Raspberry Sugar Cookies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://victoriablair.com/raspberry-sugar-cookies-recipe/
