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 delightful balance of tartness and sweetness. Plus, they’re gluten-free, making them a great option for those with dietary restrictions.

Ingredients

For the Raspberry Syrup:

1 cup frozen raspberries
½ cup granulated sugar

For the Cookies:

2 cups gluten-free flour (with xanthan gum)
2 tablespoons cornstarch
1 teaspoon baking powder
½ teaspoon kosher salt
½ cup unsalted butter (or vegan baking stick), room temperature
1 ¼ cups granulated sugar
1 tablespoon cornstarch mixed with 1 tablespoon water
¼ cup milk
¼ cup raspberry syrup (from above)
Red food coloring, a few drops (optional)
½ cup frozen raspberries, chopped

Instructions

Step 1: In a saucepan, combine frozen raspberries and sugar. Heat over medium heat, 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 butter and 1 ¼ cups sugar together 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. Stir until fully incorporated.
Step 5: Gradually add dry ingredients to wet mixture, mixing until just combined—avoid overmixing.
Step 6: Gently fold in chopped frozen raspberries to distribute evenly.
Step 7: Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes to firm up.
Step 8: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 9: Scoop tablespoon-sized portions of dough and roll into balls. Roll each in the remaining 2 tablespoons of granulated sugar and place on baking sheet, spacing about 2 inches apart.
Step 10: Bake for 10-12 minutes, until edges are lightly golden. Let cool on baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Tips & Variations

Chill the dough to prevent cookies from spreading and ensure a chewy texture.
Roll cookies in sugar before baking for added texture and sweetness.
Use frozen raspberries instead of fresh to maintain shape and texture in the dough.
Adjust food coloring to your preferred shade, but use sparingly.
Try adding a teaspoon of almond extract for a raspberry almond variation.
Add lemon zest to the dough for a citrusy twist.
For a vegan version, substitute butter and milk with plant-based alternatives.
Stir shredded coconut into the dough for a tropical coconut raspberry cookie.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days to keep them soft. For longer storage, freeze cookies in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag for up to 3 months. To reheat, thaw at room temperature or microwave 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, you can substitute regular flour, but the cookies will no longer be gluten-free.

How do I make sure the cookies are chewy?

Use the cornstarch-water mixture included in the recipe and be sure to chill the dough before baking to achieve a soft, chewy texture.

Raspberry Cookies Recipe

Print Recipe

★★★★★

4.6 from 142 reviews

These Gluten-Free Raspberry Cookies are soft, chewy, and bursting with fresh raspberry flavor. Featuring a homemade raspberry syrup and chunks of frozen raspberries folded into a rich, buttery dough, these cookies offer a perfect balance of tart and sweet. Rolled in sugar for a subtle crunch and tinted with red food coloring for a vibrant look, they are ideal for those with gluten sensitivities without sacrificing taste or texture. Whether for a snack, dessert, or special occasion, these visually appealing and flavorful cookies are sure to impress.

Author: Dana
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 blend (with xanthan gum)
1/4 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, divided
1 tablespoon cornstarch mixed with 2 tablespoons water
1/4 cup milk (dairy or plant-based for vegan)
1/4 cup raspberry syrup (prepared as above)
2–3 drops red food coloring (optional)
1/2 cup frozen raspberries, chopped

Instructions

Make the Raspberry Syrup: In a saucepan over medium heat, combine 1 cup frozen raspberries and 1/2 cup granulated sugar. Stir occasionally, allowing the raspberries to break down and the syrup to thicken slightly, about 5-7 minutes. Remove from heat and cool completely before use.
Prepare the Dry Ingredients: In a large mixing bowl, whisk together 2 cups gluten-free flour blend, 1/4 cup cornstarch, 1 teaspoon baking powder, and 1/4 teaspoon kosher salt until evenly combined.
Cream Butter and Sugar: In a separate large bowl, use a mixer to cream 1 cup unsalted butter (or vegan baking stick) and 1 1/4 cups granulated sugar until light and fluffy, which should take about 3-4 minutes.
Add Wet Ingredients: To the creamed butter and sugar, add the cornstarch-water mixture, 1/4 cup milk, 1/4 cup cooled raspberry syrup, and 2-3 drops of red food coloring (if using). Mix until fully incorporated.
Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing to maintain soft texture.
Fold in Frozen Raspberries: Gently fold in 1/2 cup chopped frozen raspberries, ensuring even distribution without breaking them up too much.
Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes to firm up, which helps prevent spreading and promotes chewiness.
Preheat the Oven: Preheat your 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 the remaining 2 tablespoons of granulated sugar, then place them on the prepared sheet about 2 inches apart.
Bake the Cookies: Bake for 10-12 minutes, or until edges turn lightly golden. Remove from oven and 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 is essential for maintaining cookie shape and chewiness.
Rolling the dough balls in sugar before baking adds a pleasant crunch and subtle sweetness.
Frozen raspberries are recommended for better texture retention; fresh can be used but may result in softer cookies.
Food coloring is optional and mainly for visual appeal.
You can substitute arrowroot powder for cornstarch if needed.
These cookies are nut-free but always verify gluten-free flour ingredients for allergy safety.
Leftover cookies can be stored in an airtight container at room temperature for up to 5 days.
Freeze baked cookies in a single layer, then transfer to airtight containers for up to 3 months.
Dough can also be frozen as shaped balls; add extra baking time when baking from frozen.

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