When it comes to baked treats, few things are as satisfying as a cookie that’s soft, sweet, and bursting with flavor. These Raspberry Cookies offer just that, with a lovely balance of fresh raspberry syrup and a rich, buttery dough. The addition of frozen raspberries adds a tangy twist, perfectly complementing the sweetness of the cookie base. Whether you’re looking to impress guests at a party or simply enjoy a delightful snack with a cup of tea, these cookies are sure to be a hit. Thanks to their vibrant color and irresistible flavor, these cookies are as much a treat for the eyes as they are for the taste buds. What makes this recipe even better is that it’s gluten-free, making it an option for those with dietary restrictions without compromising on taste or texture. With a raspberry syrup that infuses each bite with fruity goodness and a soft, chewy texture, these cookies strike the perfect balance between tart and sweet. They’re easy to make and a joy to eat!
Table of Contents
Why You’ll Love This Raspberry Cookies Recipe
These Raspberry Cookies are the perfect combination of sweet, tangy, and indulgent. The homemade raspberry syrup, paired with the raspberry chunks in the dough, gives each bite a burst of fruity flavor that’s simply irresistible. The gluten-free flour ensures that even those with dietary restrictions can enjoy these delicious cookies without missing out on texture or taste. The addition of cornstarch gives them a soft, chewy center, while the slight crunch from rolling them in sugar adds a satisfying texture. The rich, buttery base and subtle raspberry coloring make these cookies both delicious and beautiful. Whether you’re baking for a special occasion or just want a treat to enjoy with a cup of coffee, this recipe is a winner.
Ingredients
For the Raspberry Syrup
- Frozen raspberries
- Granulated sugar
For the Cookies
- Gluten-free flour (with xanthan gum)
- Cornstarch
- Baking powder
- Kosher salt
- Unsalted butter (or vegan baking stick), room temperature
- Granulated sugar
- Cornstarch mixed with water
- Milk
- Raspberry syrup
- Red food coloring
- Frozen raspberries, chopped
Variations
- Vegan Version: Replace the butter with a vegan baking stick and ensure that the milk is plant-based.
- Raspberry Almond: Add a teaspoon of almond extract to the cookie dough for an extra layer of flavor that pairs wonderfully with raspberry.
- Raspberry Lemon: Add lemon zest to the cookie dough for a citrusy contrast to the sweetness of the raspberry.
- Sugar-Free Version: Substitute the granulated sugar with a sugar alternative such as stevia or monk fruit sweetener for a lower-sugar version of these cookies.
- Coconut Raspberry: Stir in shredded coconut to the dough for a tropical twist.
How to Make the Raspberry Cookies Recipe
Step 1: Make the Raspberry Syrup
In a saucepan, combine the frozen raspberries and sugar. Heat over medium heat, stirring occasionally until the raspberries break down and the syrup thickens slightly. This should take about 5-7 minutes. Once ready, remove from heat and let it cool.
Step 2: Prepare the Cookie Dough
In a large mixing bowl, combine the gluten-free flour, cornstarch, baking powder, and kosher salt. Stir until evenly mixed.
Step 3: Cream the Butter and Sugar
In a separate bowl, cream together the unsalted butter (or vegan alternative) and 1 ¼ cups of granulated sugar until light and fluffy, about 3-4 minutes.
Step 4: Add the Wet Ingredients
To the butter and sugar mixture, add the cornstarch-water mixture, milk, raspberry syrup, and red food coloring. Mix until fully incorporated.
Step 5: Combine Dry and Wet Ingredients
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
Step 6: Fold in the Frozen Raspberries
Gently fold in the chopped frozen raspberries, ensuring they are evenly distributed throughout the dough.
Step 7: Chill the Dough
Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes to firm it up.
Step 8: Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 9: Shape the Cookies
Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in the remaining 2 tablespoons of granulated sugar before placing them on the prepared baking sheet. Leave about 2 inches between each cookie.
Step 10: Bake the Cookies
Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips for Making the Raspberry Cookies Recipe
- Chill the Dough: Chilling the dough helps prevent the cookies from spreading too much while baking, ensuring they stay thick and chewy.
- Don’t Skip the Rolling Step: Rolling the cookies in sugar before baking adds a nice texture and a touch of extra sweetness.
- Use Frozen Raspberries: Fresh raspberries can be too delicate and may not hold up as well in the dough. Frozen raspberries are ideal because they break down less and create a more consistent texture.
- Adjust the Food Coloring: If you want a more vibrant pink color, feel free to add a little more food coloring, but be careful not to overdo it.
- Watch Baking Time: Keep an eye on the cookies while they bake. Overbaking will cause them to lose their soft texture.
How to Serve
These raspberry cookies are perfect as a standalone treat or paired with a warm beverage. Enjoy them with a cup of tea or coffee for a relaxing afternoon snack. You can also serve them as part of a dessert table at a special gathering or holiday celebration. For an extra indulgence, serve with a scoop of vanilla ice cream or a drizzle of extra raspberry syrup.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your raspberry cookies in an airtight container at room temperature for up to 5 days. They’ll stay soft and delicious!
