Introduction

These Raspberry Cookies are soft, sweet, and bursting with fresh raspberry flavor. Made with a rich, buttery dough and infused with homemade raspberry syrup, they offer a perfect balance of tart and sweet. Plus, they’re gluten-free, making them a delightful treat for everyone to enjoy.

Ingredients

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
1/2 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
1/3 cup raspberry syrup (from above)
Red food coloring, a few drops (optional)
3/4 cup frozen raspberries, chopped

Instructions

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 slightly, about 5-7 minutes. Remove from heat and let cool.
Step 2: In a large bowl, mix gluten-free flour, cornstarch, baking powder, and kosher salt until evenly combined.
Step 3: In a separate bowl, cream the butter and 1 1/4 cups granulated sugar until light and fluffy, about 3-4 minutes.
Step 4: Add cornstarch-water mixture, milk, raspberry syrup, and red food coloring to the butter mixture. Mix until fully incorporated.
Step 5: Gradually add dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
Step 6: Gently fold in chopped frozen raspberries to distribute evenly.
Step 7: Cover dough with plastic wrap and chill in the refrigerator for at least 30 minutes.
Step 8: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 9: Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball in remaining 2 tablespoons granulated sugar. Place on baking sheet, spacing 2 inches apart.
Step 10: Bake for 10-12 minutes, until edges are lightly golden. Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

Chill the dough to prevent cookies from spreading and ensure a chewy texture.
Rolling cookies in sugar before baking adds a pleasant crunch and sweetness.
Use frozen raspberries to maintain texture; fresh raspberries are more delicate.
Adjust food coloring for a more vibrant pink, but use sparingly.
Try adding almond extract for a raspberry almond flavor or lemon zest for a citrusy twist.
To make vegan cookies, substitute butter with a vegan baking stick and use plant-based milk.
For a sugar-free option, replace granulated sugar with stevia or monk fruit sweetener.
Incorporate shredded coconut for a tropical coconut raspberry variation.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days to keep them soft. To freeze, place cookies in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container for up to 3 months. Reheat by thawing at room temperature or microwaving for 15-20 seconds. Warming in the oven for a few minutes can help restore their soft texture.

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 no longer be gluten-free.

How do I make sure the cookies are chewy?

Using the cornstarch-water mixture and chilling the dough are key to achieving a soft, chewy texture.

Raspberry Cookies Recipe

Print Recipe

★★★★★

4.9 from 63 reviews

These Raspberry Cookies are soft, chewy, and bursting with fresh raspberry flavor thanks to a homemade raspberry syrup and frozen raspberries folded into a gluten-free dough. The recipe balances a rich buttery base with tangy raspberry notes, enhanced by a light crunch from sugar-coated exteriors. Perfect for gluten-free diets, these visually appealing cookies are ideal for cozy snacks, celebrations, or tea-time treats.

Author: Stella
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 1 hour 5 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

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)
1/4 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup unsalted butter or vegan baking stick, room temperature
1 1/4 cups granulated sugar (divided)
1 tablespoon cornstarch mixed with 1 tablespoon water
1/2 cup milk (or plant-based milk for vegan option)
1/4 cup raspberry syrup (from above)
2–3 drops red food coloring (optional)
1/2 cup chopped frozen raspberries

Instructions

Make the Raspberry Syrup: In a saucepan over medium heat, combine frozen raspberries and sugar. Stir occasionally for 5-7 minutes until raspberries break down and syrup thickens. Remove from heat and cool.
Prepare the Dry Ingredients: In a large bowl, whisk together gluten-free flour, cornstarch, baking powder, and kosher salt until evenly mixed.
Cream Butter and Sugar: In a separate large mixing bowl, beat unsalted butter (or vegan substitute) with 1 1/4 cups granulated sugar until light and fluffy, about 3-4 minutes.
Add Wet Ingredients: Mix in the cornstarch-water mixture, milk, raspberry syrup, and red food coloring into the creamed butter and sugar until fully incorporated.
Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing.
Fold in Frozen Raspberries: Gently fold the chopped frozen raspberries into the dough ensuring even distribution.
Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes to firm up.
Preheat Oven: Set oven to 350°F (175°C) and line a baking sheet with parchment paper.
Shape the Cookies: Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball in remaining 2 tablespoons granulated sugar. Place on baking sheet spaced 2 inches apart.
Bake the Cookies: Bake for 10-12 minutes or until cookie 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 dough prevents spreading and ensures chewy texture.
Rolling cookies in sugar before baking adds texture and sweetness.
Use frozen raspberries as they hold shape better in dough than fresh.
Food coloring is optional and for enhanced appearance only.
Watch baking time carefully to maintain soft texture.
Gluten-free flour must contain xanthan gum for best results.
Butter can be substituted with vegan baking sticks for a vegan version.
Arrowroot powder can replace cornstarch if needed.
Cookies are nut-free but verify gluten-free flour brands for allergens.
Dough can be frozen in balls for later baking; add extra 1-2 minutes to baking time when baked from frozen.