Want a cookie that’s pretty and yummy? These raspberry swirl cookies are the perfect sweet treat!
You get soft, buttery cookies with bright raspberry swirls in every bite. They look fancy but are super easy to make.
Perfect for holidays, tea parties, or just a fun baking day. Sweet, fruity, and so pretty on a plate.
Grab your dough and some raspberry jam—let’s swirl up some cookie magic today!
Why You’ll Love This Recipe
- Perfect Balance: The buttery cookie melts in your mouth while the raspberry swirl brings a fresh, fruity pop.
- Beginner-Friendly: Easy steps that even first-time bakers can handle without stress.
- Pretty and Giftable: Their gorgeous pink swirls make them perfect for holiday trays, gifts, or just treating yourself.
What You Need to Know Before You Start
Prep Time & Bake Time:
- Prep Time: 20 minutes (plus chilling)
- Bake Time: 10–12 minutes
- Total Time: About 1 hour and 15 minutes
Servings:
This recipe makes about 24 cookies, depending on how big you slice them.
Difficulty:
Simple. No fancy equipment, just basic mixing and rolling.
Required Kitchen Tools
- Mixing bowls (large and medium)
- Hand mixer or stand mixer
- Rubber spatula
- Parchment paper
- Rolling pin
- Baking sheets
- Sharp knife
Ingredients for Raspberry Swirl Cookies
Here’s what you’ll need to whip up these beauties (full measurements in the recipe card below):
- Butter: Softened to room temperature for a smooth dough.
- Granulated Sugar: For sweetness and structure.
- Large Egg: Helps bind everything together.
- Pure Vanilla Extract: Brings out a cozy flavor in the dough.
- All-Purpose Flour: Gives the cookies their body.
- Baking Powder: A little lift so the cookies stay tender.
- Salt: Balances the sweetness.
For the Raspberry Filling:
- Raspberry Jam: Preferably seedless for a smooth swirl.
- Sweetened Shredded Coconut: Adds texture and mild sweetness.
- Finely Chopped Walnuts: For a little crunch (optional but recommended).
Variations for Raspberry Swirl Cookies
- Different Jams: Try strawberry, apricot, or blackberry jam instead of raspberry for a fun twist.
- Nut-Free Option: Skip the walnuts if you need a nut-free cookie—still delicious!
- Add White Chocolate: Drizzle cooled cookies with melted white chocolate for a sweeter finish.
- Lemon Zest Boost: Add a teaspoon of lemon zest to the dough for a bright citrusy flavor.
- Use Almond Extract: Swap half the vanilla for almond extract to bring a slightly nutty background flavor.
How to Make Raspberry Swirl Cookies Step-by-Step Instructions
1. Cream the Butter and Sugar
In a large bowl, beat the softened butter and sugar together until light and fluffy. This takes about 2–3 minutes using a hand mixer on medium speed.
2. Add Egg and Vanilla
Mix in the egg and vanilla extract until fully combined. The mixture should look creamy and smooth.
3. Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add this to the wet mixture, mixing on low speed until a soft dough forms.
4. Prepare the Filling
In a small bowl, stir together the raspberry jam, shredded coconut, and chopped walnuts.
5. Roll Out the Dough
Divide the dough into two equal parts. Roll each piece out between two sheets of parchment paper into a rectangle about ¼-inch thick.
6. Spread the Filling
Gently spread the raspberry filling over each rectangle, leaving a small border around the edges.
7. Roll and Chill
Starting with the long side, carefully roll each rectangle into a tight log (like a jelly roll). Wrap in parchment paper and chill for at least 30 minutes. This helps the cookies slice neatly.
How to Bake and Decorate Raspberry Swirl Cookies
8. Slice the Dough
Preheat your oven to 350°F (177°C).
Line two baking sheets with parchment paper.
Remove the chilled dough logs and use a sharp knife to slice them into about ½-inch thick cookies.
9. Bake the Cookies
Place the slices about 2 inches apart on the baking sheets.
