Description
These Raspberry Sugar Cookies are soft, buttery, and swirled with fresh raspberry puree for a sweet and fruity treat with beautiful pink marbling.
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
- ½ teaspoon lemon juice (optional)
Instructions
1. Mash the raspberries with sugar and optional lemon juice in a small bowl until a thick puree forms. Set aside.
2. In a bowl, whisk together the flour, baking soda, and salt.
3. In a separate mixing bowl, beat the butter and sugar until light and fluffy.
4. Add the egg and vanilla extract and beat until fully combined.
5. Gradually add the dry ingredients and mix until the dough forms.
6. Gently fold the raspberry puree into the dough using a spatula, being careful not to overmix so the dough keeps a marbled appearance.
7. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
8. Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them a few inches apart.
9. Bake for 10-12 minutes or until the edges are lightly golden.
10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Make sure the butter is fully softened for proper creaming.
Avoid overmixing the raspberry swirl to maintain bright pink marbled streaks.
Fresh raspberries provide the best flavor and color.
If the dough feels too soft, chill it for 30 minutes before baking.
Bake only until set, as the cookies will continue to firm up while cooling.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 2g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg