Why You’ll Love Raspberry Cookies Recipe
• Allergy‑friendly: naturally gluten free, nut free, and egg free (can easily be made dairy free/vegan)
• Perfect texture: soft and chewy in the center with slightly crisp edges
• Burst of flavor: tart raspberries and sweet sugar cookie base make a delightful pairing
• Keeps soft for days thanks to the moisture from the raspberries
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the raspberry syrup:
2 cups frozen raspberries
¼ cup granulated sugar
For the cookies:
2 cups gluten‑free all‑purpose flour with xanthan gum
1½ tablespoons cornstarch
1½ teaspoons baking powder
½ teaspoon kosher salt
½ cup unsalted butter or vegan baking sticks, room temperature
1¼ cups plus 2 tablespoons granulated sugar (reserve 2 tablespoons for rolling)
2 tablespoons cornstarch mixed with 3 tablespoons water
3 tablespoons milk (dairy or non‑dairy)
3 tablespoons raspberry syrup
3 drops red food coloring (optional)
½ cup frozen raspberries, finely chopped
Directions
-
Make the raspberry syrup: In a small saucepan over medium heat, combine 1 cup frozen raspberries and ¼ cup sugar. Stir constantly until the fruit breaks down and becomes syrupy, about 10 minutes. Strain through a mesh sieve and let cool; you should have about 2–3 tablespoons of syrup.
-
Prepare raspberries: Finely chop ½ cup of frozen raspberries and return them to the freezer until ready to use.
-
Mix dry ingredients: In a large bowl whisk together the gluten‑free flour, baking powder, cornstarch, and salt.
-
Cornstarch water: In a small bowl mix the 2 tablespoons cornstarch with water until smooth and tacky.
-
Cream butter and sugar: Using a mixer, beat the butter and 1¼ cups sugar until soft and creamy, about 2–3 minutes.
-
Add wet ingredients: Slowly beat in the cornstarch water mixture, milk, and cooled raspberry syrup. The mixture will be pink and slightly chunky.
-
Combine: Gradually add the dry ingredients until just combined. If using, stir in food coloring.
-
Fold in raspberries: Gently fold frozen chopped raspberries into the dough until marbled throughout.
-
Freeze dough: Cover and freeze the dough for at least 1 hour. This helps prevent the cookies from spreading too much.
-
Preheat oven: Heat to 325°F (163°C). Line a baking sheet with parchment paper.
-
Shape and roll: Scoop dough into balls (large cookie scoop) and roll each in the reserved sugar to coat.
-
Bake: Place cookies about 3–4 inches apart. Bake for 15 minutes until set and golden on the bottoms.
-
Cool: Reshape with a spatula right out of the oven and let cool on the sheet for 5 minutes before transferring to a rack.
Servings and timing
Yield: about 12 large cookies
Prep time: 30 minutes
Freeze time: 1 hour
Bake time: 15 minutes
Total time: approximately 1 hour 45 minutes
Variations
• Smaller cookies: Use a smaller scoop and bake about 13 minutes
• All‑purpose flour: Swap gluten‑free flour for 2 packed cups regular all‑purpose flour (texture may vary)
• Vegan: Use dairy‑free milk, vegan butter, and vegan sugar
• Food coloring: Omit for a pale mauve cookie, or add more for vibrant color
Storage/Reheating
• Store fully cooled cookies in an airtight container in the refrigerator for up to 3 days
• Let come to room temperature or enjoy chilled
• Freeze leftover dough balls wrapped in plastic for up to 30 days and bake as needed
FAQs
What makes these cookies gluten free and vegan?
This recipe uses gluten‑free all‑purpose flour and can easily be made vegan by choosing dairy‑free milk and vegan baking sticks.
Can I use fresh raspberries instead of frozen?
Frozen raspberries are recommended to avoid excess moisture that can make the dough too wet.
Why do I need to freeze the cookie dough?
Freezing prevents the dough from spreading too much and keeps the cookies thick and chewy.
Can I make these smaller cookies?
Yes, use a smaller scoop and reduce bake time to about 13 minutes.
Do I have to make the raspberry syrup?
Yes, the fresh raspberry syrup adds real raspberry flavor and moisture to the cookies.
Can I omit the food coloring?
Yes, the cookies will still have a lovely pale mauve color from the raspberries.
How should I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
Can I freeze baked cookies?
Yes, wrap cooled cookies tightly and freeze up to 1 month; thaw before serving.
What other fruit can I use?
Raspberry works best due to moisture content; other fruits may alter texture.
Can I make the dough ahead of time?
Yes, you can shape dough balls and freeze them before baking later.
Conclusion
These Raspberry Cookies are a delightful, allergy‑friendly treat that’s soft, chewy, and packed with fruity raspberry flavor. Perfect for raspberry lovers and those looking for a gluten‑free or vegan cookie option, these beauties stay soft for days and make a lovely sweet addition to any cookie spread.
Raspberry Cookies
These soft and chewy raspberry cookies are made with real raspberries and white chocolate chips, offering a sweet-tart flavor in every bite. They’re naturally gluten-free, nut-free, egg-free, and can be made dairy-free or vegan.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 cup frozen raspberries
- 1/2 cup unsalted butter or vegan baking stick (1 stick), softened
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/4 cup unsweetened applesauce
- 1 tsp pure vanilla extract
- 1 1/4 cups gluten free 1:1 flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup white chocolate chips (dairy-free if needed)
Instructions
- Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a small bowl, mash the frozen raspberries with a fork and set aside.
- In a large bowl, cream the butter (or vegan baking stick) with the granulated sugar and brown sugar until light and fluffy.
- Mix in the applesauce and vanilla extract until well combined.
- In a separate bowl, whisk together the gluten-free flour, baking soda, and salt.
- Add the dry ingredients to the wet mixture and stir until just combined.
- Gently fold in the mashed raspberries and white chocolate chips.
- Scoop dough onto the prepared baking sheet, spacing about 2 inches apart.
- Bake for 13-15 minutes, or until the edges are set and lightly golden.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use frozen raspberries, not fresh, to avoid excess moisture.
- Make the cookies dairy-free or vegan by using vegan butter and dairy-free white chocolate chips.
- Cookies may appear soft when removed from the oven but will firm up as they cool.
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 13g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
