Raspberry Swirl Cookies
These delightful raspberry swirl cookies are quick to make and irresistible, perfect for any occasion!
Equipment
- baking sheet
- Large bowl
- Parchment paper
- Whisk
- Spoon
Ingredients
For the Cookie Dough
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For the Raspberry Swirl
- 1/2 cup raspberry jam
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- Step 2: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Step 3: Beat in the egg and vanilla extract, mixing until well combined.
- Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Step 5: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Step 6: Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Step 7: Using your thumb or the back of a spoon, make a small indentation in the center of each cookie.
- Step 8: Spoon a small amount of raspberry jam into each indentation, allowing it to swirl slightly into the dough.
- Step 9: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Step 10: Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to a week. You can freeze them for up to three months.