Raspberry Swirl Cookies
Delightful cookies featuring buttery dough swirled with a sweet raspberry filling, perfect for any occasion.
Ingredients
For the Raspberry Filling
- 1 cup fresh raspberries (or frozen, thawed) Use fresh or properly thawed frozen raspberries.
- 3 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice Enhances flavor.
For the Cookie Dough
- 2.5 cups all-purpose flour
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 0.75 cup unsalted butter, softened Let it soften before mixing.
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Instructions
Prepare the Raspberry Filling
- In a small saucepan, combine the raspberries, 3 tablespoons of sugar, cornstarch, and lemon juice.
- Cook over medium heat, stirring gently until the mixture thickens and the raspberries break down. Remove from heat and let it cool.
Make the Cookie Dough
- In a large bowl, whisk together the flour, baking powder, and salt.
- In another bowl, beat the softened butter and 1 cup of sugar until creamy.
- Add the egg and vanilla extract, mixing well.
- Gradually add the flour mixture into the wet mixture, alternating with milk until everything is well combined.
Assemble and Chill
- Divide the cookie dough in half and flatten each half into a rectangle.
- Spread the raspberry filling evenly on one rectangle.
- Place the other rectangle on top and press down gently to seal.
- Wrap it in plastic wrap and chill in the refrigerator for about 2 hours.
Slice and Bake
- Preheat your oven to 350°F (175°C).
- Remove the dough from the fridge and slice it into ¼ inch thick cookies.
- Place the cookies on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are lightly golden. Allow to cool before serving.
Notes
Serve Raspberry Swirl Cookies on a pretty platter. Dust with powdered sugar for an elegant touch and enjoy with a glass of milk.