Raspberry swirl cookies are a stunning and delicious treat that combines buttery cookie dough with vibrant, sweet-tart raspberry swirls. These cookies are perfect for holidays, parties, or any time you want to impress with a beautiful and flavorful dessert.
Why You’ll Love This Recipe
- Visually stunning: The swirls of raspberry add an elegant and eye-catching design.
- Perfect balance of flavors: The sweet and tart raspberry complements the buttery cookie dough perfectly.
- Easy to customize: You can swap the raspberry filling for other fruit flavors.
- Make-ahead friendly: The dough can be prepared in advance, making it convenient for busy schedules.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the cookie dough:
- Unsalted butter
- Granulated sugar
- Egg
- Vanilla extract
- All-purpose flour
- Baking powder
- Salt
For the raspberry filling:
- Raspberry preserves (seedless for a smoother texture)
- Fresh or frozen raspberries (optional, for extra flavor)
Directions
- Make the cookie dough:
- Cream together butter and sugar until light and fluffy.
- Mix in the egg and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
- Prepare the raspberry filling:
- In a small bowl, mix raspberry preserves with fresh or frozen raspberries (if using). Mash the raspberries slightly to combine.
- Roll and fill the dough:
- Divide the dough in half and roll out each portion into a rectangle (about ¼-inch thick) on a floured surface.
- Spread a thin layer of the raspberry filling evenly over each rectangle, leaving a small border around the edges.
- Roll and chill:
- Roll the dough tightly into a log, starting from the long edge. Wrap each log in plastic wrap and refrigerate for at least 2 hours, or until firm.
- Slice and bake:
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Slice the chilled dough into ¼-inch rounds and place them on the prepared baking sheets.
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Servings and Timing
- Servings: Approximately 24 cookies
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Chilling Time: 2 hours
Variations
- Lemon raspberry swirl: Add a teaspoon of lemon zest to the cookie dough for a zesty twist.
- Chocolate raspberry swirl: Drizzle melted chocolate over the cookies or add mini chocolate chips to the dough.
- Almond touch: Replace vanilla extract with almond extract for a nutty flavor that pairs beautifully with raspberry.
- Different fruits: Use other fruit preserves, such as strawberry, apricot, or blackberry, for unique swirls.
Storage/Reheating
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Wrap the dough logs in plastic wrap and freeze for up to 2 months. Slice and bake directly from frozen, adding an extra minute or two to the baking time.
FAQs
1. Can I use store-bought raspberry preserves?
Yes, store-bought raspberry preserves work perfectly for this recipe.
2. How do I prevent the filling from leaking?
Avoid overfilling and leave a border around the edges of the dough to keep the filling from spilling out.
3. Can I make these cookies ahead of time?
Absolutely. You can prepare and chill the dough up to 2 days in advance or freeze it for longer storage.
4. What’s the best way to slice the dough without squishing it?
Use a sharp knife and wipe it clean between slices for clean, even cuts.
5. Can I add food coloring to the dough?
Yes, a small amount of red or pink food coloring can enhance the visual appeal of the cookies.
6. Can I use fresh raspberries for the filling?
Yes, fresh raspberries can be mashed and mixed with preserves for a more intense raspberry flavor.
7. Can I substitute the butter?
You can use a plant-based butter alternative for a dairy-free version of these cookies.
8. What’s the ideal thickness for slicing?
Aim for slices about ¼-inch thick to ensure even baking.
9. Can I make these gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend that works for baking.
10. Why do my cookies spread too much?
Make sure to chill the dough thoroughly before slicing and baking. Also, measure the flour accurately.
Conclusion
Raspberry swirl cookies are as delicious as they are beautiful, with their vibrant swirls and perfect balance of flavors. These cookies are a delightful addition to any dessert table and are sure to impress your friends and family. With their customizable filling and make-ahead convenience, this recipe is a must-try for any baking enthusiast!
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 12 minutes
- Yield: 30-36 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight your taste buds with these Raspberry Swirl Cookies! Featuring a buttery vanilla cookie dough swirled with sweet and tangy raspberry preserves, these cookies are as beautiful as they are delicious. Perfect for holiday trays, tea parties, or everyday indulgence, they’re an easy yet impressive treat everyone will love.
Ingredients
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
For the Raspberry Filling:
- 1/2 cup raspberry preserves (seedless, if preferred)
- 1 tsp cornstarch (optional, for thickening)
Instructions
. Prepare the dough:
- In a large bowl, cream the softened butter and sugar until light and fluffy. Add the egg and vanilla extract, mixing until smooth.
- Gradually add the flour, baking powder, and salt. Mix until just combined, forming a soft dough.
2. Chill the dough:
- Divide the dough into two equal portions. Flatten each into a rectangle, wrap in plastic wrap, and refrigerate for 30-60 minutes, or until firm.
3. Prepare the filling:
- If needed, mix the raspberry preserves with the cornstarch in a small saucepan over low heat. Stir until slightly thickened, then let cool completely.
4. Assemble the cookies:
- On a floured surface, roll one portion of the dough into a 9×12-inch rectangle. Spread half the raspberry preserves evenly over the dough, leaving a 1/2-inch border along the edges.
- Starting from the long side, carefully roll the dough into a tight log. Wrap the log in plastic wrap and refrigerate for at least 1 hour. Repeat with the second portion of dough.
5. Slice and bake:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Remove the dough logs from the refrigerator and slice into 1/4-inch thick rounds. Place the cookies on the prepared baking sheets, spacing them about 1 inch apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For an extra festive touch, drizzle the cookies with a simple glaze made of powdered sugar and milk.
- Use other fruit preserves like strawberry or apricot for different flavor variations.
- Store in an airtight container for up to 5 days, or freeze for longer storage.
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