Description
Delight in these Raspberry Sugar Cookies, a sweet and simple treat featuring a buttery sugar cookie base beautifully marbled with fresh raspberry swirl. Perfectly soft and subtly fruity, these cookies make a charming addition to any dessert table or an everyday indulgence.
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 vibrant mixture aside to incorporate into the dough later.
- Prepare the Cookie Dough: In one bowl, whisk together flour, baking soda, and salt. In a separate large mixing bowl, beat the softened butter and sugar until light and fluffy. Add the egg and vanilla extract, beating well to combine. Gradually add the dry ingredients to the wet mixture and mix until a cohesive dough forms.
- Add the Raspberry Swirl: Using a spatula, gently fold the raspberry puree into the cookie dough, taking care not to overmix. This technique creates a delightful marbled effect with vivid pink streaks throughout the dough.
- Scoop and Bake: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop tablespoon-sized balls of dough and place them several inches apart on the baking sheets. Bake for 10 to 12 minutes, or until the edges are just golden and the cookies have set.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes. Then transfer to a wire rack to cool completely or serve warm for a soft, fresh-out-of-the-oven experience.
Notes
- Soften your butter fully; cold butter won’t cream properly, affecting texture.
- Fold the raspberry swirl gently to preserve the marbled appearance and bright color.
- Use fresh raspberries if possible for a richer flavor and better color contrast.
- If the dough feels too soft to handle, chill it for 30 minutes before scooping.
- Do not overbake; remove cookies when edges are just golden as they firm up while cooling.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
