If you’re in the mood for a sweet treat that feels both comforting and a little fancy, I’ve got you covered with this Raspberry Sugar Cookies Recipe. These cookies are soft, buttery, and studded with vibrant raspberry swirls that make every bite a little burst of fruity magic. I absolutely love how this turns out—plus, it’s surprisingly easy to pull together even on a busy day. You’re going to want to keep this recipe on hand for whenever that sweet craving hits!
Why You’ll Love This Recipe
- Bursting with Fresh Flavor: The fresh raspberry swirl brings a natural fruity zing that’s totally irresistible.
- Beautiful Marbled Look: Those pink streaks running through the cookie dough make every cookie look like a little work of art.
- Soft, But Slightly Crispy Edges: You get the best of both worlds with tender centers and just a hint of crunch around the edges.
- Flutter-By Easy to Make: This recipe uses simple ingredients and straightforward steps, perfect for bakers at any level.
Ingredients You’ll Need
You’ll be working with classic sugar cookie components combined with fresh raspberries to get that lovely swirl. I always recommend using fresh raspberries if you can—it really makes a difference in flavor and color. Plus, these pantry staples are easy to find, making this a no-fuss recipe for your next baking day.
- All-purpose flour: The base for our cookies; it creates that tender, sturdy texture.
- Baking soda: A little lift for the cookies, giving them a light crumb.
- Salt: Enhances the sweetness and balances out the flavors beautifully.
- Unsalted butter: Softened to room temperature for perfect creaming and rich buttery flavor.
- Granulated sugar: Sweetness that helps create that classic sugar cookie texture and crunch.
- Large egg: Binds everything together and adds moisture.
- Vanilla extract: A warming note that complements the raspberries perfectly.
- Fresh raspberries: Or thawed frozen raspberries work well; they bring freshness and a gorgeous color.
- Sugar (for the raspberry swirl): Sweetens the raspberry puree and softens the tartness.
- Lemon juice (optional): Just a splash to brighten and balance the raspberry flavor.
Variations
I love keeping this recipe flexible, so you can tweak it to fit your mood or dietary needs. Sometimes, I swap fresh raspberries for frozen, and other times I add little mix-ins or toppings. Feel free to play around with flavors and textures until you find your favorite version!
- Use frozen raspberries: When fresh are out of season, thawed frozen raspberries work just as well, just be careful to drain excess juice to avoid soggy dough.
- Gluten-free option: Substitute the all-purpose flour with a gluten-free baking blend and check the texture as you mix.
- Add a sprinkle of coarse sugar on top: For an extra sparkle and crunch, sprinkle raw sugar on each cookie before baking.
- Try lemon zest in the dough: If you like a citrusy twist, add a teaspoon of lemon zest for an additional layer of brightness.
How to Make Raspberry Sugar Cookies Recipe
Step 1: Craft Your Raspberry Swirl
I always start by making the raspberry swirl because it needs a moment to blend flavors. Just mash fresh raspberries with sugar, and if you like, a bit of lemon juice to brighten things up. Stir it until it turns into a thick, jammy puree. Set it aside—this is the colorful star of your cookies!
Step 2: Whip Up the Cookie Dough
In one bowl, whisk your dry ingredients—flour, baking soda, and salt—so they’re nicely combined. Then beat butter and sugar in another bowl until it’s light and fluffy. This step is key for soft, tender cookies! Add your egg and vanilla, and mix until everything’s smooth. Slowly add the dry mix and stir it gently until the dough forms. Be patient and don’t overbeat here.
Step 3: Fold in That Gorgeous Raspberry Swirl
This is where the magic happens. Gently fold the raspberry puree into your cookie dough using a spatula—don’t mix it in fully, because you want those pretty marbled pink streaks throughout. I discovered this trick after my first try; if you overmix, you just get a pink cookie, not a pretty swirl. So slow and steady wins here.
Step 4: Scoop, Bake, and Enjoy
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking. Use a tablespoon to scoop dough balls, spacing them a few inches apart. Bake for 10–12 minutes or until the edges just begin to turn golden. You’ll want to pull them out right when they look set but still soft—that’s how you keep them chewy and tender when cooled.
Step 5: Cool Just Enough, Then Devour
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. I honestly love these cookies warm because the raspberry swirl is so soft and jammy, but cooled versions are equally addictive. Either way, prepare for compliments and quick disappearances!
Pro Tips for Making Raspberry Sugar Cookies Recipe
- Use Room Temperature Butter: It creams better, giving your cookies that tender crumb and perfect fluffiness every time.
