Introduction:
These raspberry swirl sugar cookies are a delightful treat with a buttery, soft texture and a sweet-tart raspberry filling. The beautiful swirled pattern makes them perfect for special occasions or a cozy afternoon snack. A light dusting of powdered sugar adds the finishing touch, making them as stunning as they are delicious!
Recipe:
Ingredients:
For the Dough:
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Filling:
- ½ cup raspberry jam or preserves
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
For Garnish:
- Powdered sugar (optional)
Instructions:
- Prepare the Dough:
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, cream together butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients and mix until a soft dough forms.
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- Prepare the Filling:
- In a small saucepan, heat raspberry jam, cornstarch, and lemon juice over low heat.
- Stir until the mixture thickens, then remove from heat and let it cool.
- Assemble the Cookies:
- Roll out the chilled dough into a ¼-inch thick rectangle on a lightly floured surface.
- Spread the cooled raspberry filling evenly over the dough.
- Carefully roll the dough into a log, then wrap and refrigerate for 30 minutes to firm up.
- Slice and Bake:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Slice the chilled dough log into ¼-inch thick cookies and place them on the baking sheet.
- Bake for 10-12 minutes or until the edges turn lightly golden.
- Cool and Serve:
- Let the cookies cool completely on a wire rack.
- Dust with powdered sugar for an extra touch of sweetness.
Enjoy these buttery, fruity, and perfectly swirled cookies with a cup of tea or coffee! ☕🍪