Raspberry Swirl Cookies Fast Simple Delight

Quick, buttery cookies with a jammy center are perfect when you want a homemade treat without fuss. This Raspberry Swirl Cookies recipe focuses on speed and reliable results so you can bake between errands or after work. The dough keeps its shape, the jam stays bright, and the swirl adds a pretty finish with minimal effort. If you want a different riff on raspberry cookies, check out Delightful Italian Raspberry Thumbprint Cookies for inspiration.

Why This Recipe Works

This recipe uses a simple creaming method that creates tender, slightly cakey cookies without extra steps. Using both granulated and brown sugar balances sweetness and adds a hint of caramel flavor. The dough is firm enough to hold a dollop of jam so the center stays intact during baking. A small jam portion per cookie prevents sogginess while giving a vibrant raspberry note. The short bake time keeps edges light and centers soft for consistent results. These straightforward steps make it easy to double the batch when you need more.

Flavor and Texture

Expect a buttery base with a sweet, lightly caramelized note from brown sugar. The jam provides a bright tart contrast that cuts through the richness. Edges turn lightly golden while the center remains tender, making each bite balanced and satisfying. A light dusting of powdered sugar adds a delicate finish and makes them look bakery ready. These cookies deliver classic homemade flavor with an attractive jam swirl.

Ingredients

– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 1 cup brown sugar, packed
– 2 large eggs
– 2 teaspoons vanilla extract
– 3 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup raspberry jam
– Powdered sugar for dusting (optional)

Step by Step Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the eggs and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Take small portions of the dough and press a teaspoon of raspberry jam into the center.
7. Roll the dough into a ball and place on a baking sheet lined with parchment paper.
8. Use a fork or your fingers to create a swirl pattern on top.
9. Bake for 10-12 minutes or until the edges are lightly golden.
10. Let cool on the baking sheet for a few minutes before transferring to a wire rack.
11. Dust with powdered sugar if desired before serving.

Quick Tips and Shortcuts

Use room temperature butter to speed up creaming and cut mixing time. If you are in a rush, chill the dough 10 minutes to make rolling faster and neater. Scoop dough with a small cookie scoop to keep sizes uniform and bake times consistent. Swap store bought jam for quicker assembly; choose a thicker jam to avoid spreading. To save time cleanup, bake on parchment and reuse the sheets for multiple batches.

Storage and Meal Prep

Store cookies in an airtight container at room temperature for two to three days. For longer storage, freeze baked cookies layered between parchment sheets and thaw at room temperature when needed. You can also freeze shaped dough balls on a tray, then transfer to a bag for baking later add an extra minute to bake time when starting from frozen. These cookies are great for packing in lunchboxes or bringing to potlucks.

Short Closing Note

Simple ingredients and a little jam create a standout cookie in under an hour. These Raspberry Swirl Cookies are a reliable go to when you want home baked without a long prep.

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