Description
These Raspberry Sugar Cookies are a delightful twist on classic sugar cookies, featuring a vibrant raspberry swirl that adds fruity sweetness and a pop of color. Soft, buttery, and perfectly sweet, these cookies are easy to make and irresistible as a simple treat for any occasion.
Ingredients
Scale
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
Raspberry Swirl
- ½ cup fresh raspberries (or thawed frozen)
- 2 tablespoons sugar
- Optional: ½ teaspoon lemon juice
Instructions
- Make the Raspberry Swirl: Mash the raspberries with sugar and lemon juice (if using) in a small bowl until it forms a thick, pulpy puree. Set aside for later use to incorporate into the dough.
- Prepare the Cookie Dough: In a medium bowl, whisk together the flour, baking soda, and salt. In a separate large mixing bowl, beat the softened butter and sugar together until light and fluffy. Add in the egg and vanilla extract, mixing well. Gradually add the dry ingredients to the wet mixture and mix until a dough forms.
- Add the Raspberry Swirl: Gently fold the raspberry puree into the cookie dough with a spatula, being careful not to overmix. The goal is to achieve a marbled effect with visible pink swirls throughout the dough.
- Scoop and Bake: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop tablespoon-sized balls of dough and place them a few inches apart on the baking sheets. Bake for 10 to 12 minutes, or until the edges of the cookies just turn golden brown.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature for a delicious treat.
Notes
- Using fresh or thawed frozen raspberries works well, but fresh raspberries will give the brightest flavor.
- The lemon juice is optional but helps to brighten the raspberry flavor in the swirl.
- Do not overmix the dough after adding the raspberry puree to keep the marbled effect intact.
- For a softer cookie, slightly underbake by a minute or two; for crisper edges, bake until golden brown all around.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: raspberry sugar cookies, raspberry swirl cookies, easy sugar cookies, marbled cookies, fruit swirl cookies, baked cookies, sweet treat
