These raspberry swirl cookies are a fun treat that looks as good as they taste! With a chewy texture and a fruity raspberry flavor, they make a colorful addition to any dessert platter.
I love how easy they are to make! Just swirl the raspberry jam into the dough for a lovely design. Perfect for impressing friends at a get-together—who can resist that bright pink! 🍪😊
Key Ingredients & Substitutions
Butter: Unsalted butter gives the best flavor for baking. If you’re in a pinch, you can use margarine or a dairy-free butter substitute. Just make sure it’s soft so it mixes well!
Raspberry Jam: Seedless raspberry jam is ideal for a smooth swirl. If you can’t find it, you can use other berry jams like strawberry or blackberry. Fresh or frozen raspberries cooked with sugar can also work as a homemade jam!
Granulated Sugar: This cookie’s sweetness comes from granulated sugar. You can swap it with powdered sugar instead, but the texture might change a little. Coconut sugar or agave can be good alternatives too!
How Do I Roll and Cut the Dough Without Making a Mess?
Rolling and cutting your dough can be tricky, but here are some tips to keep it neat:
- Flour your surface lightly before rolling to prevent sticking.
- Roll out the dough between two sheets of parchment paper if you’re worried about sticking.
- When slicing, use a sharp knife and keep the dough chilled to ensure clean cuts.
Taking your time during this step will make for beautiful cookies with a perfect raspberry swirl!
Raspberry Swirl Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup raspberry jam or preserves (seedless preferably)
- Additional granulated sugar for sprinkling on top
How Much Time Will You Need?
The total time for preparing and baking these delicious raspberry swirl cookies is about 30 minutes. You’ll need about 10 minutes for prep and another 12-15 minutes for baking. Plus, there’s a little bit of cooling time involved—it’s all worth it for those beautiful cookies!
Step-by-Step Instructions:
1. Prepping the Oven and Baking Sheets:
First, let’s get things ready! Preheat your oven to 350°F (175°C). While that’s heating up, line two baking sheets with parchment paper to prevent the cookies from sticking.
2. Creaming the Butter and Sugar:
In a large mixing bowl, take your softened butter and granulated sugar and cream them together using a hand mixer or a whisk. Beat them until the mixture is light and fluffy—this will give your cookies a delightful texture!
3. Adding Egg and Flavor:
Next, add the large egg and vanilla extract into the bowl. Mix them all together until everything is well combined and smooth.
4. Mixing Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This step helps to ensure that the baking powder is evenly distributed throughout the flour.
5. Forming the Dough:
Now, gradually add the flour mixture into the wet ingredients, stirring until a soft dough forms. Don’t over-mix; just combine everything until it’s nice and smooth.
6. Rolling Out the Dough:
Sprinkle a bit of flour on your countertop and roll out the dough into a rectangle about 1/4 inch thick. This is where the fun starts!
7. Spreading the Raspberry Jam:
Carefully spread the raspberry jam evenly over the entire surface of the rolled-out dough, leaving a small border around the edges. This way, it won’t ooze out when you roll it up!
8. Rolling Up the Dough:
Starting from one edge, gently roll the dough into a log, encasing that sweet jam inside. It might be a bit sticky, but take your time to keep it neat!
9. Slicing the Cookies:
Using a sharp knife, slice the log into 1/4- to 1/3-inch thick slices. Place the slices on the prepared baking sheets, making sure to space them about 2 inches apart.
10. Sprinkling Sugar:
To finish off, sprinkle a little granulated sugar on top of each cookie. This will add a lovely sweetness and a bit of crunch!
11. Baking:
Pop the baking sheets into the oven and bake for 12-15 minutes, or until the edges are lightly golden. Keep an eye on them so they don’t over-bake!
12. Cooling:
Once baked, allow the cookies to cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy the heavenly aroma while they cool!
And there you have it! Delightful, chewy, and fruity raspberry swirl cookies are ready to be enjoyed. Perfect for sharing or just savoring yourself! 😊🍪
Can I Use Frozen Butter for This Recipe?
It’s best to use softened butter for optimal texture. If you only have frozen butter, grate it or cut it into small pieces and let it sit at room temperature until softened.
Can I Substitute the Raspberry Jam with Another Flavor?
Absolutely! Feel free to use any fruit jam you love, such as strawberry, apricot, or even lemon curd for a different twist!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for longer storage—just make sure to separate layers with parchment paper to avoid sticking!
Why Are My Cookies Spreading Too Much?
If your cookies spread excessively, it might be due to using warm butter instead of softened butter. To fix it next time, chill the cookie dough for about 30 minutes before slicing and baking. This helps them hold their shape better!