Raspberry Sugar Cookies Recipe
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.
- 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
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 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://tastewithamy.com/raspberry-sugar-cookies-recipe/
