Name: Raspberry Cookies Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 2 h
Cuisine: American
Ingredients: 1 cup frozen raspberries; 1/4 cup granulated sugar; 2 cups 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 heaping tablespoons cornstarch mixed with 3 tablespoons water; 3 tablespoons milk; 3 tablespoons raspberry syrup; 3 drops red food coloring; 1/2 cup frozen raspberries, chopped into tiny pieces

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If you’re looking for an irresistibly fruity treat that’s both stunning and gluten free, these Raspberry Cookies deserve a spot on your baking list! With bursts of real raspberries, chewy centers, and marbled pink edges, this recipe captures summer’s best flavors in every bite. Thanks to a clever use of gluten free flour and a fresh raspberry syrup, each cookie brings together tangy, sweet, and buttery notes for a bake that’s as beautiful as it is delicious. Whether you’re making them for a party, special gift, or just as a weekday treat, Raspberry Cookies never fail to impress—get ready to fall in love!

Ingredients You’ll Need

The magic of Raspberry Cookies is all about the freshness and simplicity of its ingredients. Each component plays a crucial role, from the real fruit that infuses the dough, to just the right amount of sweetener and thickener for the perfect chewy bite and delightful blush pink hue.

Frozen raspberries: These provide bright, tangy flavor and juicy bursts in every bite—keep them frozen until mixing for best texture.
Granulated sugar: Used both in the dough and to coat each cookie for a perfect, crackly sweet crust.
Gluten free flour: A 1:1 gluten free multipurpose flour ensures cookies that are tender yet sturdy, without any grittiness.
Cornstarch: Helps create that classic chewy center while keeping the cookie soft and lush.
Baking powder: Lifts the cookies just enough for a thick, bakery-style appearance.
Kosher salt: Balances the sweetness and brings out the fruitiness of the raspberries.
Unsalted butter or vegan baking stick: Keeps the cookies rich and dairy or vegan friendly—your choice!
Cornstarch mixed with water: Acts as an egg replacer and gives the dough silky cohesion—don’t skip this!
Milk: Adds a touch of moisture for the perfect dough, use your favorite non-dairy milk if desired.
Raspberry syrup: Amplifies real berry flavor and gives that irresistible color—homemade and ultra-simple.
Red food coloring: Just a few drops creates the most irresistible pink hue, but adjust to preference.
Extra frozen raspberries (chopped): Folding these in at the end means every cookie is studded with fruit.

How to Make Raspberry Cookies

Step 1: Make the Fresh Raspberry Syrup

Start by cooking frozen raspberries with a little sugar in a saucepan over medium heat. Stir constantly as the berries break down and release their vivid color and juicy goodness. After around ten minutes, once the mixture is syrupy and slightly chunky, strain it through a mesh colander to remove seeds and pulp. Let the syrup cool; it will be the flavor highlight of these Raspberry Cookies!

Step 2: Chop and Refreeze the Extra Raspberries

Roughly chop another half cup of frozen raspberries into small pieces—enough to get little fruity flecks in every bite, but not so fine that they turn to mush. Return these to the freezer so they hold their shape when folded into the dough later.

Step 3: Whisk Together the Dry Ingredients

In a large mixing bowl, whisk together your gluten free flour, baking powder, cornstarch, and kosher salt. This step ensures all the leavening and thickening agents are evenly distributed, so you’ll get the best possible rise and texture in your cookies.

Step 4: Prepare the Cornstarch Slurry

Mix heaping tablespoons of cornstarch with water in a separate small bowl. At first, it may seem tacky and thick—keep stirring until it becomes smooth and watery. This will help bind your dough without eggs and ensure tender, chewy centers in every Raspberry Cookie.

Step 5: Cream the Butter and Sugar

In the bowl of an electric mixer, beat your room temperature butter and sugar until the mixture is light, soft, and creamy—this usually takes 2 to 3 minutes. This essential step ensures your cookies bake up fluffy rather than dense.

Step 6: Add Wet Ingredients and Raspberry Syrup

Slowly beat in the cornstarch slurry, milk, and that magical homemade raspberry syrup. Your dough will start to take on a beautiful pink, slightly chunky look—exactly what you want for visually striking cookies.

Step 7: Incorporate the Dry Mixture

Add in the whisked flour mixture gradually, mixing only until just combined. Resist the urge to overmix, which could toughen the cookies. If you’d like your cookies extra rosy, stir in a few drops of red food coloring until evenly blended.

Step 8: Fold in Frozen Raspberry Pieces

By hand, gently fold in the small, frozen raspberry chunks. This gives each cookie a marbled effect with berry bursts in every bite—just don’t overmix, or the dough will get sticky.

Step 9: Freeze the Dough

Scoop your dough into the same bowl, cover tightly with plastic wrap, and pop it in the freezer for at least one hour. This step is non-negotiable—the cold dough prevents the cookies from spreading too much and preserves their perfect, chewy-crisp texture.

