Raspberry Swirl Cookies are buttery, soft, and filled with a vibrant raspberry jam swirl. These elegant cookies have a delicate texture with a perfect balance of sweetness and tartness. Whether for a holiday treat, afternoon tea, or a simple dessert, these cookies are as beautiful as they are delicious!
Why You’ll Love This Recipe
- Buttery & Soft – A melt-in-your-mouth cookie base.
- Sweet & Tart Flavor – The raspberry filling adds a fruity twist.
- Visually Stunning – A beautiful swirl pattern in every bite.
- Perfect for Any Occasion – Great for holidays, tea parties, or gifting.
- Make-Ahead Friendly – Prepare the dough in advance and bake when ready.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter, softened
- Granulated sugar
- Egg yolk
- Vanilla extract
- All-purpose flour
- Salt
- Raspberry jam (seedless preferred)
- Powdered sugar (for dusting, optional)
Directions
1. Make the Cookie Dough
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the egg yolk and vanilla extract, mixing until combined.
- Gradually add the flour and salt, stirring until a soft dough forms.
2. Add the Raspberry Swirl
- Roll the dough into a rectangle (about ¼ inch thick) on a lightly floured surface.
- Spread a thin layer of raspberry jam evenly over the dough.
- Carefully roll the dough into a tight log, like a jelly roll.
- Wrap in plastic wrap and refrigerate for at least 1 hour to firm up.
3. Slice & Bake
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Slice the chilled dough into ¼-inch rounds and place them on the baking sheet.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let cool completely on a wire rack.
4. Serve & Enjoy
- Dust with powdered sugar for an extra touch of sweetness (optional).
- Store in an airtight container or serve immediately.
Servings and Timing
- Servings: 24 cookies
- Prep Time: 15 minutes
- Chill Time: 1 hour
- Bake Time: 10-12 minutes
- Total Time: 1 hour 30 minutes
Variations
- Lemon Raspberry Twist – Add 1 teaspoon of lemon zest to the dough.
- Chocolate Drizzle – Drizzle melted white or dark chocolate over the cooled cookies.
- Nutty Crunch – Sprinkle finely chopped almonds or pistachios over the jam before rolling.
- Gluten-Free Option – Use a 1:1 gluten-free flour substitute.
- Strawberry or Apricot Swirl – Swap raspberry jam for another favorite fruit jam.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 5 days.
- Refrigeration: Keeps well in the fridge for up to 1 week.
- Freezing: Freeze unbaked dough logs for up to 3 months. Slice and bake as needed.
- Reheating: No need to reheat—just enjoy them fresh or at room temperature!
FAQs
Can I use fresh raspberries instead of jam?
Yes! Cook fresh raspberries with a bit of sugar until thick, then let cool before spreading.
How do I prevent the dough from cracking when rolling?
Make sure the dough is slightly chilled but not too cold. If it cracks, let it sit at room temperature for a few minutes before rolling.
Can I skip chilling the dough?
No, chilling is essential to firm up the dough and make slicing easier.
What if my jam leaks out when baking?
Try using a thicker jam or jelly to prevent excessive leaking. Also, roll the dough tightly.
Can I make these cookies in advance?
Yes! You can refrigerate the dough for up to 2 days before slicing and baking.
Do these cookies stay soft or become crispy?
They stay soft and buttery, but if you prefer a crunchier texture, bake for an extra 2 minutes.
Can I make these vegan?
Yes! Use vegan butter and a flax egg (1 tbsp flaxseed + 2 tbsp water).
Can I add spices for extra flavor?
Absolutely! A pinch of cinnamon or cardamom pairs well with raspberry.
What’s the best way to slice the dough neatly?
Use a sharp, serrated knife and wipe it clean between cuts for perfect slices.
What can I serve these with?
They go great with tea, coffee, or a scoop of vanilla ice cream!
Conclusion
Raspberry Swirl Cookies are the perfect combination of buttery softness and fruity sweetness. Their elegant swirl design makes them a show-stopping treat for any occasion. Whether you’re baking for a holiday, a party, or just a personal indulgence, these cookies will quickly become a favorite. Try them today and enjoy a delightful, homemade treat!
PrintRaspberry Swirl Cookies
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These buttery, soft cookies have a beautiful raspberry swirl and a hint of vanilla. They’re perfect for holiday baking, afternoon tea, or a sweet treat anytime!
Ingredients
For the Dough:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Raspberry Filling:
- 1/2 cup raspberry jam or preserves
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch
For the Glaze (Optional):
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
Make the Dough:
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy (2 minutes).
- Mix in egg and vanilla extract, then gradually add the dry ingredients until a smooth dough forms.
Prepare the Raspberry Filling:
- In a small saucepan over medium heat, stir together raspberry jam, lemon juice, and cornstarch until slightly thickened (2 minutes). Remove from heat and let cool.
Assemble the Cookies:
- Roll out the dough into a 10×12-inch rectangle between two sheets of parchment paper.
- Spread the raspberry filling evenly over the dough.
- Roll the dough tightly into a log (starting from the long side). Wrap in plastic wrap and refrigerate for 1–2 hours, until firm.
Bake the Cookies:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Slice the chilled dough into ¼-inch thick rounds and place on the baking sheet.
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Let cool completely before glazing.
Make the Glaze (Optional):
- Whisk together powdered sugar, milk, and vanilla extract. Drizzle over cooled cookies.
Serve & Enjoy!
- Let glaze set, then serve with coffee, tea, or milk!
Notes
- Use seedless raspberry jam for a smoother swirl.
- Swap raspberry jam for strawberry, blueberry, or apricot jam for variety.
- Store in an airtight container for up to 5 days or freeze for up to 2 months.
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