Raspberry Swirl Sugar Cookies
These Soft Raspberry Swirl Sugar Cookies combine a buttery sugar cookie base with real raspberry puree swirled directly into the dough. The result is a soft, chewy cookie with a beautiful marbled look and fresh, fruity flavor—no chilling required.
Equipment
- Mixing bowls
- Electric mixer
- Rubber Spatula
- Baking sheet
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1/2 cup fresh raspberries (or thawed frozen)
- 2 Tbsp granulated sugar (for raspberry swirl)
- 1/2 tsp lemon juice (optional)
Instructions
- Mash raspberries with 2 tablespoons of sugar and optional lemon juice until a thick puree forms. Set aside.
- In a bowl, whisk together flour, baking soda, and salt. In a separate bowl, beat butter and sugar until light and fluffy. Add egg and vanilla and mix until combined.
- Add dry ingredients to the wet ingredients and mix on low speed just until a soft dough forms.
- Pour raspberry puree over the dough and gently fold 5–6 times to create a marbled swirl. Do not overmix.
- Preheat oven to 350°F (175°C). Scoop tablespoon-sized dough balls onto parchment-lined baking sheets. Bake 10–12 minutes until edges are set and centers are soft.
- Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Gently fold the raspberry puree into the dough to maintain the marbled swirl effect.