Raspberry Swirl Cookies – a delicious recipe with butter, sugar, egg, vanilla, flour, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Stir butter until smooth. Beat in sugar. Add egg and vanilla; beat well.
2
In a separate bowl combine flour, baking powder, and salt. Add to creamed mixture, beating well.
3
Shape dough into a ball. Wrap in plastic wrap and chill 2 hours.
4
Meanwhile, combine all ingredients for raspberry filling.
5
On floured wax paper roll dough into a 12x9 inch rectangle. Spread Raspberry Filling evenly to within 1/2-inch of edges. Carefully roll dough jellyroll fashion, starting at long end and peeling wax paper from dough as you roll. Pinch side seam to seal (leave ends open). Wrap in plastic wrap and chill 1 hour.
6
Unwrap and cut into 1/4-inch slices. Place 2-inches apart on greased cookies sheets. Bake at 375u00b0 for 8-10 minutes or just before cookies begin to brown.
720
kcal
Calories
32
g
Fat
98
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1/2 cup butter, softened (not margarine), 1 cup sugar, 1 large egg, 1 teaspoon vanilla extract, and more.
Yes, Raspberry Swirl Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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