Description
These Raspberry Sugar Cookies combine classic buttery sugar cookies with a vibrant, tangy raspberry swirl for a visually stunning and deliciously fruity treat. Soft, sweet, and beautifully marbled, these cookies are perfect for any occasion where you want a simple yet impressive dessert.
Ingredients
Scale
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: Mash the raspberries with sugar and optional lemon juice in a small bowl until it forms a thick puree. Set aside to incorporate the flavors.
- Prepare the Cookie Dough: Whisk together the flour, baking soda, and salt in one bowl. In a separate large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract and continue beating until fully combined. Gradually add the dry ingredients into the wet mixture and mix just until a dough forms.
- Add the Raspberry Swirl: Using a spatula, gently fold the raspberry puree into the cookie dough. Be careful not to overmix to maintain distinct pink swirls, creating a beautiful marbled effect.
- 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 evenly spaced on the prepared sheets. Bake for 10–12 minutes or until the edges turn a light golden color.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy the cookies warm or at room temperature.
Notes
- Ensure butter is fully softened to achieve proper creaming and a tender texture.
- Fold the raspberry swirl gently to preserve the marbled appearance and prevent overmixing.
- Fresh raspberries provide better color and flavor intensity than frozen.
- If dough is too soft to handle, chill it for 30 minutes to firm up for easier scooping.
- Do not overbake; cookies will firm up as they cool, preserving a soft center.
Nutrition
- Serving Size: 1 cookie (approx. 28g)
- Calories: 130
- Sugar: 10g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1.2g
- Cholesterol: 25mg
