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Raspberry Sugar Cookies

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Raspberry Sugar Cookies are soft, chewy sugar cookies swirled with raspberry jam or crushed freeze-dried raspberries. With a buttery base and fruity twist, they’re a colorful and delicious treat perfect for any occasion.

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 1/2 tsp vanilla extract
  • 1/4 cup raspberry jam or 1/3 cup crushed freeze-dried raspberries
  • Optional: pink sanding sugar or powdered sugar for topping

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, cream butter and sugar together until light and fluffy.
  4. Beat in egg and vanilla extract until smooth.
  5. Gradually add dry ingredients to wet, mixing until just combined.
  6. Gently fold in raspberry jam or crushed freeze-dried raspberries. Do not overmix to maintain swirls.
  7. Scoop dough into balls and place on prepared baking sheet. Chill for 20–30 minutes (optional).
  8. Bake for 10–12 minutes, until edges are set but centers are soft.
  9. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Seedless raspberry jam creates smoother swirls; regular jam adds texture.
  • Chilling the dough helps cookies keep their shape and stay chewy.
  • Try adding lemon zest for a citrusy twist.
  • Drizzle with white chocolate or sandwich with jam for extra flair.
  • Freeze dough balls for later baking—just add a minute or two to bake time.

Nutrition

Find it online: https://recipesbyliza.com/raspberry-sugar-cookies/