Description
These soft and chewy raspberry swirl cookies feature a perfect balance of tangy raspberry jam and a creamy vanilla base, creating a stunning marbled pattern and delightful flavor.
Ingredients
Scale
- 2 ½ cups (310g) all-purpose flour
- 1 cup (225g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) light brown sugar
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (160g) raspberry jam (seedless preferred)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar together with a hand mixer on medium speed until pale and fluffy.
- Add the room-temperature egg and vanilla extract. Beat until fully combined and smooth.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Slowly add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
- Using a tablespoon or cookie scoop, drop dollops of dough onto the prepared baking sheet, spacing about 2 inches apart.
- Add a small spoonful of raspberry jam onto each cookie. Use a toothpick or skewer to gently swirl the jam into the dough, creating marbled patterns without over-swelling.
- Bake for 12 to 15 minutes, until edges are lightly golden and centers look set but still soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use seedless raspberry jam for a smoother texture.
- Store cookies in an airtight container for up to one week.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: Raspberry Swirl Cookies, Cookies, Dessert