Description
These Raspberry Sugar Cookies offer a sweet and simple treat featuring a soft sugar cookie base beautifully marbled with a fresh raspberry swirl. Perfect for any occasion, these cookies combine classic vanilla sugar cookie flavors with a vibrant burst of raspberry, baked to golden perfection for a delightful balance of tart and sweet.
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 allow flavors to meld.
- Prepare the Cookie Dough: In a bowl, whisk together the flour, baking soda, and salt. In a separate mixing bowl, beat the softened butter and sugar until light and fluffy. Add the egg and vanilla extract, beating until fully combined. Gradually add the dry ingredients and mix until the dough comes together.
- Add the Raspberry Swirl: Gently fold the raspberry puree into the cookie dough using a spatula. Avoid overmixing to maintain a marbled effect with vibrant raspberry streaks throughout the dough.
- Scoop and Bake: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop the dough into tablespoon-sized balls and place them a few inches apart on the trays. Bake for 10–12 minutes or until the edges are lightly golden.
- Cool and Serve: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature for best flavor.
Notes
- Ensure butter is fully softened to properly cream with sugar.
- Fold the raspberry swirl gently to preserve the marbled pattern in the dough.
- Fresh raspberries are preferred for better color and taste, but thawed frozen work as a substitute.
- If dough feels too soft, refrigerate for 30 minutes before baking.
- Bake just until cookies are set; they firm up more as they cool on the rack.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 11g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
