Description
These Raspberry Sugar Cookies are soft, buttery, and swirled with sweet raspberry flavor for a beautiful marbled treat that’s perfect for sharing.
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
Instructions
1. Mash the raspberries with sugar and lemon juice, if using, in a small bowl until a thick puree forms. Set aside.
2. In a bowl, whisk together the flour, baking soda, and salt.
3. In a separate mixing bowl, beat the butter and sugar until light and fluffy.
4. Add the egg and vanilla extract and beat until well combined.
5. Slowly add the dry ingredients and mix until the dough forms.
6. Gently fold the raspberry puree into the dough with a spatula, creating a marbled effect without overmixing.
7. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
8. Scoop the dough into tablespoon-sized balls and place them a few inches apart on the baking sheet.
9. Bake for 10–12 minutes or until the edges are lightly golden.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
11. Serve warm or cooled.
Notes
Soften the butter fully before mixing for the best texture.
Do not overmix the raspberry swirl to maintain the marbled appearance.
Fresh raspberries provide the best flavor and color.
Chill the dough for 30 minutes if it becomes too soft to handle.
Bake just until set, as the cookies will continue to firm up while cooling.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 2g
- Sodium: 95mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 18mg