Description
These Raspberry Swirl Cookies feature a rich buttery dough swirled with vibrant raspberry jam and topped with an elegant white chocolate drizzle. They’re as delicious as they are beautiful, making them perfect for holidays, parties, or an afternoon treat.
Ingredients
Scale
For the Dough:
- 1 cup unsalted butter (softened)
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ½ tsp vanilla extract
For the Filling and Topping:
- ½ cup raspberry jam
- ¼ cup white chocolate (melted)
Instructions
- Preheat Oven: Preheat to 350°F (175°C). Line a baking sheet with parchment paper.
- Make the Dough: Cream butter and sugar until light and fluffy. Mix in vanilla extract, then gradually add flour until a dough forms.
- Roll Out Dough: On a lightly floured surface, roll dough into a rectangle about ¼ inch thick.
- Add the Jam: Spread raspberry jam evenly over the dough, leaving a ¼-inch border around the edges.
- Roll and Chill: Roll the dough tightly into a log. Wrap in plastic wrap and refrigerate for 30 minutes.
- Slice and Bake: Slice the log into ¼-inch rounds and place them on the prepared baking sheet. Bake for 12–15 minutes or until the edges are lightly golden.
- Cool and Drizzle: Let cookies cool on a wire rack, then drizzle with melted white chocolate. Allow the chocolate to set before serving.
Notes
- Chill the dough log before slicing to ensure neat, even swirls.
- For a festive touch, sprinkle powdered sugar over the cookies once the white chocolate drizzle has set.
- Experiment with different jams or chocolates for unique flavor combinations.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg