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Raspberry Cookies Recipe

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★★★★★

4.6 from 135 reviews

These tender and vibrant Raspberry Cookies are made using gluten free multipurpose flour and fresh frozen raspberries. The recipe includes making a homemade raspberry syrup that adds a natural fruity sweetness and a beautiful pink hue to the dough, which is then chilled and baked to perfection. Coated in sugar and gently reshaped right after baking, these cookies deliver a soft, nuanced raspberry flavor with a tender crumb and subtle marbled effect.

Ingredients

Scale

Raspberry Syrup

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

Cookie Dough

  • 2 cups multipurpose gluten free flour (with xanthan gum included)
  • 1.5 tablespoons cornstarch (plus 2 rounded tablespoons cornstarch mixed with 3 tablespoons water)
  • 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
  • 3 tablespoons milk
  • 3 tablespoons raspberry syrup (strained, from above)
  • 3 drops red food coloring (optional, McCormick recommended)
  • 1/2 cup frozen raspberries, chopped into tiny pieces

Instructions

  1. Make the Raspberry Syrup: In a saucepan set over medium heat, cook 1/4 cup granulated sugar with 1 cup frozen raspberries, stirring constantly until the berries break down and become syrupy, about 10 minutes. It should remain slightly chunky. Strain the mixture through a mesh colander into a bowl and let cool. Reserve 2-3 tablespoons of the syrup for the dough.
  2. Prepare the Chopped Raspberries: Rough chop 1/2 cup frozen raspberries into small pieces, being careful not to make it too pulpy. Place them back into 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 1/2 teaspoon kosher salt. Set aside.
  4. Make Cornstarch Slurry: In a small bowl, mix 2 rounded tablespoons cornstarch with 3 tablespoons water until thin and smooth.
  5. Cream Butter and Sugar: Using an electric mixer with paddle attachment, beat 1/2 cup unsalted butter and 1 1/4 cups granulated sugar for 2-3 minutes until soft and creamy.
  6. Combine Wet Ingredients: Slowly add the cornstarch slurry, 3 tablespoons milk, and the cooled raspberry syrup into the creamed butter and sugar mixture. The mixture will appear pink and a bit chunky.
  7. Add Dry Ingredients: Gradually beat in the gluten free flour mixture just until combined. Optionally add 3-4 drops red food coloring to create a blended pink hue.
  8. Fold in Chopped Raspberries: Gently fold the chopped frozen raspberries into the dough using a spatula, creating a pretty marbled pink dough. Avoid overmixing to prevent sliminess.
  9. Chill the Dough: Cover the dough with plastic wrap and freeze for at least 1 hour. This step is critical to prevent spreading during baking.
  10. Preheat Oven and Prepare Baking Sheet: Heat the oven to 325°F (163°C). Line a baking sheet with parchment paper.
  11. Scoop and Coat Dough Balls: Using a 2-ounce cookie scoop or ice cream scoop, portion the dough into 12 large balls. Roll each in the remaining 2 tablespoons granulated sugar to coat fully.
  12. Bake the Cookies: Place dough balls 3-4 inches apart on the baking sheet. Bake for 15 minutes. Bake in batches if needed, keeping extra dough frozen.
  13. Reshape and Cool: Immediately after baking, use a spatula to gently press each cookie into a round shape on the baking sheet. Let them cool for 5 minutes before transferring to a wire rack to cool completely. This prevents them from breaking apart.

Notes

  • It’s important to freeze the dough for at least 1 hour before baking to avoid excessive spreading of the cookies.
  • Use gluten free flour with xanthan gum included to ensure proper texture and binding.
  • Be gentle folding in frozen raspberries to maintain the marbled texture and avoid slimy dough.
  • Reshaping cookies immediately after baking helps maintain their structure and prevents crumbling.
  • If you use a gel or paste food coloring, reduce the quantity accordingly.
  • You can substitute unsalted butter with vegan baking sticks to make the recipe dairy-free/vegan.

Keywords: gluten free raspberry cookies, raspberry syrup cookies, soft gluten free cookies, gluten free dessert, fruity gluten free cookies

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