Spread love with every bite of Raspberry Sugar Cookies, Fruity Sugar Cookies that combine a buttery, soft base with a vibrant raspberry swirl. Perfect for Valentine’s Day, holidays, or any day you crave a sweet, fruity treat, these cookies are easy to make and stunning to share. Ready in under 30 minutes with simple ingredients, Raspberry Sugar Cookies are your go-to for gifting or indulging. Let’s bake these beautiful cookies!
Ingredients for Raspberry Sugar Cookies
Here’s what you’ll need for Raspberry Sugar Cookies (makes about 24 cookies):
For the Sugar Cookie Dough:
- 2 ½ cups (310g) all-purpose flour
- ½ tsp (2g) baking soda
- ½ tsp (3g) salt
- 1 cup (226g) unsalted butter, softened
- 1 ¼ cups (250g) granulated sugar
- 1 large egg
- 1 tsp (5ml) vanilla extract
For the Raspberry Swirl:
- ½ cup (60g) fresh raspberries (or thawed frozen)
- 2 tbsp (25g) granulated sugar
- ½ tsp (2.5ml) lemon juice (optional, for brightness)
Equipment
- Mixing bowls (large and small)
- Hand mixer or stand mixer
- Rubber spatula
- Cookie scoop or tablespoon
- Parchment paper or silicone baking mats
- Baking sheets
- Cooling rack
Ingredient Tips
- Raspberries: Fresh raspberries give the best color for Fruity Sugar Cookies; frozen (thawed) work in a pinch.
- Butter: Softened butter ensures a creamy texture for Raspberry Sugar Cookies.
- Flour: Spoon-and-level for accuracy to keep cookies soft.
- Lemon Juice: Optional but enhances the raspberry flavor.
- Sugar: Granulated sugar keeps the dough light and sweet.
Directions for Raspberry Sugar Cookies
Let’s make these Raspberry Sugar Cookies—gorgeous Fruity Sugar Cookies!
Make the Raspberry Swirl
In a small bowl, I mash ½ cup raspberries with 2 tbsp sugar and ½ tsp lemon juice (if using) until a thick puree forms. I set it aside for the swirl.
Prepare the Cookie Dough
In a large bowl, I whisk 2 ½ cups flour, ½ tsp baking soda, and ½ tsp salt. In another bowl, I beat 1 cup softened butter and 1 ¼ cups sugar until light and fluffy, about 2 minutes. I add 1 egg and 1 tsp vanilla, mixing until smooth. I gradually add the dry ingredients, mixing until a soft dough forms for Fruity Sugar Cookies.
Add the Swirl
I gently fold the raspberry puree into the dough with a spatula, creating a marbled effect with pink streaks, being careful not to overmix.
Scoop and Bake
I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Using a cookie scoop, I form tablespoon-sized dough balls and place them 2 inches apart. I bake for 10–12 minutes until the edges are lightly golden.
Cool and Serve
I let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack. I serve them warm or cooled for Raspberry Sugar Cookies.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Total Time: 25–27 minutes
- Servings: 24 cookies
- Calories: ~160 kcal per cookie
- Macros per Cookie: 16g carbs, 1g protein, 5g fat, 0.5g fiber
Variations
- Chocolate Raspberry: Add ½ cup white chocolate chips to the dough for rich Fruity Sugar Cookies.
- Blueberry Swirl: Swap raspberries for ½ cup mashed blueberries for a berry blend.
- Lemon Glaze: Drizzle with a glaze of ½ cup powdered sugar and 1 tbsp lemon juice.
- Gluten-Free: Use a 1:1 gluten-free flour blend for a celiac-friendly version.
- Heart-Shaped: Shape dough into hearts before baking, inspired by Layla Cooks’ recipes like Amish Style Apple Cinnamon Baked Oatmeal.
Serving Ideas:
- Pair with Layla Cooks’ Vanilla Raspberry Iced Latte for a berry-themed treat.
- Serve with Layla Cooks’ Cucumber Blueberry Feta Salad for a fresh contrast.
- Offer with Layla Cooks’ Grilled Lemon Herb Chicken for a brunch spread.
Storage
I store Raspberry Sugar Cookies in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 7 days. For freezing, I wrap unbaked dough balls or baked cookies in plastic wrap and store in a freezer-safe bag for up to 2 months. I bake frozen dough balls with an extra 1–2 minutes or thaw baked cookies at room temperature.
Serving Tips
- Presentation: Arrange Raspberry Sugar Cookies in a gift box with red ribbon for stunning Fruity Sugar Cookies.
- Garnish: Dust with powdered sugar or drizzle with chocolate for flair.
- Pairing: Enjoy with tea, coffee, or Layla Cooks’ Coconut Cooler for a delightful treat.
- Portion Size: 1–2 cookies for a snack; 3 for a dessert.
- Occasions: Perfect for Valentine’s Day, tea parties, or gifting.
FAQs
Can I use raspberry jam instead of fresh raspberries?
Yes, just make sure it’s thick and not too runny to avoid wet dough.
Can I add chocolate chips to this recipe?
Absolutely—white chocolate pairs especially well with raspberry.
Do these cookies spread a lot while baking?
Not too much, but leaving space between cookies is always a good idea.
Can I make the dough ahead of time?
Yes! Store in the fridge up to 3 days or freeze as dough balls.
Are these cookies super sweet?
They’re balanced—the raspberry adds tanginess to cut through the sweetness.
More Cookies Recipe You’ll Love
- Raspberry Lemonade Cookies
- Maple Brown Sugar Cookies
- Cookie Dough Brownies
- Fudgy Mint Chocolate No-Bake Cookies
- White Chocolate and Pistachio Blondies
Conclusion
Raspberry Sugar Cookies are a delightful, heartfelt treat that blends buttery softness with vibrant raspberry flavor. Perfect for holidays, gifting, or cozy moments, these Fruity Sugar Cookies are easy and elegant. Bake Raspberry Sugar Cookies, share with someone special, and enjoy the sweet, fruity love!
Raspberry Sugar Cookies
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
Make the Raspberry Swirl
- In a small bowl, I mash ½ cup raspberries with 2 tbsp sugar and ½ tsp lemon juice (if using) until a thick puree forms. I set it aside for the swirl.
Prepare the Cookie Dough
- In a large bowl, I whisk 2 ½ cups flour, ½ tsp baking soda, and ½ tsp salt. In another bowl, I beat 1 cup softened butter and 1 ¼ cups sugar until light and fluffy, about 2 minutes. I add 1 egg and 1 tsp vanilla, mixing until smooth. I gradually add the dry ingredients, mixing until a soft dough forms for Fruity Sugar Cookies.
Add the Swirl
- I gently fold the raspberry puree into the dough with a spatula, creating a marbled effect with pink streaks, being careful not to overmix.
Scoop and Bake
- I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Using a cookie scoop, I form tablespoon-sized dough balls and place them 2 inches apart. I bake for 10–12 minutes until the edges are lightly golden.
Cool and Serve
- I let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack. I serve them warm or cooled for Raspberry Sugar Cookies.
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.
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