If you’re in the mood for a sweet treat that’s both classic and just a bit special, you’re going to adore this Raspberry Sugar Cookies Recipe. I absolutely love how these cookies come out soft, buttery, and pretty with those vibrant swirls of raspberry that bring a refreshing fruity twist to a traditional sugar cookie. When I first tried this recipe, it quickly became a family favorite and I can’t wait to share it with you because it’s simple, fun to make, and downright delicious.
Why You’ll Love This Recipe
- Perfectly Balanced Flavors: The buttery sugar cookie base pairs wonderfully with fresh raspberry swirls, giving you the best of both worlds.
- Beautiful Marbled Look: The raspberry puree creates delicate pink streaks that make every cookie look bakery-fresh.
- Easy to Make: You don’t need any fancy tools or complicated steps to nail this recipe in your own kitchen.
- Great for All Occasions: Whether it’s for a casual snack, a holiday party, or just to brighten your day, these cookies fit the bill.
Ingredients You’ll Need
All the ingredients for this Raspberry Sugar Cookies Recipe are classic pantry staples with fresh raspberries giving it that special touch. I love using fresh raspberries for the best color and flavor, but frozen works too if you thaw them first.
- All-purpose flour: This is the structure of your cookie, so measuring carefully is key to the perfect soft texture.
- Baking soda: Just a pinch to help with gentle rise and tenderness.
- Salt: This enhances all the flavors, especially balancing the sweetness.
- Unsalted butter: Softened completely for smooth creaming that makes your cookies tender and rich.
- Granulated sugar: For that classic sweet crunch—don’t swap this with brown sugar or the texture changes.
- Large egg: Helps bind everything and adds moisture.
- Vanilla extract: Adds warmth and depth to the cookie flavor.
- Fresh raspberries: The star of the show, mashed with sugar to make a luscious swirl.
- Sugar (for the raspberry swirl): Sweetens and thickens the raspberry mixture just enough.
- Lemon juice (optional): I love adding a little brightness here to make the raspberry pop even more.
Variations
I like to mix things up a bit when I make this Raspberry Sugar Cookies Recipe. Sometimes I add a little twist depending on the season or who’s coming over, and you’re welcome to customize it too!
- Use Frozen Raspberries: When fresh ones aren’t in season, thawed frozen raspberries work just as well without compromising much on flavor or color.
- Try Lemon Zest: Adding a teaspoon of lemon zest to the dough amps up the fruity brightness and pairs wonderfully with raspberry.
- Almond Extract: Swap out vanilla for a touch of almond extract to give these cookies a lovely nutty undertone I’ve fallen for.
- Gluten-Free Version: Substitute all-purpose flour with your favorite gluten-free blend — just be sure to check your blend includes xanthan gum for structure.
How to Make Raspberry Sugar Cookies Recipe
Step 1: Prepare the Raspberry Swirl
Start by mashing your raspberries with sugar (and lemon juice if you’re using it) in a small bowl. This mix should turn into a thick, slightly chunky puree—perfect for folding into the dough. I like to leave a bit of texture so you get lovely bursts of raspberry flavor throughout the cookie.
Step 2: Make the Base Cookie Dough
In one bowl, whisk together your flour, baking soda, and salt. In another, beat your softened butter with sugar until light and fluffy—this step is crucial because it creates the tender crumb we love in sugar cookies. Then add the egg and vanilla, continue beating until smooth. Slowly mix in the dry ingredients until everything is just combined. Don’t overmix here or the cookies might get tough.
Step 3: Fold in the Raspberry Swirl
Gently fold your raspberry puree into the dough using a spatula. Be delicate and don’t overdo it; you want those vibrant pink marbled streaks, not a fully pink dough. This is what gives the cookies their magical look and a fresh pop of flavor in every bite.
Step 4: Scoop and Bake
Heat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Scoop out tablespoon-sized balls of dough and space them about 2-3 inches apart so they have room to spread. Bake for 10–12 minutes, watching closely for edges to turn just golden. That timing usually works perfectly for me to keep them soft and slightly chewy.
Step 5: Cool and Enjoy
Once out of the oven, let the cookies cool for about 5 minutes right on the baking sheet so they set up. Then transfer them to a wire rack to cool completely or enjoy warm—both ways are amazing. I often sneak one when they’re still a little warm because it’s so irresistible.
Pro Tips for Making Raspberry Sugar Cookies Recipe
- Softened Butter is a Must: I learned the hard way that cold butter ruins the texture—leave it out at room temp for at least an hour before mixing.
- Fold Gently: Overmixing the raspberry swirl blends it completely and you lose those pretty marbled streaks, so gently fold for best effect.
- Chill If Needed: If your dough feels too soft or sticky to handle, pop it in the fridge for 30 minutes to firm up—it helps with clean scooping.
