Few things say “I love you” better than a batch of homemade cookies, and these Raspberry Sugar Cookies are the perfect way to show someone you care. With their buttery, tender texture and sweet raspberry swirl, these cookies are sure to delight anyone who tries them.
Why You’ll Love This Recipe
These Raspberry Sugar Cookies are a beautiful combination of buttery sugar cookies and a tangy, fruity raspberry swirl. The dough is soft and easy to work with, while the raspberry puree adds a pop of color and flavor. Plus, they come together in under 30 minutes, making them a perfect quick treat for any occasion. Whether you’re baking for a special someone or just treating yourself, these cookies are the way to go!
Ingredients
For the Sugar Cookie Dough:
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2 ½ cups (310g) all-purpose flour
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½ teaspoon baking soda
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½ teaspoon salt
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1 cup (226g) unsalted butter, softened
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1 ¼ cups (250g) granulated sugar
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1 large egg
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1 teaspoon vanilla extract
For the Raspberry Swirl:
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½ cup fresh raspberries (or thawed frozen raspberries)
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2 tablespoons sugar
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Optional: ½ teaspoon lemon juice (to brighten flavor)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Step 1: Make the Raspberry Swirl
In a small bowl, mash the raspberries with the sugar (and lemon juice, if using). Stir until the mixture forms a thick puree. Set aside.
Step 2: Prepare the Cookie Dough
In a separate bowl, whisk together the flour, baking soda, and salt. In another mixing bowl, beat the softened butter and sugar until light and fluffy. Add the egg and vanilla extract, and beat until well combined. Slowly add the dry ingredients and mix until the dough forms.
Step 3: Add the Raspberry Swirl
Gently fold the raspberry puree into the cookie dough using a spatula. Be careful not to overmix—it’s important to maintain a marbled effect with streaks of bright pink throughout the dough.
Step 4: Scoop and Bake
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop tablespoon-sized balls of dough and place them a few inches apart on the baking sheet. Bake for 10-12 minutes or until the edges are just golden.
Step 5: Cool and Serve
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Serve them warm or after they’ve cooled—either way, they’re delicious!
Servings and Timing
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Servings: 20-24 cookies
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Preparation Time: 15 minutes
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Cooking Time: 12 minutes
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Total Time: 27 minutes
Variations
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Add Lemon Zest – Add some lemon zest to the dough for an extra citrusy flavor that complements the raspberries beautifully.
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Use Frozen Raspberries – If fresh raspberries aren’t available, use thawed frozen raspberries. Just make sure to mash them well.
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Try Other Berries – Swap the raspberries for other berries like blueberries or blackberries for a different twist on these cookies.
Storage/Reheating
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Storing Leftovers – Store leftover cookies in an airtight container at room temperature for up to 5 days.
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Freezing – You can freeze the cookie dough before baking. Scoop the dough into balls, freeze them on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding an extra 2 minutes to the cooking time.
FAQs
Can I use frozen raspberries for this recipe?
Yes, you can use thawed frozen raspberries. Just mash them well to create the raspberry puree.
Do I have to add the lemon juice?
No, lemon juice is optional, but it can help brighten the raspberry flavor and give the cookies a slight tang.
Can I make the dough ahead of time?
Yes, you can chill the dough for up to 30 minutes before baking if it feels too soft to handle, or even prepare it a day ahead and store it in the fridge.
Can I use a hand mixer instead of a stand mixer?
Yes, a hand mixer will work just as well for creaming the butter and sugar.
How do I get the marbled effect with the raspberry swirl?
To achieve the marbled effect, fold the raspberry puree gently into the dough. Don’t overmix; leave some streaks of raspberry throughout the dough for that beautiful swirl.
Can I use a cookie scoop for uniform sizes?
Yes, a cookie scoop is a great tool to ensure uniform cookie sizes. It helps create evenly sized cookies that bake uniformly.
Can I add other mix-ins to the dough?
Absolutely! You can add white chocolate chips, chopped nuts, or even dried fruit to the dough for extra texture and flavor.
How can I make these cookies more colorful?
For a more vibrant color, use fresh raspberries, or you can even add a few drops of red food coloring to the dough.
How do I know when the cookies are done baking?
The cookies are done when the edges are lightly golden. They will firm up as they cool, so don’t worry if they seem soft right out of the oven.
Can I freeze these cookies after baking?
Yes, these cookies freeze well. Let them cool completely, then store them in an airtight container or freezer bag for up to 3 months.
Conclusion
These Raspberry Sugar Cookies are the perfect combination of sweet and tangy with a soft, buttery texture. The bright raspberry swirl not only looks stunning but adds a delicious burst of flavor that makes these cookies irresistible. Whether you’re baking for a special occasion or simply treating yourself, these cookies will be a hit with everyone who tries them!
Print
Raspberry Sugar Cookies: Sweet & Simple Treat
- Total Time: 27 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
These Raspberry Sugar Cookies are the perfect sweet treat to show someone you care. With a soft sugar cookie base and a vibrant raspberry swirl, they’re both visually stunning and deliciously sweet. This simple recipe is a perfect way to make a batch of homemade cookies for any occasion.
Ingredients
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: In a small bowl, mash the raspberries with sugar and lemon juice (if using) until a thick puree forms. Set aside.
Prepare the Cookie Dough: In a separate bowl, whisk together flour, baking soda, and salt. In a larger mixing bowl, beat the softened butter and sugar until light and fluffy. Add the egg and vanilla extract, and beat until well combined. Gradually add the dry ingredients and mix until the dough forms.
Add the Raspberry Swirl: Gently fold the raspberry puree into the dough with a spatula. Be careful not to overmix; you want to achieve a marbled effect with bright pink streaks throughout.
Scoop and Bake: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop tablespoon-sized balls of dough and place them a few inches apart on the baking sheet. Bake for 10–12 minutes, or until the edges of the cookies are just golden.
Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or cooled; they’re delicious either way.
Notes
Soften Your Butter: Ensure the butter is fully softened. Cold butter won’t cream properly and may result in dense cookies.
Don’t Overmix the Raspberry Swirl: For the best marbled effect, gently fold the raspberry puree into the dough without overmixing.
Fresh Raspberries: Fresh raspberries will give the best color and flavor, but frozen raspberries can be used if necessary.
Chill the Dough: If the dough is too soft to handle, chill it for about 30 minutes before scooping and baking.
Baking Time: Bake until the edges are just golden. The cookies will continue to firm up as they cool.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
