If you’re craving a cookie that bursts with tart freshness yet melts away with sweetness, you have got to try this Raspberry Cookies Recipe. These delightful treats are soft, chewy, and packed with the vibrant flavor of frozen raspberries, making them a standout favorite for any occasion. Whether you’re baking for a crowd or just a cozy afternoon indulgence, these gluten-free, eggless cookies balance the perfect texture and flavor, offering a fluffy center with just the right amount of crunch on the edges. The Raspberry Cookies Recipe is simple to follow and lends itself to easy customization, ensuring every bite feels like a little celebration of berry goodness.
Ingredients You’ll Need
To make these luscious raspberry cookies, you don’t need a pantry full of exotic ingredients. Every item plays a key role in creating that perfect texture, flavor, and color that makes this recipe so special. The ingredients are straightforward but essential, combining to deliver a cookie that’s bursting with flavor and tenderness.
- 1 cup frozen raspberries: These provide the signature tart burst and lovely pink hues.
- 2 cups gluten-free flour: Ensures the cookies are light, fluffy, and suitable for gluten sensitivities.
- 1/2 cup unsalted butter (or vegan butter): Adds richness and tenderness to the cookie dough.
- 1 1/4 cups granulated sugar: Balances the tartness with just the right sweetness.
- 1.5 teaspoons baking powder: Helps create the perfect rise and fluffy texture.
- Cornstarch: Boosts softness and chewiness, making each bite irresistibly tender.
How to Make Raspberry Cookies Recipe
Step 1: Preheat Your Oven and Prepare the Baking Sheet
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This prep step is simple but crucial to prevent your cookies from sticking and to ensure even baking throughout.
Step 2: Mix the Dry Ingredients
In a bowl, whisk together the gluten-free flour, cornstarch, baking powder, and a pinch of salt until fully combined. This mixture forms the dry base of your dough and sets the stage for the perfect texture.
Step 3: Cream Butter and Sugar
In a separate bowl, beat the unsalted butter and granulated sugar until they become light and fluffy. This step traps air, which helps give the cookies a soft, tender crumb. Then, add in raspberry syrup, milk, and food coloring if desired, continuing to mix until smooth and well blended.
Step 4: Combine Wet and Dry Mixtures
Gradually incorporate the dry ingredients into the wet mixture, stirring just until combined. Overmixing can toughen cookies, so keep it gentle. Finally, fold in the chopped frozen raspberries carefully. These little frozen jewels add pockets of tart juiciness throughout every cookie.
Step 5: Scoop and Space the Dough
Use a spoon or cookie scoop to drop rounded tablespoons of dough onto your parchment-lined baking sheet. Space each portion evenly, allowing room for the cookies to gently spread as they bake, giving them their lovely shape.
Step 6: Bake to Perfection
Bake the cookies for about 15 minutes, or until the edges turn a light golden brown while the centers stay soft. Let them cool on the baking sheet for a few minutes before transferring to wire racks to cool completely. This resting time helps the cookies firm up just enough for the best bite.
How to Serve Raspberry Cookies Recipe
Garnishes
Sprinkle a light dusting of powdered sugar over cooled Raspberry Cookies to add a delicate sweetness and an elegant finish. Alternatively, a small drizzle of melted white chocolate pairs delightfully with the berry tartness for a gourmet touch.
Side Dishes
These raspberry treats shine when served alongside a scoop of creamy vanilla ice cream or a fresh fruit salad packed with seasonal berries and citrus. A warm mug of tea or a glass of cold milk also pairs beautifully, making for a comforting snack or dessert experience.
Creative Ways to Present
For a fun twist, sandwich two Raspberry Cookies together with a generous dollop of whipped cream or your favorite jam for elegant ice cream sandwiches. Arrange them on a tiered dessert tray along with macarons and mini brownies for a party-ready display that’ll wow your guests.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Raspberry Cookies fresh by storing them in an airtight container at room temperature. Properly stored, they maintain their soft, chewy texture for up to five days, perfect for nibbling throughout the week or sharing with friends and family.
Freezing
To freeze, place the cookies in a single layer on a baking sheet until firm, then transfer them to freezer-safe bags or containers. Storing them this way prevents them from sticking together and preserves flavor. They’ll stay fresh for up to three months, ready to defrost when the craving hits.
