Name: Frosted Raspberry Cookies Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 1 cup frozen raspberries; 1/4 cup granulated sugar; 2 cups multipurpose gluten free flour (with xanthan gum); 1.5 tablespoons cornstarch; 1.5 teaspoons baking powder; 1/2 teaspoon kosher salt; 1/2 cup unsalted butter (or vegan baking stick, room temperature); 1 1/4 cups plus 2 tablespoons granulated sugar, divided; 2 rounded tablespoons cornstarch mixed with 3 tablespoons water; 3 tablespoons milk; 3 tablespoons raspberry syrup (from syrup preparation); 3 drops red food coloring (optional, adjust if using gel or paste); 1/2 cup frozen raspberries, chopped into tiny pieces

Introduction

These Raspberry Cookies are a delightful treat combining the tartness of fresh raspberries with a soft, gluten-free dough. The addition of raspberry syrup and a hint of red coloring creates a beautiful marbled pink cookie that’s as pleasing to the eye as it is to the palate. Perfect for a cozy afternoon or sharing with friends.

The image shows several soft, round cookies with a pale pink base color swirled with deeper red raspberry streaks throughout their textured, sugar-dusted surfaces. The cookies rest on a white marbled textured surface, with whole and crushed raspberries scattered around them adding a fresh, vibrant red contrast. Part of a white bowl is visible on the right side, overflowing with frozen raspberries, their icy texture visible. The cookies have a slightly cracked appearance, giving them a fresh, homemade look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup frozen raspberries

1/4 cup granulated sugar

2 cups multipurpose gluten free flour (with xanthan gum)

1.5 tablespoons cornstarch

1.5 teaspoons baking powder

1/2 teaspoon kosher salt

1/2 cup unsalted butter or vegan baking stick, room temperature

1 1/4 cups plus 2 tablespoons granulated sugar

2 rounded tablespoons cornstarch mixed with 3 tablespoons water

3 tablespoons milk

3 tablespoons raspberry syrup

3 drops red food coloring (adjust if using gel or paste)

1/2 cup frozen raspberries, chopped into tiny pieces

Instructions

Step 1: For the Raspberry Syrup – In a saucepan over medium heat, cook 1/4 cup granulated sugar and 1 cup frozen raspberries, stirring constantly until broken down and syrupy, about 10 minutes. It may remain slightly chunky.

Step 2: Strain the cooked raspberry mixture through a mesh colander into a bowl to extract about 2-3 tablespoons of syrup. Let it cool.

Step 3: Prepare 1/2 cup frozen raspberries by roughly chopping into small pieces. Return them to the freezer until ready.

Step 4: In a large bowl, whisk together the gluten free flour, baking powder, cornstarch, and kosher salt. Set aside.

Step 5: In a small bowl, mix 2 rounded tablespoons cornstarch with 3 tablespoons water until smooth and thin.

Step 6: Using an electric mixer with the paddle attachment, beat the butter and 1 1/4 cups sugar until soft and creamy, about 2-3 minutes.

Step 7: Slowly add the cornstarch mixture, milk, and cooled raspberry syrup to the creamed butter and sugar. It will appear pink and chunky.

Step 8: Gradually mix in the flour mixture until just combined. If desired, stir in 3-4 drops of red food coloring to achieve a consistent pink hue.

Step 9: Gently fold in the frozen chopped raspberries using a spatula, creating a marbled effect. Avoid overmixing to prevent a slimy texture.

Step 10: Cover the dough with plastic wrap and freeze for at least 1 hour. This step is crucial to prevent spreading during baking.

Step 11: Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.

Step 12: Scoop the dough using a 2-ounce or large cookie scoop to form 12 balls. Roll each in the remaining 2 tablespoons of sugar to coat.

Step 13: Place dough balls 3-4 inches apart on the baking sheet. Bake for 15 minutes. Bake in batches if needed, keeping extra dough frozen.

Step 14: Immediately after baking, gently reshape the cookies with a spatula to maintain a circle shape. Cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Tips & Variations

Use a gluten-free flour blend with xanthan gum included to ensure proper texture and binding.

Adjust red food coloring based on type—gel or paste may require less than drops.

Do not skip freezing the dough; it prevents excessive spreading and helps maintain cookie shape.

For a vegan option, substitute dairy butter and milk with plant-based alternatives.

FAQs

Can I use fresh raspberries instead of frozen?

Frozen raspberries are preferred because they hold their shape better and provide moisture without excess juice. If using fresh, handle them carefully to avoid a watery dough.