Description
Delightful soft and chewy cookies with beautiful pink swirls and a sweet-tart raspberry flavor.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup raspberry jam (seedless preferred)
- 1 tsp cornstarch (optional, to thicken)
- 1/4 cup powdered sugar
Instructions
- Begin with the raspberry swirl: In a small bowl, stir the raspberry jam with cornstarch (if using). Microwave for 10–15 seconds until it thickens slightly, then let it cool.
- Next, cream together the softened butter, granulated sugar, and brown sugar in a mixing bowl until the mixture is light and fluffy. Add the egg and vanilla, mixing until well incorporated.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients until just combined.
- Carefully fold in the raspberry jam, ensuring you create beautiful streaks without overmixing.
- Refrigerate the cookie dough for about 30 minutes to make it easier to handle.
- Preheat your oven to 350°F (175°C). Scoop out dough balls (about 1.5 tablespoons each) using a cookie scoop. Roll each ball in powdered sugar until coated completely.
- Arrange the cookie balls on a parchment-lined baking sheet, giving them space to spread. Bake for 10–12 minutes, or until the edges are set and the tops are crinkled.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store cookies in an airtight container for up to a week, or freeze for long-term storage.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg