Raspberry swirl cookies are a delightful treat that bring a touch of elegance to any occasion. These cookies are inspired by the classic flavors of a raspberry tart, but in a convenient, bite-sized form. The buttery, flaky texture combined with the sweet and slightly tart raspberry filling makes these cookies irresistible. They’re perfect for family gatherings, holiday parties, or just a cozy afternoon snack with a cup of tea. Making these cookies is a wonderful way to involve the kids in the kitchen, as they can help with spreading the raspberry filling and rolling the dough.
These raspberry swirl cookies pair beautifully with a warm cup of tea or coffee, making them a perfect afternoon treat. For a more indulgent experience, serve them alongside a scoop of vanilla ice cream or a dollop of freshly whipped cream. If you’re hosting a gathering, consider arranging them on a platter with other tea-time favorites like scones and finger sandwiches for a delightful spread.

Raspberry Swirl Cookies
Servings: 24 cookies

Ingredients
1 cup unsalted butter, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup raspberry jam
1 tablespoon powdered sugar for dusting
Directions
1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
2. Mix in the vanilla extract.
3. Gradually add the flour and salt, mixing until just combined to form a dough.
4. Divide the dough in half and flatten each half into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
5. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
6. On a lightly floured surface, roll out one disk of dough into a rectangle about 1/4 inch thick.
7. Spread half of the raspberry jam evenly over the dough, leaving a small border around the edges.
8. Carefully roll the dough into a log, starting from one of the long sides. Repeat with the second disk of dough.
9. Slice each log into 1/2 inch thick cookies and place them on the prepared baking sheet.
10. Bake for 12-15 minutes, or until the edges are lightly golden.
11. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

12. Dust with powdered sugar before serving.
Variations & Tips
For a different flavor, try using apricot or strawberry jam instead of raspberry. You can also add a sprinkle of chopped nuts, such as almonds or pecans, to the jam before rolling the dough for added texture. If you have picky eaters, consider making a batch with chocolate spread instead of jam for a sweet twist. To make the cookies more festive, add a few drops of food coloring to the dough to match the occasion.