Description
A buttery, tender sugar cookie featuring a vibrant, tart homemade raspberry swirl.
Ingredients
2 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1 ¼ cups granulated sugar
1 large egg
1 teaspoon vanilla extract
½ cup fresh raspberries
2 tablespoons sugar for reduction
Instructions
Step 1: Simmer the raspberries and 2 tablespoons of sugar in a saucepan over medium heat for 8-10 minutes until thickened into a reduction.
Step 2: Cream together the softened butter and 1 1/4 cups sugar in a stand mixer until light and fluffy.
Step 3: Beat in the egg and vanilla extract until fully incorporated.
Step 4: Sift in the flour, baking soda, and salt, mixing until the dough just comes together.
Step 5: Scoop dough into balls, add a small dollop of raspberry reduction to each, and swirl with a toothpick.
Step 6: Chill the dough balls for 30 minutes, then bake at 350°F for 10-12 minutes until set.
Notes
Ensure the raspberry reduction is fully cooled before swirling to prevent the dough from melting.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 195 kcal
- Sugar: 16g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
