One chilly December afternoon, I had the house to myself—a rare, golden window of quiet. The kids were off sledding with my sister and her family, my husband was tackling last-minute errands, and the silence felt oddly luxurious. As I wandered into the kitchen, my eyes landed on a half-used jar of raspberry jam we’d picked up at the weekend farmers’ market from a soft-spoken man who said his wife made it with berries from her parents’ old garden. I’d tucked it away for something special.

⁠

With no big plans and the sweet scent of vanilla already in my mind, I rolled up my sleeves and let the rhythm of creaming butter and sugar guide the mood. The kitchen grew warm with the hum of the oven and the scent of shortbread rising. I thought about my childhood neighbor, a retired baker, who once said, “Shortbread is only as good as your patience and butter.” He wasn’t wrong.

As the jam swirled into the dough, I couldn’t help but imagine how pretty the spirals would look on a holiday tray. Before long, my daughter returned home, rosy-cheeked and wide-eyed, asking, “What smells like cookies and hugs?” And just like that, these raspberry swirl shortbread cookies became a new winter tradition.

Short Description

These buttery shortbread cookies are rolled with a sweet raspberry jam swirl and finished with a white chocolate drizzle—perfect for holidays, teatime, or an everyday indulgence.

Key Ingredients

1 cup unsalted butter, softened
½ cup granulated sugar
2 cups all-purpose flour
½ tsp vanilla extract
½ cup raspberry jam
¼ cup white chocolate, melted

Tools Needed

Mixing bowls
Hand or stand mixer
Rolling pin
Plastic wrap
Baking sheet
Parchment paper
Sharp knife
Wire rack
Spoon or piping bag for chocolate drizzle

Cooking Instructions

Step 1: Prep the Oven and Baking Sheet
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.

Step 2: Make the Shortbread Dough
In a large mixing bowl, cream together the softened butter and sugar using a hand mixer until light and fluffy. Mix in the vanilla extract. Gradually add the flour, beating until a soft dough forms. If the dough feels too dry, add 1–2 tsp milk to help it come together.

Step 3: Roll Out and Add the Jam
Lightly flour your surface and roll the dough out to about ¼ inch thickness. Spread the raspberry jam evenly across the dough, leaving a ¼ inch border to prevent overflow when rolling.

Step 4: Roll and Chill the Dough
Carefully roll the dough into a log, starting from the long side. Wrap the log tightly in plastic wrap and refrigerate for at least 30 minutes. This firms the dough, making slicing easier and cleaner.

Step 5: Slice and Bake
Remove the chilled dough log and slice into ¼-inch thick rounds. Place the rounds on the prepared baking sheet, spaced about 1 inch apart. Bake for 12–15 minutes, or until the edges turn light golden brown.

Step 6: Cool and Drizzle with Chocolate
Let the cookies cool completely on a wire rack. Melt the white chocolate and drizzle it over the cooled cookies using a spoon or piping bag. Allow chocolate to set before serving or storing.

Why You’ll Love This Recipe

– Buttery and rich, yet not too heavy

– Sweet-tart raspberry swirl adds freshness

– Eye-catching and elegant for entertaining

– Customizable with your favorite jam

– Perfect balance of texture: tender cookie and smooth chocolate

Mistakes to Avoid & Solutions

Dough Too Crumbly?
Make sure your butter is fully softened. If the dough isn’t coming together, add a teaspoon of milk at a time until it forms a soft dough.

Jam Oozing Out While Rolling?
Leave a border around the dough edges and don’t overspread the jam. Thick jam works best.

Cookies Losing Shape in the Oven?
Be sure to chill the dough log thoroughly. Refrigeration helps maintain the swirled shape.

Burning the Edges?
Bake just until the edges are lightly golden. Ovens vary, so check around 11 minutes.

Chocolate Not Drizzling Smoothly?
Stir in a tiny bit of coconut oil or shortening when melting the white chocolate to make it smoother and easier to drizzle.

Serving and Pairing Suggestions

– Serve alongside a cup of Earl Grey or chamomile tea

– Add to a holiday cookie tray for color and variety

– Plate with fresh raspberries and a dollop of whipped cream

– Pair with sparkling wine or berry-infused cocktails for a dessert spread

– Ideal for bridal showers, Mother’s Day brunches, or festive gatherings

Storage and Reheating Tips

– Store in an airtight container at room temperature for up to 5 days

– To extend freshness, refrigerate for up to 10 days

– Freeze cookies (without chocolate drizzle) in a single layer for up to 2 months

– Thaw at room temperature, then add fresh drizzle before serving

– Avoid microwaving—reheat in a 300°F oven for 3–5 minutes if needed

FAQs

1. Can I use a different jam besides raspberry?
Yes! Strawberry, blackberry, or apricot work beautifully. Just avoid runny jams that could leak during baking.

2. How do I prevent the dough from cracking when rolling?
Make sure the dough is pliable and not too cold. Let it sit for 5–10 minutes out of the fridge if it’s too firm.

3. Can I skip the white chocolate drizzle?
Absolutely. The cookies are delicious on their own, but the drizzle adds a pretty finish and extra sweetness.

4. What kind of white chocolate is best for drizzling?
Use high-quality white chocolate chips or bars. Avoid candy melts, as they often contain waxy fillers.

5. Can I make the dough ahead of time?
Yes, the dough log can be prepared and refrigerated up to 2 days ahead or frozen for later use.

Tips & Tricks

– Use a silicone baking mat if you don’t have parchment—less sticking and easier cleanup.

– For cleaner slicing, use a sharp serrated knife and wipe it between cuts.

– Chill the jam slightly before spreading if it’s too runny.

– Roll the dough gently to avoid cracking and tearing.

– Let kids help with the chocolate drizzle—it’s messy but fun!

Recipe Variations

Lemon-Blueberry Swirl Cookies
Swap raspberry jam with blueberry preserves and add 1 tsp lemon zest to the dough. Drizzle with a lemon glaze (powdered sugar + lemon juice) instead of white chocolate.

Spiced Fig & Honey Cookies
Use fig jam and add ¼ tsp ground cinnamon to the dough. Drizzle with honey instead of chocolate and top with crushed pistachios.

Chocolate-Strawberry Roll-Ups
Spread strawberry jam and sprinkle mini chocolate chips before rolling. Skip the drizzle or top with dark chocolate for a richer flavor.

Almond-Apricot Cookies
Replace vanilla extract with almond extract, and use apricot jam for the filling. Finish with a white chocolate and slivered almond topping.

Final Thoughts

These raspberry swirl shortbread cookies started as a quiet kitchen experiment, but they’ve found their way into our regular rotation with surprising ease. They’re simple but elegant, the kind of recipe that feels just right for both an ordinary afternoon and a special gathering. My niece asked for the recipe after one bite, and my best friend now calls them her “tea party favorite.”

There’s something satisfying about how the golden edges, ruby-red swirls, and white chocolate ribbons come together on a single cookie. They’re beautiful without trying too hard. Even after the last one disappears from the tin, the scent of buttery shortbread and jam lingers in the kitchen—like a soft reminder that joy can be as simple as a warm oven and a little swirl of sweetness.

Irresistible Raspberry Swirl Shortbread Cookies