Raspberry Swirl Sugar Cookies
These raspberry swirl sugar cookies are the perfect combination of sweet, vanilla cookie dough and tangy raspberry cookie dough, all rolled up into a beautiful spiral and baked to perfection. They're everything you could want from a sugar cookie: buttery, sugary, soft... yet with a delicious raspberry twist!
Ingredients
- 1 cup unsalted butter
- 1/2 tsp salt
- 2 tsp vanilla extract
- 1 1/2 cups granulated sugar
- 2 eggs
- 1 tsp baking powder
- 3 cups all purpose flour divided in half
- 1/4 cup freeze-dried raspberries grinded or blitzed into a powder
- 1 tsp red gel food coloring optional
Instructions
- Start by browning your butter. In a small saucepan, heat your butter over medium-high heat for about 7-10 minutes. Stir constantly with a rubber spatula or wooden spoon, waiting to see little brown flecks floating around in the butter. As soon as you see them, pour the butter into a heat-proof bowl and let it cool until it starts re-solidifying and getting cloudy, about 20-30 minutes.
- I do these next steps by hand, but feel free to use a mixer! Whisk in the granulated sugar for about 2 minutes until lightened in color and fluffy. Add in the eggs one at a time, then the salt, baking powder, and vanilla extract.
- Divide the mixture between two bowls. Into one bowl, just add 1 1/2 cups flour and mix (this makes your white cookie dough). In the other bowl, add 1 1/2 cups flour, the raspberry powder, and the optional food coloring.
- Once your cookie doughs are mixed, wrap them separately in plastic wrap (if you shape them as rectangles roughly 4" x 6" in this step it'll help you roll them out) and chill in the fridge for 30 mins to 4 hours.
- After the doughs chill, carefully unwrap them but keep them on the plastic wrap. Roll them out to 8" by 14" rectangles (roughly)and cut off any excess.
- Carefully, use the plastic wrap under the red cookie dough to flip it on top of the white cookie dough, and remove the plastic wrap that is now on top. Then, use the plastic wrap under the white cookie dough to help you roll the log (starting from the short end) tightly. Wrap it back up in plastic wrap and chill for 30 minutes.
- After the second chill, take out the log and cut it into 1/2" slices. Then, chill again for 30 minutes! It may seem redundant, but this ensures neat cookies that don't spread too much in the oven.
- Finally, preheat your oven to 350ºF and lay out your cookies at least 2 inches apart on parchment-lined baking sheets. Bake for 10-12 minutes, they should be soft and lightly golden on the bottoms. Let them cool then enjoy! These make perfect holiday gifts.