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Bakery Style Raspberry Swirl Cookies

Two halves of a raspberry swirl cookies showing the bright red jam filling and coarse sugar topping.
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Make beautiful, delicious raspberry swirl cookies with a tender shortbread base. This easy recipe shows you how to create the perfect tart and sweet swirl.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup raspberry jam (seedless preferred)
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon juice

Instructions

  1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  2. Beat in the egg yolk and vanilla extract until combined.
  3. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined into a dough. Do not overmix.
  4. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
  5. While the dough chills, prepare the swirl filling. In a small saucepan, combine the raspberry jam, cornstarch, and lemon juice. Heat over medium-low heat, stirring constantly, until the jam thickens slightly, about 3 minutes. Remove from heat and let cool completely.
  6. Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
  7. Divide the chilled dough in half. On a lightly floured surface, roll out one half of the dough to about 1/4 inch thickness.
  8. Spread half of the cooled raspberry filling evenly over the rolled-out dough.
  9. Roll the dough up tightly like a jelly roll. Wrap the log tightly in plastic wrap and chill for another 30 minutes, or until firm enough to slice without smearing. Repeat with the second half of the dough and filling.
  10. Once chilled, use a sharp knife to slice the dough logs into 1/2-inch thick rounds.
  11. Place the cookie rounds onto the prepared baking sheets, leaving about 2 inches between them.
  12. Bake for 10 to 12 minutes, or until the edges are lightly golden.
  13. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a more defined swirl that resists bleeding, use a very thick jam or reduce the jam mixture until it is quite stiff before spreading.
  • If you do not have seedless jam, you can press regular jam through a fine-mesh sieve before mixing it with the cornstarch.
  • For a cream cheese raspberry swirl cookie variation, substitute 4 ounces of softened cream cheese for 1/4 cup of the butter in the dough recipe.
  • You can use frozen raspberries cooked down with sugar and cornstarch instead of store-bought jam for a fresher flavor.

Nutrition

Find it online: https://rosatasty.com/raspberry-swirl-cookies-recipe/