Description
These Raspberry Sugar Cookies are a sweet and simple treat featuring a soft sugar cookie base swirled with vibrant fresh raspberry puree for a beautiful marbled effect and a burst of fruity flavor. Perfect for any occasion, these cookies combine classic vanilla sugar cookie dough with a fresh raspberry twist, baked to golden perfection with tender edges and chewy centers.
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 it forms a thick puree. Set aside.
- Prepare the Cookie Dough: In a bowl, whisk together the all-purpose flour, baking soda, and salt. In a separate large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, beating until well combined. Gradually incorporate the dry ingredients into the wet mixture until the dough forms.
- Add the Raspberry Swirl: Gently fold the raspberry puree into the dough with a spatula. Be careful not to overmix; aim for a marbled effect with bright pink streaks throughout the dough.
- Scoop and Bake: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop tablespoon-sized balls of dough and space them a few inches apart on the baking sheets. Bake for 10–12 minutes, or until the cookie edges are just golden.
- Cool and Serve: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them onto a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Ensure butter is fully softened for proper creaming with sugar.
- Fold the raspberry puree gently to maintain a striking marbled appearance.
- Fresh raspberries are preferred for the best color and flavor.
- If the dough feels too soft to handle, chill for 30 minutes before scooping.
- Do not overbake; the cookies continue to firm as they cool for ideal texture.
Nutrition
- Serving Size: 1 cookie (approx. 25g)
- Calories: 110 kcal
- Sugar: 8 g
- Sodium: 70 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 1.2 g
- Cholesterol: 20 mg
