Raspberry Swirl Cookies
These Raspberry Swirl Cookies are sweet, slightly tangy, and have a soft texture that melts in your mouth. They're perfect for an afternoon snack or sharing with friends.
Ingredients
For the Cookie Dough
- ½ cup butter, softened Use room temperature butter for the best texture.
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract You can substitute with almond or coconut extract for a unique taste.
- 2 cups all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- ¼ teaspoon salt
For the Filling
- ¾ cup raspberry jam (preferably seedless) Can be substituted with strawberry or blueberry jam.
- ½ cup sweetened shredded coconut Adjust sweetness as needed.
- ⅓ cup finely chopped walnuts (optional) Omit for a nut-free version.
Instructions
Preparation
- In a large bowl, beat butter and sugar until light and fluffy (about 2–3 minutes).
- Mix in the egg and vanilla until smooth.
- In a separate bowl, whisk flour, baking powder, and salt. Gradually add to the wet ingredients until combined.
Making the Filling
- Stir together the raspberry jam, coconut, and chopped walnuts in a small bowl.
Shaping the Cookies
- Divide the dough in half. Roll each half into a ¼-inch thick rectangle between two sheets of parchment paper.
- Evenly spread the raspberry filling over the dough rectangles, leaving a small border.
- Roll up each rectangle tightly like a jelly roll. Wrap in parchment and chill for at least 30 minutes.
Baking
- Preheat oven to 350°F (177°C). Line baking sheets with parchment.
- Slice the logs into ½-inch cookies.
- Bake for 10–12 minutes, until edges are lightly golden.
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack.
Notes
Store cookies in an airtight container at room temperature. They can also be kept in the fridge for up to a week. Freeze cookies by wrapping each in plastic wrap and placing them in a freezer-safe container. Thaw at room temperature or briefly in the microwave before enjoying.