🖋️ Written by Emma
These raspberry cookies are soft, chewy sugar cookies with a twist—real raspberry syrup and chunks of frozen raspberries throughout! Each bite blends the sweet cookie base with bright tart fruit, creating a colorful treat that’s naturally beautiful and packed with flavor. Even better? They’re gluten-free, nut-free, eggless, and easily vegan. Perfect for any occasion and stay soft for days.
Table of Contents
Ingredients
(See recipe card below for exact amounts.)
For the Raspberry Syrup:
- 1 cup frozen raspberries
- ¼ cup granulated sugar
For the Cookie Dough:
- 2 cups gluten-free flour with xanthan gum
- 1½ tablespoons cornstarch
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter or vegan baking stick (room temp)
- 1¼ cups + 2 tablespoons granulated sugar (reserve 2 tbsp for rolling)
- 2 tablespoons cornstarch + 3 tablespoons water (mixed into slurry)
- 3 tablespoons milk (dairy or non-dairy)
- 3 tablespoons raspberry syrup (from above)
- 3 drops red food coloring (optional)
- ½ cup chopped frozen raspberries
Directions
1. Make Raspberry Syrup
- In a saucepan, heat 1 cup frozen raspberries and ¼ cup sugar over medium heat. Stir until berries break down and form a syrup (about 10 minutes).
- Strain through a mesh sieve to remove seeds. Set aside to cool.
2. Prep Frozen Raspberries
- Roughly chop ½ cup frozen raspberries into small pieces. Return to freezer until needed.
3. Mix Dry Ingredients
- In a large bowl, whisk together flour, cornstarch, baking powder, and salt.
4. Prepare Cornstarch Slurry
- Mix 2 tablespoons cornstarch with 3 tablespoons water in a small bowl until smooth.
5. Cream Butter and Sugar
- In a mixer, beat butter and 1¼ cups sugar until light and creamy (2–3 minutes).
6. Combine Wet Ingredients
- Add the cornstarch slurry, milk, and cooled raspberry syrup to the creamed mixture. Mix until blended. Optional: Add food coloring.
7. Add Dry Ingredients and Berries
- Mix in the dry ingredients slowly.
- Fold in frozen chopped raspberries carefully to create a marbled pink dough.
8. Chill the Dough
- Cover and freeze the dough for at least 1 hour (mandatory to avoid spreading).
9. Shape and Coat
- Scoop dough into 12 large balls. Roll each in remaining sugar.
10. Bake
- Bake at 325°F (163°C) for 15 minutes.
- Reshape with a spatula while hot. Let cool 5 minutes before transferring.
Time & Servings
- Prep Time: 30 minutes
- Freeze Time: 1 hour
- Bake Time: 15 minutes
- Total Time: 1 hour 45 minutes
- Servings: 12 large cookies
Variations
- No food coloring? Skip it—cookies still turn a lovely mauve pink from the syrup.
- Mini version: Use a small scoop to make 24 smaller cookies, bake for 13 minutes.
- With chocolate: Add white or dark chocolate chips to the dough.
- With almond flour: Not 1:1 compatible, but you can replace ¼ of the flour if adapting.
Storage & Freezing
Room Temperature:
- Store cooled cookies in an airtight container for up to 3 days.
Freezing Dough:
- Wrap dough balls in plastic and freeze in a zip-top bag. Bake straight from frozen.
Freezing Baked Cookies:
- Freeze cooled cookies in layers with parchment between. Thaw and enjoy.
Frequently Asked Questions
1. Can I use fresh raspberries?
No. Fresh raspberries add too much moisture. Use frozen and chop finely.
2. Do I have to strain the raspberry syrup?
Yes, to remove seeds and excess liquid that could ruin texture.
3. Can I use all-purpose flour instead?
Yes, 2 packed cups (336g), but still chill the dough before baking.
4. Do I need food coloring?
No—it’s optional. The syrup gives a natural pink tone.
5. Can I make them vegan?
Yes—use vegan butter, dairy-free milk, and vegan-friendly sugar and food coloring.
6. Do these cookies spread a lot?
Only if you skip freezing. Chill the dough to keep them thick and soft.
7. Can I double the recipe?
Yes. Just divide dough into batches to keep it cold while baking.
8. What if I don’t have a mixer?
A hand mixer works just fine—use the beater attachments.
9. What do they taste like?
Sweet and buttery like a sugar cookie with a fresh berry twist.
10. Can I use other fruits?
No. This recipe is tested only with raspberries due to moisture levels.
Conclusion
These raspberry cookies are soft, chewy, and bursting with real berry flavor. With a beautiful marbled pink color and crisp sugar-coated edges, they’re perfect for holidays, birthdays, or any day you want something sweet and unique. Plus, they’re gluten-free, eggless, and adaptable for vegan diets.
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