Raspberry Sugar Cookies Recipe

Introduction

Raspberry Sugar Cookies combine the classic sweetness of sugar cookies with a fresh, fruity raspberry swirl. These charming treats offer a lovely marbled appearance and a burst of flavor in every bite, perfect for any occasion.

Ingredients

• 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
• ½ cup fresh raspberries (or thawed frozen)
• 2 tablespoons sugar
• Optional: ½ teaspoon lemon juice (to brighten flavor)

Instructions

1. Step 1: Make the Raspberry Swirl by mashing the raspberries with sugar and lemon juice (if using) in a small bowl until it forms a thick puree. Set aside.
2. Step 2: Prepare the Cookie Dough by whisking together flour, baking soda, and salt in one bowl. In another bowl, beat the butter and sugar until light and fluffy. Add the egg and vanilla, mixing well. Gradually add the dry ingredients and mix until the dough forms.
3. Step 3: Gently fold the raspberry puree into the dough with a spatula, taking care not to overmix. Aim for a marbled look with bright pink streaks.
4. Step 4: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop tablespoon-sized balls of dough and place them a few inches apart on the sheets. Bake for 10–12 minutes, or until the edges are just golden.
5. Step 5: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or cooled.

Tips & Variations

• Use frozen raspberries thawed and drained if fresh are unavailable; this keeps the flavor bright without adding extra moisture.
• For a tangier twist, add a bit more lemon juice to the raspberry puree.
• Chill the dough for 30 minutes before baking to prevent spreading and enhance flavor.
• Try folding in white chocolate chips to complement the raspberry flavor.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies wrapped tightly in plastic wrap and foil; thaw at room temperature before serving. Reheat briefly in a warm oven or microwave for a soft, fresh-baked feel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, thaw and drain frozen raspberries before using to avoid excess moisture in the dough.

How do I keep the raspberry swirl from mixing completely into the dough?

Fold the puree gently and minimally into the dough with a spatula. This creates a marbled effect with visible raspberry streaks.

Raspberry Sugar Cookies Recipe

Print Recipe

★★★★★

4.5 from 51 reviews

These Raspberry Sugar Cookies combine a classic buttery sugar cookie dough with a vibrant raspberry swirl, creating a beautiful marbled effect and a burst of fruity flavor in every bite. Soft, tender, and subtly sweet with a tangy raspberry twist, these cookies are perfect for any occasion and sure to impress.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

1. Make the Raspberry Swirl: Mash the raspberries with sugar and optional lemon juice in a small bowl until a thick puree forms. Set this puree aside to incorporate later.
2. Prepare the Cookie Dough: Whisk together the flour, baking soda, and salt in one bowl. In another mixing bowl, beat softened butter and sugar until light and fluffy. Add the egg and vanilla extract and beat until combined. Gradually add the dry ingredients to the wet mixture and mix until a smooth dough forms.
3. Add the Raspberry Swirl: Gently fold the raspberry puree into the cookie dough using a spatula. Be careful not to overmix to maintain a beautiful marbled effect with pink streaks throughout the dough.
4. Scoop and Bake: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Using a tablespoon, scoop dough balls and space them a few inches apart on the baking sheets. Bake for 10–12 minutes or until the cookie edges turn just golden.
5. Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely. Enjoy the cookies warm or at room temperature.

Notes

• For more intense raspberry flavor, use fresh raspberries when they are in season.
• The optional lemon juice in the raspberry puree brightens the fruit flavor but can be omitted if desired.
• Do not overmix the dough after adding the raspberry puree to preserve the swirl pattern.
• Store cookies in an airtight container at room temperature for up to 5 days.
• Freezing the dough balls before baking can help maintain shape during baking.

Keywords: Raspberry Sugar Cookies, Sugar Cookies, Raspberry Swirl Cookies, Marbled Cookies, Fruit Swirl Cookies, Easy Cookies, Sweet Treats