Raspberry Cookies Recipe

Introduction

These raspberry cookies are a delightful treat with a lovely marbled pink color and a burst of fresh raspberry flavor. Made with gluten-free flour and real frozen raspberries, they offer a soft, tender bite perfect for any occasion. The subtle sweetness and natural tartness make them irresistible.

Ingredients

• 1 cup frozen raspberries
• 1/4 cup granulated sugar
• 2 cups multipurpose 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 rounded tablespoons cornstarch mixed with 3 tablespoons water
• 3 tablespoons milk
• 3 tablespoons raspberry syrup (see instructions)
• 3 drops red food coloring (optional)
• 1/2 cup frozen raspberries, chopped into tiny pieces

Instructions

1. Step 1: For the Raspberry Syrup – In a saucepan over medium heat, cook 1/4 cup granulated sugar and 1 cup frozen raspberries, stirring constantly until they break down and become syrupy, about 10 minutes. It may remain slightly chunky.
2. Step 2: Strain the raspberry mixture through a mesh colander into a bowl and set aside to cool. You should have about 2-3 tablespoons of syrup.
3. Step 3: Roughly chop 1/2 cup frozen raspberries into small pieces. Avoid over chopping to prevent pulp. Place in a freezer-safe bowl and freeze until ready to use.
4. Step 4: In a large bowl, whisk together 2 cups gluten free flour, 1.5 teaspoons baking powder, 1.5 tablespoons cornstarch, and 1/2 teaspoon kosher salt. Set aside.
5. Step 5: Mix 2 rounded tablespoons cornstarch with 3 tablespoons water in a small bowl until thin and watery.
6. Step 6: In a large bowl, beat 1/2 cup unsalted butter and 1 1/4 cups sugar with an electric mixer until soft and creamy, about 2-3 minutes.
7. Step 7: Gradually beat in the cornstarch-water mixture, 3 tablespoons milk, and the cooled raspberry syrup. The mixture will look pink and chunky.
8. Step 8: Slowly add the flour mixture into the wet ingredients, mixing until just combined. Add 3-4 drops of red food coloring if desired, and mix gently for an even color.
9. Step 9: Fold in the frozen chopped raspberries carefully so the dough has a marbled pink appearance. Avoid over mixing to prevent sliminess.
10. Step 10: Cover the dough bowl with plastic wrap and freeze for at least 1 hour. This step is essential to prevent spreading during baking.
11. Step 11: Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
12. Step 12: Use an ice cream scoop or 2-ounce cookie scoop to portion out dough into 12 large balls. Roll each ball in the remaining 2 tablespoons granulated sugar to coat.
13. Step 13: Place dough balls 3-4 inches apart on the baking sheet. Bake for 15 minutes. If baking in batches, keep extra dough in the freezer.
14. Step 14: When removed from the oven, immediately shape each cookie into a neat circle using a spatula. Let cool on the baking sheet for 5 minutes before transferring to a cooling rack to finish cooling.

Tips & Variations

• Freezing the dough is crucial to prevent cookies from spreading too much while baking.
• Use a gluten-free flour blend with xanthan gum for the best texture and structure.
• For a vegan version, substitute butter with a vegan baking stick and use a plant-based milk.
• You can skip food coloring if you prefer a more natural look; the raspberries will still add a lovely pink hue.

Storage

Store baked raspberry cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them wrapped tightly for up to 1 month. Reheat frozen cookies in a low oven (300°F) for about 5 minutes or until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries can be used, but frozen raspberries help maintain the dough’s moisture and prevent excess liquid. If using fresh, chop gently and freeze briefly before adding.

Why do I need to freeze the dough before baking?

Freezing the dough firms it up, which prevents the cookies from spreading too much during baking and helps maintain their shape and texture.

