Raspberry Swirl Cookies

Raspberry Swirl Cookies are a delightful treat that beautifully balances the sweetness of sugar cookies with the tart nature of fresh raspberries. These cookies not only look stunning with their swirls of vibrant red raspberry filling but also bring a punch of flavor in every bite. Perfect for gatherings, afternoon tea, or just a sweet snack, these cookies are sure to impress everyone who tries them.

Recipe Information

• Prep Time: 30 minutes
• Cook Time: 12-15 minutes
• Total Time: 45 minutes
• Servings: 24 cookies
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: 120
• Protein: 1.5 grams per serving
• Carbohydrates: 19 grams per serving
• Fat: 5.5 grams per serving
• Fiber: 0.5 grams per serving
• Sugar: 8 grams per serving
• Sodium: 95 mg per serving

Why Make This Raspberry Swirl Cookies

These Raspberry Swirl Cookies are not just delightful in taste; they are visually appealing too. The combination of sweet and tangy flavors paired with the soft, buttery texture makes them a standout dessert. They are easy to bake, allowing bakers of all skill levels to create something beautiful and delicious. Whether you’re celebrating a special occasion or just want to enjoy a sweet treat with your family, these cookies will satisfy every craving!

How to Make Raspberry Swirl Cookies

Creating Raspberry Swirl Cookies involves a few simple steps that will yield delightful results. Here’s a breakdown of what you’ll need to do.

Ingredients:

• 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
• 1 cup fresh raspberries (or frozen, thawed)
• 3 tbsp granulated sugar (for raspberries)
• 1 tbsp cornstarch
• 1 tsp lemon juice

Directions:

• Step 1: Prepare the Raspberry Filling

  Start by mixing the fresh raspberries with 3 tablespoons of granulated sugar, cornstarch, and lemon juice in a small saucepan. Cook over medium heat until the mixture starts to boil, then reduce the heat and let it simmer for 3-4 minutes until it thickens. Remove from heat and allow it to cool.

• Step 2: Mixing the Cookie Dough

  In a large bowl, cream together the softened butter and 1 cup of granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing until combined. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients into the wet mixture while alternating with milk until fully combined.

• Step 3: Assemble and Chill

  Divide the cookie dough in half. Roll out one half between two sheets of parchment paper until it’s about 1/4 inch thick. Remove the top sheet and spread half of the raspberry filling evenly over the dough. Then, roll the dough tightly into a log. Repeat with the second half of the dough and remaining filling. Wrap both logs in plastic wrap and chill in the refrigerator for at least 1 hour.

• Step 4: Slice and Bake

  Preheat your oven to 350°F (175°C). Remove the dough logs from the fridge and slice them into 1/4 inch thick cookies. Place the cookies on a parchment-lined baking sheet, spaced a couple of inches apart. Bake for 12-15 minutes, or until the edges are lightly golden. Allow them to cool on a wire rack.

How to Serve Raspberry Swirl Cookies

Serve Raspberry Swirl Cookies on a beautiful plate, perhaps dusted with powdered sugar for added elegance. They pair wonderfully with a hot cup of tea or coffee, making them a perfect choice for an afternoon gathering. You can also add a scoop of vanilla ice cream alongside for a decadent dessert!

How to Store Raspberry Swirl Cookies

Once cooled, store the cookies in an airtight container at room temperature. They will stay fresh for up to 5 days. For longer shelf life, consider freezing them. Place in a freezer-safe container with layers of parchment paper in between and they’ll last for up to 3 months.

Expert Tips for Perfect Raspberry Swirl Cookies

• Ensure your butter is softened adequately for easier mixing.
• When rolling out the dough, aim for even thickness to ensure uniform baking.
• Don’t skip chilling the dough; it helps the cookies maintain their shape and enhances the flavors.
• Experiment with different berries; blueberries or strawberries could serve as delightful substitutes.
• If the filling is too runny, add a little more cornstarch to thicken it up.

Delicious Variations

• Chocolate Raspberry Swirls: Add some cocoa powder to half the dough for a chocolatey twist.
• Nutty Delight: Incorporate chopped nuts like walnuts or pecans into the dough for added texture.
• Citrus Zest: A touch of orange or lemon zest in the dough can enhance the flavor profile.

Frequently Asked Questions

• Can I use frozen raspberries instead of fresh?
  Yes! Just make sure to thaw them first and drain excess moisture to avoid a watery filling.

• What if I don’t have cornstarch?
  You can substitute it with a small amount of flour, but cornstarch helps to thicken the filling better.

• How do I know when the cookies are done baking?
  The edges should be lightly golden, and the centers will look set but soft. They will continue to firm up as they cool.

• Can I make the dough ahead of time?
  Absolutely! You can prepare the dough and freeze it for up to three months before baking.

• What’s the best way to slice the logs?
  Use a sharp serrated knife and slice gently to prevent squishing the cookies.

Conclusion

Raspberry Swirl Cookies are a beautiful blend of flavor and appearance that are sure to brighten any occasion. With their enticing raspberry filling and soft, buttery texture, they are a delight for both the eyes and the palate. Don’t hesitate to give them a try; your friends and family will surely love them! Happy baking!

Raspberry Swirl Cookies

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• Author: mia-harper
• Total Time: 45 minutes
• Yield: 24 cookies 1x
• Diet: Vegetarian

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Description

Delightful cookies that balance the sweetness of sugar cookies with the tart nature of fresh raspberries.

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Ingredients

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• 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
• 1 cup fresh raspberries (or frozen, thawed)
• 3 tbsp granulated sugar (for raspberries)
• 1 tbsp cornstarch
• 1 tsp lemon juice

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Instructions

1. Prepare the Raspberry Filling: Mix raspberries with 3 tablespoons of sugar, cornstarch, and lemon juice in a saucepan. Cook over medium heat until boiling, then simmer for 3-4 minutes until thickened. Allow to cool.
2. Mix the Cookie Dough: Cream together butter and 1 cup sugar until fluffy. Add egg and vanilla, mixing until combined. In another bowl, whisk flour, baking powder, and salt. Gradually mix dry ingredients into wet, alternating with milk, until fully combined.
3. Assemble and Chill: Divide dough in half. Roll out one half between parchment sheets to 1/4 inch thick, spread half of the raspberry filling, and roll tightly into a log. Repeat with the second half of the dough and remaining filling. Chill in plastic wrap for at least 1 hour.
4. Slice and Bake: Preheat oven to 350°F (175°C). Slice chilled logs into 1/4 inch cookies, place on baking sheet, and bake for 12-15 minutes until edges are golden. Cool on wire rack.

Notes

Store cookies in an airtight container at room temperature for up to 5 days. For longer shelf-life, freeze them with parchment paper layers for up to 3 months.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 120
• Sugar: 8g
• Sodium: 95mg
• Fat: 5.5g
• Saturated Fat: 2.5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 19g
• Fiber: 0.5g
• Protein: 1.5g
• Cholesterol: 30mg