Print

Raspberry Swirl Shortbread Cookies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delightful raspberry swirl shortbread cookies blending rich buttery flavor with a refreshing twist.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup raspberry puree (fresh or frozen raspberries blended and strained)
  • 1/4 cup powdered sugar (for dusting)

Instructions

  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside.
  2. In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  3. Add the vanilla extract to the mixture and mix until well combined.
  4. In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined.
  5. Gently fold in half of the raspberry puree into the dough to create a marble effect.
  6. Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  7. Swirl a small amount of the remaining raspberry puree on top of each cookie.
  8. Bake for 12-15 minutes, or until edges are slightly golden.
  9. Remove cookies from the oven and let cool on baking sheets for 5 minutes before transferring to a wire rack.
  10. Dust with powdered sugar before serving.

Notes

Use softened butter for the best texture. You can experiment with different fruit purees for variation.

Nutrition

Find it online: https://lunarecipez.com/raspberry-swirl-shortbread-cookies/

Scroll to Top