Introduction

These Raspberry Cookies are a delightful gluten-free treat perfect for any occasion. With a tender crumb and bursts of fresh raspberry flavor, they offer a unique pink marbled look that’s as beautiful as it is delicious. They’re simple to make and sure to impress your friends and family.

The image shows several soft, round pink cookies with deep red swirls throughout, giving a marbled effect. Each cookie has a slightly rough and sugary texture on the surface. The cookies are placed on a white marbled surface with a cooling rack partially visible beneath some of them. Scattered around the cookies are small frozen red raspberries, adding small seedy textures and pops of deep red color. A white measuring cup filled with granulated sugar is visible in the bottom left corner, enhancing the homemade feel of the setting. photo taken with an iphone --ar 4:5 --v 7

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 (prepared from frozen raspberries and sugar)
3 drops red food coloring (optional)
1/2 cup frozen raspberries, chopped into tiny pieces

Instructions

Step 1: To make the raspberry syrup, combine 1/4 cup granulated sugar and 1 cup frozen raspberries in a saucepan over medium heat. Stir constantly for about 10 minutes until the berries break down and the mixture thickens slightly but remains a bit chunky.
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.
Step 3: Chop 1/2 cup frozen raspberries into small pieces and return them to the freezer until needed.
Step 4: In a large bowl, whisk together gluten-free flour, baking powder, cornstarch, and kosher salt. Set aside.
Step 5: Mix 2 rounded tablespoons cornstarch with 3 tablespoons water in a small bowl until smooth and watery.
Step 6: In a mixer fitted with a paddle attachment, beat butter and 1 1/4 cups sugar until soft and creamy, about 2-3 minutes.
Step 7: Slowly beat in the cornstarch-water mixture, milk, and cooled raspberry syrup. The mixture will look pink and chunky.
Step 8: Gradually add the dry flour mixture, mixing just until combined. Add red food coloring if desired, blending it evenly into the dough.
Step 9: Gently fold in the frozen chopped raspberries, taking care not to overmix to avoid slimy dough. The dough will have a lovely marbled pink appearance.
Step 10: Cover the bowl with plastic wrap and freeze the dough for at least 1 hour. This step is crucial to prevent cookies from spreading too much.
Step 11: Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
Step 12: Use a 2-ounce cookie scoop to portion the dough into 12 large balls. Roll each ball in the remaining 2 tablespoons of sugar to coat.
Step 13: Place dough balls 3-4 inches apart on the baking sheet. Bake for 15 minutes. If baking in batches, store remaining dough balls in the freezer between batches.
Step 14: Right after baking, use a spatula to gently reshape each cookie into a circle on the baking sheet. Let them cool for 5 minutes before transferring to a wire rack to cool completely. This step prevents cookies from breaking apart.

Tips & Variations

For a vegan version, substitute butter with a vegan baking stick and milk with a plant-based milk.
Add a teaspoon of vanilla extract to the wet ingredients for extra flavor.
If you prefer less vibrant color, reduce the amount of red food coloring or omit it altogether.
To avoid over-chopping the raspberries, pulse gently or chop with a knife instead of using a food processor.

Storage

Store baked cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze baked cookies in a sealed container for up to 2 months. To reheat, let them thaw at room temperature or warm gently in a low oven for a few minutes.

How to Serve

The image shows soft, round pink cookies with bright red raspberry swirls baked inside. The cookies have a slightly rough texture with sugar crystals on top making them sparkle. One cookie in the center has a bite taken out of it, revealing a soft, moist inside with the raspberry mix spread unevenly. Around the cookies, pieces of fresh bright red raspberry are scattered, with one white bowl filled with more raspberries in the background. All cookies and raspberries rest on a white marbled surface that adds a smooth, clean look to the image. 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, fresh raspberries work well. Just be sure to adjust the moisture slightly, as fresh berries can be juicier than frozen.

Why do I need to freeze the dough before baking?

Freezing the dough solidifies the butter and stabilizes the mixture, preventing the cookies from spreading too much and losing their shape during baking.