Name: Raspberry Sugar Cookies: A Sweet and Simple Treat Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 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; ½ cup fresh raspberries (or thawed frozen); 2 tablespoons sugar; Optional: ½ teaspoon lemon juice (to brighten flavor)

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Introduction

These Raspberry Sugar Cookies combine the classic sweetness of sugar cookies with a fresh, fruity twist. Their marbled raspberry swirl not only adds a pop of color but also a burst of flavor, making them a delightful treat for any occasion.

A close-up view of several round cookies scattered directly on a white marbled surface. Each cookie is light golden brown with uneven edges and has bright red spots from raspberries baked inside. The tops of the cookies are sprinkled with a fine layer of pink powdered sugar, giving a soft, slightly grainy texture. The cookies overlap slightly but are mostly spread out, showing their slightly uneven, textured surfaces with small cracks and baked berry bursts. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
½ cup fresh raspberries (or thawed frozen)
2 tablespoons sugar
Optional: ½ teaspoon lemon juice

Instructions

Step 1: Make the Raspberry Swirl by mashing the raspberries with sugar and lemon juice (if using) in a small bowl until it forms a thick puree. Set aside.
Step 2: In a bowl, whisk together the flour, baking soda, and salt. In a separate mixing bowl, beat the butter and sugar until light and fluffy. Add the egg and vanilla extract, and beat until well combined. Gradually add the dry ingredients and mix until the dough forms.
Step 3: Gently fold the raspberry puree into the dough using a spatula, being careful not to overmix. Aim for a marbled effect with bright pink streaks throughout the dough.
Step 4: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop the dough into tablespoon-sized balls and place them a few inches apart on the baking sheets. Bake for 10–12 minutes, or until the edges just start to turn golden.
Step 5: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or at room temperature for optimal enjoyment.

Tips & Variations

Use frozen raspberries when fresh are out of season; thaw and drain excess moisture before mashing.
For extra brightness, add the optional lemon juice to the raspberry puree.
Try substituting half the granulated sugar with brown sugar for a richer flavor.
To make smaller cookies, reduce scoop size and decrease baking time by a few minutes.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. To keep them longer, freeze the baked cookies in a sealed bag for up to 3 months. Reheat frozen cookies in a warm oven for a few minutes to regain softness.

How to Serve

The image shows two soft cookies placed on a white marbled surface. One cookie is whole, light golden brown with red berry bits and a light dusting of powdered sugar on top. The other cookie is broken in half, revealing a soft inner texture with red berry filling inside. Pink berry crumbs are scattered around the cookies on the surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work well. Just thaw them completely and drain any excess liquid before mashing to avoid overly wet dough.

Will the raspberry swirl affect the texture of the cookies?

The puree adds a subtle moisture but does not affect the cookie’s structure. Folding it gently ensures a marbled look without overmixing, preserving the classic sugar cookie texture.