Raspberry Cookies Recipe

Get ready to treat yourself to a batch of Raspberry Cookies that are as vibrant as they are irresistible! This recipe delivers a chewy, bakery-style cookie that bursts with pockets of tangy raspberry, all wrapped in a soft, marbled pink dough. They’re naturally gluten-free, easy to make ahead, and perfect for both special occasions and everyday cravings. If you’re searching for a cookie that combines comfort and a pop of fresh, fruity flavor, these Raspberry Cookies are about to become your new go-to bake!

Ingredients You’ll Need

With Raspberry Cookies, you’ll be amazed at how an assortment of staple pantry ingredients and tart, juicy raspberries come together to create a stunning treat. Each ingredient is thoughtfully chosen to highlight flavor and give every bite the perfect texture.

• Frozen raspberries: Deliver bright fruit flavor and gorgeous color; easy to keep on hand year-round.
• Granulated sugar: Essential for sweetness and gives the cookies their delightful crackly exterior when used for rolling.
• Gluten free multipurpose flour: Offers a tender, chewy bite while keeping these Raspberry Cookies accessible to everyone.
• Cornstarch: Helps create that soft, melt-in-your-mouth texture while also thickening the raspberry syrup.
• Baking powder: Lends just the right lift for cookies that are soft but not cakey.
• Kosher salt: Balances sweetness and draws out the raspberry’s tang.
• Unsalted butter or vegan baking stick: The fat that gives structure and a hint of richness to the cookies.
• Milk: Adds moisture and softness to the dough.
• Red food coloring (optional): A little splash enhances that lovely berry hue, making the cookies as pretty as they are tasty.

How to Make Raspberry Cookies

Step 1: Cook the Raspberry Syrup

Start by simmering frozen raspberries with sugar over medium heat, stirring constantly. In about 10 minutes, you’ll have a chunky, aromatic syrup. Strain it through a mesh colander to separate out the seeds and pulp, leaving you with a silky, jewel-toned raspberry syrup. Let it cool — this will pack your cookies with fresh berry goodness in every bite!

Step 2: Prepare and Freeze the Raspberries

Roughly chop half a cup of frozen raspberries into tiny pieces for irresistible bursts of flavor. Immediately pop them back into the freezer so they hold their shape in the dough, creating lovely colorful flecks when biting into your Raspberry Cookies.

Step 3: Mix the Dry Ingredients

Grab a large bowl and whisk together your gluten free flour, cornstarch, baking powder, and kosher salt. This blend is the secret to a cookie that’s both pillowy and sturdy enough to hold chunks of real fruit.

Step 4: Create the Slurry

In a small bowl, stir the remaining cornstarch with water until you get a thin, smooth slurry. It will start thick and tacky but quickly loosen up. This mixture helps bind everything (especially handy for a gluten free dough) and mimics the chew you normally get from eggs.

Step 5: Cream the Butter and Sugar

In the bowl of your mixer, beat together the room temperature butter (or vegan stick) with most of your granulated sugar. Spend a good 2-3 minutes here — creaming until it’s soft and fluffy is what gives your Raspberry Cookies a light, tender crumb.

Step 6: Add Liquids and Raspberry Syrup

With your mixer on low, slowly blend in the cornstarch slurry, milk, and that luscious raspberry syrup. You’ll notice the dough turn a delightful pink and take on a fruity fragrance. If you love an eye-catching color, now’s the time to splash in a few drops of food coloring!

Step 7: Combine the Dough

Gradually add your dry ingredients to the wet mixture, allowing the dough to just come together. Avoid overmixing to keep your cookies soft rather than tough.

Step 8: Fold in Frozen Chopped Raspberries

Using a spatula, gently fold in the reserved frozen raspberry pieces. This creates a marbled effect with juicy bursts throughout. Be gentle so your cookies streak with color instead of turning mushy.

Step 9: Freeze the Dough

Cover the bowl with plastic wrap and freeze the dough for at least one hour. This step is non-negotiable — it ensures your Raspberry Cookies hold their shape while baking and don’t spread into a puddly mess.

