Introduction

These Raspberry Sugar Cookies are a sweet and simple treat that combine classic sugar cookie dough with a bright, fruity raspberry swirl. Perfectly soft with a touch of tartness, they make a delightful snack or dessert for any occasion.

Raspberry Sugar Cookies: Sweet & Simple Treat Recipe - Recipe Image

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

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.
Step 2: Prepare the Cookie Dough by whisking together the 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 until well combined. Gradually add the dry ingredients and mix until a dough forms.
Step 3: Gently fold the raspberry puree into the dough using a spatula. Avoid overmixing to keep a marbled effect with bright pink streaks.
Step 4: Preheat your 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 to 12 minutes, or until the edges are just golden.
Step 5: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature.

Tips & Variations

For a stronger raspberry flavor, add a teaspoon of freeze-dried raspberry powder to the dough.
Try using lemon zest in the dough to complement the raspberry swirl.
If fresh raspberries aren’t available, frozen raspberries work well when thawed and drained.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze baked cookies in a sealed container for up to 2 months. Reheat briefly in a warm oven for a few minutes to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use jam instead of fresh raspberries for the swirl?

Yes, you can substitute raspberry jam, but the texture will be smoother and less natural. Adjust the sugar accordingly since jam is sweeter than fresh berries.

How do I keep the raspberry swirl from blending completely into the dough?

Fold the raspberry puree gently and just enough to create marbled streaks without fully mixing. Overmixing will cause the color and flavor to spread evenly instead of swirled.

Raspberry Sugar Cookies: Sweet & Simple Treat Recipe

Print Recipe

★★★★★

4.9 from 97 reviews

Delight in these Raspberry Sugar Cookies, a sweet and simple treat featuring soft, marbled sugar cookie dough infused with a bright raspberry swirl. Perfectly tender with a hint of vanilla and a touch of fresh raspberry puree, these cookies are a lovely blend of fruity and buttery flavors, ideal for any occasion.

Author: zara
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 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 a thick puree forms. Set this mixture aside to incorporate into the dough later.
Prepare the Cookie Dough: Whisk together the all-purpose flour, baking soda, and salt in a bowl. In a separate larger bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy. Add the egg and vanilla extract, mixing well to combine. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Add the Raspberry Swirl: Gently fold the prepared raspberry puree into the cookie dough using a spatula. Avoid overmixing to maintain a marbled effect with vibrant pink streaks throughout the dough.
Scoop and Bake: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Using a tablespoon, scoop dough balls and place them spaced a few inches apart on the prepared baking sheets. Bake for 10 to 12 minutes, or until the edges are lightly golden.
Cool and Serve: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature and enjoy.

Notes

For best strawberry flavor, use fresh ripe raspberries, but frozen thawed raspberries also work well.
The optional lemon juice in the raspberry swirl enhances brightness but can be omitted if preferred.
Do not overmix the dough after adding the raspberry puree to keep the pretty marbled effect.
Store cookies in an airtight container at room temperature for up to 3 days.
You can freeze the cookie dough balls in advance and bake fresh as needed, adding a couple of minutes to the bake time.

Keywords: raspberry sugar cookies, raspberry swirl cookies, marbled cookies, easy sugar cookies, homemade cookies, berry cookies