Description
These Raspberry Sugar Cookies are a sweet and simple treat featuring a tender sugar cookie dough marbled with vibrant raspberry puree. Bursting with fresh berry flavor and a hint of vanilla, these cookies are perfect for dessert or a delightful snack. With a soft texture and lovely pink swirls, they’re as beautiful as they are delicious.
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 a thick puree forms. Set aside to incorporate the natural berry sweetness and vibrant color into the dough.
- Prepare the Cookie Dough: In a bowl, whisk together the flour, baking soda, and salt. In a separate large mixing bowl, beat the softened butter and granulated sugar with a mixer until light and fluffy. Add the egg and vanilla extract, beating until fully combined. Gradually mix in the dry ingredients until a cookie dough forms.
- Add the Raspberry Swirl: Gently fold the raspberry puree into the dough using a spatula, taking care not to overmix. This will create beautiful marbled pink streaks throughout the dough, enhancing both the look and flavor of the cookies.
- Scoop and Bake: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop tablespoon-sized portions of dough and place them few inches apart on the baking sheet. Bake for 10–12 minutes until the edges just start to turn golden brown.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely or serve warm. These cookies are delicious either way and make a perfect treat for any occasion.
Notes
- Soften your butter fully—cold butter won’t cream properly, which affects texture.
- Avoid overmixing the raspberry swirl for a pretty marbled effect rather than fully blended color.
- Use fresh raspberries when available for the best flavor and vibrant color.
- If dough feels too soft to handle, chill it for 30 minutes before scooping.
- Bake just until set; cookies firm up as they cool so don’t overbake.
Nutrition
- Serving Size: 1 cookie
- Calories: 130 kcal
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
