Raspberry-Infused Swirl Cookies

delightful cookies combine a buttery, tender dough with a burst of fresh raspberry flavor for a perfect balance of sweet and tart. They’re easy to make and sure to brighten up any snack time or dessert table.

Chef Tips

Use fresh or high-quality frozen raspberries for the best flavor.
Chill the dough before rolling to make it easier to handle and shape the swirls.
Bake cookies on parchment paper to prevent sticking and ensure even baking.

Ingredients 0/7

½ cup flaked coconut ¼ cup walnuts ½ cup raspberry jam 1 (18 ounce) package refrigerated sugar cookie dough ¾ cup confectioners' sugar 1 ¾ tablespoons water ½ teaspoon almond extract

Why This Dish Is A Crowd Favorite

These cookies bring together the sweet and tangy flavor of raspberries with a soft, buttery dough. They are visually stunning with their beautiful swirls, making them perfect for sharing at gatherings or enjoying as an everyday treat. The balance of fruity and rich flavors makes each bite delightful.

Step 1

Warm your oven to 350°F (175°C). Spread the coconut and walnuts out on a baking sheet and toast them in the oven for about 5 to 7 minutes, until they’re golden and fragrant. Once toasted, take them out and chop the walnuts finely.

Step 2

In a bowl, mix the raspberry jam with the toasted coconut and chopped walnuts until everything is well combined. Divide your cookie dough in half. On a lightly floured surface, roll one half into a rectangle about 12 by 7 inches. Spread half of the jam mixture evenly over the dough, leaving about a half-inch border around the edges. Then, starting from one side, carefully roll the dough up like a jelly roll and press the seam to seal it, but keep the ends open. Repeat this with the other half of dough and jam mixture.

Step 3

Wrap each roll tightly in plastic wrap and pop them in the fridge for about an hour to firm up. When you’re ready, preheat the oven to 350°F again. Remove the plastic wrap and slice the dough into thin rounds, about 1/4 inch thick. Arrange the slices on a baking sheet and bake for 7 to 9 minutes, just until the edges begin to turn golden.

Step 4

Let the cookies cool on the sheet for a minute or so before transferring them to a wire rack. While the cookies are still warm, whisk together the powdered sugar, water, and almond extract until smooth, then drizzle the glaze over the cookies for a sweet finish. Enjoy!

305

people cooked this recipe

By Michael Davis

Michael enjoys creating straightforward meals that are easy to prepare at home.

Serving Ideas To Try

These cookies pair wonderfully with a cup of tea or coffee. Serve them on a decorative plate during afternoon gatherings or pack a few in a lunchbox for a sweet surprise. They also make a lovely gift when wrapped in cellophane with a ribbon.

How To Refrigerate This Dish

Store the cookies in an airtight container at room temperature to keep them soft and fresh for up to a week. For longer storage, freeze them in a sealed bag for up to three months. Thaw at room temperature before serving.

Frequently Asked Questions

Can I use fresh raspberries instead of raspberry jam?

Fresh raspberries can be used, but you'll need to cook them down into a thick jam-like consistency to prevent the cookies from becoming soggy.

How do I store the cookies to keep them fresh?

Store the cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Can I substitute walnuts with another nut?

Yes, pecans or almonds work well as substitutes and provide a similar texture and flavor.

What if I don’t have almond extract for the glaze?

You can omit the almond extract or replace it with vanilla extract for a different but delicious flavor.

Can I make the dough rolls ahead of time?

Yes, you can prepare and refrigerate the dough rolls for up to 24 hours before slicing and baking.

How thick should I slice the cookie dough?

Slice the dough into rounds about 1/4 inch thick for the best texture and even baking.

Is it necessary to toast the coconut and walnuts?

Toasting enhances their flavor and crunch but can be skipped if you're short on time.

Can I freeze the unbaked cookie slices?

Yes, place sliced dough on a baking sheet to freeze, then transfer to a bag; bake directly from frozen, adding a couple of extra minutes to baking time.