Name: Raspberry Cookies Recipe
Prep time: 1 h 20 min
Cook time: 15 min
Total time: 1 h 35 min
Yield: 12
Cuisine: American
Ingredients: 2 cups gluten-free flour blend with xanthan gum; 1/2 cup unsalted butter or vegan butter, room temperature; 1/2 cup frozen raspberries, chopped; 1 1/4 cups granulated sugar; 1.5 tablespoons cornstarch; 1.5 teaspoons baking powder; 1/2 teaspoon kosher salt; 3 tablespoons water; 3 tablespoons milk or non-dairy milk; 3 drops red food coloring; 1 cup frozen raspberries; 1/4 cup granulated sugar; 2 tablespoons cornstarch (for egg replacer); 2 tablespoons granulated sugar (for rolling)

Sweet and crumbly raspberry cookies dance with vibrant fruity notes that elevate any dessert spread.

These delightful treats burst with raspberry flavor in every delectable bite.

Soft, buttery dough meets tangy raspberries for a perfect balance of sweetness.

Bakers adore how simple ingredients combine to create something magical.

Each cookie promises a delightful experience with its tender crumb and bright fruit essence.

The recipe comes together quickly, making it ideal for spontaneous baking moments.

You’ll fall in love with these irresistible raspberry-studded delights that are sure to impress everyone at the table.

Ingredients for Fruity Raspberry Cookies

Wet Ingredients:

Butter: A rich and creamy base that provides structure and flavor to the cookies.
Milk: Adds moisture and helps bind the ingredients together.
Raspberry Syrup: Introduces intense raspberry flavor and natural sweetness to the cookies.
Cornstarch Mixture: Serves as an egg replacer to help bind the dough.

Dry Ingredients:

All-Purpose Flour: The primary structure and texture component of the cookie.
Cornstarch: Helps create a tender and soft cookie texture.
Baking Powder: Provides lift and helps the cookies rise during baking.
Salt: Enhances the overall flavor of the cookies.

Fruit and Topping:

Frozen Raspberries, Fresh Raspberries: Adds bursts of fruity flavor and texture to the cookies.
Sugar: Used for coating the cookies and adding extra sweetness.

Large Saucepan: Perfect for cooking down raspberries into syrup.
Fine-Mesh Strainer: Essential for separating smooth raspberry syrup from solids.
Mixing Bowls: Needed for combining dry and wet ingredients.
Whisk: Great for blending flour mixture and creating smooth egg replacer.
Electric Mixer or Stand Mixer: Helps cream butter and sugar quickly and evenly.
Measuring Cups and Spoons: Crucial for precise ingredient quantities.
Baking Sheet: Used for baking cookies to golden perfection.
Silicone Spatula: Helps fold frozen berries gently into dough.
Parchment Paper: Optional but recommended for easy cookie removal.

Step 1: Create Luscious Raspberry Syrup

Start by simmering fresh raspberries with sugar in a saucepan over medium heat.

Stir continuously until the berries break down and transform into a glossy, vibrant syrup.

Carefully strain the mixture through a fine-mesh sieve, pressing to extract maximum flavor.

Allow the syrup to cool completely at room temperature.

Step 2: Prepare Frozen Berry Pieces

Take frozen raspberries and chop them into tiny, bite-sized fragments.

Keep the berry pieces frozen to maintain their shape and prevent color bleeding during mixing.

Step 3: Blend Dry Ingredients

In a medium bowl, whisk together:

All-purpose flour
Cornstarch
Baking powder
Salt

Ensure all dry ingredients are well combined with no lumps.

Step 4: Create Egg-Free Binding Solution

In a small bowl, mix cornstarch with water until you achieve a smooth, liquid consistency that resembles a thin slurry.

Step 5: Cream Butter and Sugar

Using an electric mixer, beat butter and sugar together until the mixture becomes light, fluffy, and pale in color.

This process should take about 2-3 minutes.

Step 6: Incorporate Liquid Ingredients

Gently fold in the cornstarch mixture, milk, and cooled raspberry syrup.

Mix until everything is evenly distributed.

Step 7: Combine Dry and Wet Mixtures

Gradually add the dry ingredient mixture to the wet ingredients.

Fold in frozen raspberry pieces with a gentle touch to prevent crushing.

Step 8: Chill Cookie Dough

Transfer the dough to the refrigerator and let it rest for at least one hour.

This helps develop deeper flavors and prevents spreading during baking.

Step 9: Shape and Bake Cookies

Preheat the oven to 325°F.

