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
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 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
