These Raspberry Swirl Cookies are a fruity treat that brings a burst of flavor in every bite. With sweet raspberry jam swirled into the dough, they look as delightful as they taste!
Baking these cookies is like a fun art project. I love to see the pretty swirls! They make great gifts, but let’s be honest, I usually snack on them all first! 😋
Key Ingredients & Substitutions
All-purpose flour: This is the base for the cookies, giving them structure. If you’re gluten-free, try a 1:1 gluten-free flour blend, which usually works well in cookies.
Unsalted butter: Using unsalted butter allows you to control the saltiness. If you prefer a dairy-free version, coconut oil or a dairy-free butter substitute works great.
Raspberry jam: While seedless is preferred for a smooth texture, any raspberry jam works. You can also use strawberry or apricot jam for a different twist. For a lower sugar option, look for no-sugar-added jams.
Granulated sugar: This cookie relies on granulated sugar for sweetness and a light texture. You can replace it with coconut sugar or a sugar alternative if needed, but it might change the flavor slightly.
Why is Chilling the Dough So Important?
Chilling the dough is a key step for making these cookies. It firms up the butter, helping to keep the shape while baking. Here are some tips to make sure you get it right:
- Wrap the log tightly in plastic wrap to maintain its shape in the fridge.
- Chill for at least 2 hours, though overnight is even better for extra firmness.
- If you’re short on time, you can chill in the freezer for about 30 minutes, but keep an eye on it!
How to Make Raspberry Swirl Cookies
Ingredients You’ll Need:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 cup granulated sugar, divided
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup raspberry jam (seedless preferred)
- Extra granulated sugar for sprinkling
How Much Time Will You Need?
This recipe takes about 25 minutes of active preparation time, plus a chilling time of at least 2 hours. After baking, you will need a bit of time for the cookies to cool. So, in total, set aside about 2 hours and 30 minutes to make and enjoy these delicious cookies!
Step-by-Step Instructions:
1. Prepare the Dough:
Start by whisking together the all-purpose flour, baking powder, and salt in a medium bowl. This will help mix the dry ingredients evenly. Set this mixture aside for now.
2. Cream the Butter and Sugar:
In a large bowl, cream the softened butter with 1/2 cup of the granulated sugar using a mixer or a wooden spoon. You want it to become light and fluffy—this step adds air to the dough for better texture.
3. Mix in the Egg and Vanilla:
Add in the egg and the vanilla extract to the butter mixture and beat until everything is well combined. This will give your cookies a lovely flavor!
4. Combine the Dry Ingredients:
Gradually add the flour mixture into the wet ingredients, stirring until just combined. Be careful not to overmix! Once mixed, divide the dough in half and set aside.
5. Assemble the Cookies:
On a piece of parchment paper, roll out one half of the dough into a rectangle about 1/4 inch thick. Take your time to make it as even as possible!
6. Add the Raspberry Jam:
Spread the raspberry jam evenly over the rolled-out dough, leaving a small border around the edges for easier rolling. This will create those beautiful swirls!
7. Roll the Second Layer:
Now, roll out the second half of the dough into another rectangle of the same size. Carefully place this rectangle over the jam-covered layer, pressing gently to adhere the layers together.
8. Create the Log:
Using the parchment paper, roll the layered dough tightly from one edge to the other, forming a log shape. This might take a little practice, but it’s worth it for those swirls!
9. Chill the Dough:
Wrap the rolled log in plastic wrap and place it in the refrigerator to chill for at least 2 hours until firm. This helps to make slicing easier and keeps your cookies from spreading too much while baking.
10. Slice and Bake:
When you’re ready to bake, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Remove the chilled log from the fridge and slice it into approximately 1/4-inch thick rounds.
11. Arrange and Sprinkle:
Place the cookie slices on the prepared baking sheets, making sure to leave about 2 inches between them. Sprinkle the tops of the cookies lightly with the remaining granulated sugar.
12. Bake:
Bake your cookies in the preheated oven for 12-15 minutes or until the edges are just lightly golden. Watch them closely to avoid overbaking!
13. Cool:
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. This is where the aromas will start to fill your kitchen!
Now, enjoy your beautiful, sweet, and tangy Raspberry Swirl Cookies with a friend or keep them all to yourself! 🍪
Can I Use Frozen Butter Instead of Softened Butter?
While softened butter is crucial for proper creaming with sugar, you can use frozen butter if you grate it first. This allows it to mix more easily into the dough. Just be sure to measure accurately and allow the grated butter to soften a little while you prepare the other ingredients.
What Type of Raspberry Jam Works Best?
Seedless raspberry jam is preferred for a smooth texture, but any jam will work! If you want to use fresh raspberries, you could cook them down into a jam-like consistency with sugar before spreading.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the cookies layered between parchment paper in an airtight container for up to 3 months. Just thaw them at room temperature when you’re ready to enjoy!
Can I Make These Cookies Without an Egg?
Yes! To make the cookies egg-free, substitute with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes before using). This will help bind the ingredients while keeping the cookies moist.
