Raspberry Cookies Recipe

If you’re a fan of fruity desserts and chewy, bakery-style cookies, wait until you try these Raspberry Cookies! They’re a glorious union of sweet-tart raspberry syrup, melt-in-your-mouth dough, and jammy bursts of real raspberries—a treat for both the eyes and the tastebuds. Even better, they happen to be gluten free, so everyone at your table can join in the fun. Let’s roll up our sleeves and make a batch you’ll want to share (or maybe not)!

Ingredients You’ll Need

The magic of these Raspberry Cookies lies in just a handful of simple ingredients—each one carefully chosen to bring out bold berry flavor, tender crumb, and that beautiful color. Pay attention to the below list, because every element matters!

• Frozen raspberries: Packed with tart, vibrant flavor and perfect for both the syrup and the cookie dough.
• Granulated sugar: Sweetens up the raspberries and gives the cookies just the right snap when rolled.
• Gluten free flour blend (with xanthan gum): Creates a chewy, cake-like cookie everyone can enjoy—no gluten needed.
• Cornstarch: Keeps things soft in the center and helps the cookies hold their shape.
• Baking powder: Lifts the dough for a perfect, lightly puffy cookie.
• Kosher salt: Balances sweet with just a touch of savory depth.
• Unsalted butter or vegan baking stick (room temp): Makes the dough tender and rich; choose vegan to keep things dairy free.
• Milk: Loosens the dough a bit for an ultra-creamy mix.
• Red food coloring (optional): Gives your Raspberry Cookies that eye-catching, bakery case charm—just go easy if using gel or paste!

How to Make Raspberry Cookies

Step 1: Make the Raspberry Syrup

Start by cooking those frozen raspberries with a scoop of sugar over medium heat, stirring often, until everything’s bubbling and syrupy (about 10 minutes). Strain the mixture through a fine-mesh colander to remove seeds and pulp—don’t worry if it’s still a little chunky, that’s extra flavor! Let it cool completely; you’ll need 2–3 tablespoons of this ruby elixir for your cookies.

Step 2: Prep the Raspberries

Chop half a cup of frozen raspberries into tiny pieces, but don’t go overboard—you want pieces, not mush. Pop them back in the freezer until dough time. This trick keeps the berries firm and the color swirled, not streaky.

Step 3: Mix the Dry Ingredients

In a large bowl, whisk together your gluten free flour, baking powder, cornstarch, and salt. This blends the rising agents and starch for perfectly even cookies every time.

Step 4: Prepare the Cornstarch Slurry

In a separate small bowl, combine the remaining cornstarch with water and mix with a spoon until smooth and thinned out. It may seem gluey at first, but keep mixing—you want a pourable texture.

Step 5: Cream Butter and Sugar

In the bowl of your mixer (or with a hand mixer), beat butter and sugar for 2–3 minutes until fluffy and ultra creamy. This step forms the foundation for soft, cloudlike cookies.

Step 6: Add Wet Ingredients and Syrup

Gradually beat in the cornstarch mixture, milk, and cooled raspberry syrup. This is when your dough turns pink and starts smelling like summer! Don’t stress if it looks a bit chunky—that’s normal at this stage.

Step 7: Combine Wet and Dry Mixtures

On low speed, slowly add your dry ingredients, mixing just until a dough forms. If you’re dreaming of a more vibrant cookie, now’s the time to add a few drops of red food coloring and blend until even.

Step 8: Fold in the Raspberries

Using a spatula, gently fold in your frozen raspberry pieces, just until you see lovely marbling. Avoid overmixing, or the dough could become too wet and streaked.

Step 9: Chill the Dough

Cover the bowl tightly with plastic wrap and pop it in the freezer for at least one hour. Yes, it’s a little patience-testing, but it’s absolutely essential for thick, chewy, picture-perfect Raspberry Cookies that don’t spread everywhere.

Step 10: Bake!

Preheat your oven to 325°F. Scoop dough (large ice cream scoop yields about 12 big cookies) and roll balls in the reserved granulated sugar. Place them well apart (they’ll spread a touch) on a parchment-lined baking sheet. Bake six at a time for 15 minutes—their centers will look just set.

Step 11: Shape and Cool

As soon as they come out, gently use a spatula to nudge the edges into nice rounds. This extra step helps keep your cookies sturdy and bakery-beautiful. Let them cool on the sheet for five minutes before moving to a rack—you’ll thank yourself at first bite!

How to Serve Raspberry Cookies

Garnishes

A simple dusting of powdered sugar gives Raspberry Cookies a whimsical finish, like a little snowfall of sweetness. If you want to go all out, drizzle with melted white or dark chocolate for extra contrast, or scatter fresh raspberries beside them for a jeweled look.

Side Dishes

These cookies shine next to a scoop of vanilla bean ice cream or a dollop of whipped coconut cream. For something refreshing, pair with a tangy lemon sorbet or sip alongside fruity iced tea. They even make a delicious “side” to your morning coffee or afternoon latte.

Creative Ways to Present

Stack Raspberry Cookies high on a cake stand for an eye-catching centerpiece, or nestle them into bakery boxes lined with parchment for a homemade gift. For a playful twist, sandwich a spoonful of raspberry jam or cream cheese frosting between two cookies—now you’ve made the ultimate fruity sandwich treat!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Raspberry Cookies in an airtight container at room temperature for up to three days. They stay soft and moist thanks to the berries and syrup, but always place a layer of parchment between stacks to avoid sticking.

Freezing

These beauties freeze wonderfully! You can freeze the uncooked dough balls on a sheet pan, then transfer them to a zip-top bag for up to two months. You can also freeze baked cookies—simply cool completely and store between layers of parchment in a sealed container for up to three months.

Reheating

To revive that fresh-baked magic, pop a thawed Raspberry Cookie in a 300°F oven for a few minutes, or give it a quick zap in the microwave. This brings back the perfect chewy edges and soft, jammy center—just like day one!

FAQs

Can I use fresh raspberries instead of frozen?

You can, but frozen raspberries work best because they keep their shape in the dough and don’t turn everything mushy. If using fresh, chill them well and handle lightly.

Do Raspberry Cookies work with regular all-purpose flour?

Absolutely! Swap in an equal amount of regular flour if you don’t need gluten free cookies. The rest of the recipe works exactly the same way.

How do I know when the cookies are done?

Bake until the edges look set and the tops are just starting to firm up; avoid overbaking, as you want that signature soft center. They firm as they cool!

Do I have to use food coloring?

Not at all! The cookies will still have a beautiful natural blush from the raspberries and syrup—food coloring just makes them a bit more playful and bright.

Can I double the recipe?

Definitely! Just be sure to work in batches when baking and keep the extra dough balls frozen until ready to bake, so they hold their shape.

Final Thoughts

These Raspberry Cookies are pure joy—whether you’re treating yourself or baking for friends, they bring a burst of color and berry flavor to any occasion. Give them a try and see how quickly they disappear from the cookie plate. Happy baking!

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