Raspberry Cookies Recipe

Print Recipe

★★★★★

4.7 from 129 reviews

Delight in these vibrant gluten-free Raspberry Cookies, featuring a delicate balance of tart frozen raspberries and sweet raspberry syrup folded into a creamy, buttery dough. Chilled and baked to perfection, these cookies offer a beautiful marbled pink color and a tender texture that makes them irresistible treats perfect for any occasion.

• Author: Elias
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: 12 large cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Raspberry Syrup

• 1 cup frozen raspberries
• 1/4 cup granulated sugar

Dry Ingredients

• 2 cups multipurpose gluten free flour (with xanthan gum included)
• 1.5 tablespoons cornstarch
• 1.5 teaspoons baking powder
• 1/2 teaspoon kosher salt

Wet Ingredients

• 1/2 cup unsalted butter (or vegan baking stick), room temperature
• 1 1/4 cups plus 2 tablespoons granulated sugar
• 2 rounded tablespoons cornstarch mixed with 3 tablespoons water
• 3 tablespoons milk
• 3 tablespoons raspberry syrup (strained from raspberry syrup preparation)
• 3 drops red food coloring (optional, McCormick recommended)
• 1/2 cup frozen raspberries, chopped into tiny pieces

Instructions

1. Prepare Raspberry Syrup: In a medium saucepan over medium heat, combine 1 cup frozen raspberries with 1/4 cup granulated sugar. Stir constantly until the raspberries break down and the mixture becomes syrupy but still slightly chunky, about 10 minutes.
2. Strain the Syrup: Pour the raspberry mixture through a fine mesh colander set over a bowl, allowing the syrup to collect while removing seeds and pulp. Set aside and let cool; you should have about 2-3 tablespoons of syrup.
3. Chop Frozen Raspberries: Measure 1/2 cup frozen raspberries and roughly chop into small pieces without turning into pulp. Place them in a freezer-safe bowl and return to the freezer.
4. Mix Dry Ingredients: In a large bowl, whisk together gluten free flour, baking powder, cornstarch, and kosher salt. Set aside.
5. Prepare Cornstarch Mixture: In a small bowl, combine 2 rounded tablespoons cornstarch with 3 tablespoons water, mixing until smooth and runny.
6. Cream Butter and Sugar: Using an electric mixer fitted with a paddle attachment, beat the butter and 1 1/4 cups granulated sugar until soft and creamy, about 2-3 minutes.
7. Add Wet Ingredients: Slowly beat in the cornstarch-water mixture, milk, and the cooled raspberry syrup into the creamed butter and sugar. The mixture will appear pink and slightly chunky.
8. Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet mixture, mixing just until combined. Optionally, add 3-4 drops of red food coloring for a deeper pink hue and mix evenly.
9. Fold in Chopped Raspberries: Gently fold the frozen chopped raspberries into the dough using a spatula, creating a lovely marbled pink effect. Avoid excessive mixing to prevent sliminess.
10. Freeze Dough: Cover the bowl with plastic wrap and freeze the dough for at least 1 hour. This step is crucial to prevent the cookies from spreading excessively during baking.
11. Preheat Oven and Prepare Baking Sheet: Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.
12. Scoop and Coat Dough Balls: Using an ice cream scoop or 2-ounce cookie scoop, portion out 12 large dough balls. Roll each ball thoroughly in the reserved 2 tablespoons granulated sugar coating.
13. Arrange and Bake: Place dough balls 3-4 inches apart on the prepared baking sheet. Bake for 15 minutes. Bake in batches if needed, storing extra dough in the freezer.
14. Shape and Cool: Immediately after baking, use a spatula to gently reshape each cookie into a neat circle. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

• Do not skip freezing the dough; this step controls the spread and texture of the cookies.
• Chill the chopped raspberries to prevent them from bleeding too much juice into the dough.
• The red food coloring is optional but enhances the appearance of the cookies.
• Use gluten-free flour blend that contains xanthan gum for best results.
• Reshaping the cookies right out of the oven is critical to maintain their structure and prevent crumbling.

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