Here’s a delightful recipe for Raspberry Swirl Cookies! These buttery, tender cookies are swirled with sweet-tart raspberry jam, making them a perfect treat for any occasion. They’re easy to make and absolutely irresistible!
Ingredients:
For the Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/4 cup raspberry jam (seedless or with seeds, depending on your preference)
For the Glaze (Optional):
- 1/2 cup powdered sugar
- 1–2 tsp milk or lemon juice
- 1/4 tsp vanilla extract
Instructions:
- Prepare the Dough:
- In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy.
- Beat in the egg and vanilla extract until fully combined.
- Gradually add the flour and salt, mixing until the dough comes together. It should be soft but not sticky. If the dough is too dry, add 1–2 teaspoons of milk.
- Add the Raspberry Swirl:
- Divide the dough into two equal portions.
- Roll out one portion of the dough into a rectangle (about 1/4 inch thick) on a lightly floured surface or between two sheets of parchment paper.
- Spread half of the raspberry jam evenly over the dough, leaving a small border around the edges.
- Carefully roll the dough into a log, starting from one of the longer sides. Wrap the log in plastic wrap and repeat with the second portion of dough and remaining jam.
- Chill the dough logs in the refrigerator for at least 1–2 hours, or until firm.
- Slice and Bake:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Remove one dough log from the refrigerator and slice it into 1/4-inch thick rounds. Place the cookies on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are lightly golden. Be careful not to overbake, as the cookies should remain soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Optional Glaze:
- In a small bowl, whisk together the powdered sugar, milk (or lemon juice), and vanilla extract until smooth. Drizzle the glaze over the cooled cookies.
- Serve and Enjoy:
- Serve the cookies as is or with a dusting of powdered sugar. Store in an airtight container at room temperature for up to 5 days.
Tips:
- For a more intense raspberry flavor, you can add a few drops of raspberry extract to the dough.
- If the dough becomes too soft while rolling, chill it in the refrigerator for 10–15 minutes to make it easier to handle.
- Experiment with other fruit jams, such as strawberry, apricot, or blackberry, for different flavor variations.
Enjoy your Raspberry Swirl Cookies—they’re a beautiful and delicious treat!
