Description
These buttery raspberry swirl cookies feature a tangy raspberry filling swirled into a soft cookie dough, making them a delightful treat for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ½ cup raspberry jam or puree
Instructions
- Cream butter and sugar until fluffy. Add egg and vanilla extract.
- Gradually mix in flour and baking powder to form dough. Chill for 30 minutes.
- Roll out dough, spread raspberry jam, and roll into a log. Chill for 1 hour.
- Slice into ¼-inch rounds and bake at 350°F (175°C) for 10-12 minutes.
- Cool on a wire rack before serving.
Notes
- For a cleaner swirl, chill the dough thoroughly before slicing.
- Use a sharp knife or dental floss for even cuts.
- Swap raspberry jam with other fillings like strawberry or chocolate
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 120
- Sugar: 8g
- Sodium: 30mg
- Fat: 6g
- Saturated Fat: 3.5g
- Carbohydrates: 16g
- Protein: 1g
- Cholesterol: 20mg