Description
These Raspberry Sugar Cookies are a sweet and simple treat featuring a tender sugar cookie base swirled with fresh raspberry puree for a beautiful marbled effect and delightful fruity flavor. Perfect for any occasion, they are easy to make and bake to golden perfection in just minutes.
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 it forms a thick puree. Set aside.
- Prepare the Cookie Dough: In a bowl, whisk together the flour, baking soda, and salt. In a separate mixing bowl, beat the softened butter and sugar until light and fluffy. Add the egg and vanilla extract, beating until well combined. Gradually add the dry ingredients to the wet ingredients and mix until the dough forms.
- Add the Raspberry Swirl: Gently fold the raspberry puree into the dough using a spatula, being careful not to overmix to maintain a marbled appearance with bright pink streaks.
- Scoop and Bake: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop tablespoon-sized balls of dough onto the sheets, spacing them a few inches apart. Bake for 10 to 12 minutes, or until the edges are just golden.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Serve them warm or at room temperature for the best flavor and texture.
Notes
- Soften your butter fully before creaming to ensure a light, fluffy dough.
- Fold the raspberry puree gently to keep the marbled effect visible.
- Use fresh raspberries whenever possible for the best color and vibrant flavor.
- If the dough feels too soft to handle, chill it for 30 minutes before scooping.
- Remove the cookies from the oven once set to avoid overbaking; they will firm up while cooling.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
