Go Back

Raspberry Swirl Cookies

What's better than almond sugar cookies, you ask? Sugar cookies with a delicious raspberry jam, of course! They're the perfect gift—or snack!
Serves: 24 cookies
5 from 1 vote
Print It! Pin It!
Prep Time 4 hours 30 minutes
Cook Time 15 minutes
Total Time 4 hours 45 minutes

Ingredients
  

For the jam

  • 6 oz raspberries 1 package
  • 2 tbsp water
  • ¼ tsp ground cinnamon
  • 3 tbsp granulated sugar

For the cookies

  • 1¾ cup all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 cup unsalted butter room temperature
  • ¾ cup granulated sugar
  • 1 large egg
  • ½ tsp vanilla extract
  • ½ tsp almond extract

Instructions
 

For the jam

  • In a saucepan over medium-high heat, mix together the raspberries, water, cinnamon, and sugar. Mash the raspberries with the back of a spoon. Bring the mixture to a boil while stirring occasionally.
  • Reduce the heat to medium-low and simmer the raspberry jam until thickened, about 10 minutes. Stir the mixture every once in a while to prevent it from sticking to the sides of the pot.
  • Turn off the heat and set aside the raspberry filling to cool completely.

For the cookies

  • Whisk together the flour, baking powder, and salt in a medium bowl. Set aside. In the bowl of an electric mixer, beat butter and ¾ cup sugar on high speed until light and fluffy, about 3 to 5 minutes.
  • Add the egg, almond extract, and vanilla extract. Beat for about 1 minute. Gradually, add the flour mixture to the butter mixture on low speed until all ingredients are incorporated. Be careful not to over mix.
  • On a piece of parchment paper, roll out the dough to a 12 x 8-inch rectangle, about a ¼ inch thick. Spread the raspberry filling over the dough, leaving a 2 inch border around the edges.
  • Roll the dough into a tight log starting from the long side— use the parchment paper to help roll it neatly. Tightly wrap the dough in plastic wrap and refrigerate for at least 4 hours.
  • Heat oven to 350ºF and line a baking sheet with parchment paper. Remove the dough from the refrigerator and slice the log into cookies about ¼ inch thick.
  • Arrange the cookies on to the baking sheet, leaving about one inch between them. Bake for 13 to 15 minutes or until cookies are just beginning to brown.
  • Remove from oven and allow the cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely. Enjoy!