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Raspberry Cookies Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Incorporate Dry Ingredients: Gradually beat in the gluten free flour mixture until just combined without overmixing.
  8. Add Food Coloring: If using, add 3-4 drops of red food coloring and mix gently until blended throughout the dough.
  9. 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.
  10. 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.
  11. Prepare for Baking: Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.
  12. 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.
  13. 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.
  14. 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.
  15. 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

Find it online: https://thehungrymason.com/raspberry-cookies-recipe/