Raspberry Sugar Cookies Recipe

Introduction

Raspberry Sugar Cookies are a delightful twist on classic sugar cookies, featuring a vibrant swirl of fresh raspberry puree. These sweet treats are soft, buttery, and perfectly marbled with bright pink streaks for a beautiful and delicious bite every time.

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
• Optional: ½ teaspoon lemon juice (to brighten flavor)

Instructions

1. Step 1: Make the Raspberry Swirl by mashing the raspberries with sugar and lemon juice if using in a small bowl. Stir until it forms a thick puree and set aside.
2. Step 2: Prepare the Cookie Dough by whisking together flour, baking soda, and salt in one bowl. In a separate bowl, beat the softened butter and sugar until light and fluffy. Add the egg and vanilla extract and beat until combined. Gradually mix in the dry ingredients until the dough forms.
3. Step 3: Gently fold the raspberry puree into the cookie dough with a spatula, careful not to overmix so you maintain a marbled effect with bright pink streaks.
4. Step 4: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop tablespoon-sized balls of dough onto the sheets, spacing them a few inches apart. Bake for 10–12 minutes or until the edges are just golden.
5. Step 5: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature for the best flavor.

Tips & Variations

• Use frozen raspberries if fresh aren’t available; just thaw and drain excess liquid before mashing to prevent too much moisture.
• For an extra burst of brightness, a splash of lemon juice in the raspberry puree enhances the flavor.
• Try adding a handful of white chocolate chips for a sweet contrast.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. To keep them longer, freeze the baked cookies in a sealed bag for up to 2 months. Reheat briefly in the oven or microwave to enjoy a warm, soft treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work well. Just thaw them completely and drain any excess liquid before mashing to avoid making the dough too wet.

How do I get the raspberry swirl effect without the colors blending too much?

Fold the raspberry puree gently into the dough rather than mixing vigorously. This helps create the pretty marbled pattern with bright pink streaks instead of a fully mixed pink dough.

Raspberry Sugar Cookies Recipe

Print Recipe

★★★★★

4.9 from 142 reviews

These Raspberry Sugar Cookies are soft, buttery, and perfectly sweet with vibrant swirls of fresh raspberry puree. The marbled effect adds a beautiful pop of color and fruit flavor to classic sugar cookies, making them a delightful treat for any occasion.

• Author: Elias
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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)

Instructions

1. Make the Raspberry Swirl: Mash the raspberries with sugar and optional lemon juice in a small bowl until it forms a thick puree. Set aside for later use.
2. Prepare the Cookie Dough: In a medium bowl, whisk together flour, baking soda, and salt. In a separate large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the egg and vanilla extract and continue to beat until fully combined. Gradually add the dry ingredients to the wet mixture and mix until a dough forms.
3. Add the Raspberry Swirl: Gently fold the raspberry puree into the cookie dough using a spatula, being careful not to overmix. Aim for a marbled effect with bright pink raspberry streaks throughout the dough.
4. Scoop and Bake: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop the dough into tablespoon-sized balls and place them a few inches apart on the prepared baking sheets. Bake for 10–12 minutes or until the edges are just turning golden brown.
5. Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature for the best flavor and texture.

Notes

• You can use thawed frozen raspberries if fresh are not available; just make sure to drain excess liquid before mashing.
• The optional lemon juice in the raspberry swirl helps brighten the fruit flavor without overpowering the sweetness.
• For a stronger raspberry taste, you can increase the raspberry puree slightly but be careful not to make the dough too wet.
• Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: Raspberry Sugar Cookies, marbled cookies, fruit swirl cookies, easy sugar cookies, raspberry desserts