Description
Delight in homemade Raspberry Swirl Sugar Cookies featuring a perfect balance of sweet sugar cookie base and tangy raspberry swirls. These soft and chewy cookies offer a visually stunning marbled effect that’s perfect for any occasion, combining simple pantry ingredients with fresh raspberry puree for an easy and irresistible treat.
Ingredients
Scale
Dry Ingredients
- 2 ¾ cups all-purpose flour (for gluten-free, substitute with 1-to-1 gluten-free flour blend)
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract (or almond extract as an alternative)
Raspberry Swirl
- 1 cup fresh or frozen raspberries, pureed and strained
- 2 tablespoons powdered sugar (optional, to sweeten and thicken puree)
Instructions
- Prepare the Raspberry Swirl: Start by pureeing fresh or frozen raspberries until smooth. Strain the mixture to remove seeds for a silky texture. If desired, mix in powdered sugar to enhance sweetness and slightly thicken the puree.
- Make the Cookie Dough: In a bowl, whisk together the flour, baking powder, and salt. In another large bowl, cream the butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract. Gradually blend in the dry ingredients until just combined.
- Divide and Add the Raspberry Puree: Split the dough into two equal portions. Gently fold raspberry puree into one half without fully mixing to create beautiful swirls when combined with the plain dough.
- Create the Swirl Effect: Layer spoonfuls of plain and raspberry dough alternately on a sheet of plastic wrap. Use a knife or skewer to gently swirl the dough layers together. Wrap tightly and chill in the refrigerator for at least one hour.
- Shape and Bake: Preheat your oven to 350°F (175°C). Slice the chilled dough into 1/4-inch thick rounds and place them on baking sheets lined with parchment paper. Bake for 10-12 minutes or until edges are set and lightly golden. Let cool before serving.
Notes
- Chill the dough to prevent spreading and help maintain the swirl pattern during baking.
- Use seedless raspberry puree for a smooth and professional-looking swirl.
- Don’t overmix the raspberry puree to keep distinct swirl patterns.
- Slice dough evenly with a sharp knife for uniform cookies.
- Test bake a single cookie to check oven temperature accuracy before baking the full batch.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Raspberry Swirl, Sugar Cookies, Soft Cookies, Chewy Cookies, Holiday Cookies, Gluten-Free Cookies Option, Homemade Cookies