Step 10: Shape and Bake

Preheat your oven to 325 degrees Fahrenheit, scoop the chilled dough into 12 large scoops, and roll each one in the extra sugar until well coated. Place the dough balls on a parchment-lined baking sheet, with space in between, and bake for 15 minutes. If you’re baking in batches, keep the extra dough in the freezer!

Step 11: Reshape and Cool

Immediately after baking, use a spatula to nudge the cookies into perfect circles. Let them cool on the pan for five minutes before transferring to a rack — this helps them set up without breaking apart. Now all that’s left is to admire, share, and enjoy your gorgeous, chewy Raspberry Cookies!

How to Serve Raspberry Cookies

Garnishes

To really highlight your homemade Raspberry Cookies, try topping them with a light dusting of powdered sugar or a drizzle of simple glaze made from powdered sugar and a few drops of raspberry syrup. For extra flair, a few fresh raspberry halves on the serving plate or a scattering of white chocolate chips add a bakery-worthy finish.

Side Dishes

Pair these cookies with cups of herbal tea, a creamy vanilla latte, or even a scoop of lemon or vanilla bean ice cream. Their bright-tart flavor makes them a lovely complement to mild creamy drinks or desserts, and they’re perfect served alongside a fruit tray when entertaining.

Creative Ways to Present

Stack Raspberry Cookies in glass jars for a colorful edible gift, wrap individual cookies in parchment and twine for party favors, or arrange them in a spiral on a cake stand for a show-stopping centerpiece. You can even turn these into decadent cookie sandwiches with a dollop of cream cheese or vegan buttercream in the middle.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Raspberry Cookies in an airtight container at room temperature for up to 3 days. The cookies remain soft and flavorful, but the bits of raspberry may weep a little moisture over time — just line your container with parchment to keep them fresh.

Freezing

If you like to plan ahead, freeze unbaked dough balls after rolling them in sugar. Store them in a single layer in a freezer-safe bag for up to one month and bake them straight from frozen, adding a couple of extra minutes to the bake time. Baked cookies can also be frozen, individually wrapped, and stored for up to 2 months.

Reheating

For that just-baked quality, reheat baked Raspberry Cookies in a 300 degree Fahrenheit oven for 3-5 minutes. This refreshes their exterior and makes the insides deliciously soft again. Let them cool slightly before enjoying, and you’ll bring back their fresh-from-the-oven taste!

FAQs

Do I have to use gluten free flour in these Raspberry Cookies?

Not at all! If you’re not avoiding gluten, you can substitute an equal amount of regular all-purpose flour and your cookies will turn out beautifully. Just skip any additional xanthan gum if using regular flour.

Can I use fresh raspberries instead of frozen?

Frozen raspberries are preferred because they’re easier to chop and fold into the dough without becoming mushy. If you have only fresh raspberries, chill them well and handle them gently to avoid breaking them down too much.

What’s the best way to get that perfectly round cookie shape?

As soon as the cookies come out of the oven, use the edge of a spatula to gently coax them into round shapes. This quick trick makes your batch of Raspberry Cookies look bakery-perfect every time.

Why do I need to freeze the cookie dough before baking?

Freezing the dough prevents the cookies from spreading too thin and ensures that the raspberries stay distinct throughout each cookie. It’s the key to keeping your Raspberry Cookies thick and chewy!

Can I make the raspberry syrup ahead of time?

Absolutely! Prepare the syrup in advance and store it in the fridge for up to three days. Bring it to room temperature before adding to your dough for the best results.

Final Thoughts

Baking a fresh batch of Raspberry Cookies is always a treat, whether you’re sharing them with loved ones or keeping them all for yourself! Their jewel-pink swirls and bold berry flavor are pure delight, and I can’t wait for you to try them. Let these cookies add a pop of color and cheer to your next baking day — trust me, your friends and family will thank you!

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