Raspberry Sugar Cookies Recipe

Introduction

These Raspberry Sugar Cookies combine the classic buttery sweetness of sugar cookies with a fresh, fruity twist. Swirled with vibrant raspberry puree, they offer a delightful burst of flavor and a beautiful marbled look that’s sure to impress.

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. Mash the raspberries with sugar and lemon juice, if using, in a small bowl. Stir until it forms a thick puree. Set aside.
2. Step 2: Prepare the Cookie Dough. In a bowl, whisk together flour, baking soda, and salt. In a separate mixing bowl, beat the butter and sugar until light and fluffy. Add the egg and vanilla extract, and beat until well combined. Slowly add the dry ingredients and mix until the dough forms.
3. Step 3: Add the Raspberry Swirl. Gently fold the raspberry puree into the dough with a spatula. Do not overmix—you want a marbled effect with bright pink streaks throughout the dough.
4. Step 4: Scoop and Bake. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop the dough into tablespoon-sized balls and place them a few inches apart on the baking sheet. Bake for 10–12 minutes, or until the edges are just golden.
5. Step 5: Cool and Serve. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or cooled—they’re delicious either way.

Tips & Variations

• For a stronger raspberry flavor, gently warm the mashed raspberries and sugar before folding into the dough to help release more juice.
• If fresh raspberries aren’t available, use thawed frozen raspberries and drain excess liquid to avoid soggy dough.
• Try adding a sprinkle of coarse sugar on top of the dough balls before baking for extra crunch.
• For a tangy twist, add a little lemon zest to the dough along with the vanilla extract.

Storage

Store these cookies in an airtight container at room temperature for up to 4 days. To keep them fresh longer, refrigerate and bring to room temperature before serving. Reheat gently in a microwave for 10–15 seconds to regain softness.

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 using and drain any excess liquid to prevent the dough from becoming too wet.

Will the raspberry puree affect the cookie texture?

The puree adds moisture and color, creating a tender cookie with a marbled appearance. Be careful not to overmix to maintain the swirl effect and avoid making the dough too soft.

Raspberry Sugar Cookies Recipe

Print Recipe

★★★★★

4.6 from 143 reviews

Delight in these beautiful and flavorful Raspberry Sugar Cookies, featuring a soft sugar cookie dough swirled with vibrant fresh raspberry puree. Perfectly sweet with a hint of tartness, these cookies bake to golden perfection with stunning marbled pink streaks, making them as delightful to look at as they are to enjoy.

• Author: Amy
• Prep Time: 20 minutes
• Cook Time: 10-12 minutes
• Total Time: 30-32 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 optional lemon juice in a small bowl until a thick, vibrant puree forms. Set aside to enhance the cookie dough with fresh raspberry flavor and color.
2. Prepare the Cookie Dough: In a medium bowl, whisk together the 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, and continue beating until fully combined. Gradually incorporate the dry ingredients into the wet ingredients, mixing until a cohesive dough forms.
3. Add the Raspberry Swirl: Gently fold the raspberry puree into the cookie dough using a spatula, taking care not to overmix. This technique creates a marbled effect with striking pink raspberry streaks running through the dough.
4. Scoop and Bake: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Using a tablespoon or cookie scoop, portion the dough into balls and place them a few inches apart on the prepared sheets. Bake for 10 to 12 minutes, or until the edges are just beginning to turn golden, indicating perfect doneness.
5. Cool and Serve: Allow the cookies to cool on the baking sheet for five minutes before transferring them to a wire rack to cool completely or serve warm. These cookies are delicious either way, with a tender texture and fresh raspberry flavor.

Notes

• Using fresh raspberries results in the best flavor, but thawed frozen raspberries work well too.
• The optional lemon juice brightens the raspberry flavor but can be omitted if preferred.
• Do not overmix when folding in the raspberry puree to maintain the beautiful marbled look.
• Store cookies in an airtight container at room temperature for up to 4 days.
• For softer cookies, slightly underbake and let them finish setting as they cool on the baking sheet.

Keywords: raspberry sugar cookies, marbled cookies, sugar cookie recipe with fruit, baked cookies, fresh raspberry cookies