Raspberry Swirl Cookies

Raspberry Swirl Cookies

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"Sugar cookies are swirled with raspberry jam, coconut, and walnuts and topped with almond glaze. They start from refrigerator dough. I make these for Christmas and Valentine's Day and I always get asked for the recipe."
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1 h 35 m servings 109 cals
Serving size has been adjusted!

Original recipe yields 32 servings



  • Calories:
  • 109 kcal
  • 5%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 16.1g
  • 5%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 60 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Spread coconut and walnuts onto a baking sheet.
  2. Bake in the preheated oven until coconut and walnuts are toasted, 5 to 7 minutes. Remove from oven and finely chop walnuts.
  3. Combine raspberry jam, coconut, and walnuts together in a bowl.
  4. Divide cookie dough in half. Roll 1/2 the dough into a 12x7-inch rectangle on a lightly floured surface. Spread half the jam mixture over rolled dough to within 1/2 inch of the edges. Carefully roll dough, jelly roll-style, around filling; pinch side seam to seal roll, keeping ends open. Repeat with remaining dough and jam mixture. Wrap each dough roll in plastic wrap and refrigerate until firm, about 1 hour.
  5. Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from rolls.
  6. Cut dough into 1/4-inch thick slices and arrange on a baking sheet.
  7. Bake in the preheated oven until edges just begin to brown, 7 to 9 minutes. Cool cookies for 1 minute on the baking sheet and transfer to wire racks.
  8. Whisk confectioners' sugar, water, and almond extract together in a bowl until smooth; drizzle over warm cookies.


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I had my doubts about this one, but they ended up being a pretty and decadent cookie.I bet these would be great with homemade sugar cookie dough!

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