Raspberry Sugar Cookies Recipe

Introduction

Raspberry Sugar Cookies offer a delightful twist on a classic treat, featuring a sweet dough beautifully marbled with bright raspberry swirls. These soft, buttery cookies are perfect for any occasion and bring a fresh berry flavor to your baking.

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 optional lemon juice in a small bowl until it forms a thick puree. Set aside.
2. Step 2: Prepare the Cookie Dough by whisking together flour, baking soda, and salt in one bowl. In another bowl, beat the softened butter and sugar until light and fluffy. Add the egg and vanilla extract, mixing well. Gradually add the dry ingredients and mix until the dough comes together.
3. Step 3: Gently fold the raspberry puree into the dough with a spatula. Avoid overmixing to maintain a marbled effect with bright pink streaks.
4. Step 4: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop tablespoon-sized balls of dough onto the sheets, spacing them a few inches apart. Bake for 10–12 minutes until the edges turn just golden.
5. Step 5: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Enjoy warm or cooled.

Tips & Variations

• For a more intense raspberry flavor, try using freeze-dried raspberry powder mixed into part of the dough before adding the puree.
• Substitute lemon zest for lemon juice in the raspberry swirl for a subtle citrus aroma.
• If you prefer a sweeter swirl, increase the sugar in the raspberry puree slightly.
• Chill the dough for 30 minutes before baking to prevent spreading and enhance texture.

Storage

Store these cookies in an airtight container at room temperature for up to 4 days. To keep them fresh longer, freeze baked cookies in a sealed container for up to 3 months. Reheat gently in a low oven or microwave for a soft, fresh-baked texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for the swirl?

Yes, thawed frozen raspberries work well. Just make sure to drain excess liquid before mashing to avoid a watery puree.

Will the raspberry swirl affect the baking time?

The raspberry puree is incorporated into the dough, so baking times remain standard. Watch for the edges turning golden as your best indicator of doneness.

Raspberry Sugar Cookies Recipe

Print Recipe

★★★★★

4.8 from 135 reviews

These Raspberry Sugar Cookies combine classic sweet buttery dough with a vibrant raspberry swirl for a stunning marbled effect. Perfectly soft and slightly crisp on the edges, these cookies offer a bright, fruity twist on the traditional sugar cookie that’s sure to delight at any time of day.

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

Ingredients

Scale 1x2x3x

For the 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

For the Raspberry Swirl:

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

Instructions

1. Make the Raspberry Swirl: Mash the raspberries with sugar and optional lemon juice in a small bowl until it forms a thick puree. Set aside for use in the dough.
2. Prepare the Cookie Dough: In a bowl, whisk together the flour, baking soda, and salt. In a separate large mixing bowl, beat the softened butter and sugar until light and fluffy. Add the egg and vanilla extract and mix until well combined. Gradually incorporate the dry ingredients into the wet mixture until the dough forms.
3. Add the Raspberry Swirl: Gently fold the raspberry puree into the dough using a spatula, being careful not to overmix. The goal is to achieve a marbled effect with striking pink streaks throughout the cookie dough.
4. Scoop and Bake: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop tablespoon-sized balls of dough onto the sheet, spacing them apart by a few inches. Bake for 10 to 12 minutes, or until the cookies’ edges turn just golden brown.
5. Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature for the best flavor and texture.

Notes

• Use fresh or fully thawed frozen raspberries for the best puree consistency.
• Do not overmix after adding the raspberry puree to maintain the marbled appearance.
• For brighter raspberry flavor, add the optional lemon juice in the puree step.
• Store cookies in an airtight container at room temperature for up to 3 days.
• For a chewier texture, slightly underbake by 1 to 2 minutes.

Keywords: Raspberry sugar cookies, marbled sugar cookies, fruit swirl cookies, easy baking recipe, raspberry dessert