Oh my goodness, I cannot wait to share these Raspberry Swirl Cookies with you! This recipe came together on one of those rainy Sunday afternoons where you just need something cozy and a little sweet to brighten the mood. My youngest had been begging for something with raspberry (he’s on a total berry kick lately), and I had a half jar of seedless raspberry jam just hanging out in the fridge, begging to be used.
Well, a little experimenting, a lot of flour on the counters, and a whole lot of taste testing later—these buttery, melt-in-your-mouth raspberry swirl cookies were born. And y’all… they are heavenly. Like, “hide a few for yourself before sharing with the family” good. 😉
They’re soft, a little chewy in the center, and that ribbon of tangy-sweet raspberry jam? Perfection. Plus, they look like something out of a bakery window. I almost didn’t want to eat them… almost.
💗 Why You’ll Love These Raspberry Swirl Cookies?
Buttery & tender: These are made with a shortbread-style dough that bakes up soft with just the right hint of chew.
Gorgeous swirls: That ruby red raspberry swirl gives them that fancy, marbled bakery look—without any fuss.
Versatile: Perfect for holidays, tea parties, baby showers, or just because you need something sweet on a Tuesday.
Freezer-friendly: You can make the dough ahead and freeze it, so you’re always ten minutes away from fresh-baked cookies!
Can I use a different jam?
Absolutely! Strawberry, blueberry, even apricot would work beautifully. Just make sure it’s not too runny.
What if my dough cracks while rolling?
Totally normal. Just pinch it back together and keep rolling—no one will notice once they’re baked!
Can I double the recipe?
Yep! This dough doubles easily and freezes like a dream. I always make two batches—one for now, one for “emergencies.” 😉
Prep Time: 20 minutes (plus 2 hours chill time)
Cook Time: 10–12 minutes per batch
Total Time: About 2 hours 35 minutes
Ingredients:
Here’s what you’ll need to bring these beauties to life:
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 3/4 cup granulated sugar – just the right amount of sweetness
- 1 large egg yolk – adds richness and helps bind the dough
- 1 tsp pure vanilla extract – don’t skip it! Adds warmth and depth
- 2 1/4 cups all-purpose flour – spooned and leveled for accuracy
- 1/4 tsp salt – just enough to balance the sweetness
- 1/3 cup seedless raspberry jam – I love using Bonne Maman, but use your favorite! You can even swap in a homemade one
- Optional: A little lemon zest (about 1 tsp) – if you want a zingy twist
Instructions:
Alright, grab your apron—let’s get baking!
- Cream the butter and sugar
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. This should take about 2-3 minutes. You want it to look almost like frosting! - Add the egg yolk and vanilla
Mix in the egg yolk and vanilla extract until fully combined. (This is also where you can add lemon zest if you’re using it!) - Add the dry ingredients
Sprinkle in the flour and salt. Mix just until a dough forms—it’ll be soft but not sticky. If it’s too crumbly, add a teaspoon of milk to bring it together. - Flatten & swirl
Here’s the fun part! On a lightly floured surface, press the dough into a rough rectangle (about 1/4 inch thick). Spread the raspberry jam evenly over the dough—don’t go all the way to the edges. You want to leave about a 1/2-inch border. - Roll & chill
Carefully roll the dough into a log, like you’re making cinnamon rolls. It’s okay if some jam squishes out! Wrap the log tightly in plastic wrap and chill in the fridge for at least 2 hours (or overnight if you’re prepping ahead). - Slice & bake
Preheat your oven to 350°F. Line a baking sheet with parchment paper. Slice the log into 1/4 to 1/2-inch cookies and place them about 2 inches apart on the sheet. Bake for 10–12 minutes, or until the edges are just barely golden. Don’t overbake—these are meant to be soft! - Cool & devour
Let them cool on the pan for a few minutes before transferring to a wire rack. Then, try not to eat them all before they’ve cooled. (Good luck!)
💡 Pro Tips for Perfect Raspberry Swirls:
- Use seedless jam for the smoothest swirls and best slicing.
- If your dough is too soft to roll, pop it in the fridge for 10 minutes and try again.
- Don’t over-swirl! Just a light touch with a butter knife can create those pretty ribbons of raspberry without muddying the color.
- Want crispier edges? Sprinkle a little coarse sugar on the cookies right before baking.
- Feeling fancy? Drizzle with white chocolate once they’ve cooled!
🧊 Storage & Serving Suggestions:
- Storage: Keep in an airtight container at room temp for up to 5 days (if they last that long!).
- Freezer tip: You can freeze the uncooked dough log—just wrap it in foil and pop it in a zip-top bag. Slice and bake straight from the freezer (add 1-2 minutes to bake time).
- Serving idea: These are stunning on a dessert platter with lemon bars and chocolate-dipped strawberries. Or serve them with tea or coffee for a cozy afternoon treat.
