Raspberry Swirl Cookies (Printable Format)
Buttery swirl cookies filled with raspberry jam and topped with white chocolate drizzle. These elegant cookies are perfect for special occasions or gifting.
# What You'll Gather:
01 -
1 cup unsalted butter, softened.
02 -
1/2 cup white sugar.
03 -
2 cups all-purpose flour.
04 -
1/2 teaspoon vanilla extract.
05 -
1/2 cup raspberry jam.
06 -
1/4 cup white chocolate for drizzling.
# Step-by-Step Instructions:
01 -
Heat oven to 350°F. Line a baking sheet with parchment paper.
02 -
Beat butter and sugar until fluffy. Mix in vanilla, then gradually add flour to form dough.
03 -
Roll dough on floured surface to 1/4 inch thick.
04 -
Spread raspberry jam evenly over dough surface.
05 -
Roll dough into log shape. Chill for 30 minutes.
06 -
Cut log into 1/4 inch rounds. Bake 12-15 minutes until edges turn golden.
07 -
Cool completely, then drizzle with melted white chocolate.
# Important Tips:
01 -
Chill dough before slicing for best shape.
02 -
Optional: dust with powdered sugar after chocolate sets.