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Raspberry Cookies Recipe

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★★★★★

4.7 from 565 reviews

These Raspberry Cookies combine a soft, chewy texture with a burst of fresh raspberry flavor from homemade raspberry syrup and frozen raspberries. Gluten-free and made with a rich buttery dough, these cookies offer a perfect balance of tartness and sweetness with an appealing vibrant pink color. Ideal for those with gluten intolerance, they are easy to make and sure to delight any cookie lover looking for a fruity twist on a classic treat.

Ingredients

Scale

For the Raspberry Syrup

  • 1 cup frozen raspberries
  • 1/2 cup granulated sugar

For the Cookies

  • 2 cups gluten-free flour (with xanthan gum)
  • 1/2 cup cornstarch
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 cup unsalted butter (or vegan baking stick), room temperature
  • 1 1/4 cups granulated sugar
  • 1 tablespoon cornstarch mixed with 1 tablespoon water
  • 1/4 cup milk
  • 1/4 cup raspberry syrup (from above)
  • 2–3 drops red food coloring (optional)
  • 3/4 cup frozen raspberries, chopped
  • 2 tablespoons granulated sugar (for rolling)

Instructions

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

Notes

  • Chill the dough to prevent spreading and achieve a thick, chewy cookie texture.
  • Rolling the balls in sugar before baking adds texture and sweetness.
  • Frozen raspberries hold up better in the dough than fresh, providing consistent texture.
  • Adjust or omit red food coloring as desired for appearance.
  • Watch baking time closely to avoid overbaking, which dries out the cookies.
  • Vegan substitutions include using plant-based butter and milk.
  • Arrowroot powder can replace cornstarch if needed.
  • These cookies are nut-free but check flour ingredients if nut allergies are a concern.
  • Raspberry syrup can be made ahead and refrigerated for up to one week.
  • Dough can be frozen in balls then baked later, adding 1-2 minutes to bake time.

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

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