Raspberry Swirl Sugar Cookies Recipe

Introduction

Raspberry Sugar Cookies combine the classic buttery sweetness of sugar cookies with a vibrant, fruity swirl of fresh raspberries. These cookies are perfect for adding a pop of color and flavor to your baking lineup, making them a delightful treat for any occasion.

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

1. Step 1: Make the Raspberry Swirl by mashing the raspberries with sugar and lemon juice (if using) in a small bowl. Stir until it forms a thick puree. Set aside.
2. Step 2: Prepare the Cookie Dough by whisking together flour, baking soda, and salt in one bowl. In a separate mixing bowl, beat the butter and sugar until light and fluffy. Add the egg and vanilla, then beat until well combined. Gradually mix in the dry ingredients until the dough forms.
3. Step 3: Gently fold the raspberry puree into the dough using a spatula. Avoid overmixing to maintain a marbled effect with bright pink streaks throughout the dough.
4. Step 4: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop tablespoon-sized balls of dough and space them a few inches apart on the baking sheet. Bake for 10–12 minutes, or until the edges are lightly golden.
5. Step 5: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature.

Tips & Variations

• For a more intense raspberry flavor, gently warm the raspberries and sugar to release juices before mashing.
• To make these cookies dairy-free, substitute butter with a plant-based margarine.
• Try adding a teaspoon of almond extract alongside vanilla for a nutty twist.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies in a sealed bag for up to 3 months. Thaw at room temperature and enjoy. Reheat gently in a microwave for a few seconds if you prefer them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for the swirl?

Yes, thaw frozen raspberries completely and drain any excess liquid before mashing to avoid making the dough too wet.

How do I prevent the raspberry puree from making the dough too sticky?

Fold the puree gently and avoid overmixing. If the dough feels too sticky, chill it in the refrigerator for 15–20 minutes before scooping and baking.

Raspberry Swirl Sugar Cookies Recipe

Pin Recipe

Print Recipe

★★★★★

4.8 from 62 reviews

Delightfully soft and buttery sugar cookies with a vibrant raspberry swirl, combining the classic sweetness of sugar cookies with the fresh, tangy burst of raspberries. These cookies feature a marbled effect with bright pink streaks, adding both flavor and visual appeal, perfect for any occasion.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

1. Make the Raspberry Swirl: Mash the raspberries with sugar and lemon juice (if using) in a small bowl until it forms a thick puree. Set aside to incorporate into the dough later.
2. Prepare the Cookie Dough: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. In a separate large mixing bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy. Add the egg and vanilla extract and beat until well combined. Gradually incorporate the dry ingredients into the wet ingredients, mixing until a cohesive dough forms.
3. Add the Raspberry Swirl: Gently fold the raspberry puree into the cookie dough using a spatula. Be careful not to overmix; you want to maintain a marbled, streaked effect of vibrant pink throughout the dough for visual appeal and bursts of raspberry flavor.
4. Scoop and Bake: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking. Using a tablespoon or cookie scoop, portion the dough into balls and space them a few inches apart on the prepared baking sheet. Bake for 10–12 minutes until the edges are just golden and the cookies are set.
5. Cool and Serve: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to finish cooling. Serve warm or at room temperature to enjoy the tender texture and flavorful raspberry swirls.

Notes

• Use fresh or thawed frozen raspberries for the swirl; frozen raspberries should be well-drained to avoid excess moisture.
• The optional lemon juice enhances the brightness of the raspberry flavor but can be omitted if preferred.
• Do not overmix the raspberry puree into the dough to preserve the marbled effect.
• Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
• For crispier edges, bake an additional 1–2 minutes but watch carefully to avoid overbaking.

Keywords: raspberry sugar cookies, sugar cookies with raspberry swirl, marbled raspberry cookies, homemade raspberry cookies, soft sugar cookies