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Close-up of freshly baked sugar cookies with a raspberry jam thumbprint center, dusted with powdered sugar and cooling on a wire rack.

Raspberry Sugar Cookies

Soft, buttery sugar cookies swirled with raspberry jam — these treats are as beautiful as they are delicious. Perfect for holidays, tea time, or any sweet craving!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
Raspberry Swirl
  • 1/4 cup raspberry jam seedless preferred

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Baking Sheet
  • Parchment Paper

Method
 

  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, cream together butter and sugar until light and fluffy.
  3. Add the egg and vanilla extract, mixing until fully combined.
  4. Whisk together flour, baking powder, and salt in a separate bowl. Gradually add to the butter mixture until a soft dough forms.
  5. Gently swirl in the raspberry jam using a spatula — do not overmix to preserve the marbled effect.
  6. Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  7. Bake for 10–12 minutes, or until edges are just set and lightly golden.
  8. Allow cookies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

For extra sweetness, drizzle with a simple glaze made from powdered sugar and milk once cooled. You can also substitute raspberry jam with strawberry or apricot for a fun twist!