Raspberry Swirl Cookies (Recipe for Printing)
Perfect for any season, these raspberry swirl cookies blend buttery dough and vibrant jam in a delightful baked treat. Save & click.
# What You Need:
→ Dough
01 -
2 cups all-purpose flour
02 -
1/2 cup unsalted butter, softened
03 -
3/4 cup granulated sugar
04 -
1 large egg
05 -
2 teaspoons vanilla extract
→ Filling
06 -
1/2 cup raspberry jam
→ Leavening
07 -
1 teaspoon baking powder
# How to Make It:
01 -
In a large mixing bowl, cream together unsalted butter and granulated sugar until light and fluffy. Incorporate the egg and vanilla extract, blending thoroughly.
02 -
Gradually add all-purpose flour and baking powder to the butter mixture, mixing until a dough forms. Cover and refrigerate dough for 30 minutes to ensure firmness.
03 -
On a floured surface, roll chilled dough to approximately 1/4-inch thick. Evenly spread raspberry jam over the surface, then carefully roll the dough into a tight log. Return to refrigerator and chill for 1 hour to set the shape.
04 -
Preheat oven to 350°F (175°C). Slice the chilled dough log into 1/4-inch rounds and arrange on a lined baking sheet. Bake for 10-12 minutes until lightly golden at the edges. Cool on a wire rack before serving.
# Extra Tips:
01 -
Chilling the dough both before and after rolling improves the structure and prevents spreading during baking.