raspberry marble shortbread cookies
These raspberry marble shortbread cookies combine a buttery base with vibrant raspberry swirls for a treat that’s as beautiful as it is delicious. Perfect for special occasions or everyday indulgence, this recipe is easy to make and delivers a melt-in-your-mouth experience with every bite.
- Prep Time: 20
- Cook Time: 15
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Global
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup raspberry jam
- Optional: 1/2 tsp vanilla extract
Instructions
- Prepare the Dough: Cream butter and sugar together until light and fluffy. Add salt, vanilla (if using), and flour gradually.
- Chill the Dough: Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
- Preheat the Oven: Set the oven to 325°F (160°C). Line a baking sheet with parchment paper.
- Create the Marble Effect: Roll out the dough on a floured surface. Spread raspberry jam in dollops, and gently swirl with a knife.
- Cut the Cookies: Use cookie cutters to shape the dough, then place cookies on the baking sheet.
- Bake: Bake for 12–15 minutes or until edges are lightly golden. Cool completely on a wire rack.
Notes
- For a more vibrant swirl, add extra jam before baking.
- Store cookies in an airtight container for up to one week.
- These cookies freeze well for up to three months.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 20mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 20mg
Find it online: https://recipesdays.com/raspberry-marble-shortbread-cookies/