Reheating
When it’s time to enjoy your frozen Raspberry Cookies, warm them up briefly in the oven at 350°F (175°C) for about five minutes, or pop each cookie in the microwave for 10-15 seconds on medium power. This helps revive their soft texture and enhances the fresh-baked flavor.
FAQs
Can I use fresh raspberries instead of frozen in this Raspberry Cookies Recipe?
While fresh raspberries might seem like a great option, they tend to release too much moisture, which can make the cookie dough soggy. Frozen raspberries keep their shape better during baking and provide a fantastic burst of flavor without compromising texture.
Are these Raspberry Cookies gluten-free?
Absolutely! This Raspberry Cookies Recipe specifically uses gluten-free flour to ensure the cookies are safe for those with gluten sensitivities or celiac disease, all while maintaining a fluffy and tender bite.
How can I ensure these Raspberry Cookies stay soft for days?
The key is proper storage in an airtight container at room temperature. Avoid refrigerating as it can dry the cookies out. Also, including cornstarch in the dough helps keep them chewy and tender for multiple days.
Is it possible to make these Raspberry Cookies vegan?
Yes, by substituting the unsalted butter with vegan butter and using plant-based milk, you can easily make this Raspberry Cookies Recipe vegan without sacrificing any of the flavors or textures.
Why do my Raspberry Cookies spread too much while baking?
If your cookies spread too much, it’s usually due to the butter being too warm or the dough not chilling long enough before baking. To fix this, make sure your butter is softened but not melted and refrigerate the dough for at least 30 minutes to help it hold its shape during baking.
Final Thoughts
There’s something so wonderfully comforting about a batch of homemade Raspberry Cookies Recipe ready to be enjoyed. Their perfect balance of tart and sweet, along with their soft, chewy texture, makes them a delightful treat any time of year. Whether you’re treating yourself or sharing with loved ones, this recipe is sure to become a beloved classic in your baking repertoire. Give these raspberry delights a try, and watch how quickly they disappear from your cookie jar!
Print
Raspberry Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Raspberry Cookies are soft, chewy, and eggless gluten-free treats made with frozen raspberries, offering a perfect balance of tartness and sweetness. Ideal for any occasion, they feature fluffy centers, crunchy edges, and remain soft for days, making them perfect for sharing or everyday snacking. Simple to prepare with straightforward ingredients, these cookies are vegan-friendly and nut-free.
Ingredients
For the Cookie Dough
- 2 cups gluten-free flour (with xanthan gum)
- 1.5 tablespoons cornstarch
- 1.5 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter or vegan butter, room temperature
- 1 1/4 cups granulated sugar
For the Raspberry Mixture
- 1 cup frozen raspberries (divided: 1/2 cup chopped into tiny pieces)
- 2 rounded tablespoons cornstarch mixed with 3 tablespoons water
- 3 tablespoons milk (or non-dairy milk for vegan option)
- 3 tablespoons raspberry syrup
- 3 drops red food coloring
- 1/4 cup granulated sugar (for raspberry mixture)
Instructions
- Prepare Your Oven and Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent cookies from sticking.
- Mix Dry Ingredients: In a mixing bowl, whisk together gluten-free flour, cornstarch, baking powder, and kosher salt until evenly combined.
- Cream Butter and Sugar: In another bowl, beat unsalted or vegan butter with 1 1/4 cups granulated sugar until light and fluffy. Gradually add raspberry syrup, milk, and red food coloring while mixing until well incorporated.
- Combine Mixtures: Slowly add the dry ingredient mixture into the wet mixture, stirring just until combined. Gently fold in the chopped frozen raspberries to avoid crushing them and maintain texture.
- Form Cookies: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them adequately to allow for spreading during baking.
- Bake the Cookies: Bake for approximately 15 minutes or until the edges are lightly golden brown. Let cookies cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely.
Notes
- Use frozen raspberries to maintain texture and prevent sogginess.
- Mix dough just until combined to keep cookies tender and avoid toughness.
- Chill the dough for at least 30 minutes before baking to enhance flavor and prevent cookies from spreading too much.
- Store baked cookies in an airtight container at room temperature for up to 5 days to maintain softness.
- Freeze cookies by arranging them in a single layer on a baking sheet until hard, then transferring to a freezer-safe container for up to 3 months.
- Reheat cookies in oven at 350°F for 5 minutes, microwave for 10-15 seconds, or warm on stovetop over low heat for 2 minutes.
- For vegan cookies, substitute dairy milk with plant-based milk and use vegan butter.
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