Raspberry Cookies Recipe

Introduction

These Raspberry Cookies are soft, sweet, and bursting with fruity flavor. Made with a homemade raspberry syrup and chunks of frozen raspberries, they offer a perfect balance of tangy and sweet. Plus, they’re gluten-free, making them a delicious option for those with dietary restrictions.

Ingredients

• For the Raspberry Syrup:
• 1 cup frozen raspberries
• ½ cup granulated sugar
• For the Cookies:
• 2 cups gluten-free flour (with xanthan gum)
• ½ cup cornstarch
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• 1 cup unsalted butter (or vegan baking stick), room temperature
• 1 ¼ cups granulated sugar, divided
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• ¼ cup milk
• ½ cup raspberry syrup (from above)
• Red food coloring, a few drops (optional)
• ½ cup chopped frozen raspberries

Instructions

1. Step 1: In a saucepan, combine frozen raspberries and sugar for the syrup. Heat over medium, stirring occasionally, until raspberries break down and syrup thickens about 5-7 minutes. Remove from heat and cool.
2. Step 2: In a large bowl, mix gluten-free flour, cornstarch, baking powder, and kosher salt until evenly combined.
3. Step 3: In a separate bowl, cream together butter (or vegan substitute) and 1 ¼ cups sugar until light and fluffy, about 3-4 minutes.
4. Step 4: Add cornstarch-water mixture, milk, raspberry syrup, and red food coloring to the butter mixture. Mix thoroughly.
5. Step 5: Gradually add dry ingredients to the wet, mixing until just combined. Avoid overmixing.
6. Step 6: Gently fold in chopped frozen raspberries, distributing evenly in dough.
7. Step 7: Cover dough with plastic wrap and chill in the refrigerator for at least 30 minutes.
8. Step 8: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
9. Step 9: Scoop tablespoon-sized dough portions and roll into balls. Roll each ball in the remaining 2 tablespoons sugar, then place on baking sheet about 2 inches apart.
10. Step 10: Bake for 10-12 minutes until edges are lightly golden. Cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Chill the dough to prevent spreading and keep cookies thick and chewy.
• Rolling cookies in sugar before baking adds texture and extra sweetness.
• Use frozen raspberries rather than fresh for better texture and less moisture.
• Add a teaspoon of almond extract or lemon zest for a flavor twist.
• Substitute butter with vegan baking sticks and milk with a plant-based version for a vegan cookie.
• Use arrowroot powder instead of cornstarch if preferred.
• Adjust or skip food coloring as desired.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days to maintain softness. To freeze, arrange cookies in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe container; store for up to 3 months. Reheat frozen cookies by thawing at room temperature or microwaving for 15-20 seconds. For best texture, warm briefly in the oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten-free flour?

Yes, regular flour can be used, but the cookies will not be gluten-free.

How do I make sure the cookies are chewy?

Use the cornstarch-water mixture and ensure the dough is chilled before baking for a soft, chewy texture.

Raspberry Cookies Recipe

Pin Recipe

Print Recipe

★★★★★

4.8 from 52 reviews

These Raspberry Cookies are soft, chewy, and bursting with fresh raspberry flavor. Made with a gluten-free flour blend and enriched with homemade raspberry syrup and frozen raspberries, these cookies offer a perfect balance of sweet and tart with a delightful texture. Ideal for those with gluten sensitivities, these cookies have a rich buttery base, a vibrant pink hue, and a subtle sugar crunch on the outside. Perfect for a cozy snack, dessert, or a special occasion treat, they are simple to prepare and sure to impress.

• Author: reem
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 45 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

For the Raspberry Syrup

• 1 cup frozen raspberries
• 3/4 cup granulated sugar

For the Cookies

• 2 cups gluten-free flour (with xanthan gum)
• 1/2 cup cornstarch
• 1 tsp baking powder
• 1/2 tsp kosher salt
• 1 cup unsalted butter (or vegan baking stick), room temperature
• 1 1/4 cups granulated sugar, divided
• 2 tbsp cornstarch mixed with 2 tbsp water
• 1/4 cup milk (dairy or plant-based for vegan)
• 1/4 cup raspberry syrup (prepared above)
• 2–3 drops red food coloring
• 1/2 cup frozen raspberries, chopped

Instructions

1. Make the Raspberry Syrup: In a saucepan over medium heat, combine frozen raspberries and granulated sugar. Stir occasionally until raspberries break down and the syrup thickens, about 5-7 minutes. Remove from heat and let cool.
2. Prepare the Dry Ingredients: In a large bowl, whisk together gluten-free flour, cornstarch, baking powder, and kosher salt until well combined.
3. Cream Butter and Sugar: In a separate bowl, beat the butter and 1 1/4 cups granulated sugar until light and fluffy, approximately 3-4 minutes.
4. Add Wet Ingredients: Mix in cornstarch-water mixture, milk, cooled raspberry syrup, and red food coloring into the creamed butter and sugar until fully incorporated.
5. Combine Dry and Wet Ingredients: Gradually add the dry mixture to the wet ingredients, mixing gently until just combined to avoid overmixing.
6. Fold in Frozen Raspberries: Carefully fold chopped frozen raspberries into the dough to evenly distribute without breaking them down too much.
7. Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes to firm up.
8. Preheat Oven and Prepare Baking Sheet: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
9. Shape the Cookies: Scoop tablespoon-sized portions of dough, roll into balls, then roll each in the remaining 2 tablespoons of granulated sugar. Place them on the baking sheet about 2 inches apart.
10. Bake the Cookies: Bake for 10-12 minutes or until edges are lightly golden. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

• Chilling the dough prevents cookies from spreading too much and helps maintain a chewy texture.
• Rolling cookies in sugar before baking adds a pleasant crunch and sweetness.
• Frozen raspberries are preferred over fresh to maintain texture and prevent the dough from becoming too wet.
• Adjust red food coloring to achieve desired pink hue, but use sparingly.
• Watch baking time carefully to avoid overbaking, which can dry out the cookies.
• Vegan substitutions include using vegan butter and plant-based milk.
• Arrowroot powder can be used as a substitute for cornstarch if needed.
• Cookies are nut-free but always check gluten-free flour blends for allergens if sensitive.
• Raspberry syrup can be made in advance and stored in the fridge up to one week.
• Dough and cookies can be frozen for convenience; thaw or warm before serving.

Keywords: raspberry cookies, gluten-free cookies, soft cookies, fruity cookies, raspberry syrup, chewy cookies