Raspberry Marble Heart Sugar Cookies
Heart shaped marbled sugar cookies combine vanilla and raspberry dough for stunning pink swirls. Freeze-dried raspberries create natural pink color and punch of flavor with no food dye needed. Sprinkling sugar on top, just before baking, creates crisp edges and chewy centers. Ready in 25 minutes with 2-inch heart cutter, they’re perfect for Valentine’s Day treat boxes, gifts, or celebrations. Stores up to week or freezes for 3 months.
These cookies are just one part of my Valentine’s Day Treat Box that I will be sharing in a few days. Four different treats, all homemade, all gorgeous, and a cute way to display them.
But let’s start with these simple sugar cookies with a fun twist. Freeze dried raspberries give them a pretty color and a delicious, real fruit flavor, along with the fun swirl.
The marble effect looks fancy, but it’s not hard to do. You just squish two cookie doughs together, roll out, and cut into heart shapes. The sprinkle of sugar on top gives them a little shine and some crunch with the chewy centers. It’s the perfect texture combo.
Complete Your Cookie Box
- 3 Ingredient sugar cookies – Incredibly simple, beginner-friendly
- Key lime cookies – Tangy, bright citrus with royal icing
- Chocolate chip Nutter Butter cookies – Peanut butter studded chocolate chip
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Butter: I don’t normally use salted butter, but adding the extra sugar in the cookie dough makes it ok. If you only have unsalted butter, add 1/4 teaspoon of extra salt to the full dough recipe.
- Flour: Use all purpose flour for these cookies. Be sure to fluff the flour with a fork, spoon it into the measuring cup, and level with a knife so you don’t add too much.
- Raspberries: This recipe uses the freeze dried raspberries to add color and flavor. They are easy to find on amazon as whole raspberries you can crush into a powder or buy the powder to start with. You might be able to find these at your local grocery store 🙂
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How To Make Heart Sugar Cookies
- Preheat the oven to 350 F. Line baking sheets with parchment paper and set aside. In a large mixing bowl, cream the butter and sugars, on high, for about 1 minute. Add the eggs and vanilla and mix another 1-2 minutes.
- Add the flour and salt and mix to make the dough. Remove half the batter and place in a separate bowl. Stir in the powdered raspberries and mix.
- Remove both doughs and form into balls. Try and end up with an even number of balls.
- Gently squish the two balls of each color together, being careful not to mix too much or you will lose the swirl.
- Roll out the dough to 1/8-1/4 inch and cut into heart shapes with 2 inch cookie cutter.
- Place on lined baking sheets, sprinkle with a little granulated sugar, and bake 8-10 minute or until the edges just start to brown. Remove and transfer to a cooling rack to cool completely.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage Instructions
Room Temperature: Store in airtight container for up to 1 week. Layer parchment paper between cookies to prevent them from sticking.
Freezer (Baked Cookies): Place in airtight, freezer-safe container for up to 3 months. Thaw at room temperature before serving.
Freezer (Unbaked Dough): Roll out dough discs, cut hearts, freeze on a baking sheet until solid. Transfer to freezer bag up to 3 months. Bake from frozen, adding 1-2 minutes to the baking time.
The Marble Technique
Here’s how to get those gorgeous swirls:
- Make the two separate doughs (vanilla and raspberry).
- Divide each dough into equal number of balls.
- Add one vanilla ball to one raspberry ball.
- Squish them together gently.
- Roll out combined ball to ⅛”-¼” thickness.
- Cut into heart shapes. The colors swirl naturally so every cookie looks unique!
Pro tip: Don’t overwork the dough or colors will blend completely. You want two distinct color swirls, not one solid pink one.
Valentine’s Day Treat Box
These heart shaped sugar cookies are just one recipe in my Valentine’s Day Treat Box collection!
The Complete Collection includes:
- Heart Shaped Marbled Sugar Cookies (this recipe!)
- Chocolate Nut Clusters – coming soon!
- Vanilla Oreo Truffles – coming soon!
- Raspberry Meringue Cookies – coming soon!
Four different homemade treats that are all gorgeous and all delicious. Perfect for gifting or eating yourself.
Package them together in pretty boxes or tins for Valentine’s treats, classroom treats, or Galentine’s Day gifts!
Why You’ll Love These Cookies
- Natural pink color from freeze-dried raspberries. No artificial food dye, just real fruit.
- Look fancy. The marble effect is stunning and easy to do.
- Perfect for gifting. Make them a part of a Valentine’s Treat Box or leave on their own.
- Make ahead friendly. These bake up to a week ahead or freeze dough for later.
