Go Back
Soft Raspberry Swirl Sugar Cookies: Best Easy Recipe

Soft Raspberry Swirl Sugar Cookies

A fast, no-chill sugar cookie recipe featuring fresh raspberry swirls and a buttery, soft texture. Perfect for spring and summer baking.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 145
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 1 cup Unsalted Butter softened to room temperature
  • 1 cup Granulated Sugar
  • 1 Large Egg room temperature
  • 1 tsp Vanilla Extract
  • 1/4 tsp Almond Extract optional but recommended
  • 2.5 cups All-Purpose Flour spooned and leveled
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 cup Fresh Raspberries washed and patted dry
  • 1/2 cup Powdered Sugar for rolling

Method
 

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Cream the softened butter and granulated sugar for 2-3 minutes until light and fluffy.
  3. Mix in the egg, vanilla extract, and almond extract until fully combined.
  4. Gradually add the flour, baking powder, and salt, mixing on low until just combined.
  5. Gently fold in fresh raspberries, breaking them slightly to create pink swirls without over-mixing.
  6. Roll dough into 2-tablespoon sized balls and coat thoroughly in powdered sugar.
  7. Bake for 10-12 minutes until edges are set. Cool on the pan for 5 minutes before moving to a wire rack.

Notes

Ensure berries are completely dry before adding to the dough to prevent excess moisture. Use room temperature ingredients for the softest texture.