Raspberry Swirl Cookies: A Sweet and Elegant Treat for Beginner Cooks
Baking at home can be simple and rewarding, especially with recipes like these Raspberry Swirl Cookies. Buttery shortbread, sweet raspberry jam, and a drizzle of white chocolate create a perfect balance of flavors that’s sure to impress. Whether you’re a beginner or seasoned baker, this easy recipe will help you create a delicious treat in no time. Let’s get baking!
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 servings (24 cookies) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 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)
Instructions
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper. This ensures the cookies bake evenly and don’t stick to the pan. You could also use a silicone baking mat, which works similarly.
- Cream the Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter and granulated sugar. Mix for about 2-3 minutes until the mixture becomes light and fluffy. This step is key for achieving that melt-in-your-mouth texture. If you don’t have a mixer, you can use a wooden spoon, though it will take a bit more elbow grease.
- Add the Vanilla Extract: Once the butter and sugar are combined, add the vanilla extract and continue to mix until it’s incorporated. The vanilla will give the dough a lovely aroma and balance out the sweetness of the jam.
- Incorporate the Flour: Gradually add in the all-purpose flour, a little at a time. You can start mixing with a spatula until the dough begins to form. Once the dough starts coming together, switch to your hands or a dough hook to knead it gently until it’s smooth. The dough should be firm but not dry. If it feels too sticky, you can sprinkle in a little more flour.
- Roll Out the Dough: Lightly flour your countertop or work surface. Roll the dough out to about ¼ inch thickness. Try to keep it even so the cookies bake uniformly. If the dough sticks to the rolling pin, dust it lightly with more flour.
- Spread the Raspberry Jam: Take the raspberry jam and spread it evenly over the dough. You can use a spoon or an offset spatula to help spread it thinly, making sure you cover the dough without tearing it. It’s important to leave a small border around the edges of the dough, as the jam can seep out when you roll it.
- Roll the Dough: Carefully roll the dough into a log, similar to making a jelly roll. The jam will swirl through the dough, creating a beautiful pattern once sliced. Be gentle here—if the dough cracks, you can patch it up with your fingers. The key is to avoid pressing too hard, as it could cause the jam to leak.
- Refrigerate the Dough: Wrap the dough log in plastic wrap and refrigerate it for about 30 minutes. This step firms up the dough, making it easier to slice into even rounds. You could also freeze the dough for 15 minutes if you’re in a rush, but make sure it’s still firm enough to handle.
- Slice the Dough: After the dough has chilled, remove it from the refrigerator and slice it into ¼-inch thick rounds. Place the slices on the prepared baking sheet, leaving a little space between them for expansion as they bake.
- Bake the Cookies: Bake the cookies in your preheated oven for 12-15 minutes, or until the edges are lightly golden. Keep an eye on them to ensure they don’t overbake. Once done, transfer them to a wire rack to cool completely. The cooling process helps them firm up and hold their shape.
- Drizzle the White Chocolate: While the cookies are cooling, melt the white chocolate in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth. Once the cookies have cooled, drizzle the melted white chocolate over the top for an elegant finish. You can use a spoon, or for a more precise drizzle, place the chocolate in a piping bag or a ziplock bag with a small corner cut off.
Notes
- Softening Butter: Make sure the butter is softened before creaming it with the sugar. If you forget to take it out of the fridge ahead of time, you can place it in the microwave for 10-second intervals on low power until it’s soft but not melted.
- Rolling the Dough: If the dough is too sticky when you roll it out, sprinkle a little flour on the surface. If it’s too dry, try adding a teaspoon of water at a time until it reaches the right consistency.
- Jam Troubleshooting: If the jam oozes out too much while you’re rolling the dough, don’t worry! Simply wipe away any excess, and you can patch up the dough with your fingers. If the jam hardens too much after refrigeration, let the dough sit for 5-10 minutes at room temperature before rolling it out.
- How to Tell When Cookies Are Done: You’ll know the cookies are ready when the edges turn golden brown, and the centers appear firm. If you press lightly on one, it should spring back without leaving an indentation.
- White Chocolate Drizzle: For a smoother drizzle, you can add a teaspoon of vegetable oil to the melted white chocolate. This helps it flow more easily and gives a beautiful sheen to the cookies.