- Subtle raspberry flavor. It’s not overpowering, just a hint of fruit with vanilla.
- Every cookie is unique. The marble swirls never look exactly the same on every cookie making each one special.
Variations
- Different fruit – Try freeze-dried strawberries or blueberries for different colors and flavors. Blueberry and lemon are great together!
- Chocolate marble – Use cocoa powder instead of raspberry for a chocolate-vanilla marble.
- More extract – Add ½ tsp of almond extract to the raspberry dough for extra flavor
- Different shapes – Use any 2-inch cookie cutter you like. Circles, stars, squares, and even letters all work.
- Glaze option – Drizzle with a simple powdered sugar glaze after cooling.
- Sandwich cookies – Spread raspberry jam between two cookies for a jam filled version!
Frequently Asked Questions
Most grocery stores carry them in the dried fruit section or near the nuts. You can also find them online. I have added links in the recipe card. Make sure to crush them into fine powder for best results.
Yes, but you’ll miss that subtle raspberry flavor! If using food coloring, add a few drops of pink or red gel food coloring to half the dough instead of raspberry powder and add in some raspberry extract instead of the vanilla.
Divide each dough (vanilla and raspberry) into equal-sized balls. Squish one vanilla ball and one raspberry ball together, then roll out. The colors swirl naturally!
Yes! Any 2-inch cookie cutter works. Circles, stars, squares, or any shape really. The marble effect looks pretty in any shape.
Make sure butter is softened (but not melted) and dough isn’t too warm. Chill dough 15-30 minutes if needed before rolling and cutting.
Store in airtight container at room temperature up to 1 week. Freeze baked cookies in freezer-safe container up to 3 months. Prep ahead by freezing unbaked cookie dough discs for up to 3 months. Thaw overnight in the fridge, cut, and bake when ready.
Recipe Tips & Tricks
- Crush freeze-dried raspberries into a fine powder for easier mixing.
- Add more raspberry powder for more intense color and flavor.
- Divide each dough into equal balls, squish vanilla and raspberry balls together, and roll out for natural swirl.
- These bake fast (8-10 minutes) so watch carefully. The edges should be just golden and the centers still soft.
- Move cookies to wire rack right away after baking to prevent over-baking on the tray.
- If the dough gets too warm while rolling, chill 15-30 minutes to prevent spreading.
- Sprinkle cookies with granulated sugar just before baking for extra sparkle and crunch.
These marbled heart shaped sugar cookie recipe makes adorable swirled treats! Vanilla and raspberry dough rolled together, and cut into hearts. Ready in under 30 minutes and perfect for Valentine’s Day.
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Heart Shaped Sugar Cookies Recipe
Ingredients
- 1 cup granulated sugar
- ½ cup powdered sugar
- 1 cup salted butter softened
- 2 large eggs
- 2 tsp. vanilla extract
- 3 cups all purpose flour
- ½ tsp. salt
- 2 tablespoons freeze dried raspberries finely crushed to powder
Instructions
- Preheat the oven to 350 degrees f.
- Line baking sheets with parchment paper.
- In the bowl of a stand up mixer, add the softened butter and the sugars and cream together on medium high for about 1 minute.
- Add the eggs and vanilla and continue mixing.
- Add the flour and salt and mix until well incorporated.
- Remove half of the batter from the mixing bowl and place in a small bowl.
- Add the powdered raspberries to the dough in the stand up mixer and mix until well incorporated.
- Remove both doughs and place onto parchment paper.
- Begin dividing each of the doughs and create an even amount of balls for both the raspberry and vanilla.
- Gently squish them together and roll out each disc using a rolling pin, to about ⅛”-¼”.
- Cut heart shapes using a small cookie cutter (I used a 2” cookie cutter).
- Transfer cookies onto the prepared cookie sheets using a small spatula.
- Sprinkle the cookies with a little sugar.
- Bake for about 8-10 minutes or until the edges are just a little golden brown. (They bake pretty fast so watch them carefully so they don’t overbake).
- Remove from the oven and transfer the cookies right away to a wire rack to cool completely.
Notes
- Crush freeze-dried raspberries into a fine powder for easier mixing.
- Add more raspberry powder for more intense color and flavor.
- Divide each dough into equal balls, squish vanilla and raspberry balls together, and roll out for natural swirl.
- These bake fast (8-10 minutes) so watch carefully. The edges should be just golden and the centers still soft.
- Move cookies to wire rack right away after baking to prevent over-baking on the tray.
- If the dough gets too warm while rolling, chill 15-30 minutes to prevent spreading.
- Sprinkle cookies with granulated sugar just before baking for extra sparkle and crunch.
Nutrition
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