Raspberry Swirl Cookies are a delightful treat that combine the sweetness of buttery cookie dough with the tartness of fresh raspberries. These cookies are a perfect balance of flavors, with a swirl of raspberry filling that creates an eye-catching and delicious marbled effect. The soft, tender cookies are complemented by the burst of fruitiness from the raspberry filling, making them a perfect dessert for any occasion. Whether you’re preparing them for a special event or simply indulging in a homemade snack, these cookies are sure to impress with their unique look and satisfying taste.
What makes these cookies even more appealing is their simplicity. With easy-to-find ingredients and straightforward steps, they’re ideal for both beginner bakers and seasoned pros. The raspberry filling adds a burst of fresh fruit flavor that perfectly complements the rich, buttery cookie dough. Plus, they freeze well, so you can prepare a batch in advance and enjoy them whenever you like. If you’re a fan of fruit-filled desserts or simply looking for a new cookie recipe, these Raspberry Swirl Cookies are a must-try.
Why You’ll Love This Recipe
These Raspberry Swirl Cookies are a perfect blend of sweet and tart, with a soft, buttery texture and vibrant raspberry swirl. The combination of simple ingredients creates a delicious, elegant treat that’s not only visually stunning but also packed with flavor. The fresh raspberry filling gives the cookies a homemade feel, while the swirl design adds a touch of artistry. Whether you’re serving them at a party or enjoying them with a cup of tea, these cookies are a guaranteed crowd-pleaser. Plus, the easy preparation and versatility of the recipe make it a go-to for many occasions.
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Ingredients
For the Cookie Dough:
- 2 ½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp milk
For the Raspberry Filling:
- 1 cup fresh raspberries (or frozen, thawed)
- 3 tbsp granulated sugar
- 1 tbsp cornstarch
- 1 tsp lemon juice
Variations
- Different Berries: Swap the raspberries for other berries like strawberries, blackberries, or blueberries for a different flavor profile.
- Add a Glaze: After baking, drizzle a simple powdered sugar glaze over the cookies for extra sweetness and a shiny finish.
- Nutty Addition: Add chopped nuts, like almonds or pistachios, to the cookie dough for a crunchy texture that contrasts with the soft cookie and raspberry swirl.
- Chocolate Chips: Add mini chocolate chips to the dough or sprinkle them on top of the cookies before baking for a chocolatey twist.
How to Make the Recipe
Step 1: Prepare the Raspberry Filling
In a small saucepan, combine the raspberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens and the raspberries break down, about 5-7 minutes. Remove from heat and let the filling cool to room temperature.
Step 2: Make the Cookie Dough
In a large mixing bowl, whisk together the flour, baking powder, and salt. In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, and beat until combined. Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until just combined.
Step 3: Roll and Shape the Dough
Divide the dough in half. Roll out one half between two sheets of parchment paper into a rectangle about 1/4 inch thick. Spread a thin layer of the raspberry filling evenly over the dough, leaving a small border around the edges. Roll the dough up tightly, like a jelly roll, and refrigerate for at least 30 minutes to firm up.
Step 4: Slice and Bake
Preheat the oven to 350°F (175°C). Remove the dough from the refrigerator and slice it into 1/4-inch thick rounds. Place the cookies on a baking sheet lined with parchment paper. Bake for 10-12 minutes or until the edges are golden brown. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Step 5: Serve and Enjoy
Once the cookies have cooled, serve them on a platter and enjoy with a cup of tea or coffee. These cookies are perfect for sharing, gifting, or indulging in as a sweet treat throughout the day.
Tips for Making the Recipe
- Chill the Dough: Chilling the dough after rolling it into a log helps prevent the cookies from spreading too much while baking, and it ensures the raspberry swirl stays intact.
- Use Fresh Raspberries: Fresh raspberries work best for the filling, but if using frozen, be sure to thaw them and drain any excess moisture before cooking.
- Even Swirls: When adding the raspberry filling, spread it evenly to ensure the cookies bake with a nice, consistent swirl. Don’t overfill to prevent the filling from spilling out while baking.
- Prevent Overbaking: Keep an eye on the cookies during baking, as they can go from golden to overly crispy quickly. Once the edges are golden brown, they are done.
How to Serve
Serve Raspberry Swirl Cookies as a delightful treat for any occasion. They pair wonderfully with a hot beverage like tea or coffee, making them a great choice for afternoon snacks or dessert. You can also add them to a cookie platter for parties or holiday gatherings, where their vibrant appearance will stand out. If you’re looking for a festive twist, drizzle with white chocolate or serve alongside whipped cream or ice cream.
