

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.

Step 11

Bake for 10-12 minutes, or until the edges of the cookies are lightly golden.

Step 12

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 13

Store in an airtight container for up to 1 week, or freeze for longer storage.

Nutrition Facts

Serving size	764 grams (764.0g)

Amount per serving	% Daily Value*
Calories	3163

Total Fat 156.00g	200%
Saturated Fat 87.40g	437%
Polyunsaturated Fat 2.00g
Cholesterol 596mg	199%
Sodium 965mg	42%
Total Carbohydrate 416.50g	151%
Dietary Fiber 7.10g	25%
Total Sugars 211.20g
Protein 34.70g	69%

Vitamin D 54IU	269%
Calcium 98mg	8%
Iron 13mg	72%
Potassium 395mg	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.

Source of Calories

Fat: 43.8%

Protein: 4.3%

Carbs: 51.9%