Raspberry Spiral Butter Treats

These raspberry spiral cookies bring together buttery sweetness and tangy fruit in a beautiful pinwheel design that looks as impressive as it tastes. The contrast between the vanilla dough and vibrant raspberry swirl creates a cookie that's perfect for holidays, special gatherings, or anytime you want to elevate your cookie game.

The first time I made these cookies for a holiday exchange, they disappeared faster than any other treat on the table. My neighbor asked if I'd bought them from a bakery, which might be the best compliment a home baker can receive.

Ingredients

• Unsalted butter: softened to room temperature for proper creaming and that rich, buttery flavor foundation
• Powdered sugar: creates a more delicate texture than granulated sugar would
• Large egg: binds everything together while adding richness
• Salt: balances the sweetness and enhances all the flavors
• All purpose flour: provides the perfect structure without being too heavy
• Raspberry jam: adds vibrant color and tangy fruit flavor that complements the buttery dough perfectly
• Vanilla extract: adds warmth and depth to the plain dough layer

Step-by-Step Instructions

Cream the Butter and Sugar:

Beat the softened butter and powdered sugar together on medium speed for at least 3 minutes until the mixture becomes notably lighter in both color and texture. This incorporates air into the dough which helps create the perfect cookie texture.

Add Wet Ingredients:

Add the egg, salt, and vanilla extract to your butter mixture and mix until fully incorporated, scraping down the sides of the bowl to ensure everything is evenly distributed. The mixture might look slightly curdled at first but will come together.

Incorporate the Flour:

Add the flour in three batches, mixing on low speed just until combined after each addition. Overmixing at this stage can develop too much gluten, resulting in tough cookies, so stop mixing as soon as the flour disappears.

Create the Raspberry Dough:

Divide the dough in half precisely. To one half, add the raspberry jam and mix until the color is uniform throughout. The raspberry dough will be slightly softer than the plain dough, which is perfect for creating the spiral.

Roll Out the Doughs:

Place each dough between sheets of parchment paper and roll into similar sized rectangles approximately 1/4 inch thick. Try to make them as evenly shaped as possible for the most consistent spiral.

Create the Spiral Log:

Carefully peel the parchment from the raspberry dough and place it directly on top of the plain dough. Starting from the long edge, roll the dough into a tight log, using the bottom parchment paper to help you lift and roll without breaking the dough.

Chill and Slice:

Wrap the log in plastic wrap and refrigerate for at least one hour or up to three days. This firms up the butter, making it much easier to get clean slices. Cut into 1/4 inch thick rounds using a sharp knife.

Bake to Perfection:

Arrange slices on a parchment lined baking sheet, leaving about an inch between cookies. Bake at 350°F for exactly 10 to 12 minutes. The cookies should be set but not browned except for the very edges. They will firm up as they cool.

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The spiral pattern in these cookies always reminds me of the pinwheels my grandmother would make for me as a child. There's something magical about watching the two colored doughs transform into perfect swirls as you slice the log, revealing a design that looks complicated but is surprisingly simple to achieve.

Make Ahead Options

The cookie dough log can be prepared up to three days in advance and kept refrigerated until you're ready to bake. The unbaked log can also be double wrapped and frozen for up to three months. When ready to use, thaw overnight in the refrigerator before slicing and baking. This makes them perfect for holiday planning or when you want to have fresh baked cookies without starting from scratch.

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Flavor Variations

While raspberry creates a stunning red spiral, these cookies are incredibly versatile. Try blueberry jam for a purple swirl, apricot for orange, or even chocolate hazelnut spread for a completely different but equally delicious cookie. You can also add citrus zest to the plain dough or substitute almond extract for the vanilla to create unique flavor combinations that complement your chosen filling.

Troubleshooting Tips

If your dough becomes too soft while working with it, simply return it to the refrigerator for 15 minutes to firm up. When slicing the chilled log, rotate it slightly after each cut to prevent one side from flattening under the pressure of the knife. If the cookies spread too much during baking, your butter might have been too warm check that your dough is thoroughly chilled before slicing and baking.

Frequently Asked Questions

→ How do I achieve a perfect swirl pattern?

Roll each dough into evenly sized rectangles, layer them carefully, and roll tightly to create a clean spiral.

→ Can I use a different type of jam?

Yes, you can substitute raspberry jam with strawberry, apricot, or any spreadable jam of your choice.

→ Do I need to chill the dough before baking?

Yes, chilling the dough helps maintain the swirl pattern and prevents spreading during baking.

→ How do I store these cookies?

Store the cookies in an airtight container at room temperature for up to a week.

→ Can I freeze the dough for later use?

Yes, you can freeze the dough log for up to 3 months. Thaw in the refrigerator before slicing and baking.