Raspberry Sugar Cookies Pink Twist (Print)

Buttery sugar cookies swirled with raspberries and a touch of pink, perfect for any sweet occasion.

# Ingredients:

→ Base

01 - 250 g all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon fine salt

→ Creaming

04 - 170 g unsalted butter, softened
05 - 200 g granulated sugar

→ Binding & Flavor

06 - 1 large egg
07 - 1 teaspoon vanilla extract

→ Fruit

08 - 60 g fresh raspberries, finely chopped

→ Finishing

09 - 30 g powdered sugar (optional, for dusting)
10 - 2–3 drops red food coloring (optional, for enhanced color)

# Steps:

01 - Preheat oven to 175°C and line a baking tray with parchment paper.
02 - In a mixing bowl, whisk together flour, baking powder, and salt until well blended.
03 - In a separate large bowl, beat softened butter and granulated sugar until pale and fluffy using a hand mixer or stand mixer.
04 - Incorporate the egg and vanilla extract into the creamed butter mixture, mixing until smooth.
05 - Gradually incorporate the dry ingredients into the wet mixture, mixing just until a soft dough forms. Avoid overmixing.
06 - Gently fold in the finely chopped raspberries; add food coloring if desired for a more vibrant appearance.
07 - Use a spoon or cookie scoop to drop dough onto the prepared baking tray, spacing each portion approximately 5 cm apart.
08 - Bake for 10–12 minutes, or until the edges are just golden.
09 - Allow cookies to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
10 - Once completely cool, dust with powdered sugar if desired before serving.

# Notes:

01 - Use a cookie scoop for uniform portions and even baking.
02 - Overmixing the dough will result in tough cookies; mix just until combined.
03 - Fresh raspberries impart superior flavor and texture—avoid frozen berries for this preparation.
04 - Ensure cookies are fully cooled before storage to maintain crisp-tender texture.

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