Raspberry Swirl Cookies

These cookies are easy (for me, you can make your own assumptions) to make and look AWESOME!!!

These are a sugar cookie dough with the pink dough having a slight raspberry flavor.  Sugar cookies with raspberry?  weird, right?  Actually , these were de-lic-ious!

Put the cake flour, baking powder, salt, and sugars in a mixer.  Again, I didn’t have the special flour, so I made my own cake flour.  This is the recipe for each cup of flour.  Measure 1 cup of all-purpose flour and measure out 2 tablespoons of flour and return to the flour bowl.  Add in 2 tablespoons of cornstarch, and you have cake flour.

Add the butter in small chunks.  Beat on a low speed until it is the consistency of cornmeal.  If it forms a ball, don’t worry about it.  Add the vanilla and process until the mixture just forms a ball.  I was expecting some liquid in this recipe, but all that butter helps bring the cookie dough together.

Take out 1 1/2 cups of dough and set aside.  This will be the white part of the swirl.  Add the raspberry extract, red food coloring, and flour.

If you have cake flour, add that.If you made your own, you can just add 2 tablespoons of all-purpose flour.  Mix, feel free to add more red or raspberry extract depending on how much color and flavor you want.

Roll each portion between 2 sheets of waxed paper.  Try to get each ball into the same shape preferably a rectangle (normal paper size) that is 1/4 inch thick.  Put the doughs in the fridge for 2 hours or in the freezer for 20 minutes (I’m always running on a tight schedule, so I picked the freezer option).

Take firm, cold dough out of the fridge.  Remove the top wax paper layer from both doughs.  Brush the vanilla dough with water to help fuse the doughs together.  Stack the pink dough on top.  Press doughs together.  Trim the edges of the dough so the doughs overlap.  Let it sit for a few minutes until the dough is pliable.  It should be able to bend with cracking.

Start with the long end of the dough, and start rolling the dough.  Roll tightly, so you don’t have any air pockets.

My dough was pretty pliable, which made for easy rolling.  Don’t let your dough get too soft because there is loads and loads of butter in this dough that will start to warm and make rolling hard.

Next up the sprinkles.  You can approach this two ways.  My recipe said to put the sprinkles in a 13 x 9 pan and roll your jelly roll around in it.  This didn’t work quite well, so instead I just spread the sprinkles out on the wax paper with my roll.  Then, roll your roll around.

Notice the matching blue nail polish.  Those are the lovely hands of my friend, Allison who came over to help me back cookies and desserts galore.

Try to get all the dough covered with sprinkles, but if you have a few bare spots, don’t worry about it.  Here is the mini roll Allison made from the scraps when our doughs weren’t the same size.  Cute, yes? It will look better when cut, so don’t panic just yet.

Wrap your colorful roll in plastic wrap, and put it back in the fridge/freezer.  Fridge: 4 hours minimum. Freezer: 30 minutes.

Preheat the oven to 325˚F.  Next, remove your jelly roll (it reminds me of coloring and fun when I was a wee little lad).  Why can’t I go back and be 5 again?  Remember when your homework was coloring and copying sentences?  I’m getting sad just thinking about it.

Sorry for that tangent, back to the cookies.  Remove your jelly roll in all its rainbowy glory. Start slicing the roll into 1/4 1/2 inch slices.  Look at the beautiful spiral just  hiding under all those colorful sprinkles.   

Only cut the cookies you will be using for each batch.  Put the rest of the dough in the fridge, so it doesn’t thaw.  I cut mine all at once and left them out on the counter.  The last batch of cookies didn’t look as great as the first because they were too soft.  The edges got a little too crisp.

I’m still amazed at how great these look.

Bake these bad boys for 15-17 minutes.

Enjoy these lovely  swirl cookies!

Recipe from Sprinkle Bakes

Recipe:  Raspberry Swirl Cookies

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