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Raspberry Spiral Cookies Recipe

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★★★★★

4.7 from 51 reviews

Delight in these charming Raspberry Spiral Cookies, featuring tender buttery dough swirled with sweet seedless raspberry jam and a sprinkle of festive red sanding sugar. Perfectly rolled and sliced, these cookies bake to a light golden brown with a soft, melt-in-your-mouth texture and a burst of fruity flavor in every bite.

Ingredients

Scale

Cookie Dough

  • 1/2 cup (1 stick) butter
  • 1 cup granulated sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1–3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Filling

  • 1/4 cup seedless raspberry jam
  • 3.25 oz. red sanding sugar

Instructions

  1. Prepare Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, and salt. Set this mixture aside for use in the dough.
  2. Cream Butter and Sugar: Using an electric mixer in a large bowl, beat the butter and granulated sugar together until the mixture becomes light and fluffy. This creates the base texture for your cookies.
  3. Add Egg and Vanilla: Mix the egg and vanilla extract into the creamed butter and sugar until well combined, ensuring a smooth dough base.
  4. Combine Flour Mixture: Gradually add the flour mixture to the wet ingredients. Beat just until the flour is incorporated to avoid overmixing and maintain tender cookies.
  5. Roll Out Dough: On a lightly floured surface, roll the dough into a 12-inch by 9-inch rectangle approximately 1/4 inch thick, preparing it for the jam layering.
  6. Spread Jam and Sugar: Evenly spread the seedless raspberry jam over the dough surface. Sprinkle the red sanding sugar evenly on top of the jam to add sweetness and a decorative touch.
  7. Roll and Seal Dough: Starting from the long edge, tightly roll the dough into a log, making sure to seal the edges well to keep the jam inside during baking.
  8. Chill Dough Roll: Cover the rolled dough log with plastic wrap and refrigerate for at least two hours or overnight. Chilling firms the dough, making slicing easier and ensuring the cookies hold their shape when baked.
  9. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper for easy cleanup and even baking.
  10. Slice Cookies: Remove the dough log from the refrigerator and slice it into 1/4-inch thick slices. Place the slices on the prepared cookie sheet, spaced slightly apart to allow for spreading.
  11. Bake Cookies: Bake in the preheated oven for 10-13 minutes or until the cookies are lightly browned, indicating they are cooked through but still tender.
  12. Cool Cookies: Allow the cookies to cool on the cookie sheet for 5 minutes on a cooling rack to set. Then, transfer them to the rack to cool completely before serving to enjoy the best texture.

Notes

  • For best results, chill the dough log overnight to enhance flavor and make slicing easier.
  • Ensure the dough is rolled evenly to avoid uneven baking.
  • Use seedless raspberry jam to prevent seeds from altering the cookie texture.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • Red sanding sugar adds a festive color and slight crunch; feel free to substitute with colored sugar for other occasions.

Keywords: raspberry spiral cookies, jam cookies, rolled cookies, holiday cookies, baking, sweet cookies

Find it online: https://kitchenbyclara.com/raspberry-spiral-cookies-recipe/