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Raspberry Sugar Cookies

Ultra-soft, chewy sugar cookies swirled with natural raspberry flavor from jam and freeze-dried fruit, creating a stunning marbled effect.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 2 hours 59 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 185

Ingredients
  

Raspberry Sugar Cookie Dough
  • 2.75 cups all-purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp fine sea salt
  • 1 cup unsalted butter softened
  • 1.25 cups granulated sugar
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 2 tsp pure vanilla extract
  • 0.5 tsp almond extract optional
  • 0.25 cup freeze-dried raspberries finely ground
Raspberry Swirl
  • 0.33 cup seedless raspberry jam
  • 1 tsp fresh lemon juice
For Rolling
  • 0.5 cup granulated sugar

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Whisk flour, cornstarch, baking soda, baking powder, and salt in a medium bowl. Set aside.
  2. In a large bowl, cream softened butter and 1 ¼ cups sugar until light and fluffy (2-3 mins).
  3. Beat in the egg, egg yolk, vanilla, and almond extract until combined.
  4. With mixer on low, gradually add dry ingredients until just combined with streaks remaining.
  5. Fold in ground freeze-dried raspberries (and optional food coloring) until marbled.
  6. Stir jam and lemon juice. Divide dough in half, dot with jam, and fold to swirl. Wrap and chill for 2+ hours.
  7. Preheat oven to 350°F (175°C). Line baking sheets. Roll dough into 2-tbsp balls, then roll in sugar.
  8. Place on sheets 3 inches apart. Bake for 11-13 mins until edges are just set.
  9. Cool on sheet for 5 mins, then transfer to a wire rack to cool completely.

Notes

Chilling dough is essential for thick cookies. Use gel food coloring for vibrant color without adding liquid. Store in an airtight container.