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
Scale
- 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