Ingredients
- 1 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup raspberries (fresh or preserves)
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the butter and sugar until light and fluffy.
- Add vanilla extract and blend until incorporated.
- Gradually mix in the flour and salt until just combined.
- Prepare raspberry swirl by puréeing fresh raspberries or warming preserves.
- Line a baking sheet with parchment paper and spoon dollops of cookie dough onto it.
- Create an indentation in each cookie and fill it with raspberry purée or preserves.
- Swirl the raspberry into the dough to create a marbled effect.
- Bake for 10-12 minutes until edges are lightly golden.
- Allow cookies to cool on a wire rack before serving.
Notes
For a vegan version, substitute coconut oil for butter. You can also use gluten-free flour blends. Adding lemon zest or white chocolate chips can enhance flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian