Raspberry Sugar Cookies: Sweet & Simple Treat Recipe

Introduction

These Raspberry Sugar Cookies are a delightful twist on a classic treat. With a lovely marbled swirl of fresh raspberry puree, they offer a burst of fruity flavor in every bite while remaining sweet and tender. Perfect for sharing or a cozy afternoon snack.

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

Instructions

1. Step 1: Make the Raspberry Swirl by mashing the raspberries with the sugar and optional lemon juice in a small bowl until it forms a thick puree. Set aside.
2. Step 2: In a bowl, whisk together flour, baking soda, and salt. In a separate mixing bowl, beat the butter and sugar until light and fluffy. Add the egg and vanilla extract, beating until well combined. Gradually add the dry ingredients and mix until the dough forms.
3. Step 3: Gently fold the raspberry puree into the dough using a spatula. Avoid overmixing to keep a marbled effect with bright pink streaks.
4. Step 4: Preheat your 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 turn 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 fresh raspberries for the best flavor, but frozen raspberries work well too—just thaw and drain excess liquid before mashing.
• Add a splash of lemon juice to the raspberry puree to brighten the flavor and balance the sweetness.
• For a festive look, sprinkle coarse sugar on top before baking for extra crunch and sparkle.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies in a sealed container for up to 3 months. Reheat gently in a low oven or microwave to enjoy warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use jam instead of fresh raspberries?

While fresh raspberries provide the best texture and brightness, you can substitute with raspberry jam. Reduce the sugar in the dough slightly to balance sweetness since jam is sweeter than fresh fruit.

Will the raspberry swirl change the cookie’s texture?

The raspberry puree adds moisture and a slight softness to the cookie, creating a tender crumb with bursts of fruity flavor without affecting the overall structure.

Raspberry Sugar Cookies: Sweet & Simple Treat Recipe

Print Recipe

★★★★★

4.6 from 129 reviews

Raspberry Sugar Cookies combine a buttery, tender sugar cookie base with a vibrant raspberry swirl for a delightful twist on a classic treat. These cookies are easy to make and bake up beautifully marbled with bright raspberry streaks, perfect for a sweet snack or dessert.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 10-12 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 it forms a thick puree. Set aside to incorporate into the dough later.
2. Prepare the Cookie Dough: Whisk together the flour, baking soda, and salt in a bowl. In a separate mixing bowl, beat the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing well. Gradually combine the dry ingredients with the wet until a smooth dough forms.
3. Add the Raspberry Swirl: Gently fold the raspberry puree into the cookie dough with a spatula, mixing carefully to create a marbled effect with streaks of pink without fully blending.
4. Scoop and Bake: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Use a tablespoon-sized scoop to place dough balls spaced a few inches apart on the baking sheets. Bake for 10 to 12 minutes, or until the cookie edges are lightly golden.
5. Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature for best flavor and texture.

Notes

• Use fresh raspberries for the best flavor, or thaw frozen raspberries fully before mashing.
• The optional lemon juice enhances the berry flavor and adds brightness.
• Do not overmix the dough after adding the raspberry puree to maintain the swirl effect.
• Cookies can be stored in an airtight container at room temperature for up to 3 days.
• For a softer cookie, slightly underbake by a minute or two.

Keywords: Raspberry sugar cookies, raspberry swirl cookies, marbled sugar cookies, easy cookie recipe, berry flavored cookies