Introduction

These delightful raspberry cookies are soft, fruity, and beautifully marbled with fresh raspberry pieces and a hint of natural sweetness. Perfect for anyone looking for a colorful, gluten-free treat that bursts with berry flavor.

The image shows several soft, round pink cookies with swirls of darker red mixed throughout, placed on a white marbled surface. The cookies have a slightly crinkled texture with a light sugary coating that gives a glistening effect. Around the cookies, there are few frozen raspberries scattered and placed in a small white lined paper, adding a rich red contrast. A small white measuring cup filled with sugar is visible at the side. The overall scene is bright and fresh, with the cookies arranged closely together on a cooling rack over the white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup frozen raspberries (for raspberry syrup)
¼ cup granulated sugar (for raspberry syrup)
2 cups multipurpose gluten free flour (with xanthan gum)
1.5 tablespoons cornstarch
1.5 teaspoons baking powder
½ teaspoon kosher salt
½ cup unsalted butter or vegan baking stick, room temperature
1 ¼ cups granulated sugar (plus 2 tablespoons extra for rolling)
2 rounded tablespoons cornstarch mixed with 3 tablespoons water
3 tablespoons milk
3 tablespoons raspberry syrup (strained)
3 drops red food coloring (optional)
½ cup frozen raspberries, chopped into tiny pieces

Instructions

Step 1: To make the raspberry syrup, heat ¼ cup granulated sugar and 1 cup frozen raspberries in a saucepan over medium heat. Stir constantly until the raspberries break down and become syrupy, about 10 minutes. Strain through a mesh colander into a bowl and let cool. You should have 2–3 tablespoons of syrup.
Step 2: Roughly chop ½ cup frozen raspberries into small pieces. Place them in a freezer-safe bowl and return to the freezer until needed to prevent pulp from forming.
Step 3: In a large bowl, whisk together gluten free flour, baking powder, cornstarch, and kosher salt. Set aside.
Step 4: In a small bowl, stir cornstarch and water until smooth and watery.
Step 5: In an electric mixer with the paddle attachment, beat butter and 1 ¼ cups sugar until soft and creamy, about 2–3 minutes.
Step 6: Gradually add the cornstarch-water mixture, milk, and cooled raspberry syrup to the creamed butter and sugar. The mixture will look pink and chunky.
Step 7: Slowly add the dry flour mixture a little at a time and mix until just combined.
Step 8: If using, add red food coloring drops and mix gently to distribute color evenly.
Step 9: Fold in the chopped frozen raspberries carefully with a spatula to create a marbled pink dough. Avoid overmixing to prevent sliminess.
Step 10: Cover the dough with plastic wrap and freeze for at least 1 hour. This step is crucial to prevent spreading.
Step 11: Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.
Step 12: Use a large cookie scoop (about 2 ounces) to portion 12 dough balls. Roll each in the reserved 2 tablespoons sugar to coat.
Step 13: Place dough balls 3–4 inches apart on the baking sheet. Bake for 15 minutes. Bake in batches if needed, keeping extra dough balls frozen until use.
Step 14: Immediately after baking, reshape cookies with a spatula into circles. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

Freeze the dough before baking to prevent cookies from spreading too much and losing shape.
Use gel or paste food coloring sparingly to avoid overpowering the natural raspberry color and flavor.
For a vegan version, substitute butter with a vegan baking stick and use a plant-based milk.
Fold in a handful of white chocolate chips for an extra sweet touch.

Storage

Store baked cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Unbaked dough balls can be frozen for up to 1 month; bake directly from frozen, adding a couple of extra minutes to baking time. Reheat cookies briefly in a warm oven to restore softness.

How to Serve

The image shows several soft, round cookies with a pale pink base color swirled with darker pink and red spots, giving them a marbled look. The cookies have a slightly crumbly texture with a light dusting of granulated sugar on top that glistens under the light. They are placed on a silver cooling rack over a white marbled surface, and scattered around them are small frozen raspberries with a frosty coating. To the side, there is a small white measuring cup partially filled with sugar, adding to the baking atmosphere. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, you can use fresh raspberries for both the syrup and the chopped pieces. Just note that fresh raspberries may add a bit more moisture, which could affect the dough consistency slightly.

Why is freezing the dough important?

