Raspberry Swirl Cookies
Tender vanilla cookies rolled with a bright raspberry swirl. Soft, pretty, and perfect for holidays, spring gatherings, or afternoon tea. Easy to make, slice-and-bake style cookies with a sweet fruity center.
- Prep Time: 30 minutes
- Cook Time: 10–12 minutes
- Total Time: 1 hour
- Yield: 24 cookies
- Category: Cookies
- Cuisine: American
Ingredients
**Dry Ingredients**
2 1/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
**Creaming Ingredients**
1 cup powdered sugar
1/4 cup granulated sugar
1/2 cup unsalted butter, softened
**Wet Ingredients**
1/3 cup milk (whole, almond, or coconut milk beverage), room temperature
1 tsp vanilla extract
1/2 tsp almond extract (optional)
**Raspberry Swirl**
1/2 cup raspberry jam or preserve
**For Topping**
3 tbsp coarse or sparkling sugar
Instructions
**Mix the Dry Ingredients**
Whisk flour, baking powder, and salt in a medium bowl. Set aside.
**Cream the Butter and Sugars**
Beat powdered sugar, granulated sugar, and softened butter until creamy.
**Add the Liquids**
Mix in milk, vanilla, and almond extract until smooth.
**Combine Wet and Dry**
Add the dry ingredients and mix 1–2 minutes until a soft dough forms. Do not overmix.
**Chill the Dough**
Divide dough into two discs. Wrap and refrigerate 20–30 minutes.
**Roll Out the Dough**
Place one disc between two sheets of plastic wrap and roll into a 12×6 inch rectangle.
**Add the Raspberry Swirl**
Spread 1/4 cup raspberry jam in a thin, even layer on the dough, leaving 1/2 inch at the long edge uncovered.
**Roll Into a Log**
Roll tightly from the long side to form a log. Wrap and chill for 20 minutes. Repeat with second disc.
**Prepare to Bake**
Preheat oven to 350°F (180°C). Line a baking sheet with parchment.
**Slice and Bake**
Slice each chilled log into 1/2-inch thick rounds. Place on tray and sprinkle with sparkling sugar.
Bake 9–11 minutes — cookies will remain pale and should not turn golden.
**Cool & Store**
Cool completely on a rack. Store in an airtight container.
Notes
• Do not overbake — cookies should stay pale for the best soft texture.
• Use high-quality raspberry jam for a stronger swirl flavor.
• Logs can be frozen for up to 2 months; slice and bake straight from the freezer.
• Almond extract is optional but adds a lovely bakery-style flavor.