Description
Savor the sweetness of raspberry swirl cookies with a buttery base and fruity filling—an irresistible treat for any occasion.
Ingredients
Scale
For the Dough:
- 2 ½ cups all-purpose flour – Provides structure.
- ½ tsp baking powder – Helps cookies rise.
- ¼ tsp salt – Balances sweetness.
- ¾ cup unsalted butter (softened) – Adds richness and flavor.
- 1 cup granulated sugar – Sweetens and creates texture.
- 1 large egg – Binds and adds moisture.
- 1 tsp vanilla extract – Enhances flavor.
- 2 tbsp milk – Makes the dough easier to work with.
For the Raspberry Filling:
- 1 cup fresh (or thawed frozen) raspberries – The main ingredient.
- 3 tbsp granulated sugar – Balances tartness.
- 1 tbsp cornstarch – Thickens the filling.
- 1 tsp lemon juice – Adds brightness.
Instructions
- Make the Filling: In a medium saucepan, combine 1 cup of raspberries, 3 tbsp granulated sugar, 1 tbsp cornstarch, and 1 tsp lemon juice. Cook over medium heat, stirring gently, until the mixture thickens, which should take about 5-7 minutes. If you prefer a smooth filling, strain the mixture through a fine mesh sieve to remove the seeds. Allow it to cool completely.
- Prepare Cookie Dough: In a large mixing bowl, whisk together 2 ½ cups all-purpose flour, ½ tsp baking powder, and ¼ tsp salt. In a separate bowl, beat ¾ cup softened unsalted butter and 1 cup granulated sugar together until fluffy and light in color. Add in 1 large egg, 1 tsp vanilla extract, and 2 tbsp milk, and mix until well combined. Gradually add the dry ingredients into the wet ingredients, mixing until a soft dough forms.
- Assemble & Chill: Divide the cookie dough into two equal portions. On a piece of parchment paper, roll each portion into a rectangle roughly ½ inch thick. Spread a thin layer of the cooled raspberry filling over each rectangle, leaving about a ½-inch border. Tightly roll up each rectangle into a log shape and wrap in plastic wrap. Refrigerate the logs for at least 2 hours to firm up.
- Slice & Bake: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Once the dough is firm, remove the logs from the fridge and slice them into ½-inch thick rounds. Place the slices on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are golden brown. Remove from the oven and let cool on wire racks.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: ~180 kcal
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