Freezing
To freeze, arrange the cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. These cookies can be frozen for up to 3 months.
Reheating
To reheat frozen cookies, let them thaw at room temperature or microwave them for 15-20 seconds. If desired, warm them in the oven for a few minutes to restore their texture.
FAQs
1. Can I use regular flour instead of gluten-free flour?
Yes, you can substitute regular flour, but the cookies will no longer be gluten-free.
2. How do I make sure the cookies are chewy?
Be sure to use the cornstarch-water mixture as it helps create a chewy texture. Chilling the dough is also essential for the right consistency.
3. Can I make the raspberry syrup in advance?
Yes, you can make the raspberry syrup ahead of time and store it in the fridge for up to a week.
4. Can I use fresh raspberries instead of frozen?
Frozen raspberries work best for this recipe as they maintain their shape in the dough, but fresh raspberries can be used if needed.
5. Can I make the dough ahead of time?
Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to 2 days before baking.
6. What can I substitute for the cornstarch in this recipe?
You can use arrowroot powder as an alternative to cornstarch.
7. Can I skip the food coloring?
Yes, the food coloring is optional. It’s mainly for appearance, so if you prefer, you can leave it out.
8. Are these cookies suitable for people with nut allergies?
Yes, these cookies do not contain nuts. However, always check the ingredients of the gluten-free flour to ensure it’s safe for your specific needs.
9. Can I add more raspberry syrup to the dough?
You can add a bit more raspberry syrup if you prefer a stronger raspberry flavor, but be cautious not to make the dough too wet.
10. Can I freeze the dough?
Yes, you can freeze the dough. Roll it into balls, freeze on a baking sheet, and store in a freezer bag. When ready to bake, just add a minute or two to the baking time.
Conclusion
These Raspberry Cookies are a delightful and flavorful treat, perfect for anyone craving a soft, chewy cookie with a fruity twist. The homemade raspberry syrup adds a burst of fresh raspberry flavor, while the frozen raspberries in the dough give each cookie a lovely surprise in every bite. Whether you’re following a gluten-free diet or simply enjoy delicious cookies, this recipe is sure to become a favorite. With a few simple ingredients and easy steps, you can bake up a batch of cookies that will impress everyone who tastes them.
Related Posts:
- Chocolate-Stuffed Strawberry Sugar Cookies
- Lofthouse Sugar Cookies Recipe
- Thick and Chewy Peanut Butter Cookies
Raspberry Cookies Recipe
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Diet: Gluten Free
Description
These raspberry cookies are soft, sweet, and packed with fruity flavor. The raspberry syrup adds a touch of sweetness and color, while the cookies themselves are perfectly tender and melt-in-your-mouth. Perfect for any occasion!
Ingredients
For the Raspberry Syrup:
- 1 cup frozen raspberries
- ¼ cup granulated sugar
For the Cookies:
- 2 cups gluten-free flour (using a 1:1 gluten-free multipurpose flour with xanthan gum)
- 1.5 tablespoons cornstarch
- 1.5 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter or vegan baking stick, room temperature
- 1 ¼ cups plus 2 tablespoons granulated sugar (reserve 2 tablespoons for rolling)
- 2 heaping tablespoons cornstarch mixed with 3 tablespoons water
- 3 tablespoons milk
- 3 tablespoons raspberry syrup
- 3 drops red food coloring (use less if using gel or paste)
- ½ cup frozen raspberries, chopped into tiny pieces
Instructions
- Make the Raspberry Syrup: In a small saucepan, combine the frozen raspberries and granulated sugar. Cook over medium heat, stirring occasionally, until the raspberries break down and the syrup thickens, about 10 minutes. Remove from heat and set aside to cool.
- Prepare the Cookie Dough: In a medium bowl, whisk together the gluten-free flour, cornstarch, baking powder, and salt. Set aside.
- In a large bowl, cream the unsalted butter (or vegan baking stick) and 1 ¼ cups of sugar until light and fluffy. Add the cornstarch-water mixture, milk, raspberry syrup, and red food coloring, and beat until combined.
- Slowly add the dry ingredients to the wet ingredients, mixing until just incorporated. Gently fold in the chopped frozen raspberries.
- Refrigerate the dough for at least 30 minutes to firm up.
- Shape the Cookies: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Roll the cookie dough into 1-inch balls and roll them in the remaining 2 tablespoons of granulated sugar.
- Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Slightly flatten each ball with the back of a spoon.
- Bake for 10-12 minutes, or until the edges of the cookies are golden brown. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- The raspberry syrup can be made ahead and stored in the fridge for up to a week.
- Be sure to use a 1:1 gluten-free flour blend with xanthan gum for the best texture.
- For a more intense raspberry flavor, increase the amount of raspberry syrup in the dough or add more fresh raspberries.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American