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–+ servings
Raspberry Sugar Cookies

Raspberry Sugar Cookies: Sweet Marbled Treats You’ll Love

These delightful Raspberry Sugar Cookies are sweet marbled treats that are soft and adaptable, perfect for showcasing love on special occasions.
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Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 37 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-purpose Flour Can substitute with gluten-free flour for a gluten-free version.
  • 1 teaspoon Baking Soda Acts as a leavening agent for a light texture.
  • 1/2 teaspoon Salt Balances and enhances the cookie’s flavor.
  • 1/2 cup Unsalted Butter Ensure it's at room temperature for easy creaming.
  • 1 cup Granulated Sugar Sweetens the cookies and helps them spread perfectly.
  • 1 large Egg Binds the ingredients together and contributes to a chewy texture.
  • 1 teaspoon Vanilla Extract Adds depth of flavor.
For the Raspberry Swirl
  • 1 cup Fresh Raspberries Feel free to substitute with blueberries or thick raspberry jam.
  • 1 tablespoon Lemon Juice Optional, brightens the raspberry flavor.

Equipment

  • mixing bowls
  • Electric Mixer
  • spatula
  • baking sheets
  • Parchment Paper

Method
 

Step-by-Step Instructions for Raspberry Sugar Cookies
  1. Prepare Raspberry Puree by mashing fresh raspberries with granulated sugar and lemon juice until smooth.
  2. Mix dry ingredients: whisk flour, baking soda, and salt together in a bowl.
  3. Cream butter and sugar together until light and fluffy for about 3–5 minutes.
  4. Add egg and vanilla to the mixture and beat until smooth and creamy.
  5. Combine mixtures by gradually adding the dry mix to the wet ingredients; stir until a soft dough forms.
  6. Fold raspberry puree into the dough to create a marbled effect.
  7. Preheat oven to 350°F (175°C) and prepare baking sheets with parchment paper.
  8. Shape cookie dough into balls and place them 2 inches apart on the baking sheets.
  9. Bake cookies for 10–12 minutes until edges are golden and centers remain soft.
  10. Cool cookies on baking sheets for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 25mgSodium: 50mgPotassium: 50mgFiber: 0.5gSugar: 10gVitamin A: 300IUVitamin C: 2mgCalcium: 10mgIron: 0.5mg

Notes

Ensure butter is at room temperature for easy creaming and do not overmix when adding raspberry puree.

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