Raspberry Sugar Cookies : Sweet & Simple Treat Recipe
These Raspberry Sugar Cookies combine classic buttery sugar cookies with a vibrant raspberry swirl, creating a nostalgic yet elegant treat perfect for any occasion. Soft and tender with a delightful burst of fresh raspberry flavor, these cookies are a sweet and simple dessert that’s sure to impress.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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 lemon juice (if using) in a small bowl until it forms a thick puree. Set this aside for incorporating into the dough.
- Prepare the Cookie Dough: In one bowl, whisk together the flour, baking soda, and salt. In another bowl, beat the softened butter and sugar together until light and fluffy. Add the egg and vanilla extract, then beat until well 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, taking care not to overmix. You want to achieve a marbled effect with lovely pink swirls running throughout the dough.
- Scoop and Bake: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop the dough into tablespoon-sized balls and place them a few inches apart on the baking sheets. Bake for 10–12 minutes or until the edges of the cookies turn just golden.
- Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature for the best flavor and texture.
Notes
- For best results, use fresh raspberries or well-thawed frozen raspberries for the swirl.
- The optional lemon juice brightens the raspberry flavor without adding extra acidity to the dough.
- Do not overmix after adding the raspberry puree to preserve the marbled appearance.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Adjust baking time slightly if you make larger or smaller cookies.
Nutrition
- Serving Size: 1 cookie (approx. 30g)
- Calories: 130 kcal
- Sugar: 10 g
- Sodium: 70 mg
- Fat: 6 g
- Saturated Fat: 3.6 g
- Unsaturated Fat: 2.1 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 1.3 g
- Cholesterol: 25 mg
Keywords: raspberry sugar cookies, raspberry swirl cookies, homemade sugar cookies, easy cookie recipe, berry desserts
