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To bake raspberry swirl cookies, you need simple ingredients. Gather 1 cup of unsalted butter, softened, and 1 cup of granulated sugar. You will also need 1 large egg and 1 teaspoon of vanilla extract for flavor. For the base, use 2 cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt. The star of these cookies is ½ cup of raspberry jam, preferably seedless, and you can add ½ teaspoon of lemon zest for a fresh touch. Finally, have ½ cup of powdered sugar on hand for dusting the cookies.

Raspberry Swirl Cookies

Indulge in the delightful taste of raspberry swirl cookies, the perfect sweet treat for any occasion! In this guide, discover how to create these beautiful cookies that are as tasty as they are visually stunning. From essential ingredients to step-by-step instructions, you'll learn tips and tricks to impress your friends and family. Ready to bake? Click through to explore the full recipe and transform your dessert game today!
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Ingredients
  

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

½ teaspoon salt

½ cup raspberry jam (preferably seedless)

½ teaspoon lemon zest

½ cup powdered sugar (for dusting)

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

      Beat in the egg and vanilla extract until well combined.

        In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet mixture, stirring until just combined.

          Gently fold in the lemon zest, ensuring it’s evenly distributed throughout the dough.

            Take a little over half of the dough and place it on a lightly floured surface. Using your hands, flatten it into a rectangle about ½ inch thick.

              Spread the raspberry jam evenly over the flattened dough, leaving a small border around the edges.

                Roll the dough tightly into a log shape, starting from one of the longer sides. Wrap it in plastic wrap and refrigerate for 30 minutes.

                  Once chilled, remove the log from the refrigerator and slice it into ¼-inch thick rounds.

                    Place the cookies on the prepared baking sheet, leaving some space between each cookie.

                      Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.

                        Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                          Dust the cooled cookies with powdered sugar for a finishing touch.

                            Prep Time: 20 mins | Total Time: 1 hr | Servings: Approximately 24 cookies

                              - Presentation Tips: Arrange the cookies on a decorative plate and sprinkle with a few fresh raspberries or mint leaves around the edges for a pop of color.