Raspberry Swirl Cookies Recipe
Introduction
Raspberry Swirl Cookies combine the buttery richness of classic cookies with a vibrant, fruity twist. These delightful treats are perfect for spring gatherings or a sweet snack any time of year.
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ½ cup raspberry jam or puree
Instructions
- Step 1: Cream the softened butter and granulated sugar together in a large bowl until the mixture is light and fluffy.
- Step 2: Add the egg and vanilla extract to the creamed mixture and beat until fully combined.
- Step 3: Gradually mix in the all-purpose flour and baking powder until a dough forms. Cover and chill the dough in the refrigerator for 30 minutes.
- Step 4: Roll out the chilled dough on a lightly floured surface. Spread the raspberry jam evenly over the dough, then carefully roll it into a log shape. Chill the log in the refrigerator for 1 hour.
- Step 5: Preheat the oven to 350°F (175°C). Slice the log into ¼-inch rounds and place them on a baking sheet lined with parchment paper.
- Step 6: Bake the cookies for 10-12 minutes until the edges are lightly golden. Remove from the oven and cool on a wire rack before serving.
Tips & Variations
- Use seedless raspberry jam for a smoother texture and easier spreading.
- For a different flavor, try swapping raspberry jam with strawberry or apricot preserves.
- Chilling the dough and log properly helps maintain the swirl shape during baking.
- Add a sprinkle of powdered sugar on top after cooling for an elegant finish.
Storage
Store these cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 2 weeks or freeze for up to 3 months. Reheat briefly in a low oven or microwave to soften before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh raspberries instead of jam?
Fresh raspberries may release too much moisture and prevent the dough from rolling properly. It’s best to use jam or a thick fruit puree for the swirl effect.
What if my dough is too sticky to roll out?
If the dough feels sticky, chill it longer or lightly flour your work surface and rolling pin to prevent sticking without adding too much extra flour.
PrintRaspberry Swirl Cookies Recipe
These Raspberry Swirl Cookies are delightful buttery treats with a sweet and tangy raspberry jam swirl, perfect for tea time or a sweet snack. The soft, tender cookie dough combined with the vibrant fruit center creates an irresistible combination that’s easy to make and sure to impress.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 42 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking powder
Wet Ingredients
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ½ cup raspberry jam or puree
Instructions
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 2-3 minutes with an electric mixer on medium speed.
- Add Egg and Vanilla: Incorporate the large egg and vanilla extract into the creamed mixture, mixing well until fully combined and smooth.
- Combine Dry Ingredients and Form Dough: Gradually add the all-purpose flour and baking powder to the wet mixture, stirring gently until a uniform dough forms. Avoid overmixing to keep the cookies tender. Wrap the dough and refrigerate for 30 minutes to firm up.
- Roll and Add Jam: On a floured surface, roll out the chilled dough into a rectangle about ¼ inch thick. Spread the raspberry jam evenly over the dough, then carefully roll it up tightly into a log shape. Wrap the log and chill in the refrigerator for 1 hour to set.
- Slice and Bake: Preheat the oven to 350°F (175°C). Remove the dough log from the fridge and slice into ¼-inch thick rounds. Place the slices on a parchment-lined baking sheet, spacing them evenly.
- Bake Cookies: Bake the sliced cookies in the preheated oven for 10-12 minutes, until the edges are lightly golden but the centers remain soft.
- Cool and Serve: Transfer the cookies to a wire rack and allow them to cool completely before serving to ensure they hold their shape and texture.
Notes
- For a more intense raspberry flavor, use fresh raspberry puree instead of jam.
- Ensure the butter is softened but not melted for the best texture.
- Chilling the dough is essential to prevent spreading during baking and to maintain the swirl pattern.
- You can substitute all-purpose flour with gluten-free flour if needed, but results may vary.
- Store cookies in an airtight container at room temperature for up to 5 days.
Keywords: raspberry swirl cookies, jam cookies, butter cookies, homemade cookies, dessert recipes
