The Magic of a Simple Dough
I love a slice-and-bake cookie. You make the dough once. Then magic waits in your fridge. It is like having a little secret ready for joy.
This dough starts with melted butter. It makes the mix so easy. No fancy mixer needed. Just a bowl and a spoon. You stir it all into a soft, cozy dough. Let it rest a bit. It firms up nicely. I still smile at how simple it is.
A Berry Good Trick
Now for the fun part. Freeze-dried raspberries. They look like little red jewels. Fun fact: Freeze-drying takes all the water out. It leaves just the pure fruit flavor!
You crush them into a pink powder. It smells like summer. You will dust this on the warm cookies later. It makes them look frosted and taste amazing. Why does this matter? It shows you can make something fancy with one simple trick.
Shapes and Patience
Roll your dough into two logs. Wrap them up tight. This is when you need patience. The fridge makes them firm for slicing. I know, waiting is hard!
But good things come to those who wait. When you slice, you get perfect little rounds. Space them out on the sheet. They need a little rest before baking. This helps them keep their pretty shape. Do you prefer thick cookies or thin ones?
The Warm Kitchen Smell
Baking time is the best. Your kitchen will fill with a smell. It is cinnamon and butter and a hint of berry. Doesn’t that smell amazing? It makes a house feel like a home.
Watch the edges turn just golden. Not brown. Then comes my favorite step. You dust the warm cookies with that pink raspberry powder. It sticks like a dream. The warmth brings out the berry scent even more.
Why We Share Cookies
I once left a plate of these on a neighbor’s step. She was having a rough week. She called me, her voice so happy. That is the real magic of baking.
Why does this matter? These cookies are more than a sweet treat. They are a little piece of care you can hold. Sharing them spreads warmth. It is a simple way to say, “I am thinking of you.” What is your favorite food to share with someone?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 1¾ cups (8¾ ounces/248 grams) | |
| Ground cinnamon | ¾ teaspoon | |
| Table salt | ½ teaspoon | |
| Baking powder | ½ teaspoon | |
| Unsalted butter | 16 tablespoons, melted and cooled | 2 sticks / 1 cup / 8 ounces / 227 grams |
| Sugar | ¾ cup (5¼ ounces/150 grams) | |
| Egg yolk | 1 large | |
| Vanilla extract | 2 teaspoons | |
| Freeze-dried raspberries | 1 cup (1 ounce/20 grams) | For crushing into powder |
Instructions
Step 1: First, whisk your flour, cinnamon, salt, and baking powder together. In another bowl, whisk the melted butter, sugar, egg yolk, and vanilla. It should look smooth and lovely. Now, stir the dry mix into the wet mix. The dough will be a bit soft. Let it sit for five minutes to firm up. (A soft dough is normal here, don’t add more flour!)
Step 2: Split the dough in half. Roll each half into a log, like a little breadstick. Wrap them tightly in plastic wrap. Pop them in the fridge for at least an hour. I sometimes make the logs a day ahead. It makes baking day so simple.
Step 3: Heat your oven to 350 degrees. Let the dough logs soften on the counter for 15 minutes. Line your baking sheets with parchment paper. This little trick saves so much scrubbing later. Do you prefer parchment paper or a silicone mat? Share below!
Step 4: Put the freeze-dried raspberries in a bag. Press out the air and seal it. Gently crush them with a rolling pin. It makes a beautiful pink powder. Pour the powder through a fine strainer to get rid of any seeds.
Step 5: Slice your dough logs into little rounds. Space them out on your sheets. Let them rest for 10 minutes. Bake one sheet at a time until the edges are golden. (Rotating the sheet halfway helps them bake evenly!)
Step 6: Let cookies cool for two minutes. Then, gently press a wire rack on top and flip them. Dust the warm tops with that pretty raspberry powder. Let them cool completely on the rack. The smell in your kitchen will be heavenly.
Creative Twists
These cookies are a wonderful blank canvas. You can play with them so easily. Here are a few of my favorite little twists to try.
Swap the raspberries for freeze-dried strawberries. You’ll get a sweet, sunny red powder instead.
Add a pinch of cardamom to the dough. It whispers something special with the cinnamon.
Dip half of each cooled cookie in white chocolate. Let it set for a fancy two-tone treat. Which one would you try first? Comment below!
