Raspberry Sugar Cookies: Sweet & Simple Treat Recipe

Introduction

These Raspberry Sugar Cookies offer a sweet and simple treat with a beautiful raspberry swirl baked right into soft, buttery dough. Perfect for a cozy afternoon snack or sharing with friends, they combine classic sugar cookie flavors with a fresh burst of fruit.

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. Mash the raspberries with sugar and lemon juice, if using, in a small bowl. Stir until it forms a thick puree. Set aside.
2. Step 2: Prepare the Cookie Dough. 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, and beat until well combined. Slowly add the dry ingredients and mix until the dough forms.
3. Step 3: Add the Raspberry Swirl. Gently fold the raspberry puree into the dough with a spatula. Do not overmix—you want a marbled effect with bright pink streaks throughout the dough.
4. Step 4: Scoop and Bake. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop the dough into tablespoon-sized balls and place them a few inches apart on the baking sheet. Bake for 10–12 minutes, or until the edges are just golden.
5. Step 5: Cool and Serve. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or cooled—they’re delicious either way.

Tips & Variations

• For a more intense raspberry flavor, gently fold in a handful of fresh raspberries before baking.
• Use frozen raspberries if fresh aren’t available; just thaw and drain excess juice before mashing.
• Try adding a sprinkle of coarse sugar on top before baking for extra texture and sparkle.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. To keep them fresh longer, refrigerate for up to a week or freeze for up to 3 months. Reheat gently in a low oven or microwave to enjoy warm cookies.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work well. Just thaw them completely and drain any extra liquid before mashing to avoid overly wet dough.

Why is the raspberry swirl important?

The swirl adds a fresh fruity burst and a beautiful marbled look that makes these cookies both flavorful and visually appealing.

Raspberry Sugar Cookies: Sweet & Simple Treat Recipe

Print Recipe

★★★★★

4.6 from 142 reviews

These Raspberry Sugar Cookies are a delightful twist on classic sugar cookies, featuring a vibrant raspberry swirl throughout the soft, buttery dough. Perfectly sweet with a hint of tartness, these cookies are simple to prepare and bring a fresh fruity flavor to a beloved treat.

• Author: Viktoria
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 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 for incorporation into the dough.
2. Prepare the Cookie Dough: Whisk together the flour, baking soda, and salt in one bowl. In a separate bowl, beat the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, beating until fully combined. Gradually add the dry ingredients and mix until a dough forms.
3. Add the Raspberry Swirl: Gently fold the raspberry puree into the dough using a spatula. Be careful not to overmix; aim for a marbled effect with bright pink streaks throughout the dough.
4. Scoop and Bake: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop tablespoon-sized balls of dough and place them a few inches apart on the baking sheet. Bake for 10–12 minutes, or until the cookie edges turn just golden.
5. Cool and Serve: Allow 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 a delicious treat.

Notes

• Use fresh or thawed frozen raspberries for the best flavor in the swirl.
• The optional lemon juice enhances the raspberry’s brightness but can be omitted if preferred.
• For a more defined swirl, fold the puree gently and avoid overmixing.
• Store cookies in an airtight container at room temperature for up to 3 days.
• These cookies freeze well; freeze baked cookies in an airtight container for up to 1 month.

Keywords: Raspberry sugar cookies, fruit swirl cookies, easy sugar cookies, raspberry desserts, homemade cookies