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
