I absolutely love making these Raspberry Swirl Cookies whenever I want to impress friends and family with a beautiful and delicious treat. The raspberry swirl creates an eye-catching spiral pattern that makes these cookies as gorgeous as they are tasty. The combination of buttery cookie dough with tangy raspberry filling is simply irresistible!

Why You’ll Love These Raspberry Swirl Cookies

These raspberry swirl cookies have become my go-to recipe for so many occasions. The vibrant raspberry filling creates a beautiful pink spiral that makes these cookies visually stunning. They’re buttery and tender with the perfect balance of sweetness and tartness from the raspberry filling. Plus, they’re surprisingly easy to make despite their impressive appearance!

Recipe Ingredients

For the Dough:

2½ cups all-purpose flour
½ tsp baking powder
¼ tsp salt
¾ cup unsalted butter (softened)
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
2 tbsp milk

For the Raspberry Filling:

1 cup fresh (or thawed frozen) raspberries
3 tbsp granulated sugar
1 tbsp cornstarch
1 tsp lemon juice

How To Make Raspberry Swirl Cookies

Make the Filling: In a medium saucepan, combine raspberries, granulated sugar, cornstarch, and lemon juice. Cook over medium heat, stirring gently, until the mixture thickens (about 5-7 minutes). For a smooth filling, strain through a fine mesh sieve to remove seeds. Allow to cool completely.
Prepare Cookie Dough: In a large mixing bowl, whisk together flour, baking powder, and salt. In a separate bowl, beat softened butter and sugar together until fluffy and light. Add egg, vanilla extract, and milk, mixing until well combined. Gradually add dry ingredients into wet ingredients, mixing until a soft dough forms.
Assemble & Chill: Divide the cookie dough into two equal portions. On parchment paper, roll each portion into a rectangle about ½ inch thick. Spread a thin layer of cooled raspberry filling over each rectangle, leaving about a ½-inch border. Tightly roll each rectangle into a log shape and wrap in plastic wrap. Refrigerate for at least 2 hours to firm up.
Slice & Bake: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Once dough is firm, slice logs into ½-inch thick rounds. Place slices on prepared baking sheets, spacing about 2 inches apart. Bake for 10-12 minutes or until edges are golden brown. Remove from oven and cool on wire racks.

Tips & Notes

I’ve learned through many batches that chilling the dough logs thoroughly is essential for clean slices. When making the raspberry filling, I always cook it until it’s quite thick, this prevents it from leaking during baking. For the prettiest raspberry swirl cookies, I make sure to roll the dough tightly to avoid gaps in the spiral.

Recipe Variations & Possible Substitutions

When I’m feeling adventurous, I sometimes swap the raspberry filling for strawberry or blackberry preserves. For an extra touch of flavor, I occasionally add ½ teaspoon of almond extract to the dough. You can also replace the all-purpose flour with a 1:1 gluten-free flour blend if needed. If you’re short on fresh raspberries, good-quality raspberry jam works in a pinch – just reduce the sugar slightly.

Serving and Pairing Suggestions

I love serving these raspberry swirl cookies alongside afternoon tea or coffee. They make a beautiful addition to holiday cookie platters or bridal shower dessert tables. For a special treat, I sometimes sandwich vanilla ice cream between two cookies for an elegant ice cream sandwich. These also pair wonderfully with a glass of dessert wine or champagne for a sophisticated dessert option.

Storage and Reheating Tips

The unbaked dough logs can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. I often make extra logs to keep in the freezer for last-minute cookie cravings! Once baked, I store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, I freeze them in single layers separated by parchment paper for up to 2 months.

Recipe FAQs

Can I use frozen raspberries? Yes! I’ve used frozen raspberries many times – just make sure they’re fully thawed and drained of excess liquid before cooking.

Why did my raspberry filling leak out during baking? This happens when the filling isn’t thick enough or when the dough isn’t chilled properly. I always make sure my filling has cooled completely and thickened well before spreading.

Can I make these cookies ahead of time? Absolutely! I often prepare the dough logs days in advance and keep them refrigerated until I’m ready to bake.

Troubleshooting Tips

If your raspberry swirl cookies are spreading too much during baking, the dough may have gotten too warm. I find that returning the sliced cookies to the refrigerator for 15 minutes before baking helps them keep their shape. If the filling seems too runny, add an extra ½ teaspoon of cornstarch next time. For more vibrant red swirls, I sometimes add a drop of red food coloring to the raspberry filling.