Freezing the dough firms it up, which helps the cookies keep their shape during baking and prevents spreading into a flat mess.

Raspberry Cookies Recipe

Print Recipe

★★★★★

4.9 from 99 reviews

Delightfully soft and chewy gluten-free raspberry cookies featuring a homemade raspberry syrup and fresh frozen raspberries for intense natural flavor and a beautiful marbled pink color. These cookies are perfect for berry lovers looking for a gluten-free treat that balances sweetness with a subtle tartness.

Author: Daniel
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

For the Raspberry Syrup

1 cup frozen raspberries
¼ cup granulated sugar

For the Cookies

2 cups multipurpose gluten free flour (with xanthan gum)
1.5 tablespoons cornstarch
1.5 teaspoons baking powder
½ teaspoon kosher salt
½ cup unsalted butter or vegan baking stick, room temperature
1 ¼ cups granulated sugar plus 2 tablespoons for rolling
2 rounded tablespoons cornstarch mixed with 3 tablespoons water
3 tablespoons milk
3 tablespoons raspberry syrup (strained from raspberry syrup recipe)
3 drops red food coloring (optional, preferably liquid)
½ cup frozen raspberries, chopped into tiny pieces

Instructions

Make the Raspberry Syrup: In a saucepan over medium heat, combine 1 cup frozen raspberries and ¼ cup granulated sugar. Stir constantly and cook for about 10 minutes until the mixture breaks down and becomes syrupy but still slightly chunky. Pour through a mesh colander into a bowl and let cool. You should have about 2-3 tablespoons of strained raspberry syrup.
Prep Frozen Raspberries: Roughly chop ½ cup frozen raspberries into small pieces without making a puree. Place in a freezer-safe bowl and return to the freezer until ready to use.
Mix Dry Ingredients: In a large bowl, whisk together 2 cups gluten free flour, 1.5 teaspoons baking powder, 1.5 tablespoons cornstarch, and ½ teaspoon kosher salt. Set aside.
Create Cornstarch Water Mixture: In a small bowl, stir together the remaining 2 rounded tablespoons of cornstarch with 3 tablespoons water until it becomes thin and watery.
Cream Butter and Sugar: Using an electric mixer with a paddle attachment, beat ½ cup unsalted butter and 1 ¼ cups sugar on medium speed until soft and creamy, about 2-3 minutes.
Add Wet Ingredients: Slowly add the cornstarch water mixture, 3 tablespoons milk, and cooled raspberry syrup to the creamed butter and sugar. The mixture will become pink and somewhat chunky.
Incorporate Dry Ingredients: Gradually beat in the gluten free flour mixture until just combined without overmixing.
Add Food Coloring: If using, add 3-4 drops of red food coloring and mix gently until blended throughout the dough.
Fold in Frozen Raspberries: Gently fold in the chopped frozen raspberries using a spatula until marbled throughout. Avoid overmixing to prevent the dough from becoming slimy.
Freeze Dough: Cover the bowl with plastic wrap and freeze the dough for at least 1 hour. This crucial step prevents cookie spreading during baking.
Prepare for Baking: Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.
Shape Cookies: Use a 2-ounce cookie scoop or ice cream scoop to form 12 large dough balls. Roll each ball in the reserved 2 tablespoons of granulated sugar to coat.
Bake Cookies: Place the sugar-coated dough balls 3-4 inches apart on the baking sheet. Bake for 15 minutes at 325°F until set.
Reshape and Cool: Immediately after removing from oven, use a spatula to gently push cookies into a circular shape. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Batch Baking Tip: If baking multiple batches, store extra dough balls in the freezer while others bake, baking about 6 at a time to avoid overcrowding.

Notes

Freezing the dough is essential to keep cookies from spreading excessively during baking.
Do not over chop the frozen raspberries to avoid creating raspberry pulp in the dough.
Using a gluten-free flour blend with xanthan gum helps provide structure for the cookies.
Adjust red food coloring based on type used (liquid, gel, paste).
Immediately reshaping cookies after baking prevents breakage and maintains an even shape.
Store any unused dough balls in the freezer for future baking.

Keywords: gluten free raspberry cookies, raspberry syrup cookies, gluten free cookies, berry cookies, soft chewy cookies