Serving & Pairing Ideas
I love serving these on my old floral plate. They look so cheerful. A small bowl of vanilla ice cream makes them a perfect dessert. Or just stack them high on a cake stand for guests.
For a drink, a cup of hot black tea is my cozy choice. The tannins cut the sweetness nicely. For a festive evening, a glass of sweet sparkling rosé pairs beautifully. Which would you choose tonight?
Keeping Your Cookie Joy Fresh
These cookies keep their magic for days. Store them in a tin at room temperature. They stay perfect for up to ten days.
You can also freeze the dough logs. Wrap them tightly in plastic wrap first. Then pop them in a freezer bag. They will be happy there for three months.
I once forgot a log in my freezer for months. I found it in July and baked a little winter cheer. Batch cooking the dough means instant cookies anytime. This matters because a sweet treat should be easy, not a chore.
Just slice and bake from frozen. Add a few extra minutes to the bake time. Have you ever tried storing cookie dough this way? Share below!
Cookie Troubles? Let’s Fix Them
First, your dough might feel too soft. Do not worry. Just let it rest for five minutes. It will firm right up.
Second, the cookies might spread too much. This means your dough was too warm. Chill the logs until they are very firm. I remember when my first batch ran into each other. They became one giant cookie!
Third, the raspberry powder might not stick. Dust the cookies while they are still warm. This little step matters. It gives each bite a beautiful, fruity blush. Fixing small issues builds your kitchen confidence. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make these gluten-free?
A: Yes. Use a good gluten-free flour blend. Make sure it has xanthan gum in it.
Q: How far ahead can I make the dough?
A: You can make the logs up to three days ahead. Keep them in the fridge until you are ready.
Q: I don’t have freeze-dried raspberries.
A: Try freeze-dried strawberries instead. The color and taste will be different but lovely.
Q: Can I double the recipe?
A: Absolutely. Just mix everything in a bigger bowl. You will have lots of dough logs to freeze.
Q: Any extra tips?
A: Let the sliced rounds rest before baking. This helps them keep their pretty shape. Fun fact: letting the dough rest relaxes the gluten! Which tip will you try first?
From My Kitchen to Yours
I hope you love making these swirl cookies. They always make my kitchen smell like holidays. The red dust reminds me of fairy magic.
I would love to hear about your baking adventure. Tell me all about it in the comments below. Have you tried this recipe? Sharing stories is the best part of cooking.
Happy cooking!
—Elowen Thorn.
Cinnamon Raspberry Swirl Holiday Cookies
Description
Raspberry-Cinnamon Slice-and-Bake Butter Cookies
Ingredients
Instructions
- Whisk flour, cinnamon, salt, and baking powder together in bowl. In second bowl, whisk melted butter, sugar, egg yolk, and vanilla until very smooth. Add flour mixture and stir with rubber spatula or wooden spoon until well combined (dough will be loose). Let dough rest until firm, about 5 minutes.
- Divide dough in half and roll each half into log that is 1¼ inches in diameter and about 10 inches long. Wrap logs tightly in plastic wrap and refrigerate until firm, at least 1 hour or up to 3 days.
- Adjust oven rack to middle position and heat oven to 350 degrees. Let chilled dough sit on counter to soften slightly, about 15 minutes. Line 2 rimmed baking sheets with parchment paper.
- Place raspberries in zipper-lock bag, press out as much air as possible, and seal. Finely crush berries with rolling pin or skillet; transfer to fine-mesh strainer and set aside.
- Slice logs into ¼-inch-thick rounds and space 1 inch apart on prepared sheets. Let rest at room temperature for 10 minutes. Bake cookies, 1 sheet at a time, until edges are just golden, 10 to 12 minutes, rotating sheet halfway through baking. Let cookies cool for 2 minutes, then gently invert wire rack on top of cookies, being careful not to press them. Dust cookies with raspberry powder until evenly coated, then carefully remove rack.
- Let cookies cool on sheet for 10 minutes, then transfer to wire rack and let cool completely, about 30 minutes. Serve. (Cookies can be stored at room temperature for up to 10 days.)
Notes
- Nutrition information (approx. per cookie): 45 calories, 2.5g fat, 5g carbs, 0.5g protein.