Raspberry Sugar Cookies: Sweet & Simple Treat Recipe
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.
- 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 a thick puree forms. Set aside for later mixing.
- 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.
- 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.
- 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.
- 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
