Description
Delicious and soft sugar cookies with a sweet raspberry swirl, perfect for any occasion.
Ingredients
Scale
- 2 ½ cups (310g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1 ¼ cups (250g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup fresh raspberries (or thawed frozen)
- 2 tablespoons sugar
- ½ teaspoon lemon juice (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt.
- In another bowl, beat butter and sugar until light and fluffy.
- Add the egg and vanilla extract to the butter mixture, mixing well.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- In a small bowl, mash raspberries with sugar and lemon juice (if using).
- Gently swirl the raspberry mixture into the cookie dough.
- Drop spoonfuls of dough onto the prepared baking sheets.
- Bake for 10-12 minutes or until edges are lightly golden.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Use room-temperature butter for best results.
- Do not overmix the dough to keep cookies soft.
- Adjust baking time based on cookie size.
- Store cookies in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
Keywords: raspberry sugar cookies, easy cookies, homemade cookies