Bake for 10–12 minutes, or until the edges are just lightly golden.
The centers might look soft—that’s perfect. They’ll firm up as they cool.
10. Cool the Cookies
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
How to Serve Raspberry Swirl Cookies
- On a Dessert Platter: Their pretty pink swirls make them a beautiful centerpiece.
- Paired with Tea or Coffee: Perfect for an afternoon snack or cozy morning.
- Holiday Gifts: Pack them in tins or treat boxes lined with parchment paper.
- Kids’ Parties: Bright and sweet, kids love the fruity flavor and fun look.
Storing Raspberry Swirl Cookies
- Room Temperature: Store in an airtight container for up to 5 days.
- Freezing: Freeze baked cookies between layers of parchment paper in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.
Tips and Tricks for Success
- Chill Time is Key: Don’t skip chilling the dough—it makes slicing easier and keeps the cookies from spreading too much.
- Use Seedless Jam: It spreads more evenly and makes prettier swirls.
- Sharp Knife: A clean, sharp knife gives you neat cookie slices.
- Gentle Hands: Roll the dough gently to avoid squeezing the filling out.
- Watch Closely: Bake just until edges are lightly golden. Overbaking makes them dry.
Nutrition (Per Cookie)
| Nutrient | Amount |
|---|---|
| Calories | 140 |
| Fat | 7g |
| Saturated Fat | 4g |
| Carbohydrates | 18g |
| Sugar | 9g |
| Protein | 2g |
| Fiber | 1g |
| Sodium | 50mg |
Raspberry Swirl Cookies
Course: Dessert Recipes24
cookies20
minutes10
minutes140
kcal30
miniutesIngredients
- Cookie Dough:
½ cup (113g) butter, softened
½ cup (100g) granulated sugar
1 large egg
1 teaspoon pure vanilla extract
2 cups (250g) all-purpose flour (spooned & leveled)
1 teaspoon baking powder
¼ teaspoon salt
- Raspberry Filling:
¾ cup raspberry jam (preferably seedless)
½ cup sweetened shredded coconut
⅓ cup finely chopped walnuts (optional)
Directions
- Cream Butter and Sugar: In a large bowl, beat butter and sugar until light and fluffy (about 2–3 minutes).
- Add Egg and Vanilla: Mix in the egg and vanilla until smooth.
- Mix Dry Ingredients: In a separate bowl, whisk flour, baking powder, and salt. Gradually add to the wet ingredients until combined.
- Make the Filling: Stir together the raspberry jam, coconut, and chopped walnuts in a small bowl.
- Roll the Dough: Divide the dough in half. Roll each half into a ¼-inch thick rectangle between two sheets of parchment paper.
- Spread the Filling: Evenly spread the raspberry filling over the dough rectangles, leaving a small border.
- Roll and Chill: Roll up each rectangle tightly like a jelly roll. Wrap in parchment and chill for at least 30 minutes.
- Slice: Preheat oven to 350°F (177°C). Line baking sheets with parchment. Slice the logs into ½-inch cookies.
- Bake: Bake for 10–12 minutes, until edges are lightly golden.
- Cool: Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack.
Raspberry Swirl Cookies FAQs
Can I make the dough ahead of time?
Yes! You can refrigerate the rolled-up dough logs for up to 24 hours before slicing and baking.
Can I freeze the cookies?
Definitely. Freeze the baked cookies in a single layer, then store them stacked with parchment paper between layers.
Can I use homemade jam?
Of course! Just make sure it’s thick enough to spread without being too runny.
Can I skip the coconut or nuts?
Yes, you can leave out either if you prefer a smoother filling texture.
Conclusion
Raspberry Swirl Cookies are a sweet, simple way to bring a little extra color and flavor into your baking.
They’re easy enough for a casual weekend but look fancy enough for parties or gifts.
With their buttery base and fruity swirls, these cookies are sure to become a favorite at your table.