These Raspberry Swirl Cookies are a sweet treat bursting with fruity flavor. The soft cookie base is swirled with colorful raspberry goodness, making them look as yummy as they taste!
Every bite is a fun surprise of tangy and sweet. I love baking these for special occasions because they always steal the show—just don’t forget to save a few for yourself! 🍪
Key Ingredients & Substitutions
Unsalted Butter: Make sure to use softened butter for easy mixing and a tender cookie texture. If you’re dairy-free, coconut oil or vegan butter can work, but keep in mind the taste may vary a bit.
Granulated Sugar: This gives sweetness and helps with the cookie’s structure. You can substitute with brown sugar for a hint of molasses flavor, or for a healthier option, use coconut sugar.
Raspberry Jam: Seedless jam is best for smooth swirls. If you can’t find it, regular raspberry jam works too. You can often use other fruit jams like strawberry or peach for a fun twist!
All-Purpose Flour: This is the base for cookies. If you’re gluten-free, you can substitute a 1:1 gluten-free flour blend, but check if it contains xanthan gum for best results.
How Can I Roll Dough Into a Log Without Crumbling?
Rolling the dough into a tight log is key for those lovely swirls. To do this smoothly, use the following tips:
- Make sure the dough is chilled enough; it should be firm to the touch.
- Lightly flour your work surface and rolling pin to prevent sticking.
- Start rolling from one long edge and keep the pressure even to create a tight roll.
- If the dough cracks, just press it back together gently—no worries!
Chilling the dough before slicing keeps the shapes neat and helps maintain those swirls. Enjoy baking! 🍪
How to Make Raspberry Swirl Cookies
Ingredients You’ll Need:
Basic Cookie Components:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar, plus extra for coating
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients:
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the Raspberry Swirl:
- 1/2 cup raspberry jam (seedless preferred)
How Much Time Will You Need?
This delightful recipe will take about 20 minutes to prep and another 12-15 minutes to bake. Plus, you’ll want to chill the dough for at least 1 hour to get those perfect swirls. So, set aside a little over 1 hour and 30 minutes for the entire process, including cooling time!
Step-by-Step Instructions:
1. Prepping Your Oven:
First things first, start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
2. Creaming the Butter and Sugar:
In a large mixing bowl, combine the softened butter and 3/4 cup of granulated sugar. Using a hand mixer (or a whisk if you’re feeling strong!), beat them together until the mixture is light and fluffy. This should take about 3-5 minutes.
3. Adding the Egg and Vanilla:
Next, beat in the egg and the teaspoon of vanilla extract until everything is fully combined and creamy. Make sure there are no lumps.
4. Mixing the Dry Ingredients:
In a separate bowl, whisk together the flour and salt. Gradually add this dry mix to the butter mixture. Stir just until everything is combined; avoid overmixing to keep your cookies tender.
5. Rolling Out the Dough:
Now, divide your dough in half. On a lightly floured surface, roll each piece into a rectangular shape about 1/4-inch thick.
6. Spreading the Raspberry Jam:
Spread the raspberry jam evenly over one of the dough rectangles. This is where the fun begins!
7. Layering the Dough:
Gently place the second dough rectangle on top of the jam-covered one. Lightly press down to help them stick together.
8. Rolling to Form a Log:
Now, carefully roll the layered dough into a tight log, starting from one long edge. This is where you’ll create that beautiful swirl effect!
9. Chilling the Dough:
Wrap the dough log in plastic wrap and refrigerate for at least 1 hour. Chilling helps the log hold its shape when slicing.
10. Slicing the Cookies:
Once chilled, slice the log into 1/4-inch thick rounds. You should see some lovely swirls in each slice!
11. Rolling in Sugar:
Roll each cookie slice in granulated sugar to coat the edges, giving them an extra sparkle!
12. Baking Time:
Place the cookies on your prepared baking sheet, leaving about 2 inches between them for spreading. Then, bake for 12-15 minutes, just until set but not browned.
13. Cooling Off:
After baking, allow the cookies to cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely. This will give them the perfect texture!
14. Serve and Enjoy:
Now, you’re ready to enjoy your delightful raspberry swirl cookies! They’re perfect for sharing—or not! 😉
Can I Use Another Type of Jam?
Absolutely! While raspberry jam is delicious, you can substitute it with any fruit jam you like, such as strawberry, apricot, or even blueberry. Just ensure that the jam is a similar consistency for the best swirls.
Can I Freeze the Cookie Dough?
Yes, you can freeze the log of cookie dough! Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. When ready to bake, just thaw in the fridge overnight before slicing and baking as directed.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh longer, you can refrigerate them, but be aware that they may lose some of their texture.
What If My Dough Cracks While Rolling?
Don’t worry! If your dough cracks, simply press it back together gently with your fingers. Chilling the dough longer can also help make it more pliable, so don’t hesitate to put it back in the fridge for a bit if needed.