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Delightful Raspberry Swirl Cookies

These delightful raspberry swirl cookies are sweet and tangy with a stunning appearance and a perfect balance of sweetness and fruitiness. Perfect for parties, tea time, or a sweet snack!
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 2 hours
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 2.5 cups all-purpose flour
  • 0.5 tsp baking powder
  • 0.25 tsp salt
  • 0.75 cup unsalted butter (softened) Ensure it is softened for easier mixing.
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 tbsp milk
Raspberry Filling
  • 1 cup fresh (or thawed frozen) raspberries If using frozen, ensure they are thawed.
  • 3 tbsp granulated sugar (for filling)
  • 1 tbsp cornstarch
  • 1 tsp lemon juice

Method
 

Make the Filling
  1. 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.
Prepare Cookie Dough
  1. In a bowl, whisk together the flour, baking powder, and salt.
  2. In another bowl, beat the softened butter and sugar together until fluffy. Mix in the egg, vanilla extract, and milk.
  3. Gradually add the dry ingredients to form a soft dough.
Assemble and Chill
  1. Divide the dough into two equal portions. Roll each portion into a 1/2-inch thick rectangle on parchment paper.
  2. Spread the raspberry filling evenly on each rectangle.
  3. Roll each rectangle into a log shape, wrap in plastic wrap, and refrigerate for at least 2 hours.
Slice and Bake
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Slice the chilled logs into 1/2-inch rounds and place them on the baking sheets.
  3. Bake for 10 to 12 minutes, or until edges are golden brown. Allow cookies to cool on wire racks.

Notes

These cookies are great on their own or served with tea or coffee. Dust with powdered sugar for an extra touch. Store in an airtight container for up to a week, or freeze for up to three months with layers separated by parchment paper.