Raspberry Sugar Cookies: Sweet & Simple Treat Recipe
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.
- 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
