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Raspberry Lemonade Swirl Sugar Cookies

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These Raspberry Lemonade Swirl Sugar Cookies are soft, chewy, and bursting with bright raspberry and zesty lemon flavors. Their vibrant pink and yellow swirls make them a cheerful, crowd-pleasing treat for any occasion.

Ingredients

Scale
  • 2 1/2 cups (312g) all-purpose flour
  • 1 cup (226g) unsalted butter, softened
  • 1 1/4 cups (250g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • Zest of 2 lemons
  • 1 tablespoon (15ml) lemon juice
  • Yellow gel food coloring (optional, just a drop or two)
  • 1/2 cup (12g) freeze-dried raspberries, crushed into powder
  • 1/2 teaspoon raspberry extract (optional)
  • Pink or red gel food coloring (optional, just a smidge)

Instructions

  1. In a large bowl, beat softened butter with granulated sugar using a hand or stand mixer for about 2-3 minutes until fluffy and pale.
  2. Beat in eggs, one at a time, followed by vanilla extract. Scrape down the bowl to incorporate everything.
  3. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture, mixing on low until a soft dough forms. Do not overmix.
  4. Divide the dough evenly into two bowls. In one bowl, add lemon zest, lemon juice, and (if using) yellow food coloring. Mix gently until combined.
  5. In the other bowl, fold in freeze-dried raspberry powder and (if using) pink/red food coloring and raspberry extract.
  6. Press each dough half into a rectangle, wrap tightly in plastic, and chill for 20-30 minutes (or freeze for 10 minutes if short on time).
  7. On a lightly floured surface, roll out each dough half into a rectangle about 1/4 inch thick and roughly 8×10 inches.
  8. Place the raspberry rectangle on top of the lemon rectangle. Starting at the long edge, tightly roll the dough into a log, jelly-roll style. Patch any cracks as needed.
  9. Wrap the dough log in plastic wrap and chill for at least 30 minutes (or up to 2 days).
  10. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  11. Unwrap the dough log and slice into 1/4-inch rounds using a sharp, serrated knife. Place cookies 2 inches apart on the baking sheet.
  12. Bake for 9-11 minutes, until edges are just barely golden and centers look set.
  13. Let cookies cool on the pan for 2 minutes, then transfer to a wire rack to cool completely.

Notes

Chill the dough well for sharp swirls and easy slicing. Wipe your knife between cuts for clean swirls. For gluten-free, use a 1:1 gluten-free flour blend. For vegan, use vegan butter and flax eggs. Dough can be made ahead and chilled up to 2 days or frozen up to 2 months. Store cookies in an airtight container for up to 5 days.

Nutrition

Keywords: raspberry lemonade cookies, swirl sugar cookies, summer cookies, lemon raspberry dessert, cute cookies, picnic treats, party cookies, easy sugar cookies

Find it online: https://tempotaste.com/raspberry-lemonade-swirl-sugar-cookies-easy-cute-baked-treats/