Dessert

Raspberry Sugar Cookies: Sweet & Simple Treat Recipe

ByHugo Harnd January 29, 2026January 29, 2026

Introduction

These Raspberry Sugar Cookies are a delightful twist on a classic treat, featuring a luscious raspberry swirl that adds both flavor and color. Sweet, simple, and perfect for any occasion, they’re sure to become a favorite in your cookie collection.

A white bowl is filled with about three layers of round cookies that have a cracked sugar coating on top, showing deep pink and light tan colors through the cracks. The cookies are packed closely together, with a few fresh raspberries placed among them, adding a bright red contrast. The surface underneath the bowl has a white marbled texture, and a white cloth with thin dark green stripes is partly visible beside the bowl. In the background, there is a small white dish holding more fresh red raspberries. Photo taken with an iphone --ar 4:5 --v 7

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

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.
Step 2: Prepare the Cookie Dough by whisking together flour, baking soda, and salt in one bowl. In another bowl, beat butter and sugar until light and fluffy. Add the egg and vanilla, then beat until combined. Gradually mix in the dry ingredients until dough forms.
Step 3: Gently fold the raspberry puree into the dough with a spatula, taking care not to overmix so you keep a marbled effect with bright pink streaks.
Step 4: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop tablespoon-sized dough balls a few inches apart onto the sheets. Bake for 10–12 minutes, until edges are just golden.
Step 5: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack. Serve warm or at room temperature.

Tips & Variations

For a deeper raspberry flavor, try using freeze-dried raspberry powder mixed into the dough instead of fresh puree.
Swap out lemon juice for orange zest to add a different citrus note to the raspberry swirl.
If the dough feels too soft for shaping, chill it in the fridge for 30 minutes before scooping.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed bag for up to 3 months. To reheat, warm gently in the oven at 300°F (150°C) for 5 minutes or enjoy them at room temperature.