My Cookie Jar Secret
I have a little secret. My cookie jar is never empty. I keep logs of dough in my fridge. Then I can bake fresh cookies anytime. It feels like a magic trick.
These raspberry-cinnamon cookies are my newest trick. The dough comes together so easily. You just stir it with a spoon. I still laugh at how simple it is. Do you have a favorite cookie you like to keep on hand?
The Magic of Waiting
Here is the most important step. You must let the dough rest. Wrap it up and put it in the fridge. This matters because it lets the flavors get to know each other. The dough also gets firm, so you can slice it neatly.
I once tried to skip this step. My cookies spread into one big, flat mess. It was a funny sight. Now I always wait. Patience makes a better cookie. What kitchen task do you find hardest to wait for?
A Pink Cloud of Dust
The best part is the raspberry powder. You crush freeze-dried berries in a bag. It makes the most beautiful pink dust. Doesn’t that sound fun? You will dust it over the warm cookies.
*Fun fact: Freeze-dried fruit keeps all its flavor and color. But it loses all the water. That’s why it crushes into powder so easily. The powder sticks to the cookies like a sweet, tart hug. This matters because it gives every bite a little fruity surprise.
Warm Cookies, Warm Heart
When these cookies bake, my whole kitchen smells amazing. It smells like cinnamon and sweet berries. That smell is a feeling. It feels like home and comfort.
Sharing food you made is a special kind of love. It is a small way to say, “I care about you.” I think that is why baking matters so much. It is more than just a snack. Would you share these cookies with a friend or keep them all for yourself?
Your Turn in the Kitchen
Now it is your turn. Roll your dough into logs. Let them get cold and firm. Then slice and bake. You will feel so proud when you see them.
Remember, your cookies do not need to be perfect. Mine never are. The main thing is the love you stir into the bowl. Tell me, what is the first thing you will bake when you have your own kitchen?
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 |
| Sugar | ¾ cup (5¼ ounces/150 grams) | |
| Egg yolk | 1 large | |
| Vanilla extract | 2 teaspoons | |
| Freeze-dried raspberries | 1 cup (1 ounce/20 grams) | finely crushed into powder for dusting |
A Little Slice of Pink Sunshine
Hello, my dear. Come sit at the counter. I want to tell you about my favorite cookie. It’s like a little hug from your taste buds. I call them my pink sunshine cookies. They are buttery and sweet with a lovely cinnamon swirl.
I first made them for my granddaughter’s birthday. She loves anything pink and fruity. The look on her face was pure magic. She said they tasted like a raspberry cloud. I still laugh at that. Doesn’t that sound wonderful? Let’s make some magic together.
Step 1
First, we mix our dry friends. Whisk the flour, cinnamon, salt, and baking powder. In another bowl, mix the melted butter, sugar, egg yolk, and vanilla. Stir until it’s silky smooth. Now, combine the two bowls. The dough will be soft and a bit loose. Let it rest for five minutes. It just needs a little nap.
Step 2
Divide the dough in half. Roll each half into a log. Make it about as thick as a marker. Wrap them tightly in plastic wrap. This is the secret to slice-and-bake cookies. Pop them in the fridge for at least an hour. (My hard-learned tip: chill the logs well. If they’re soft, they’ll squish when you slice!).
Step 3
Heat your oven to 350 degrees. Let the logs soften on the counter for 15 minutes. Line your baking sheets with parchment paper. Now, for the fun part! Put the freeze-dried raspberries in a bag. Crush them into a fine, pink powder with a rolling pin. Doesn’t that smell amazing?
Step 4
Slice the logs into little rounds. Space them out on the sheets. Let them rest for 10 minutes. Then bake one sheet at a time. Bake until the edges are just golden. Rotate the sheet halfway through. Why do we rotate the sheet? Share below!
Step 5
Let the cookies cool for two minutes. Then, gently place a wire rack on top. Flip them over so the bottoms are up. Dust the warm cookies with that pink raspberry powder. It will stick like fairy dust. Let them cool completely. Then, try not to eat them all at once!
Cook Time: 10–12 minutes per batch
Total Time: About 2 hours (includes chilling)
Yield: About 4 dozen cookies
Category: Dessert, Cookies
Three Sweet Twists to Try
These cookies are a perfect canvas. You can play with the flavors. Here are three ideas I love. They make a simple cookie feel brand new.
- Lemon-Blueberry Dream: Use freeze-dried blueberries instead. Add a teaspoon of lemon zest to the dough. It’s so fresh and sunny.
- Chocolate Dipped Delight: After cooling, dip half of each cookie in melted dark chocolate. Let it set. Pure elegance.
- Almond-Cherry Crunch: Use freeze-dried cherries. Mix a handful of chopped almonds into the dough. It has a lovely little crunch.
Which one would you try first? Comment below!
Serving with a Smile
I love serving these on my old floral plate. They look so pretty piled high. For a special tea time, add a bowl of fresh berries. A little whipped cream on the side is never wrong. You could also crumble one over vanilla ice cream. Oh my, that’s a treat.
For drinks, a cup of Earl Grey tea is perfect. The bergamot pairs so nicely with the raspberry. For a festive touch, a glass of sparkling rosé is lovely. The bubbles cut through the butter. Which would you choose tonight?
Keeping Your Cookie Jar Full
These cookies keep beautifully. Store them in a tin at room temperature. They stay fresh for up to ten days. You can also freeze the dough logs. Just wrap them well in plastic wrap. They will keep for a month. Thaw in the fridge before slicing.
I love to bake a double batch. I bake one log now and freeze the other. This way, fresh cookies are always just an hour away. I once forgot a log in the freezer for weeks. It baked up perfectly! Having dough ready matters. It turns a busy day into a sweet one.
Have you ever tried storing cookie dough this way? Share below!
Cookie Troubles? Easy Fixes Right Here
Is your dough too soft to slice? Just chill it longer. A firm log makes clean, round cookies. Are the cookies spreading too much? Your dough might be too warm. Let it rest on the counter for only 15 minutes. I remember when my first batch spread into one big cookie!
Is the raspberry powder clumping? Sift it through a fine strainer. This gives a pretty, even dusting. Fixing small problems builds your confidence. You learn how ingredients behave. It also ensures every cookie tastes and looks just right. Good technique makes great flavor.
Which of these problems have you run into before?
Your Quick Cookie Questions, Answered
Q: Can I make these gluten-free? A: Try a 1-to-1 gluten-free flour blend. The texture may be slightly more crumbly.
Q: How far ahead can I make the dough? A: You can refrigerate the logs for up to 3 days. This is a great make-ahead step.
Q: No freeze-dried raspberries? A: You can use freeze-dried strawberries. Or just skip them and enjoy a cinnamon swirl cookie.
Q: Can I double the recipe? A: Yes! Simply double all the ingredients. Mix in a larger bowl.
Q: Any optional tips? A: A pinch of cardamom in the dough is lovely. Fun fact: Cardamom and raspberries are old friends in Scandinavian baking.
Which tip will you try first?
From My Kitchen to Yours
I hope you love making these swirls of pink and spice. They always remind me of my granddaughter’s pink cheeks. She loves to crush the raspberries. Baking is about sharing simple, sweet moments.
I would love to hear about your baking adventure. Tell me about the smiles they created in your home. Your stories are my favorite thing to read.
Have you tried this recipe? Share your experience in the comments.
Happy cooking!
—Grace Ellington.
Cinnamon Swirl Raspberry Butter 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
- For best results, ensure the dough logs are chilled firm before slicing for clean, round cookies. The raspberry powder can be sifted for a finer, more even dusting.