Why Make This Recipe
Delightful Raspberry Swirl Cookies are a sweet and tangy treat that everyone will love. The bright pink swirls of raspberry filling give these cookies a stunning appearance. Not only do they look great, but they also taste amazing with a perfect balance of sweetness and fruitiness. They are perfect for parties, tea time, or just a sweet snack at home. Plus, making them from scratch is fun and rewarding!
How to Make Delightful Raspberry Swirl Cookies
Ingredients:
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp milk
- 1 cup fresh (or thawed frozen) raspberries
- 3 tbsp granulated sugar (for filling)
- 1 tbsp cornstarch
- 1 tsp lemon juice
Directions:
Make the Filling: In a medium saucepan, combine raspberries, 3 tablespoons of sugar, cornstarch, and lemon juice. Cook over medium heat, stirring gently, until the mixture thickens, about 5 to 7 minutes. If you want, you can strain the mixture to remove the seeds and then let it cool.
Prepare Cookie Dough: In a bowl, whisk together the flour, baking powder, and salt. In another bowl, beat the softened butter and sugar together until it is fluffy. Mix in the egg, vanilla extract, and milk. Gradually add the dry ingredients to form a soft dough.
Assemble and Chill: Divide the dough into two equal portions. Roll each portion into a 1/2-inch thick rectangle on a piece of parchment paper. Spread the raspberry filling evenly on each rectangle. Roll each rectangle into a log shape, wrap it in plastic wrap, and refrigerate for at least 2 hours.
Slice and Bake: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Slice the chilled logs into 1/2-inch rounds. Place the rounds on the baking sheets and bake for 10 to 12 minutes, or until the edges are golden brown. Allow them to cool on wire racks.
How to Serve Delightful Raspberry Swirl Cookies
These cookies are great on their own or served with a cup of tea or coffee. For an extra touch, you can dust them with powdered sugar before serving. They also make a lovely gift when packaged in a pretty box or tin!
How to Store Delightful Raspberry Swirl Cookies
Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them for up to three months. Just make sure to separate layers with parchment paper to prevent sticking.
Tips to Make Delightful Raspberry Swirl Cookies
- Make sure the butter is softened for easy mixing.
- Chill the dough sufficiently to make slicing easier.
- Be gentle when rolling the dough to keep the raspberry filling intact.
- Experiment with other berries for a twist on the filling!
Variation
You can try using other fruits like blueberries or strawberries in place of raspberries for different flavors. You can also add white chocolate chips or nuts to the cookie dough for added texture.
FAQs
Q: Can I use frozen raspberries instead of fresh?
A: Yes, you can use frozen raspberries. Just make sure to thaw and drain any excess liquid before using them in the filling.
Q: How can I make the dough ahead of time?
A: You can prepare the dough and filling, then refrigerate or freeze the logs. Just make sure to thaw them in the fridge before slicing and baking.
Q: Can I make these cookies without cornstarch?
A: Yes, if you don’t have cornstarch, you can use all-purpose flour instead, but the filling might be slightly less thick.
Delightful Raspberry Swirl Cookies
Ingredients
Method
- In a medium saucepan, combine raspberries, 3 tablespoons of sugar, cornstarch, and lemon juice. Cook over medium heat, stirring gently, until the mixture thickens, about 5 to 7 minutes. If desired, strain the mixture to remove seeds and let it cool.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another bowl, beat the softened butter and sugar together until fluffy. Mix in the egg, vanilla extract, and milk.
- Gradually add the dry ingredients to form a soft dough.
- Divide the dough into two equal portions. Roll each portion into a 1/2-inch thick rectangle on parchment paper.
- Spread the raspberry filling evenly on each rectangle.
- Roll each rectangle into a log shape, wrap in plastic wrap, and refrigerate for at least 2 hours.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Slice the chilled logs into 1/2-inch rounds and place them on the baking sheets.
- Bake for 10 to 12 minutes, or until edges are golden brown. Allow cookies to cool on wire racks.