Raspberry Swirl Cookies are a delightful treat! These soft, buttery cookies are swirled with sweet raspberry jam, making each bite a fruity surprise. Perfect for sharing or enjoying with a cup of tea!
Honestly, the cheerful pink swirl makes these cookies look so fancy. I love baking them for friends, and they always ask for the recipe. Plus, they disappear quickly, so grab them while you can! 🍪
Key Ingredients & Substitutions
Unsalted Butter: Softened butter is key for that creamy texture. If you’re out, you can use margarine, but the flavor may change slightly. I recommend sticking with butter for the best taste!
Granulated Sugar: The sugar helps with the cookie’s sweetness and texture. If you want a healthier option, you could use coconut sugar, which will add a hint of caramel flavor.
Raspberry Jam: Seedless jam is ideal for smooth swirls, but any raspberry jam will work. Don’t have raspberry? Use another fruit jam like strawberry or blueberry for a tasty twist!
All-Purpose Flour: This is the base for the cookies. For a gluten-free version, you can try using a gluten-free all-purpose flour blend, but make sure it has xanthan gum to help with texture.
How Do I Roll the Dough Without It Sticking?
Rolling dough can sometimes be a pain, but here are some tips to make it easier:
- Lightly flour your work surface and rolling pin to prevent sticking.
- Roll the dough between two sheets of parchment paper. This keeps it from sticking and also makes for easy transfer – just lift off the parchment!
- Keep the dough cold. If it warms up too much, stick it back in the fridge for a bit before rolling.
This way, you’ll have a smoother rolling experience, and your swirl will be perfect!
Raspberry Swirl Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (227g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar, plus extra for sprinkling
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (160g) raspberry jam (seedless preferred for smooth swirl)
How Much Time Will You Need?
This delicious cookie recipe takes about 15 minutes to prepare and an additional 2 hours to chill in the refrigerator. Once chilled, baking will take about 10-12 minutes. So, in total, you’re looking at roughly 2 hours and 30 minutes from start to enjoyment!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While your oven is heating up, prepare your baking sheets by lining them with parchment paper. This will help prevent the cookies from sticking.
2. Cream the Butter and Sugar:
In a large bowl, use an electric mixer to cream together the softened butter and 3/4 cup of sugar. Mix until the mixture is light and fluffy. This should take about 3-4 minutes.
3. Add Egg and Vanilla:
Now, beat in the egg and vanilla extract until everything is well combined. This will add flavor and richness to your cookies!
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this flour mixture to the butter mixture, stirring just until everything is combined. Be careful not to overmix – we want the dough to stay light!
5. Shape the Dough:
On a lightly floured surface, divide the dough into two equal pieces. Roll each piece into a rectangle that’s about 9×6 inches in size. Make sure it’s even for nice swirling!
6. Spread the Jam:
Take half of the raspberry jam and spread it evenly over one rectangle of dough. Gently roll the dough into a log from the long edge for a tight roll. Repeat this process with the second portion of dough and the remaining jam.
7. Chill the Logs:
Wrap each log of dough in plastic wrap and chill them in the refrigerator for at least 2 hours. This step is important for the cookie shapes to hold when baked.
8. Slice the Cookies:
Once chilled, take the logs out of the fridge and slice them into rounds about 1/4-inch thick. A sharp knife works best for clean cuts!
9. Place on Baking Sheets:
Arrange the cookie slices on the prepared baking sheets, leaving about an inch of space between each cookie. Sprinkle the tops lightly with granulated sugar for a lovely sparkle!
10. Bake:
Now it’s time to bake! Place the baking sheets in the oven and let them bake for 10-12 minutes, or until the cookies are set and the edges are lightly golden.
11. Cool the Cookies:
Once done, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
Now you can serve and enjoy your beautifully swirled, tender, buttery Raspberry Swirl Cookies! Perfect for sharing… or keeping all to yourself! 🍪
Can I Use Frozen Butter for This Recipe?
While it’s best to use softened butter for the best texture, if you’re in a pinch, you can microwave frozen butter in short bursts (about 10 seconds) until it’s just softened. Avoid melting it completely, as this can alter the cookie’s structure!
Can I Make These Cookies Gluten-Free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that contains xanthan gum for better texture. Just be sure to check that your raspberry jam is gluten-free as well!
What If I Don’t Have Raspberry Jam?
If raspberry jam isn’t available, feel free to use any other fruit jam, like strawberry or blackberry! Just keep in mind that it will change the flavor profile, but it will still be delicious!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, they can be frozen for up to 3 months. Just thaw them at room temperature before enjoying!
