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Raspberry Cookies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://reemcook.com/raspberry-cookies-recipe/