Description
Few things say “I love you” better than a batch of homemade cookies, and these Raspberry Sugar Cookies are the perfect way to show someone you care.
Ingredients
For the Sugar Cookie Dough:
- 2 ½ cups (310g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1 ¼ cups (250g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Raspberry Swirl:
- ½ cup fresh raspberries (or thawed frozen)
- 2 tablespoons sugar
- Optional: ½ teaspoon lemon juice (to brighten flavor)
Instructions
Mash the raspberries with sugar (and lemon juice, if using) in a small bowl. Stir until it forms a thick puree. Set aside.
In a bowl, whisk together flour, baking soda, and salt. In a separate mixing bowl, beat the butter and sugar until light and fluffy. Add the egg and vanilla, and beat until well combined. Slowly add the dry ingredients and mix until the dough forms.
Gently fold the raspberry puree into the dough with a spatula. Do not overmix—you want a marbled effect with bright pink streaks throughout the dough.
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop the dough into tablespoon-sized balls and place them a few inches apart on the baking sheet. Bake for 10–12 minutes, or until the edges are just golden.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or cooled—they’re delicious either way.
Notes
- Soften your butter fully—cold butter won’t cream properly.
- Don’t overmix the raspberry swirl—gentle folding creates a beautiful marbled look.
- Use fresh raspberries when possible for better color and flavor.
- Chill the dough for 30 minutes if it feels too soft to handle.
- Bake just until set—the cookies will continue to firm up as they cool.
- Prep Time: 15
- Cook Time: 12
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 220
- Sugar: 2g
- Fat: 5g
- Carbohydrates: 10g
- Fiber: 1g
Keywords: Raspberry Sugar Cookies