Raspberry Swirl Cookies
Raspberry Swirl Cookies
Ingredients
For the Cookie Dough
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Swirl and Topping
- 1/2 cup raspberry jam
- 2 tablespoons coarse sugar
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
⏱️ 2 min
- 2
In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 3
Beat in the large egg and vanilla extract until well combined.
⏱️ 1 min
- 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Do not overmix.
⏱️ 3 min
- 5
Divide the dough in half. Shape each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 5 min
- 6
Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 375
- 7
On a lightly floured surface, roll out one disc of chilled dough into a 12x8 inch rectangle, about 1/8 inch thick.
⏱️ 3 min
- 8
Spread half of the raspberry jam evenly over the rolled-out dough, leaving a 1/2-inch border along one of the long edges.
⏱️ 2 min
- 9
Starting from the long edge opposite the border, carefully roll the dough tightly into a log. Pinch the seam to seal.
⏱️ 3 min
- 10
Repeat steps 7-9 with the second disc of dough and remaining raspberry jam.
⏱️ 5 min
- 11
Place the two dough logs in the freezer for 15-20 minutes to firm up, making them easier to slice.
⏱️ 5 min
- 12
Remove logs from the freezer. Using a sharp knife, slice each log into 1/4-inch thick rounds. Arrange the cookies 1 inch apart on the prepared baking sheets.
⏱️ 5 min
- 13
Sprinkle the tops of the cookies generously with coarse sugar.
⏱️ 1 min
- 14
Bake for 10-12 minutes, or until the edges are lightly golden. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
⏱️ 12 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Raspberry Swirl Cookies
Ingredients
For the Cookie Dough
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Swirl and Topping
- 1/2 cup raspberry jam
- 2 tablespoons coarse sugar
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
⏱️ 2 min - 2
In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 3
Beat in the large egg and vanilla extract until well combined.
⏱️ 1 min - 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Do not overmix.
⏱️ 3 min - 5
Divide the dough in half. Shape each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 5 min - 6
Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 375 - 7
On a lightly floured surface, roll out one disc of chilled dough into a 12x8 inch rectangle, about 1/8 inch thick.
⏱️ 3 min - 8
Spread half of the raspberry jam evenly over the rolled-out dough, leaving a 1/2-inch border along one of the long edges.
⏱️ 2 min - 9
Starting from the long edge opposite the border, carefully roll the dough tightly into a log. Pinch the seam to seal.
⏱️ 3 min - 10
Repeat steps 7-9 with the second disc of dough and remaining raspberry jam.
⏱️ 5 min - 11
Place the two dough logs in the freezer for 15-20 minutes to firm up, making them easier to slice.
⏱️ 5 min - 12
Remove logs from the freezer. Using a sharp knife, slice each log into 1/4-inch thick rounds. Arrange the cookies 1 inch apart on the prepared baking sheets.
⏱️ 5 min - 13
Sprinkle the tops of the cookies generously with coarse sugar.
⏱️ 1 min - 14
Bake for 10-12 minutes, or until the edges are lightly golden. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
⏱️ 12 min•🌡️ 375