*Prep the Raspberry Swirl:* In a small saucepan, combine your fresh raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens slightly, about 5-7 minutes. Let cool completely.
1 cup fresh raspberries, 2 tablespoons granulated sugar, 1 tablespoon lemon juice
*Cream Butter and Sugar:* In a large bowl, cream together the softened butter and sugar until light and fluffy. This is key for tender cookies!
1/2 cup unsalted butter, 3/4 cup granulated sugar
*Add Egg and Extracts:* Beat in the egg, then stir in the vanilla and almond extracts (if using).
1 large egg, 1 teaspoon vanilla extract, 1/4 teaspoon almond extract
*Combine Dry Ingredients:* In a separate bowl, whisk together the flour, baking powder, and salt.
2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt
*Gradually Add Dry to Wet:* Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1/2 cup unsalted butter, 3/4 cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract, 1/4 teaspoon almond extract
*Create the Swirl:* Divide the dough in half. Take cooled raspberry mixture and flatten it to about 1/4 inch on a clean surface: place one half of the flattened doe on this base. Spread the raspberry mixture evenly over the dough. Top with the second half of flattened dough. Place an Xacto knife and create a swirl pattern.
1 cup fresh raspberries, 2 tablespoons granulated sugar, 1 tablespoon lemon juice
*Chill the Dough:* Divide swirl into two portions. Wrap each portion and place in the refrigerator for at least 1 hour. This helps prevent the cookies from spreading too much while baking.
*Preheat Oven:* Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
*Slice and Bake:* Place slice cookies on prepared baking sheets, leaving about 1 inch between each cookie.
*Bake:* Bake for 8-10 minutes, or until the edges are lightly golden brown. The centers will still be soft.
*Cool:* Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
*Serve:* Enjoy your **Raspberry Sugar Cookies** with a cup of tea or coffee!