- Watch Your Baking Time: Baking just until the edges are golden keeps the cookies soft inside; they firm up as they cool so don’t overbake.
How to Serve Raspberry Sugar Cookies Recipe
Garnishes
When I serve these cookies, I often like to sprinkle just a tiny pinch of powdered sugar on top for a pretty finishing touch — it makes them look extra special without overwhelming that subtle raspberry sweetness. Sometimes I add a few fresh raspberries alongside to keep the presentation fresh and bright.
Side Dishes
This Raspberry Sugar Cookies Recipe pairs wonderfully with a cup of hot tea or a frothy latte. For brunch or dessert spreads, I like to arrange them next to fresh fruit salad or simple vanilla yogurt to balance the sweetness.
Creative Ways to Present
For parties, I’ve tried stacking these cookies with little layers of raspberry jam and cream cheese frosting in between for a fun cookie sandwich twist that everyone raves about. Also, displaying them in a pretty tin lined with parchment makes a thoughtful homemade gift.
Make Ahead and Storage
Storing Leftovers
I usually store these cookies in an airtight container at room temperature for up to 4 days. They stay wonderfully soft and fresh if you separate layers with parchment paper. My family tends to polish them off before then though — they’re that good!
Freezing
If I want to save some dough for later, I wrap the scooped dough balls tightly in plastic wrap and freeze them on a baking sheet. Once frozen, I transfer them to a freezer bag. When ready to bake, just pop them in the oven (adding an extra minute or two to baking time) for fresh cookies anytime.
Reheating
To reheat a leftover cookie, I like to warm it in the microwave for about 10 seconds or in a 300°F oven for a few minutes to regain that just-baked softness. It’s like they’re fresh from the oven all over again!
FAQs
-
Can I use frozen raspberries instead of fresh for this Raspberry Sugar Cookies Recipe?
Absolutely! Thawed frozen raspberries work just as well. Just be sure to let them fully thaw and drain any excess liquid, then mash as usual. This prevents your dough from becoming too wet and helps keep the texture just right.
-
How do I keep the raspberry swirl from blending completely into the dough?
The key is to gently fold the raspberry puree into the dough just until you see streaks of pink throughout—not mixing vigorously. This technique gives your cookies that beautiful marbled look and evenly distributed raspberry flavor.
-
Can I make the dough ahead of time?
Yes! You can prepare the dough and refrigerate it for up to 24 hours. Chilling actually helps the flavors meld and the dough become easier to handle, especially if your kitchen is warm. Just bring it back to room temperature briefly for easier scooping.
-
What’s the best way to store leftover Raspberry Sugar Cookies?
Store your cookies in an airtight container at room temperature, with parchment paper between layers to prevent sticking. They stay soft and tasty for several days. For longer storage, you can freeze them wrapped well and thaw before serving.
Final Thoughts
This Raspberry Sugar Cookies Recipe holds a special spot in my heart because it’s simple yet feels fancy, thanks to that pop of fresh fruit and pretty marbled effect. Whether you’re baking for a cozy afternoon with friends or a festive occasion, these cookies bring smiles all around. I genuinely hope you give this recipe a try—you’ll enjoy the ease, the gorgeous looks, and most importantly, the irresistible flavor. Happy baking, friend!
Print
Raspberry Sugar Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Raspberry Sugar Cookies are a delightful twist on classic sugar cookies, featuring a vibrant raspberry swirl that adds color and a burst of fruity flavor. Soft, sweet, and beautifully marbled with fresh raspberries, these cookies make a perfect simple treat for any occasion.
Ingredients
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 it forms a thick puree. Set it aside to incorporate into the dough later.
- Prepare the Cookie Dough: In a separate bowl, whisk together the flour, baking soda, and salt. In another mixing bowl, beat the softened butter and sugar together until light and fluffy. Add the egg and vanilla extract and continue beating until well combined. Gradually add the dry ingredients to the wet mixture and mix until the dough just forms.
- Add the Raspberry Swirl: Gently fold the raspberry puree into the dough using a spatula. Be careful not to overmix; you want to maintain streaks to create a marbled, vibrant effect in the cookie dough.
- Scoop and Bake: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop tablespoon-sized balls of dough and place them spaced a few inches apart on the baking sheets. Bake for 10–12 minutes, or until the edges start to turn 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 or serve warm. Enjoy their soft texture and sweet raspberry flavor!
Notes
- Ensure the butter is fully softened to achieve proper creaming with sugar.
- Fold the raspberry swirl gently to keep the pretty marbled look without mixing it fully into the dough.
- Fresh raspberries provide the best color and flavor, but thawed frozen raspberries work well too.
- If the dough feels too soft to handle, chill it for 30 minutes before scooping.
- Bake the cookies just until they are set; they will continue to firm up as they cool down.
Nutrition
- Serving Size: 1 cookie (approx. 30g)
- Calories: 140
- Sugar: 10g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
