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Raspberry swirl cookies are a sweet treat that combine rich cookie dough with vibrant raspberry puree. These cookies stand out because of their beautiful swirl pattern. The mix of flavors provides a delightful taste that makes them special.

Raspberry Swirl Cookies

Indulge your sweet tooth with Raspberry Swirl Cookies, a delightful treat that perfectly balances sweet and tangy flavors. This easy recipe guides you through creating beautiful swirls and shares essential tips to achieve the perfect cookie dough consistency. Whether you're a baking newbie or a pro, these cookies are sure to impress your family and friends. Click through for the full recipe and start making these eye-catching, delicious cookies at home today!
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Ingredients
  

1 cup unsalted butter, softened

1 cup granulated sugar

1 large egg

2 teaspoons vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup raspberry puree (fresh or frozen, blended and strained)

Extra raspberries for garnish (optional)

Powdered sugar for dusting (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

    In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.

      Beat in the egg and vanilla extract, mixing until well combined.

        In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

          Divide the cookie dough in half. Take one half and mix in the raspberry puree until evenly colored.

            On a clean surface, roll out each dough portion into a rectangle, about 1/4 inch thick.

              Place the raspberry dough on top of the plain dough. Carefully roll it up from the long side to form a log, ensuring the raspberry layer is encased inside.

                Wrap the log in plastic wrap and refrigerate for about 30 minutes. This will make it easier to slice.

                  Once chilled, remove the log from the fridge and slice into 1/4 inch rounds. Place the cookies on the prepared baking sheets.

                    For an extra touch, add a few whole raspberries on top of each cookie.

                      Bake in the preheated oven for about 12-15 minutes or until the edges are lightly golden.

                        Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

                          Before serving, dust with powdered sugar if desired.

                            Prep Time, Total Time, Servings: 20 minutes | 60 minutes | Makes about 24 cookies