Description

These Raspberry Sugar Cookies combine classic buttery sugar cookies with a vibrant, fruity raspberry swirl for a sweet and visually stunning treat. Perfectly marbled with fresh raspberry puree, these cookies offer a delightful balance of rich sweetness and tangy fruit flavors. They bake up soft with slightly crisp edges, making them an irresistible dessert or snack.

Ingredients

Scale

For the Sugar Cookie Dough:

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

For the Raspberry Swirl:

½ cup fresh raspberries (or thawed frozen)
2 tablespoons sugar
Optional: ½ teaspoon lemon juice (to brighten flavor)

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Instructions

Make the Raspberry Swirl: In a small bowl, mash the raspberries with sugar and lemon juice (if using) until a thick puree forms. Set aside.
Prepare the Cookie Dough: In a separate bowl, whisk together the flour, baking soda, and salt. In a larger mixing bowl, beat the softened butter and sugar together until light and fluffy. Add the egg and vanilla extract, then beat until well combined. Gradually incorporate the dry ingredients until a cohesive dough forms.
Add the Raspberry Swirl: Gently fold the raspberry puree into the cookie dough using a spatula. Take care not to overmix to preserve the marbled effect with vibrant pink streaks throughout the dough.
Scoop and Bake: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop tablespoon-sized balls of dough and place them spaced a few inches apart on the baking sheets. Bake for 10–12 minutes, or until the cookie edges are just golden brown.
Cool and Serve: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature for a delightful treat.

Notes

For best results, use fresh raspberries, but thawed frozen raspberries work well too.
The optional lemon juice enhances the raspberry flavor and adds brightness to the swirl.
Do not overmix the raspberry puree into the dough to maintain the pretty marbled effect.
You can store the cookies in an airtight container at room temperature for up to 3 days.
For a softer cookie, bake closer to 10 minutes; for crisper edges, bake up to 12 minutes.