Description
Delightful raspberry sugar cookies that combine buttery goodness with tart raspberry swirls, perfect for any occasion.
Ingredients
Scale
- 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
- Make the Raspberry Swirl: In a small bowl, mash the raspberries with two tablespoons of sugar and optional lemon juice, stirring until it forms a thick puree. Set aside.
- Prepare the Cookie Dough: Whisk together the flour, baking soda, and salt in a bowl. In another bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, beating until combined. Gradually mix in the dry ingredients to form a cohesive dough.
- Add the Raspberry Swirl: Gently fold the raspberry puree into the cookie dough to maintain a marbled effect.
- Scoop and Bake: Line baking sheets with parchment paper and scoop out balls of cookie dough, placing them a few inches apart. Bake for 10 to 12 minutes until the edges turn golden.
- Cool and Serve: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
Notes
To enhance the raspberry flavor, consider adding more fresh raspberries directly into the dough, but maintain balance to prevent structure alteration.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: raspberry cookies, sugar cookies, baking, dessert
