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
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 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
