Soft, pretty cookies with bright berry ribbons
These Raspberry Swirl Cookies are the perfect mix of sweet, buttery dough and tart raspberry goodness—exactly the kind of treat that feels special but stays wonderfully simple. With their gorgeous pink swirls, they’re ideal for spring gatherings, baby showers, Valentine’s Day, or a cozy afternoon treat with tea. The dough comes together quickly, chills well, and slices beautifully for effortless baking even on busy days. If you love fruity, bakery-style cookies with a pop of color, this recipe will be your new go-to!
⏱️ Time Breakdown
- Prep Time: 20 minutes (plus 1 hour chill time)
- Cook Time: 10–12 minutes
- Total Time: 1 hour 30 minutes
- Servings: About 24 cookies
📝 Ingredients
Raspberry Filling
- 1 ¼ cups frozen raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch
Cookie Dough
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Optional Glaze
- ½ cup powdered sugar
- 1–2 tablespoons milk
- ¼ teaspoon vanilla
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Small saucepan
- Mixing bowls
- Whisk
- Hand mixer or stand mixer
- Rolling pin
- Plastic wrap
- Sharp knife
- Baking sheet
- Parchment paper
- Cooling rack
👩🍳 Step-by-Step Beginner-Friendly Instructions
- Make the raspberry filling:
Combine raspberries, sugar, lemon juice, and cornstarch in a small saucepan. Cook over medium heat 3–5 minutes until thick and jammy. Let cool completely. - Cream butter & sugar:
In a large bowl, beat softened butter with sugar until light and fluffy (about 2 minutes). 😊 - Add egg & vanilla:
Mix until smooth and creamy. - Add dry ingredients:
Whisk flour, baking powder, and salt in a separate bowl. Add to the wet mixture and mix just until combined. - Roll out the dough:
On parchment paper, roll dough into a rectangle about ¼ inch thick. - Spread filling:
Gently spread a thin layer of the cooled raspberry filling over the dough—avoid going all the way to the edges. - Roll into a log:
Use the parchment to help roll the dough tightly into a log. Wrap in plastic and chill for at least 1 hour (so you get clean slices!). - Slice & bake:
Slice the chilled log into ½-inch rounds. Place on a parchment-lined baking sheet and bake at 350°F (175°C) for 10–12 minutes, until edges look set. - Optional glaze:
Drizzle over cooled cookies for a sweet finish. ✨
💡 Pro Tips
- Perfect spirals: Make sure the raspberry filling is fully cooled so it doesn’t seep out when rolling.
- Make ahead: Freeze the dough log for up to 2 months—just slice & bake whenever the craving hits.
- Extra berry flavor: Add ½ teaspoon raspberry extract to the glaze.
- Pretty presentation: Sprinkle dried raspberry dust on top for a bakery-style look.