These Raspberry Swirl Cookies are sweet little treats that are bursting with fruity flavor! With a soft and buttery dough, they are swirled with tangy raspberry jam for an extra kick.
Every bite feels like a tiny piece of happiness! I love how they look too—like little works of art. Plus, they make the kitchen smell amazing. Who can resist a cookie that’s pretty and tasty?
Key Ingredients & Substitutions
Unsalted Butter: Softened butter is crucial for the cookie’s texture. If you’re looking for a dairy-free option, try using coconut oil or a plant-based butter alternative.
Granulated Sugar: White sugar gives the cookies their sweetness and slight crunch. You can substitute it with coconut sugar for a more caramel-like flavor or a sugar alternative if you’re watching your sugar intake.
Raspberry Jam: Seedless jam is key for a smooth swirl. If you can’t find it, use any other fruit jam like strawberry or blueberry. Just ensure it’s spreadable!
All-Purpose Flour: This gives structure to your cookies. For a gluten-free version, consider using a 1:1 gluten-free flour blend. It usually works well in baking!
How Do I Roll and Shape the Dough Without Making a Mess?
Rolling out the dough can be tricky, but here are some tips to make it easier:
- Keep the dough chilled. If it gets warm, it becomes sticky and harder to work with. If needed, chill it briefly after rolling it out.
- Lightly flour your work surface and roll the dough between two sheets of parchment paper. It prevents sticking and makes cleanup a breeze.
- When rolling, apply even pressure and aim for a rectangle roughly 1/4 inch thick to ensure even baking.
These techniques help achieve those beautiful swirls while keeping your workspace tidy!
Raspberry Swirl Cookies
Ingredients You’ll Need:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup seedless raspberry jam
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This delightful recipe takes about 20 minutes to prepare, plus 1 hour of chilling time in the refrigerator, and another 15 minutes for baking. In total, you’ll be enjoying these lovely cookies in about 1 hour and 35 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven heats up, line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Cream the Butter and Sugar:
In a large mixing bowl, use a hand mixer or a sturdy spoon to cream together the softened butter and granulated sugar until the mixture becomes fluffy and pale. This usually takes about 2-3 minutes.
3. Add the Egg and Vanilla:
Once the butter and sugar are well combined, add in the egg and vanilla extract. Mix until everything is nicely blended together.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This helps to evenly distribute the leavening agent throughout the flour.
5. Mix the Dough:
Gradually add the dry ingredients to the wet mixture, stirring until just combined. The dough will be somewhat stiff, which is perfectly normal!
6. Prepare the Dough for Rolling:
Transfer the dough to a lightly floured surface and divide it into two equal portions. Roll out one portion into a rectangle about 9×12 inches in size. Keep the other portion covered so it doesn’t dry out.
7. Spread the Raspberry Jam:
Carefully spread the seedless raspberry jam evenly over the rolled-out dough, leaving a small border around the edges so that the jam doesn’t ooze out when you roll it.
8. Roll the Dough:
Starting from the long edge, tightly roll up the dough into a log shape. Press the edges gently to seal it. Repeat this step with the second half of the dough and jam.
9. Chill the Logs:
Wrap each log of dough in plastic wrap and place them in the refrigerator for at least 1 hour. This step helps to firm up the dough, making it easier to slice.
10. Slice and Bake:
Once chilled, remove the logs from the refrigerator and slice them into 1/4 inch thick rounds. Place the cookie slices on the prepared baking sheet about 1 inch apart to allow for spreading.
11. Bake:
Put the baking sheet in the oven and bake the cookies for 12-15 minutes, or until the edges are lightly golden.
12. Cool and Dust:
Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. If desired, dust the cooled cookies with powdered sugar for a lovely finishing touch.
Enjoy these delicate and flavorful Raspberry Swirl Cookies with a cup of tea or coffee!
Can I Use Another Flavor of Jam?
Absolutely! While raspberry jam gives these cookies a lovely flavor, you can use any fruit jam you enjoy, such as strawberry or apricot. Just make sure it’s seedless for smooth swirls!
How Long Do These Cookies Stay Fresh?
These cookies can stay fresh in an airtight container at room temperature for up to 5 days. For longer storage, consider freezing them. They can last for about 3 months in the freezer when stored properly!
Can I Make the Dough Ahead of Time?
Definitely! You can prepare the dough, roll it into logs, and keep it wrapped in the refrigerator for up to 2 days before slicing and baking. Just make sure to let it sit at room temperature for a few minutes if it gets too firm!
What If My Dough Is Too Sticky to Roll?
If your dough feels sticky, try chilling it for a little longer. Chilling helps firm it up and makes it easier to handle. You can also lightly dust your work surface and rolling pin with flour to prevent sticking while rolling out the dough.
