Raspberry Sugar Cookies
Soft, buttery sugar cookies with tangy raspberry swirls in every bite.
Ingredients
Ingredients
- 1 cup fresh raspberries washed and patted dry
- 1 cup granulated sugar divided
- 1/2 cup unsalted butter softened
- 1 large egg
- 1 teaspoon vanilla bean paste
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Mash the raspberries in a small bowl with 2 tablespoons of the granulated sugar until they form a thick, spoonable puree; set aside.
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt until well combined; set aside.
- In a large mixing bowl, beat the softened butter with the remaining granulated sugar using a hand mixer or stand mixer on medium speed until light and fluffy, about 2 to 3 minutes.
- Add the egg and vanilla bean paste to the butter mixture and beat until smooth and creamy, scraping down the sides of the bowl as needed.
- Add the dry ingredients to the wet mixture in 2 to 3 additions, mixing on low speed just until a soft dough forms and no streaks of flour remain.
- Dollop the raspberry puree over the dough and gently fold it in with a spatula a few times to create visible swirls, stopping before the dough turns uniformly pink.
- Scoop rounded tablespoons of dough and place them on the prepared baking sheets, spacing them about 2 inches apart.
- Bake the cookies for 10 to 12 minutes, or until the edges are set and the centers look just slightly soft.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely.
Notes
- You can substitute the fresh raspberries with 1/2 cup thick raspberry jam; if very stiff, loosen with 1 teaspoon water before folding into the dough.
- For a subtle bakery-style twist, replace the vanilla bean paste with almond extract.
- Store cooled cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
- For a subtle bakery-style twist, replace the vanilla bean paste with almond extract.
- Store cooled cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.