Raspberry Sugar Cookies
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
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.