Step 10: Shape, Roll, and Bake

Once chilled, preheat your oven, line your trays with parchment, and portion the dough into large balls (about 12 cookies). Roll each ball in a bit of extra sugar before spacing them widely on the baking sheet. Bake for around 15 minutes, working in batches and keeping those waiting dough balls frozen for best results.

Step 11: Shape While Warm, Then Cool

While hot from the oven, quickly reshape each cookie into a perfect circle using a spatula—don’t skip this step, or your cookies may fall apart! Let them cool on the baking sheet for a few minutes before transferring to a wire rack. The finished Raspberry Cookies will be thick, beautifully marbled, and absolutely dreamy inside.

How to Serve Raspberry Cookies

Garnishes

Add extra flair to Raspberry Cookies with a dusting of powdered sugar, a drizzle of leftover raspberry syrup, or a sprinkle of freeze-dried raspberry crumbles. A few fresh raspberries and mint leaves on the serving platter turn them into a showstopping dessert.

Side Dishes

These cookies love gentle pairings! Serve them with a scoop of vanilla ice cream, a dollop of vegan whipped cream, or a glass of cold almond milk. For a brunch treat, try them alongside lemon bars or plain scones—the tartness plays well with citrus and mild baked goods.

Creative Ways to Present

Stack Raspberry Cookies on a tall cake stand for a dramatic centerpiece, or wrap them in clear cellophane bags tied with pink ribbon for a stunning edible gift. For gatherings, arrange them as part of a vibrant cookie board with fresh berries and dark chocolate squares.

Make Ahead and Storage

Storing Leftovers

Once fully cooled, store Raspberry Cookies in an airtight container at room temperature for up to three days. The cookies will stay soft and rich, though the edges may lose a little crispness over time. If you make a big batch, layering parchment between cookies can help preserve their pretty marbled appearance.

Freezing

The dough for Raspberry Cookies freezes beautifully! Shape into balls, roll in sugar, and freeze on a tray. Transfer to a resealable freezer bag for up to three months. To bake from frozen, just add a minute or two to the oven time—no thawing needed.

Reheating

If you love your cookies a bit warm, pop them in a 300 degree Fahrenheit oven for 3 to 5 minutes. They’ll taste freshly baked, with gooey centers and revived aroma. Avoid microwaving, which can turn them mushy.

FAQs

Can I use fresh raspberries instead of frozen?

Frozen raspberries work best because they hold their shape during mixing and baking. Fresh raspberries release more water, which may make the dough tricky, but if you gently freeze them first, they’re a great swap!

Do Raspberry Cookies taste good with white chocolate chips?

Absolutely! About a half cup of white chocolate chips folded in with the raspberries creates an extra layer of creamy sweetness. Just be sure to keep the total mix-ins under control so the dough isn’t overloaded.

Can I use all-purpose flour if I’m not gluten free?

Yes! These cookies turn out perfectly with regular all-purpose flour at a 1:1 swap. Just skip the xanthan gum, as you won’t need it for a non-gluten-free bake.

What if I don’t have cornstarch?

Cornstarch is key for chewy, tender cookies. Potato starch is a possible substitute, though the texture may be slightly different. Avoid omitting it altogether, as it helps hold the cookies together.

How do I prevent my cookies from turning out mushy?

The most important trick is keeping the dough extra cold. Don’t skip the freezing step, and make sure to use chopped frozen raspberries rather than thawed or over-chopped berries that release too much juice.

Final Thoughts

Every bite of these Raspberry Cookies feels like a celebration—bursting with berry flavor and decked out in gorgeous pink swirls. They’re fun to bake, totally satisfying to eat, and a delightful way to brighten up any day. I hope you’ll give these a try, share them with people you love, and come back to this recipe anytime you need a little fruity joy in your life!

Raspberry Cookies Recipe

★★★★★

4.8 from 5 reviews

Author: Zoe
Total Time: 2 hours
Yield: Makes 12 cookies 1x
Diet: Gluten Free

Print Recipe

Description

These raspberry cookies are a delightful sweet treat, bursting with fruity flavor and a hint of pink color. Perfect for any occasion, these gluten-free cookies are sure to please any crowd.

Instructions

Raspberry Syrup: In a saucepan, cook raspberries and sugar until syrupy. Strain and set aside.
Cookies: Prepare chopped raspberries and freeze. Mix dry ingredients. Cream butter and sugar. Add cornstarch mixture, milk, and raspberry syrup. Fold in flour, food coloring, and chopped raspberries. Freeze dough. Preheat oven. Roll dough in sugar, bake, reshape, and cool.

Notes

Freezing the dough is crucial for the cookies to hold their shape.
Reshaping the cookies after baking ensures a perfect appearance.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 12g
Sodium: 120mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 2g
Cholesterol: 15mg

Keywords: Raspberry Cookies, Gluten-Free, Dessert, Baking, Fruity Cookies