Dessert

Raspberry Sugar Cookies: Sweet & Simple Treat Recipe

ByMatteo Rossi January 26, 2026January 26, 2026

Introduction

Few treats say “I love you” quite like a batch of homemade cookies. These Raspberry Sugar Cookies combine a classic sugar cookie base with a vibrant raspberry swirl, creating a sweet, simple, and beautiful dessert perfect to share with friends and family.

A white bowl holds a stack of round cookies, each about two layers thick, with a cracked surface covered in powdered sugar giving them a textured, snowy look. The cookies have a pinkish-red base color visible through the cracks, creating a contrast against the white sugar. In the middle of the pile, a single fresh raspberry adds a bright red, smooth, and slightly shiny detail. The bowl rests on a white marbled surface with soft natural light highlighting the sugar's texture and the cookies' slight golden edges. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups (310g) all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup (226g) unsalted butter, softened
1 ¼ cups (250g) granulated sugar
1 large egg
1 teaspoon vanilla extract
½ cup fresh raspberries (or thawed frozen)
2 tablespoons sugar
Optional: ½ teaspoon lemon juice (to brighten flavor)

Instructions

Step 1: Make the Raspberry Swirl by mashing the raspberries with sugar and lemon juice (if using) in a small bowl. Stir until it forms a thick puree and set aside.
Step 2: Prepare the Cookie Dough by whisking together flour, baking soda, and salt in one bowl. In a separate bowl, beat the softened butter and sugar until light and fluffy. Add the egg and vanilla extract, beating until well combined. Gradually mix in the dry ingredients until a dough forms.
Step 3: Gently fold the raspberry puree into the dough using a spatula. Be careful not to overmix to maintain a marbled effect with bright pink streaks.
Step 4: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop tablespoon-sized balls of dough, spacing them a few inches apart, and place them on the baking sheets. Bake for 10–12 minutes or until the edges just begin to turn golden.
Step 5: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Serve warm or cooled to enjoy their delicious flavor.

Tips & Variations

Soften butter fully before creaming to ensure a light texture in the dough.
Use fresh raspberries for a brighter color and fresher flavor, but thawed frozen raspberries work well too.
Chill the dough for 30 minutes if it feels too soft to handle easily.
To add extra brightness, include a splash of lemon juice in the raspberry puree.
Bake cookies just until set; they will firm up as they cool for the best texture.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container for up to 3 months. Reheat gently in a warm oven or microwave for a soft, fresh-baked feel.