Ingredients
Scale
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
Instructions
- 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.
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.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 2mg