Raspberry Swirl Sugar Cookies Recipe

Introduction

Raspberry Sugar Cookies offer a delightful twist on a classic favorite. These soft, buttery cookies swirled with vibrant raspberry puree are perfect for any occasion. Easy to make and irresistibly delicious, they’re sure to become a new staple in your baking repertoire.

Ingredients

• 2 ½ cups (310g) all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (226g) unsalted butter, softened
• 1 ¼ cups (250g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ½ cup fresh raspberries (or thawed frozen)
• 2 tablespoons sugar
• Optional: ½ teaspoon lemon juice

Instructions

1. Step 1: Make the Raspberry Swirl by mashing the raspberries with sugar and lemon juice, if using, in a small bowl until it forms a thick puree. Set aside.
2. Step 2: In a bowl, whisk together the flour, baking soda, and salt. In a separate bowl, beat the softened butter and sugar until light and fluffy. Add the egg and vanilla extract, and beat until well combined.
3. Step 3: Gradually add the dry ingredients to the wet ingredients, mixing until the dough comes together.
4. Step 4: Gently fold the raspberry puree into the dough with a spatula, taking care not to overmix so you achieve a marbled effect with bright pink streaks.
5. Step 5: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop the dough into tablespoon-sized balls and place them a few inches apart on the baking sheets.
6. Step 6: Bake for 10–12 minutes, or until the edges are just golden. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For a tangier twist, add an extra ½ teaspoon of lemon juice to the raspberry puree.
• Try using frozen raspberries during off-season by thawing and draining excess moisture before mashing.
• To intensify the raspberry flavor, sprinkle a few fresh raspberries on top of each cookie before baking.
• If you prefer a sweeter swirl, increase the sugar in the raspberry puree by 1 tablespoon.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to one week or freeze for up to 3 months. To reheat, warm in a low oven or microwave briefly to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use jam instead of fresh raspberries?

Yes, you can substitute raspberry jam for the fresh puree. Use about ¼ cup of jam stirred with a tablespoon of sugar and a splash of lemon juice for best results.

How do I prevent the raspberry swirl from making the dough too wet?

Carefully drain excess liquid from the raspberries before mashing and fold the puree gently into the dough. Avoid overmixing to keep a marbled effect without overly soft dough.

Raspberry Swirl Sugar Cookies Recipe

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★★★★★

4.6 from 141 reviews

Delightfully soft and beautifully marbled raspberry sugar cookies that combine the richness of classic sugar cookie dough with a fresh raspberry swirl. Perfectly sweet and lightly fruity, these cookies offer a nostalgic yet elegant treat for any occasion.

• Author: Logan
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Sugar Cookie Dough

• 2 ½ cups (310g) all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (226g) unsalted butter, softened
• 1 ¼ cups (250g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

Raspberry Swirl

• ½ cup fresh raspberries (or thawed frozen)
• 2 tablespoons sugar
• Optional: ½ teaspoon lemon juice

Instructions

1. Make the Raspberry Swirl: Mash the raspberries together with sugar and optional lemon juice in a small bowl until thick and pureed. Set this mixture aside to incorporate into the dough later.
2. Prepare the Cookie Dough: In a separate bowl, whisk the flour, baking soda, and salt to combine. In another large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy. Add the egg and vanilla extract, beating until fully mixed. Gradually add the dry ingredients to the wet ingredients, mixing just until a dough forms.
3. Add the Raspberry Swirl: Gently fold the raspberry puree into the cookie dough using a spatula, taking care not to overmix. This step creates a marbled effect with vibrant pink streaks throughout the dough.
4. Scoop and Bake: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Use a tablespoon to scoop dough balls onto the baking sheets, spacing them a few inches apart. Bake for 10 to 12 minutes, or until the edges become just golden.
5. Cool and Serve: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely. Serve warm or at room temperature for a delicious treat.

Notes

• For best results, use fresh raspberries, but thawed frozen raspberries work well too.
• Do not overmix strawberry puree into the dough to maintain the swirl effect.
• Adding lemon juice to the raspberry mixture brightens and balances the flavor.
• Store cookies in an airtight container at room temperature for up to 4 days.
• These cookies can be frozen before baking; freeze scooped dough balls on a tray and transfer to a freezer bag for up to 1 month. Bake from frozen adding an extra 1-2 minutes.

Keywords: raspberry sugar cookies, marbled cookies, fruit swirl cookies, soft sugar cookies, berry dessert cookies