Raspberry Swirl Cookies With Buttery Pinwheel Layers And A Bright, Jammy Center
- ER Kent
- 11 hours ago
- 3 min read
Raspberry swirl cookies are one of those treats that look like you put in far more effort than you actually did, which honestly makes me love them even more.
They have that bakery-case look with the pretty pinwheel swirl, but at heart they’re just a classic, buttery cookie dough wrapped around a layer of sweet-tart raspberry jam. Familiar, comforting, and quietly impressive all at the same time.
These are the cookies I reach for when I want something pretty but low-stress. The kind of cookie you can make ahead of time, stash in the fridge, and slice and bake whenever you feel like it. I’ve made these during busy weeks, quiet weekends, and more than a few holiday baking marathons when I needed a win without a mess.
Why Slice-And-Bake Cookies Are Always A Good Idea
There’s something deeply satisfying about slice-and-bake dough. You do the work once, roll it up, chill it, and then the rest is easy. When you slice into the log and see that clean spiral of dough and jam, it feels a little magical every time, even if you’ve made them a dozen times.
These cookies bake up tender and soft with lightly golden edges, exactly the way a butter cookie should. The raspberry layer stays vibrant and slightly chewy, giving you a pop of flavor in every bite without overpowering the cookie itself.
A Little Personal Note About The Jam
Raspberry is my favorite here because it brings just enough tartness to balance the richness of the dough. Seedless raspberry preserves give you the cleanest swirl, but I’ve used regular jam plenty of times and never regretted it. The little bits of fruit make the cookies feel even more homemade.
One tip I learned the hard way: use a thick jam. If it’s too runny, it will squeeze out when you roll the dough. A good, sturdy preserve gives you those crisp, defined spirals you see when the cookies are sliced.
These Cookies Feel Fancy Without Being Fussy
That’s really the charm of raspberry swirl cookies. They don’t rely on frosting, sprinkles, or decorations, yet they still stand out on a plate. I love serving them with coffee in the afternoon or tucking them into cookie boxes during the holidays. They always get noticed.
They’re also a great cookie to bake with someone else. Rolling the dough together, carefully lining up the edges, and slicing the chilled log feels calm and methodical in a way that’s oddly relaxing.
Make-Ahead And Storage Tips
This dough can be made a day or two ahead and kept in the refrigerator until you’re ready to bake. You can even freeze the log and slice straight from the freezer, adding a minute or two to the baking time. Once baked, the cookies keep well in an airtight container for several days, staying tender and flavorful.
If anything, they taste even better the next day once the flavors settle.
Raspberry Swirl Cookies Recipe
Ingredients
1 cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2¼ cups all-purpose flour
¼ teaspoon salt
½ cup thick raspberry preserves or seedless raspberry jam
Powdered sugar, for dusting (optional)
Instructions
1. In a large bowl, cream the butter and granulated sugar together until light and fluffy.
2. Add the egg and vanilla extract and mix until fully incorporated.
3. Add the flour and salt and mix just until a soft dough forms. Do not overmix.
4. Divide the dough in half.
5. Place one portion of dough between two sheets of parchment paper and roll into a rectangle about ¼-inch thick.
6. Spread the raspberry preserves evenly over the dough, leaving a small border around the edges.
7. Using the parchment paper to help guide you, carefully roll the dough into a tight log starting from the long edge.
8. Wrap the log tightly in plastic wrap and refrigerate for at least 2 hours, or until very firm.
9. Preheat oven to 350°F and line baking sheets with parchment paper.
10. Slice the chilled dough into ¼-inch thick rounds and place on the prepared baking sheets.
11. Bake for 11–13 minutes, until the edges are set and the bottoms are lightly golden.
12. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
13. Dust lightly with powdered sugar if desired before serving.
Raspberry Swirl Cookies are one of those recipes that quietly become a favorite. They’re simple, reliable, and just pretty enough to feel special without demanding extra effort. The kind of cookie you make once and then find yourself coming back to again and again.
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