Raspberry Cookies Recipe
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.
- 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.
Keywords: raspberry cookies, gluten-free cookies, soft cookies, fruity cookies, raspberry syrup, chewiest cookies
Find it online: https://stirringwithstella.com/raspberry-cookies-recipe/
