Raspberry Swirl Cookies are as delightful to eat as they are to look at. These tender, buttery cookies feature a beautiful raspberry swirl that offers a perfect balance of sweetness and tanginess. The vibrant red swirls make them a visually stunning treat for any occasion—whether it’s a holiday gathering, a tea party, or just an afternoon snack. With their melt-in-your-mouth texture and fruity flavor, these cookies are sure to impress friends and family alike.
Ingredients:
For the Cookie Dough:
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp almond extract (optional)
- ½ tsp salt
For the Raspberry Swirl:
- ⅓ cup raspberry jam (seedless or strained for a smoother texture)
- 2 tbsp powdered sugar (optional, for thickening)
Instructions:
- Prepare the Cookie Dough:
- In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
- Add the egg, vanilla extract, and almond extract (if using) and mix until well combined.
- Gradually add the flour and salt, mixing until a soft dough forms. Divide the dough into two equal portions for easier handling.
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour or until firm.
- Prepare the Raspberry Swirl:
- In a small bowl, mix the raspberry jam with powdered sugar if needed to thicken. Stir well until smooth.
- Roll Out and Swirl:
- On a lightly floured surface, roll out one portion of dough into a rectangle approximately 10×12 inches.
- Spread half of the raspberry mixture evenly over the dough, leaving a small border around the edges.
- Starting from one long edge, carefully roll the dough into a tight log. Wrap in plastic wrap and refrigerate for at least 2 hours (or freeze for 30 minutes) to firm up.
- Slice and Bake:
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Remove the chilled log from the fridge and slice it into ¼-inch thick rounds using a sharp knife.
- Place the cookies on the prepared baking sheets, spacing them about 1 inch apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Serve and Enjoy:
- Store the cookies in an airtight container for up to 5 days, or freeze for longer storage. Perfect with a cup of tea or coffee!
These Raspberry Swirl Cookies are a treat that combines beauty, taste, and simplicity. Share them with loved ones or enjoy them all to yourself—you deserve it!
