Raspberry Swirl Cookies recipe
These Raspberry Swirl Cookies are a delightful mix of buttery shortbread and sweet-tart raspberry, creating a delicious swirl of flavor in each bite. Simple to make, these cookies are perfect for any occasion, whether it's an afternoon tea, holiday gathering, or a homemade gift for friends and family. With their melt-in-your-mouth texture and vibrant raspberry swirl, they’re sure to be a hit!
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 cup fresh or frozen raspberries mashed
- Optional: Powdered sugar for dusting
Instructions
Prepare the Dough:
- In a large mixing bowl, cream together the butter and granulated sugar using a hand mixer or stand mixer until smooth and light.
- Gradually add the flour and salt to the mixture, mixing until a crumbly dough forms.
- Add the vanilla extract and mix again until fully combined.
Add Raspberry Swirl:
- Gently mash the raspberries in a separate bowl. You want to break them down into smaller pieces, but not into a full puree.
- Fold the mashed raspberries into the dough gently. The goal is to create a marbled swirl effect, not to fully mix the raspberries into the dough.
Chill the Dough:
- Wrap the dough in plastic wrap or place it in an airtight container and chill in the fridge for 30-60 minutes. This helps the dough hold its shape when baking.
Roll and Cut the Dough:
- Preheat the oven to 325°F (163°C).
- Roll the chilled dough out on a lightly floured surface to about 1/4-inch thickness.
- Cut out cookies using your favorite cookie cutter shape (round, star, heart, etc.) and transfer them to a baking sheet lined with parchment paper.
Bake the Cookies:
- Bake the cookies for 12-15 minutes or until the edges are lightly golden.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Optional Decoration:
- Once cooled, you can dust the cookies with powdered sugar or drizzle some melted white chocolate over the top for an extra indulgence.
Notes
- Storage: Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them for up to 3 months.
- Frozen Raspberries: If using frozen raspberries, make sure to thaw and drain them to avoid excess moisture in the dough.
- Flavor Variations: Feel free to add a teaspoon of lemon zest or vanilla bean paste to the dough for extra flavor.
- Gluten-Free Version: To make these cookies gluten-free, substitute gluten-free all-purpose flour for regular flour.