- Don’t Overmix the Raspberry Swirl: Folding gently keeps the marbled effect, which looks fabulous and tastes fresh.
- Chill Dough if Too Soft: If your dough feels sticky, pop it in the fridge for 30 minutes—it’ll be way easier to scoop and shape.
- Bake Just Until Edges Turn Golden: That slight golden edge is the key to chewy, soft centers—don’t overbake!
How to Serve Raspberry Sugar Cookies Recipe
Garnishes
I usually keep things simple—sometimes a light dusting of powdered sugar adds a pretty touch and a hint of extra sweetness. If it’s a special occasion, a drizzle of white chocolate over the cooled cookies is a delightful fancy twist that my family goes crazy for.
Side Dishes
These cookies pair beautifully with a cup of hot tea or a frothy latte. For brunch or dessert spreads, I like serving them alongside fresh fruit platters or a scoop of vanilla ice cream—bringing out that fruity brightness even more.
Creative Ways to Present
When I’m hosting, I arrange these cookies on a tiered tray with fresh raspberries nestled between—so pretty and inviting. Another fun idea I tried was wrapping groups of three cookies with a pastel ribbon for gifting; it feels homemade but polished.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (though I doubt you will!), store them in an airtight container at room temperature. They stay fresh and soft for up to 3 days, but honestly, I don’t think they ever last that long in my house.
Freezing
This dough freezes beautifully if you want to bake fresh batches later. Just scoop the dough balls onto a parchment-lined baking sheet, freeze until solid, then transfer to a freezer bag. When you’re ready, bake directly from frozen, adding a minute or two to the bake time.
Reheating
To refresh leftover cookies, pop them in the microwave for about 10 seconds or warm them in a low oven for 3-5 minutes. This brings back that soft, warm texture that makes these Raspberry Sugar Cookies Recipe so irresistible.
FAQs
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Can I use frozen raspberries for the raspberry swirl?
Absolutely! Just make sure to thaw them completely and gently drain excess juice before mashing. This helps maintain the right dough consistency and prevents excess moisture while still giving you that beautiful raspberry flavor.
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Why is my raspberry swirl losing color after baking?
Raspberries can fade when overmixed or baked too long. To preserve the vibrant color, fold the swirl gently into the dough instead of fully mixing and avoid overbaking. Also, adding a splash of lemon juice brightens the color and enhances flavor.
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Can I make the dough ahead of time?
Yes! You can prepare the dough and refrigerate it for up to 24 hours before baking. This actually helps the flavors meld and firms up the dough, making it easier to scoop and bake.
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How should I store leftover Raspberry Sugar Cookies?
Store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, freezing them is a great option (either baked or as dough balls) to enjoy fresh-tasting cookies later.
Final Thoughts
This Raspberry Sugar Cookies Recipe really holds a special place in my baking repertoire—simple ingredients, fun steps, and the most delightful result. I hope you enjoy making them as much as I do, and that they become one of your go-to sweet treats. Next time you want something fresh, colorful, and delicious, this recipe is your best friend. Go ahead, give it a try, and don’t be surprised when everyone asks for the recipe!
Print
Raspberry Sugar Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Raspberry Sugar Cookies are a sweet and simple treat featuring soft, buttery sugar cookie dough beautifully swirled with a fresh raspberry puree for a burst of fruity flavor and a stunning marbled effect. Perfectly baked to golden edges, these cookies are delightful served warm or cooled, making them an irresistible dessert or snack.
Ingredients
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 use in the dough for a vibrant raspberry flavor and color.
- Prepare the Cookie Dough: In a bowl, whisk together the all-purpose flour, baking soda, and salt. In a separate mixing bowl, beat the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing until well combined. Gradually add the dry ingredients to the wet ingredients and mix until a cohesive dough forms.
- Add the Raspberry Swirl: Gently fold the prepared raspberry puree into the dough with a spatula, taking care not to overmix. This folding creates a beautiful marbled effect with bright pink streaks throughout the cookie dough.
- Scoop and Bake: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Using a tablespoon, scoop dough balls and arrange them a few inches apart on the baking sheets. Bake in the preheated oven for 10–12 minutes, or until the cookie edges just begin to turn golden.
- 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 if desired. Serve warm or at room temperature for a delightful treat.
Notes
- Soften your butter fully; cold butter won’t cream properly.
- Don’t overmix the raspberry swirl to preserve the marbled look.
- Use fresh raspberries when possible for better color and flavor.
- Chill the dough for 30 minutes if it feels too soft to handle.
- Bake just until set; cookies will firm up as they cool.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
