Ingredients
Equipment
Method
How to Make Buttery Raspberry Swirl Cookies
- In a large mixing bowl, beat the unsalted butter and granulated sugar together until fluffy and light in color, about 3-5 minutes.
- Mix in the large egg and 1 teaspoon of vanilla extract until fully combined.
- In a separate bowl, whisk together 2½ cups of all-purpose flour, ½ teaspoon of baking powder, and ½ teaspoon of salt.
- Gently fold the dry ingredients into the butter mixture until just combined.
- Divide the dough into two equal portions. Roll each portion between two sheets of parchment paper into rectangles about ¼-inch thick.
- In a small bowl, mix the raspberry jam with 1 tablespoon of cornstarch until smooth.
- Spread the raspberry jam mixture evenly over each rectangle of dough, then carefully roll them up tightly like a jelly roll.
- Refrigerate the logs for 2 hours or freeze for 30 minutes.
- Preheat your oven to 350°F (175°C). Slice the chilled logs into ½-inch thick rounds and place them on a baking sheet.
- Bake for 10-12 minutes, or until the edges turn lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Nutrition
Notes
Optional: Dust cookies with powdered sugar before serving.