Description
Delicious raspberry swirl cookies featuring a perfect blend of buttery cookie dough and sweet-tart raspberry filling.
Ingredients
Scale
- For the Cookie Dough:
- 2½ cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- For the Raspberry Filling:
- 2 cups fresh raspberries
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
Instructions
- Prepare raspberry filling by combining raspberries, sugar, cornstarch, and lemon juice in a saucepan. Cook until thickened. Cool completely.
- Cream butter and sugar until light and fluffy.
- Add egg and vanilla extract, mix well.
- Gradually add flour and salt, mixing until combined.
- Roll dough into a rectangle, spread with cooled raspberry filling.
- Roll tightly into a log and chill thoroughly.
- Slice and bake at 350°F (175°C) for 12-15 minutes.
Notes
- Make sure filling is completely cool before spreading.
- Chill dough thoroughly for best swirl results.
- Can substitute other berries for raspberries.
- For gluten-free version, use 1:1 gluten-free flour blend.
- Dough can be frozen for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: raspberry swirl cookies, pinwheel cookies, fruit cookies, holiday cookies, raspberry dessert
