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Creamy Raspberry Swirl Cookies – Easy Butter Shortbread Pinwheels

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These elegant pinwheel cookies feature buttery shortbread dough swirled with a creamy raspberry and cream cheese filling. Soft, rich, and eye-catching, they’re perfect for holidays, potlucks, or a cozy afternoon treat.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 3/4 cup (170g) unsalted butter, cold and cubed
  • 1/2 cup (100g) granulated sugar
  • 1/4 tsp fine sea salt
  • 1 large egg yolk, room temperature
  • 1 tsp pure vanilla extract
  • 1/3 cup (80g) raspberry preserves or jam (seedless preferred)
  • 2 tbsp (30g) cream cheese, softened
  • 1 tbsp (12g) powdered sugar
  • 1/2 tsp fresh lemon juice (optional)
  • Extra powdered sugar, for dusting (optional)
  • Chopped pistachios or sliced almonds, for garnish (optional)

Instructions

  1. In a large mixing bowl, combine flour, cold butter, sugar, and salt. Use a pastry cutter, two forks, or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
  2. Add egg yolk and vanilla extract. Mix just until the dough comes together. If the dough seems dry, add a teaspoon of cold water.
  3. Shape the dough into a flat disk, wrap tightly in plastic wrap, and chill for 45 minutes to 1 hour.
  4. In a small bowl, beat together raspberry preserves, cream cheese, powdered sugar, and lemon juice (if using) until smooth and creamy. If too runny, add more powdered sugar.
  5. On a lightly floured surface or parchment paper, roll out the chilled dough into a rectangle about 10×14 inches, 1/4 inch thick.
  6. Gently spread the raspberry cream cheese mixture over the dough, leaving a 1/2 inch border on one long edge.
  7. Starting at the long edge opposite the border, tightly roll the dough into a log. Pinch the seam to seal and wrap the log in plastic wrap. Chill for another 30 minutes.
  8. Preheat oven to 350°F (175°C). Using a sharp knife, slice the log into 1/2 inch thick pinwheels. Place cookies cut-side up on a lined baking sheet, spacing them 2 inches apart.
  9. Bake for 13-15 minutes, until edges are golden but centers are still pale.
  10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Dust with powdered sugar or sprinkle with chopped nuts if desired.
  11. Once cooled completely, store in an airtight container at room temperature for up to 5 days, or freeze for up to a month.

Notes

Keep the dough cold for best results. Use seedless jam for smooth swirls. Slice with a sharp knife and space cookies well on the baking sheet. For gluten-free or dairy-free adaptations, use a 1:1 gluten-free flour blend and vegan butter/cream cheese. Store cookies in an airtight container for up to 5 days or freeze for longer storage.

Nutrition

Keywords: raspberry swirl cookies, shortbread pinwheels, butter cookies, holiday cookies, easy dessert, cream cheese filling, raspberry cookies, pinwheel cookies, tea party cookies

Find it online: https://bitematrix.com/creamy-raspberry-swirl-cookies-easy-butter-shortbread-pinwheels-recipe/