These Raspberry Swirl Cookies are colorful treats that combine sweet berries with soft cookie dough. They look pretty and taste amazing!
Making these cookies is a blast! I love watching the red raspberry swirl come to life as I roll the dough. It’s like a little art project you get to eat! 🍪
Key Ingredients & Substitutions
All-Purpose Flour: This is a must for structure. If you need a gluten-free option, you could try a 1:1 gluten-free flour blend to keep the cookies soft and chewy.
Unsalted Butter: Softened butter gives cookies their rich flavor. If you’re in a pinch, you can use margarine, but I find that butter adds a richer taste!
Raspberry Jam: This is the star of the cookies! For a twist, try strawberry or apricot preserves. Just make sure they’re seedless for a smoother texture.
Granulated Sugar: You could replace half with brown sugar for additional moisture and flavor, but it may change the cookie’s color slightly.
How Can You Roll Your Dough Perfectly Without Cracking?
Rolling the dough into logs can be tricky! Here’s how to do it smoothly:
- Make sure the dough is cold and firm after chilling; this prevents cracking.
- Lightly flour your surface to prevent sticking, but don’t overdo it; excess flour can dry the dough.
- Start from one side and roll tightly, gently pulling to shape it into a log. If it cracks, just pinch it back together!
If your dough feels too soft while rolling, just chill it a bit longer. Taking your time will lead to perfect swirls every time!
Raspberry Swirl Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Raspberry Swirl:
- 3/4 cup raspberry jam or preserves (seeded and slightly warmed for spreading)
Optional Toppings:
- Powdered sugar or sanding sugar for sprinkling
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and an additional 1-2 hours of chilling time, plus 10-12 minutes for baking. So overall, you’ll be enjoying these lovely cookies in about 1.5 to 2 hours. The chilling time helps the cookies keep their shape during baking, so it’s well worth the wait!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). While that’s warming up, line your baking sheets with parchment paper to make cleanup easier later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. This helps distribute the baking powder evenly. Once mixed, set it aside for later.
3. Cream the Butter and Sugar:
In a larger bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar together. Mix them until the mixture is light and fluffy. This usually takes about 2-3 minutes.
4. Add Egg and Vanilla:
Next, beat in the egg and vanilla extract until everything is well incorporated and smooth.
5. Combine Wet and Dry Ingredients:
Gradually add the flour mixture to the wet ingredients, mixing on low speed. Keep mixing until the dough comes together. Do not overmix!
6. Roll it Out:
Divide the dough into two equal parts. On a lightly floured surface, roll out one piece of dough into a rectangle about 1/4-inch thick. This will be your canvas for the raspberry jam!
7. Spread the Raspberry Jam:
Evenly spread the raspberry jam over the rolled-out dough, ensuring to leave a small border around the edges. This prevents the jam from spilling out when you roll it.
8. Create the Log:
Starting from one long edge, roll the dough tightly into a log, just like you’re making a jelly roll. This will create those beautiful swirls!
9. Roll the Second Piece:
Repeat the same process with the second half of the dough without using jam, rolling it out to the same size. This log will add to your cookie’s structure.
10. Chill the Logs:
Wrap both dough logs in plastic wrap and place them in the refrigerator to chill for 1-2 hours. This helps the logs firm up so they’re easier to slice.
11. Slice into Cookies:
After chilling, remove the logs from the fridge and slice them into 1/4 – 1/2 inch thick rounds. Make sure to cut evenly so they bake at the same rate.
12. Position on Baking Sheets:
Place the sliced cookies on the prepared baking sheets, leaving about 2 inches between each to allow for spreading.
13. Add Some Sparkle:
If you like, sprinkle a little sanding sugar or granulated sugar over the top of each cookie for an extra sparkle.
14. Bake:
Bake the cookies in your preheated oven for 10-12 minutes, or until the edges are lightly golden, but the cookies themselves should remain pale for a lovely texture.
15. Cool It Down:
Once baked, allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. This helps them set and makes sure they’re chewy!
16. Enjoy!
Serve up your delicious, beautiful raspberry swirl cookies and watch them disappear! They are perfect for sharing, or keep a batch just for you. Enjoy!
These cookies are not just tasty; they’re a feast for the eyes with their lovely raspberry swirls. Happy baking!
Can I Use Different Flavors of Jam?
Absolutely! While raspberry jam adds a delightful tartness, you can substitute it with other fruit jams like strawberry, apricot, or even blueberry for a fun twist. Just make sure the jam is smooth for easier spreading!
How Can I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them in a sealed bag for up to 3 months. Just thaw them at room temperature when you’re ready to enjoy them again!
What if My Dough Is Too Soft?
If your dough feels too soft to roll, it might need more time in the fridge. Chill it for an additional 30 minutes to help firm it up before attempting to roll. Remember, the colder the dough, the easier it is to work with!
Can I Make These Cookies Gluten-Free?
Yes! You can use a gluten-free 1:1 flour blend in place of all-purpose flour. Just be sure to check that your jam is also gluten-free. The texture might be slightly different, but they’ll still be delicious!
