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Raspberry Swirl Cookies

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Bakery-style raspberry swirl cookies with a soft, buttery dough and vibrant raspberry jam swirls. Easy to make, visually stunning, and perfect for any occasion.

Ingredients

Scale
  • 2 cups all-purpose flour (240g)
  • 3/4 cup unsalted butter, softened (170g)
  • 3/4 cup granulated sugar (150g)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 cup seedless raspberry jam (80g)
  • 1/4 cup fresh raspberries, mashed slightly (optional, 40g)
  • Powdered sugar, for dusting (optional)
  • 1/3 cup white chocolate chips (optional, 50g)

Instructions

  1. In a large bowl, beat together softened butter and granulated sugar with a hand mixer or stand mixer on medium speed for 2-3 minutes until pale and fluffy.
  2. Add the egg and vanilla extract. Beat until well combined, scraping down the sides as needed.
  3. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed until a soft dough forms. If the dough seems dry, add 1 teaspoon milk or water.
  4. In a small bowl, stir together raspberry jam and fresh raspberries (if using). Refrigerate for 10 minutes if the mixture is too loose.
  5. Place the dough between two sheets of parchment paper and roll to about 1/4 inch thickness, forming a rectangle about 12 x 8 inches.
  6. Spread the raspberry mixture evenly over the dough, leaving a 1/2 inch border around the edges.
  7. Gently swirl the jam with the back of a spoon for a marbled effect. Carefully roll the dough into a tight log, starting from the long side, using parchment paper to help.
  8. Wrap the dough log in parchment paper and refrigerate for at least 30 minutes (or freeze for 15 minutes).
  9. Slice the log into 1/2-inch rounds and arrange on a parchment-lined baking sheet, spacing about 2 inches apart.
  10. Preheat oven to 350°F (180°C). Bake for 12-14 minutes, until edges are lightly golden and centers are set.
  11. Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack. Dust with powdered sugar or drizzle with melted white chocolate if desired.

Notes

Chill the dough log for clean, distinct swirls. Use parchment paper for rolling and baking to prevent sticking. Measure flour by weight for best texture. For vegan or gluten-free adaptations, substitute dairy-free butter, flaxseed egg, or gluten-free flour. Cookies can be stored in an airtight container for up to 4 days at room temperature or frozen for longer storage.

Nutrition

Keywords: raspberry swirl cookies, bakery style cookies, easy cookie recipe, raspberry dessert, homemade cookies, swirl cookies, jam cookies, holiday cookies, tea party cookies

Find it online: https://hungermind.com/raspberry-swirl-cookies-recipe-easy-homemade-bakery-style-guide/