Scoop dough into round balls, roll in granulated sugar, and place on a lined baking sheet.

Bake for approximately 15 minutes until edges are lightly golden.

Tips for Soft and Chewy Raspberry Cookies

Keep raspberries rock-solid before adding to prevent color bleeding and maintain distinct berry pockets in cookies.
Reduce raspberry syrup on low heat to concentrate flavor without burning, ensuring a rich, intense raspberry essence.
Let butter soften naturally for smoother creaming, creating a more even cookie texture and better ingredient integration.
Chilling dough helps cookies maintain shape, reducing excessive spreading during baking and creating a more structured final result.
Roll cookie dough balls in granulated sugar before baking for a delightful crisp exterior and subtle sweet crunch.

Gluten-Free Raspberry Cookies: Replace wheat flour with almond or oat flour for a gluten-free option that maintains the rich raspberry flavor.
Vegan Raspberry Delight: Swap butter with coconut oil and use a plant-based milk alternative to create a completely dairy-free and egg-free cookie.
Low-Sugar Berry Treat: Substitute sugar with monk fruit sweetener or stevia to reduce overall sugar content while keeping the intense raspberry taste.
Chocolate Raspberry Fusion: Add dark chocolate chips to the dough for a decadent combination that complements the tartness of the raspberries.

Serving Up Raspberry Cookies for Tea or Dessert

Breakfast Companion: Serve these raspberry cookies alongside a steaming cup of coffee or tea for a delightful morning treat that brightens your day.
Berry Brunch Buddy: Crumble cookies over yogurt parfaits or layer them with fresh berries and whipped cream for an elegant brunch dessert.
Dessert Presentation: Create a beautiful cookie platter with a dusting of powdered sugar, accompanied by fresh raspberries and mint leaves for a stunning visual appeal.
Ice Cream Topping: Crush these cookies and sprinkle them over vanilla or raspberry ice cream for a delectable summer dessert that adds texture and fruity flavor.

Storing Raspberry Cookies Fresh

Transfer completely cooled cookies to an airtight container, separating layers with parchment paper. Keep fresh for up to 5 days in the refrigerator.
Seal cookies in a freezer-safe container or ziplock bag, placing wax paper between layers. Freeze for maximum 2 months without losing texture or flavor.
Preheat oven to 300F, place cookies on baking sheet, warm for 3-5 minutes until slightly crisp. Avoid overheating to maintain softness.
Heat cookies on microwave-safe plate in 10-second intervals, checking to prevent becoming tough. Best used sparingly for quick serving.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, but frozen raspberries work best because they’re more stable in the dough and prevent bleeding during baking. Fresh berries can make the cookies too wet.

Is cornstarch important in this recipe?

Absolutely. Cornstarch helps create a tender texture and helps bind the ingredients without eggs. It also prevents the cookies from spreading too much during baking.

Why do I need to chill the dough?

Chilling helps the butter solidify and prevents cookies from spreading too thin. It also allows the flavors to develop and creates a more concentrated, rich taste in the final cookie.

What if I don't have raspberry syrup?

You can substitute with seedless raspberry jam or reduce some fresh raspberries with sugar to create a similar syrup. The key is to have a concentrated raspberry flavor without too much liquid.

Raspberry Cookies Why They’re a Berry Dream

Dive into a delightful cookie experience packed with intense raspberry goodness that transforms an ordinary treat into a vibrant sensation.
Navigate this recipe with ease, as each step is clear and straightforward, making it an ideal project for those just starting their baking journey.
Adjust the raspberry syrup and sugar levels to match your personal taste preferences, creating a personalized cookie that speaks directly to your palate.
Wow friends and family with a sophisticated yet simple cookie that looks and tastes like it came from a gourmet bakery, perfect for gatherings or special moments.

Marcus Reed

Founder & Food Content Creator

Expertise

Single-recipe development, Seasonal and local ingredient utilization, Food photography and styling, Culinary writing and content creation

Education

Culinary Arts Certificate, Blue Ridge Community and Technical College, WV
Focus: Fundamentals of culinary techniques, emphasizing hands-on experience in small-scale kitchen settings.

Marcus’s story begins in Asheville, where good food and family kitchens shaped his earliest memories. After hands-on culinary training and a lot of trial (and a little error), he realized that real cooking isn’t about perfection, it’s about connection.
At Pan and Oven, Marcus crafts recipes that are easy to follow, packed with flavor, and built for real kitchens.

Raspberry Cookies Recipe: Sweet Treats That Sparkle with Flavor