Raspberry Swirl Sugar Cookies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
