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Raspberry Swirl Shortbread Thumbprint Cookies

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Tender, buttery shortbread cookies with a sweet-tart raspberry swirl center. These easy homemade thumbprint cookies are perfect for gifting, holiday trays, or cozy afternoons.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 2/3 cup (135g) granulated sugar
  • 1 large egg yolk, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups (240g) all-purpose flour
  • 1/4 teaspoon fine sea salt
  • 1/2 cup (120g) raspberry preserves or jam
  • 1/2 cup (60g) fresh or frozen raspberries
  • 1 tablespoon granulated sugar (optional, if raspberries are tart)
  • 1 teaspoon lemon juice (optional, if jam is very sweet)
  • Powdered sugar, for dusting (optional)

Instructions

  1. Combine raspberries, raspberry preserves, granulated sugar (if using), and lemon juice (if desired) in a small saucepan. Heat over medium-low, stirring gently for about 4-5 minutes, until berries break down and mixture thickens slightly. Set aside to cool.
  2. In a large bowl, cream together the softened butter and granulated sugar using a mixer on medium speed until light and fluffy (about 2-3 minutes). Scrape down the bowl as needed. Add egg yolk and vanilla extract; mix until just combined.
  3. In a separate bowl, whisk together flour and salt. Gradually add dry ingredients to the butter mixture, mixing on low until a soft dough forms. If the dough is sticky, add 1 tablespoon flour at a time until it’s workable.
  4. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Use a teaspoon or small scoop to portion out dough into 1-inch balls. Roll gently between your palms and arrange balls about 2 inches apart on the sheet.
  5. Using your thumb or the back of a teaspoon, gently press a well into the center of each dough ball. Spoon 1/2 teaspoon of raspberry swirl into each indentation, swirling gently with a toothpick for a marbled look.
  6. Bake on the center rack for 14-16 minutes, until edges are just turning golden and centers are set. Rotate pans halfway for even baking.
  7. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling. Dust with powdered sugar if desired.
  8. Serve warm or at room temperature. Store in an airtight container at room temperature for up to 5 days.

Notes

For gluten-free cookies, substitute a 1:1 gluten-free flour blend. For dairy-free, use vegan butter. Chill dough balls before shaping for cleaner thumbprints. If raspberry swirl is too runny, simmer longer; if too thick, add a teaspoon of water. Cookies freeze well for up to 2 months.

Nutrition

Keywords: shortbread, thumbprint cookies, raspberry swirl, holiday cookies, easy dessert, homemade cookies, buttery cookies, jam cookies, baking, potluck treats

Find it online: https://jodierecipes.com/raspberry-swirl-shortbread-thumbprint-cookies-easy-homemade-recipe-for-perfectly-tender-treats/