Step 1: Cream the Butter and Sugar

Begin making your raspberry swirl cookies by creaming together the softened butter and sugar in a large mixing bowl. Use an electric mixer on medium-high speed for about three to four minutes. The mixture should become pale, fluffy, and increase in volume—this incorporates air that helps create a tender texture.

Don’t rush this step. Properly creamed butter and sugar is the foundation of excellent raspberry swirl cookies. The mixture should look almost white and have a light, mousse-like consistency when you’re done.

Step 2: Add the Egg and Vanilla

Beat in the egg and vanilla extract until fully incorporated, scraping down the sides of the bowl to ensure everything mixes evenly. The mixture might look slightly curdled at this point, which is completely normal—it will come together when you add the dry ingredients.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, salt, and baking powder. This ensures even distribution of the leavening agent throughout your raspberry swirl cookies. The small amount of baking powder helps the cookies maintain their shape while providing just a hint of lift.

Step 4: Form the Dough

Gradually add the flour mixture to the butter mixture, mixing on low speed just until the dough comes together. Overmixing at this stage can develop too much gluten, resulting in tough raspberry swirl cookies rather than tender ones.

The dough will be soft but not sticky. If it seems too soft to handle, don’t worry—the chilling process will firm it up perfectly.

Step 5: Roll Out the Dough

This is where the magic happens in creating beautiful raspberry swirl cookies. Place the dough on a large piece of parchment paper or plastic wrap. Using a rolling pin, roll it into a rectangle approximately 12 inches by 10 inches and about ¼ inch thick.

Take your time with this step and try to maintain relatively even thickness throughout—this ensures your raspberry swirl cookies will have consistent spirals when you slice them. If the dough starts sticking to your rolling pin, lightly dust it with flour or place another sheet of parchment paper on top of the dough before rolling.

Step 6: Spread the Raspberry Filling

Spread the raspberry jam evenly over the entire surface of the dough, leaving about a ½-inch border on one of the long edges. This border will help seal the log when you finish rolling. I use an offset spatula for the smoothest application, but the back of a spoon works just as well.

Make sure the jam layer is relatively thin—about ⅛ inch thick is perfect. Too much jam will ooze out during rolling and baking, while too little won’t create a prominent swirl in your raspberry swirl cookies.

Step 7: Roll into a Log

Here’s where your raspberry swirl cookies really start taking shape. Starting from the long edge opposite the border you left, carefully roll the dough into a tight log. Use the parchment paper to help you roll, lifting and guiding the dough as you go.

Roll slowly and deliberately, keeping the log as tight and even as possible. A loose roll will create gaps in your swirl, while an uneven roll will result in raspberry swirl cookies of varying sizes.

Once completely rolled, use your hands to gently smooth and shape the log into an even cylinder. Wrap it tightly in plastic wrap or parchment paper, twisting the ends like a candy wrapper to help maintain the round shape.

Step 8: Chill the Dough

Refrigerate the wrapped log for at least three hours, or preferably overnight. This chilling time is absolutely essential for perfect raspberry swirl cookies. The cold dough will slice cleanly without squishing, maintaining those beautiful spiral patterns.

I often make the dough in the evening and chill it overnight, then bake fresh raspberry swirl cookies in the morning. The dough can stay refrigerated for up to three days, or you can freeze it for up to three months.

Step 9: Slice and Coat

When you’re ready to bake your raspberry swirl cookies, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Pour the additional granulated sugar onto a plate or shallow dish.

Unwrap the chilled log and roll it in the sugar, coating the entire exterior. This creates a beautiful sparkly crust on your raspberry swirl cookies. Using a sharp knife, slice the log into ¼-inch thick rounds. If the log starts to lose its shape, re-chill it for fifteen minutes before continuing.

Step 10: Bake to Perfection

Arrange the sliced raspberry swirl cookies on your prepared baking sheets, spacing them about two inches apart. They don’t spread much during baking, but you want to allow room for even heat circulation.

Bake for 12-15 minutes, until the edges just barely begin to turn golden. The centers should still look slightly soft—they’ll continue cooking on the hot pan after you remove them from the oven. Overbaked raspberry swirl cookies lose their tender texture and can become dry.

Let the cookies cool on the baking sheet for five minutes before transferring them to a wire rack. This brief resting period allows them to firm up slightly, preventing breakage during transfer.