Make Ahead and Storage
Storing Leftovers
Store any leftover Raspberry Swirl Cookies in an airtight container at room temperature for up to 5 days. They will stay fresh and soft, and the raspberry swirl will retain its flavor and texture.
Freezing
To freeze the cookies, place them in a single layer on a baking sheet and freeze for about 2 hours. Once frozen, transfer the cookies to a freezer-safe bag or container and store for up to 3 months. To thaw, simply let them sit at room temperature for about 30 minutes.
Reheating
If you prefer your cookies warm, place them on a baking sheet and reheat in a 350°F (175°C) oven for 5-7 minutes. This will help soften the cookies without drying them out.
FAQs
1. Can I use frozen raspberries for the filling?
Yes, you can use frozen raspberries, but be sure to thaw them and drain any excess liquid before using them in the filling.
2. How can I prevent the cookie dough from sticking when rolling it out?
To prevent the dough from sticking, roll it between two sheets of parchment paper. If it’s too sticky, you can refrigerate it for a few minutes before rolling.
3. Can I make the cookie dough in advance?
Yes, you can make the dough ahead of time. After preparing it, shape it into a log and wrap it in plastic wrap. Refrigerate for up to 3 days or freeze for up to 3 months.
4. How do I know when the cookies are done?
The cookies are done when the edges are golden brown and the centers are firm. Be careful not to overbake them, as they can become too crispy.
5. Can I use a different type of berry for the filling?
Yes, you can substitute the raspberries with other berries like strawberries, blackberries, or blueberries, depending on your preference.
6. Can I add chocolate to these cookies?
Yes, adding chocolate chips to the dough or drizzling melted chocolate over the top of the cookies can add a delicious touch of sweetness.
7. How do I make the cookies more visually appealing?
To make the cookies even more attractive, drizzle with a little white or dark chocolate after baking or sprinkle with powdered sugar.
8. Can I skip the lemon juice in the raspberry filling?
The lemon juice helps to balance the sweetness of the raspberries, but if you don’t have it, you can omit it or substitute it with a small amount of another acidic ingredient like lime juice.
9. Can I make these cookies gluten-free?
Yes, you can make the cookies gluten-free by substituting the all-purpose flour with a gluten-free flour blend.
10. How do I prevent the raspberry filling from leaking out during baking?
Be sure to leave a small border around the edges when spreading the raspberry filling on the dough. Additionally, refrigerating the dough before slicing helps prevent any leakage.
Conclusion
Raspberry Swirl Cookies are a deliciously sweet and visually stunning treat. With their soft, buttery texture and the bright burst of raspberry flavor, these cookies are perfect for any occasion. Whether you’re baking them for a special event, enjoying them with a hot drink, or simply indulging in a sweet treat, they are sure to impress. Easy to make and versatile enough for different variations, these Raspberry Swirl Cookies are a must-try for anyone who loves fruity, homemade desserts.
Print
Raspberry Swirl Cookies
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Raspberry Swirl Cookies are a delicious combination of buttery, soft cookies swirled with a sweet and tangy raspberry filling. With a perfect balance of flavors, they’re a fun treat to enjoy during any season. The fresh raspberry filling adds a burst of fruitiness to every bite, making these cookies irresistible!
Ingredients
- For the Cookie Dough:
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- For the Raspberry Filling:
- 1 cup fresh raspberries (or frozen, thawed)
- 3 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
Instructions
- Make the Raspberry Filling:
- In a small saucepan, combine the raspberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring occasionally, until the mixture thickens and the raspberries break down into a jam-like consistency (about 5-7 minutes). Remove from heat and let cool.
- Make the Cookie Dough:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add the egg and vanilla extract, and continue to mix until well combined.
- Add the dry ingredients gradually, alternating with the milk, and mix until just combined. The dough will be soft but should hold together.
- Assemble the Cookies:
- On a lightly floured surface, roll out the cookie dough into a rectangle or square about ¼ inch thick.
- Spread a thin layer of the raspberry filling over the dough, leaving a small border around the edges. Be careful not to add too much filling so it doesn’t leak out when baking.
- Gently roll up the dough into a log or cylinder. Wrap the dough in plastic wrap and refrigerate for at least 1 hour to firm up.
- Slice and Bake:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Once the dough is chilled, remove it from the fridge and slice it into ¼-inch thick rounds.
- Place the slices on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Cool and Serve:
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy!
Notes
- If you’re using frozen raspberries, make sure to thaw them and drain excess liquid before cooking the filling.
- The raspberry filling can be made in advance and stored in the refrigerator for up to 3 days.
- For extra sweetness, you can dust the cooled cookies with powdered sugar before serving.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American