Raspberry Swirl Cookies are a delightful combination of buttery cookie dough swirled with raspberry jam and topped with a white chocolate drizzle. These elegant, sweet treats are as beautiful as they are delicious, making them perfect for special occasions or a simple indulgence with a cup of tea.

Why You’ll Love This Recipe

• Visually Stunning: The swirled raspberry jam creates a gorgeous pattern in every cookie.
• Perfect Texture: Buttery and tender with a fruity filling and a touch of sweetness from the white chocolate drizzle.
• Simple Ingredients: Made with pantry staples, these cookies come together effortlessly.
• Versatile Treat: Ideal for holiday cookie platters, gifting, or everyday snacking.
• Easy to Customize: Use different jams or chocolates for a variety of flavors.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 cup unsalted butter (softened)
• ½ cup granulated sugar
• 2 cups all-purpose flour
• ½ teaspoon vanilla extract
• ½ cup raspberry jam
• ¼ cup white chocolate (melted)

Directions

Prepare the Dough

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream Butter and Sugar: In a mixing bowl, cream the softened butter and sugar together until light and fluffy.
3. Add Vanilla and Flour: Mix in the vanilla extract, then gradually incorporate the flour until a soft dough forms.

Roll and Fill

4. Roll Out Dough: On a lightly floured surface, roll the dough into a rectangle about ¼ inch thick.
5. Spread Jam: Evenly spread the raspberry jam over the dough.

Form and Slice

6. Roll and Chill: Carefully roll the dough into a log shape. Wrap it in plastic wrap and refrigerate for 30 minutes to firm up.
7. Slice Cookies: Using a sharp knife, slice the chilled dough log into ¼-inch rounds and arrange them on the prepared baking sheet.

Bake and Decorate

8. Bake: Bake the cookies for 12–15 minutes, or until the edges are lightly golden. Let the cookies cool completely on a wire rack.
9. Drizzle White Chocolate: Melt the white chocolate and drizzle it over the cooled cookies for an elegant finish. Allow the chocolate to set before serving.

Servings and Timing

• Yield: 24 cookies
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes

Variations

• Different Jam: Substitute raspberry jam with strawberry, apricot, or blackberry jam.
• Dark Chocolate: Use melted dark or milk chocolate instead of white chocolate for a richer flavor.
• Nutty Addition: Add finely chopped almonds or pistachios to the dough for extra texture.
• Gluten-Free: Replace all-purpose flour with a gluten-free 1:1 baking blend.

Storage and Reheating

• Room Temperature: Store cookies in an airtight container for up to 5 days.
• Refrigeration: Keep refrigerated in an airtight container for up to 1 week.
• Freezing: Freeze the unbaked dough log for up to 2 months. Thaw slightly before slicing and baking.
• Reheating: Warm baked cookies briefly in the oven at 300°F for a freshly baked texture.

FAQs

1. Can I use store-bought raspberry jam?

Yes, any raspberry jam works well. Opt for seedless jam for a smoother swirl.

2. How do I prevent the dough from cracking when rolling?

Ensure the dough is slightly chilled but still pliable. If it cracks, let it sit at room temperature for a few minutes before rolling.

3. Can I freeze the cookie dough?

Absolutely! Wrap the dough log tightly in plastic wrap and freeze for up to 2 months.

4. Can I skip the white chocolate drizzle?

Yes, the cookies are delicious on their own, but the drizzle adds a touch of sweetness and elegance.

5. Can I use a food processor to mix the dough?

Yes, a food processor can help combine the ingredients quickly and evenly.

6. How do I achieve a smooth white chocolate drizzle?

Melt the white chocolate in a microwave or double boiler and use a piping bag or fork to drizzle.

7. What’s the best way to slice the cookies without flattening them?

Use a sharp knife and cut the dough log in quick, clean motions without pressing down too hard.

8. Can I make these cookies vegan?

Substitute butter with plant-based margarine and use a vegan white chocolate alternative.

9. What’s the best way to serve these cookies?

Serve them with tea, coffee, or a glass of milk for a perfect pairing.

10. Can I add powdered sugar as decoration?

Yes, a light dusting of powdered sugar adds an elegant touch to the cookies.

Conclusion

Raspberry Swirl Cookies are a delightful fusion of buttery dough, tangy raspberry jam, and a sweet white chocolate drizzle. These cookies are as pleasing to the eye as they are to the palate, making them a versatile treat for any occasion. Whether you’re baking for a holiday, gifting, or just indulging yourself, these cookies are sure to impress!

Raspberry Swirl Cookies

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• Author: Mariem
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yield: 24 cookies 1x
• Category: 24 cookies
• Method: Baking
• Cuisine: American

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Description

These Raspberry Swirl Cookies are a delightful combination of buttery cookie dough, sweet raspberry jam, and a white chocolate drizzle. Perfect for holidays, tea parties, or as an elegant homemade treat, these cookies are as beautiful as they are delicious!

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Ingredients

Units USM Scale 1x2x3x

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/2 tsp vanilla extract
• 1/2 cup raspberry jam
• 1/4 cup white chocolate, melted

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Make the Dough: In a mixing bowl, cream the softened butter and sugar together until light and fluffy. Add vanilla extract, then gradually mix in the flour until a soft dough forms.
3. Roll Out Dough: On a lightly floured surface, roll the dough into a rectangle about ¼ inch thick.
4. Spread Jam: Evenly spread the raspberry jam over the dough, leaving a small border around the edges.
5. Form the Log: Gently roll the dough into a tight log. Wrap the log in plastic wrap and refrigerate for 30 minutes to firm up.
6. Slice and Bake: Slice the chilled dough log into ¼-inch rounds and place them on the prepared baking sheet. Bake for 12-15 minutes, or until the edges are lightly golden.
7. Cool: Let the cookies cool completely on a wire rack.
8. Drizzle with White Chocolate: Drizzle the cooled cookies with melted white chocolate for a decorative and flavorful finish.

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Notes

• Chill for Precision: Chilling the dough log makes it easier to slice and helps the cookies hold their shape during baking.
• Extra Decoration: Sprinkle powdered sugar over the white chocolate drizzle for an elegant touch.
• Storage: Store cookies in an airtight container at room temperature for up to 5 days