Go Back
Raspberry swirl cookies are a fun twist on classic cookies. They combine sweet dough with fruity raspberry flavor. You get a beautiful swirl of red and white. This adds a pop of color and taste.

Raspberry Swirl Cookies

Get ready to elevate your baking game with this delightful raspberry swirl cookies recipe! These eye-catching cookies blend sweet, buttery dough with a tangy raspberry swirl, making them a perfect treat for any occasion. Whether you are an experienced baker or just starting out, this easy recipe provides step-by-step instructions to create beautiful cookies that will impress your friends and family. Click through to explore the full recipe and start creating your new favorite dessert!
Print Recipe Pin Recipe

Ingredients
  

1 cup unsalted butter, softened

1 cup granulated sugar

1 egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup raspberry puree (fresh or frozen raspberries blended)

1/4 cup powdered sugar (for dusting)

Instructions
 

In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

    Add the egg and vanilla extract to the butter mixture, and continue to beat until fully incorporated.

      In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.

        Divide the dough in half; to one half, add the raspberry puree and mix gently until swirled (do not overmix).

          Take a portion of the plain dough and a portion of the raspberry swirl dough and flatten each into a rectangle on a piece of parchment paper. Layer one on top of the other and roll them tightly into a log, keeping the parchment paper intact.

            Chill the dough log in the refrigerator for at least 1 hour to firm up.

              Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

                Remove the dough from the refrigerator and slice it into 1/4-inch thick cookies. Place the cookies on the prepared baking sheets, leaving space between them.

                  Bake for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let them cool on the sheets for 5 minutes before transferring to wire racks to cool completely.

                    Once cooled, dust the cookies with powdered sugar for an extra touch of sweetness.

                      Prep Time: 20 minutes | Total Time: 2 hours (including chilling) | Servings: 24 cookies