Raspberry Sugar Cookies with a Marbled Raspberry Swirl Recipe

Introduction

These Raspberry Sugar Cookies combine classic sweet dough with a vibrant raspberry swirl for a beautiful and delicious treat. Soft, buttery, and bursting with fruity flavor, they’re perfect for any occasion or just a simple homemade snack.

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 (to brighten flavor)

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: Prepare the Cookie Dough by whisking together flour, baking soda, and salt in one bowl. In another bowl, beat the butter and sugar until light and fluffy. Add the egg and vanilla, mixing well. Gradually add the dry ingredients and mix until a dough forms.
3. Step 3: Gently fold the raspberry puree into the dough using a spatula, taking care not to overmix so you retain a marbled effect with pink streaks.
4. Step 4: Preheat the oven to 350°F (175°C) and 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 edges are just golden.
5. Step 5: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature.

Tips & Variations

• For a stronger raspberry flavor, add a teaspoon of raspberry extract along with the vanilla.
• Use frozen raspberries if fresh aren’t available; just thaw and drain any excess liquid to avoid soggy dough.
• Try adding white chocolate chips for a sweet contrast to the tart raspberries.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies for up to 3 months and thaw at room temperature before serving. Reheat briefly in the oven for a freshly baked feel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use jam instead of fresh raspberries?

You can substitute raspberry jam, but fresh or mashed frozen raspberries give a fresher taste and better texture for the swirl effect.

Why should I avoid overmixing the raspberry puree into the dough?

Overmixing will blend the puree completely, losing the pretty marbled look that makes these cookies visually special.

Raspberry Sugar Cookies with a Marbled Raspberry Swirl Recipe

Print Recipe

★★★★★

4.4 from 102 reviews

These Raspberry Sugar Cookies combine classic buttery sugar cookie dough with a vibrant raspberry swirl for a beautiful marbled effect and a burst of fruity flavor. Soft and delightful, these cookies are perfect for any occasion and easy to make with fresh ingredients.

• 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 this mixture aside for later use.
2. Prepare the Cookie Dough: Whisk together the all-purpose flour, baking soda, and salt in one bowl. In another mixing bowl, beat the softened unsalted butter and granulated sugar until the mixture is light and fluffy. Add the egg and vanilla extract, beating well to combine. Gradually add the dry ingredients to the wet mixture and stir 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. Aim to create a marbled effect with bright pink streaks throughout the dough.
4. Scoop and Bake: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop the dough into tablespoon-sized balls and space them a few inches apart on the baking sheets. Bake for 10 to 12 minutes, or until the cookie edges turn just golden.
5. Cool and Serve: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Serve them warm or at room temperature for best flavor.

Notes

• Using fresh or thawed frozen raspberries works well for the swirl; adjust sugar according to the tartness of the berries.
• Be careful not to overmix the raspberry swirl into the dough to maintain the marbled appearance.
• Store cookies in an airtight container at room temperature for up to 3 days.
• For a zestier flavor, add optional lemon juice to the raspberry mixture.
• These cookies freeze well; freeze dough balls before baking or freeze baked cookies for up to 1 month.

Keywords: Raspberry sugar cookies, marbled cookies, buttery cookies, fruit swirl cookies, easy dessert, homemade cookies