Name: Delightful Raspberry Swirl Cookies
Ingredients: 2 ½ cups all-purpose flour: This is the foundation of your cookie dough, providing structure and texture.; ½ tsp baking powder: This leavening agent helps the cookies to rise, making them light and fluffy.; ¼ tsp salt: Enhances the flavors of the cookies by balancing the sweetness.; ¾ cup unsalted butter (softened): Butter adds richness and flavor to the dough, and using unsalted allows you to control the saltiness of the recipe.; 1 cup granulated sugar: This sweetens the cookie dough and helps to create a nice texture.; 1 large egg: An essential binding agent that helps hold the dough together and adds moisture.; 1 tsp vanilla extract: Adds a warm, sweet flavor that complements the dough beautifully.; 2 tbsp milk: This adds moisture to the dough, making it easier to work with.; 1 cup fresh raspberries (or thawed frozen): The star ingredient; you can use either fresh or quality frozen raspberries, depending on availability.; 3 tbsp granulated sugar: Sweetens the tartness of the raspberries.; 1 tbsp cornstarch: Thickens the filling, giving it the right consistency.; 1 tsp lemon juice: Brightens the flavor of the raspberries and adds a hint of acidity.

Description

Savor the sweetness of raspberry swirl cookies with a buttery base and fruity filling—an irresistible treat for any occasion.

Ingredients

Scale

2 ½ cups all-purpose flour: This is the foundation of your cookie dough, providing structure and texture.
½ tsp baking powder: This leavening agent helps the cookies to rise, making them light and fluffy.
¼ tsp salt: Enhances the flavors of the cookies by balancing the sweetness.
¾ cup unsalted butter (softened): Butter adds richness and flavor to the dough, and using unsalted allows you to control the saltiness of the recipe.
1 cup granulated sugar: This sweetens the cookie dough and helps to create a nice texture.
1 large egg: An essential binding agent that helps hold the dough together and adds moisture.
1 tsp vanilla extract: Adds a warm, sweet flavor that complements the dough beautifully.
2 tbsp milk: This adds moisture to the dough, making it easier to work with.

For the raspberry filling:

1 cup fresh raspberries (or thawed frozen): The star ingredient; you can use either fresh or quality frozen raspberries, depending on availability.
3 tbsp granulated sugar: Sweetens the tartness of the raspberries.
1 tbsp cornstarch: Thickens the filling, giving it the right consistency.
1 tsp lemon juice: Brightens the flavor of the raspberries and adds a hint of acidity.

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.