Imagine biting into a buttery, melt-in-your-mouth shortbread cookie kissed with a vibrant, tangy raspberry swirl. Irresistible Raspberry Swirl Shortbread Cookies are a delightful marriage of elegance and pure comfort — a treat that's perfect for afternoon tea, holiday gifting, or just a little moment of self-indulgence.

These cookies are visually stunning yet surprisingly simple to make. With a rich, tender crumb and beautiful raspberry ribbons running through each bite, they’re guaranteed to wow both your taste buds and your guests. Let’s bring a little bakery magic to your home kitchen!

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🛒 Ingredients (Makes about 24 cookies)

For the Shortbread:

• 250g all-purpose flour
• 50g cornstarch
• 100g powdered sugar
• 225g unsalted butter, softened
• 3g salt (½ teaspoon)
• 5ml vanilla extract (1 teaspoon)

For the Raspberry Swirl:

• 100g fresh or frozen raspberries
• 30g granulated sugar
• 5g lemon juice (1 teaspoon)
• 5g cornstarch (1 teaspoon)

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🍪 Instructions

Step 1: Make the Raspberry Swirl

1. In a small saucepan over medium heat, combine raspberries, granulated sugar, lemon juice, and cornstarch.
2. Cook while stirring until the raspberries break down and the mixture thickens (about 5 minutes).
3. Strain through a fine mesh sieve to remove seeds if you prefer a smooth swirl.
4. Let the raspberry sauce cool completely.

Step 2: Prepare the Shortbread Dough

1. In a large mixing bowl, cream together the butter and powdered sugar until light and fluffy (about 2–3 minutes).
2. Add vanilla extract and salt; beat until combined.
3. Gradually mix in the flour and cornstarch until a soft dough forms.
4. Divide the dough into two equal parts.

Step 3: Create the Swirls

1. Gently flatten one half of the dough into a rectangle on parchment paper.
2. Dollop small amounts of raspberry sauce over the dough.
3. Place the second half of the dough on top and lightly swirl with a knife or skewer for a marbled effect. Be careful not to overmix!

Step 4: Chill and Slice

1. Shape the dough into a log, about 5cm in diameter, and wrap it tightly in plastic wrap.
2. Chill in the refrigerator for at least 1 hour, or until firm.

Step 5: Bake to Perfection

1. Preheat your oven to 170°C (340°F) and line a baking sheet with parchment paper.
2. Slice the dough into 1cm thick rounds and place them 2–3cm apart on the baking sheet.
3. Bake for 12–15 minutes, or until the edges are just beginning to turn golden.
4. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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📊 Nutrition Facts (Per Cookie – Approximate)

• Calories: 140 kcal
• Fat: 9g
• Carbohydrates: 14g
• Sugar: 6g
• Protein: 1g
• Sodium: 45mg

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💡 Tips & Tricks for Perfect Raspberry Swirl Shortbread

• Don’t skip the chill: Chilling the dough prevents the cookies from spreading too much while baking and helps maintain the beautiful swirl.
• Use high-quality butter: In a recipe with few ingredients, the quality of butter really shines through.
• Customize your flavors: Swap raspberry for strawberry, blackberry, or even a mixed berry swirl!
• Glaze for extra glam: Drizzle with a simple powdered sugar glaze once cooled for a bakery-style finish.

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✨ Why You'll Love These Raspberry Swirl Shortbread Cookies

• Elegant yet effortless: Perfect for showers, holidays, or just treating yourself.
• Balanced flavor: The buttery richness of the shortbread pairs beautifully with the tartness of raspberry.
• Make-ahead friendly: Prepare the dough days ahead and slice and bake when needed.
• A showstopper treat: They look as good as they taste!

When you need a cookie that's just a little extra special without extra effort, these Raspberry Swirl Shortbread Cookies are the answer. They’re bound to become a treasured recipe you reach for again and again. 🌸