Description
Soft and tender Raspberry Sugar Cookies with a natural berry swirl and classic sugar cookie flavor.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¼ cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup fresh raspberries
- 2 tablespoons sugar
- ½ teaspoon lemon juice (optional)
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Mash raspberries with sugar and lemon juice until a thick puree forms.
- Whisk flour, baking soda, and salt in a bowl.
- Cream butter and sugar until light and fluffy.
- Mix in egg and vanilla until combined.
- Gradually add dry ingredients and mix into a dough.
- Gently fold raspberry puree into dough to create a swirl.
- Scoop tablespoon-sized dough balls onto baking sheets.
- Bake for 10 to 12 minutes until edges are lightly golden.
- Cool for 5 minutes, then transfer to a wire rack.
Notes
- Use fully softened butter for proper creaming.
- Fold raspberry puree gently to keep a marbled look.
- Chill dough for 30 minutes if too soft.
- Bake just until set for soft centers.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 2g
- Sodium: 85mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg