Raspberry Sugar Cookies: Sweet & Simple Treat Recipe

Introduction

Raspberry Sugar Cookies are a delightful twist on a classic treat, combining tender sugar cookies with a vibrant raspberry swirl. These sweet and simple cookies are perfect for any occasion, offering a burst of fruity flavor with every bite.

Ingredients

• 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
• ½ cup fresh raspberries (or thawed frozen)
• 2 tablespoons sugar
• Optional: ½ teaspoon lemon juice (to brighten flavor)

Instructions

1. Step 1: Make the Raspberry Swirl by mashing the raspberries with sugar and lemon juice (if using) in a small bowl until it forms a thick puree. Set aside.
2. Step 2: Prepare the Cookie Dough by whisking together flour, baking soda, and salt in one bowl. In another bowl, beat the softened butter and sugar until light and fluffy. Add the egg and vanilla extract, mixing well. Gradually add the dry ingredients and mix until the dough forms.
3. Step 3: Gently fold the raspberry puree into the dough using a spatula, being careful not to overmix to keep a marbled effect with bright pink streaks.
4. Step 4: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop tablespoon-sized balls of dough and place them a few inches apart on the sheets. Bake for 10–12 minutes, or until edges are just golden.
5. Step 5: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy them warm or at room temperature.

Tips & Variations

• Use fresh raspberries whenever possible for the best color and flavor.
• Chill the dough for 30 minutes if it feels too soft to handle before scooping.
• Be gentle when folding in the raspberry puree to create a beautiful marbled look.
• Soften butter fully at room temperature for easier creaming and better texture.
• For a citrus twist, add a little lemon zest to the dough alongside the vanilla extract.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies in a sealed container for up to 2 months. To reheat, warm gently in a microwave for 10-15 seconds or enjoy at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, thaw frozen raspberries before mashing for the raspberry swirl. Fresh raspberries are preferred for better color and brightness, but thawed frozen ones work well too.

Why shouldn’t I overmix the raspberry puree into the dough?

Overmixing will blend the puree fully into the dough, losing the attractive marbled effect and bright raspberry streaks. Gentle folding keeps the swirl visible and adds visual appeal.

Raspberry Sugar Cookies: Sweet & Simple Treat Recipe

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4.5 from 116 reviews

These Raspberry Sugar Cookies are a delightful twist on classic sugar cookies, featuring a vibrant raspberry swirl for a beautiful marbled effect and a burst of fruity flavor. Soft, sweet, and easy to make, they are perfect for any occasion or a simple sweet treat.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

1. Make the Raspberry Swirl: Mash the raspberries with sugar (and lemon juice, if using) in a small bowl until a thick puree forms. Set aside for later mixing.
2. 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 light and fluffy. Add the egg and vanilla extract, beating until well combined. Gradually add the dry ingredients to the wet mixture and mix until a cohesive dough forms.
3. Add the Raspberry Swirl: Gently fold the raspberry puree into the dough using a spatula, taking care not to overmix. This maintains a marbled effect with bright pink streaks throughout.
4. 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 a few inches apart on the baking sheet. Bake for 10–12 minutes or until the cookie edges turn just golden.
5. 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

• Soften your butter fully before starting; cold butter will not cream properly.
• Gently fold the raspberry swirl into the dough to create a beautiful marbled look—avoid overmixing.
• Use fresh raspberries when possible for the best color and flavor.
• If the dough feels too soft to handle, chill it for 30 minutes before scooping.
• Bake the cookies just until set; they will firm up further as they cool.

Keywords: raspberry sugar cookies, marbled cookies, raspberry swirl cookies, easy sugar cookie recipe, fruit swirl cookies, homemade cookies, dessert