Buttery Raspberry Swirl Cookies
There's something incredibly nostalgic about baking cookies, isn't there? The aroma wafting through the kitchen, the thrill of rolling out dough, and the excitement of sharing sweet treats with loved ones. Today, I'm thrilled to share a special recipe for buttery raspberry swirl cookies. These cookies are not just delicious; they're quick to make and perfect for any occasion!
Equipment
- Mixing bowl
- Parchment paper
- Plastic Wrap
- baking sheet
Ingredients
For the Cookies
- 1 cup unsalted butter softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
Instructions
- Step 1: Preheat the oven to 350°F (175°C).
- Step 2: In a large mixing bowl, cream the softened butter and powdered sugar together until light and fluffy.
- Step 3: Stir in the vanilla extract.
- Step 4: Gradually add the flour and salt, mixing until just combined.
- Step 5: On a lightly floured surface, roll out the dough to about 1/4-inch thickness.
- Step 6: Spread the raspberry jam evenly over the rolled-out dough.
- Step 7: Carefully roll the dough into a log shape, enclosing the jam inside.
- Step 8: Wrap the log in plastic wrap and refrigerate for at least 30 minutes.
- Step 9: Once chilled, slice the log into 1/4-inch thick rounds and place them on a parchment-lined baking sheet.
- Step 10: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Step 11: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store them in an airtight container at room temperature for up to a week. If you want to keep them longer, consider freezing them.