Introduction

Raspberry Swirl Cookies combine a tender buttery base with a sweet and tangy raspberry jam center, finished with a delicate drizzle of white chocolate. These charming treats are perfect for sharing or enjoying with a cup of tea.

Raspberry Swirl Cookies Recipe - Recipe Image

Ingredients

1 cup unsalted butter, softened
½ cup granulated sugar
2 cups all-purpose flour
½ tsp vanilla extract
½ cup raspberry jam
¼ cup melted white chocolate

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
Step 2: In a bowl, cream the softened butter and granulated sugar together until light and fluffy.
Step 3: Add the vanilla extract and gradually stir in the all-purpose flour until the dough forms and is well combined.
Step 4: Roll out the dough on a lightly floured surface to about ¼-inch thickness.
Step 5: Evenly spread the raspberry jam across the rolled dough, leaving a small border around the edges.
Step 6: Carefully roll the dough into a log, starting from one edge, then wrap in plastic wrap and chill in the refrigerator for 30 minutes.
Step 7: Once chilled, slice the dough log into rounds about ½ inch thick and place them on the prepared baking sheet.
Step 8: Bake the cookies for 12 to 15 minutes, or until the edges are lightly golden.
Step 9: Allow the cookies to cool completely on a wire rack before drizzling with melted white chocolate.

Tips & Variations

For a brighter berry flavor, try substituting raspberry jam with strawberry or blackberry preserves.
Chilling the dough log is key to cleanly slicing the cookies and maintaining their shape.
If white chocolate is not available, you can use melted milk or dark chocolate for the drizzle.
Adding a pinch of salt to the dough balances the sweetness and enhances flavor.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them longer, place them in the refrigerator for up to 2 weeks. Reheat briefly in the microwave if desired to soften the white chocolate drizzle.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberry jam for this recipe?

Yes, frozen jam works perfectly once thawed and well stirred to ensure an even spread on the dough.

How do I prevent the cookies from spreading too much during baking?

Chilling the dough log before slicing and baking helps maintain the cookies’ shape and prevents excessive spreading.

Raspberry Swirl Cookies Recipe

Print Recipe

★★★★★

5 from 336 reviews

Delightful Raspberry Swirl Cookies featuring a buttery dough layered with vibrant raspberry jam and finished with a drizzle of melted white chocolate. These cookies combine a tender texture with a sweet and tangy swirl, perfect for afternoon tea or a special dessert treat.

Author: Stella
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 50 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cookie Dough

1 cup unsalted butter, softened
½ cup granulated sugar
2 cups all-purpose flour
½ tsp vanilla extract

Filling and Topping

½ cup raspberry jam
¼ cup melted white chocolate

Instructions

Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light, fluffy, and creamy. This aerates the dough to create a tender cookie texture.
Add Vanilla and Flour: Stir in the vanilla extract, then gradually mix in the all-purpose flour until a smooth dough forms. Be careful not to overmix to keep the dough tender.
Roll Out Dough: On a lightly floured surface, roll the dough out to about ¼-inch thickness, creating a large rectangular shape suitable for spreading the jam evenly.
Spread Raspberry Jam: Evenly spread the raspberry jam over the entire surface of the rolled dough, ensuring a consistent layer for that signature swirl.
Roll into a Log and Chill: Carefully roll the dough tightly into a log shape, starting from one edge. Wrap the log in plastic wrap and chill it in the refrigerator for 30 minutes to firm up for easier slicing.
Slice and Bake: After chilling, slice the log into rounds approximately ¼-inch thick. Arrange the slices on the prepared baking sheet, spacing them to allow for slight spreading. Bake in the preheated oven for 12–15 minutes, or until the edges are lightly golden.
Cool and Drizzle White Chocolate: Allow the cookies to cool completely on a wire rack. Once cooled, drizzle the melted white chocolate over the cookies to add a smooth, rich finish and enhance their visual appeal.

Notes

Ensure the butter is softened but not melted for the best texture.
Use good quality raspberry jam for a fresh, fruity flavor.
Chilling the rolled log makes slicing easier and helps maintain shape during baking.
Allow cookies to cool fully before drizzling the white chocolate to prevent melting.
Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: Raspberry Swirl Cookies, White Chocolate Cookies, Jam Cookies, Homemade Cookies, Dessert Recipes