Raspberry Sugar Cookies: A Sweet and Simple Treat Recipe
These Raspberry Sugar Cookies are a delightful twist on classic sugar cookies, featuring a beautiful raspberry swirl that adds both flavor and a pop of color. Perfectly tender with a subtle fruity sweetness, they make a charming homemade treat to share with loved ones.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: dessert
- Method: Baking
- Cuisine: American
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 aside to infuse the flavors.
- Prepare the Cookie Dough: In a bowl, whisk together flour, baking soda, and salt. In a separate large mixing bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy. Add the egg and vanilla extract, beating until well combined. Gradually mix in the dry ingredients until the dough just forms.
- Add the Raspberry Swirl: Gently fold the raspberry puree into the cookie dough using a spatula. Avoid overmixing to maintain a marbled effect with vivid pink streaks throughout the dough.
- Scoop and Bake: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop tablespoon-sized dough balls and place them spaced a few inches apart on the baking sheets. Bake for 10 to 12 minutes until the cookie edges 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 best flavor and texture.
Notes
- Soften your butter fully before creaming to ensure a smooth, light dough.
- Fold the raspberry puree gently to achieve a beautiful marbled effect without blending the color fully.
- Fresh raspberries are preferred for better color intensity and flavor.
- If the dough feels too soft to handle, chill it in the refrigerator for 30 minutes before scooping.
- Bake just until set; cookies will firm up further as they cool off the heat.
Keywords: Raspberry sugar cookies, marbled cookies, homemade sugar cookies, fruity cookies, dessert cookies