Introduction

These Raspberry Cookies bring a delightful burst of fresh berry flavor to a tender, gluten-free treat. Infused with homemade raspberry syrup and studded with little raspberry pieces, they’re perfect for anyone craving a fruity twist on classic cookies.

Raspberry Cookies with Fresh Raspberry Syrup Recipe - Recipe Image

Ingredients

1 cup frozen raspberries (for raspberry syrup)
¼ cup granulated sugar (for raspberry syrup)
2 cups gluten-free flour (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 (adjust if using gel or paste)
½ cup frozen raspberries, chopped into tiny pieces

Instructions

Step 1: Make the raspberry syrup by combining 1 cup frozen raspberries and ¼ cup sugar in a small saucepan. Cook over medium heat, stirring occasionally, until raspberries break down and the syrup thickens, about 10 minutes. Remove from heat and let cool.
Step 2: In a medium bowl, whisk together the gluten-free flour, 1.5 tablespoons cornstarch, baking powder, and salt. Set aside.
Step 3: In a large bowl, cream the butter and 1 ¼ cups sugar until light and fluffy. Add the cornstarch-water mixture, milk, raspberry syrup, and red food coloring; beat until combined.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Gently fold in the chopped frozen raspberries.
Step 5: Refrigerate the dough for at least 30 minutes to firm up.
Step 6: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 7: Roll dough into 1-inch balls and roll each in the remaining 2 tablespoons sugar. Place balls on the baking sheet about 2 inches apart and slightly flatten with the back of a spoon.
Step 8: Bake for 10-12 minutes, until edges turn golden. Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

Use a 1:1 gluten-free flour blend with xanthan gum for the best cookie texture.
For a stronger raspberry flavor, add extra raspberry syrup or more chopped raspberries to the dough.
The raspberry syrup can be made ahead and stored in the fridge for up to a week, making the recipe quicker to assemble.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. To reheat, warm briefly in a low oven or microwave to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries work well for both the syrup and cookie pieces. Just be sure to gently chop them to avoid excess moisture in the dough.

Can I make these cookies vegan?

Absolutely. Use a vegan butter substitute and a plant-based milk to keep the recipe dairy-free and vegan-friendly.

Raspberry Cookies with Fresh Raspberry Syrup Recipe

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★★★★★

4.9 from 82 reviews

These Raspberry Cookies are a delightful gluten-free treat featuring a tender, slightly chewy texture with bursts of fresh raspberry flavor. Made with a homemade raspberry syrup and chopped frozen raspberries, these cookies offer both sweetness and a subtle tartness wrapped in a buttery dough. Perfect for those seeking a fruity twist on classic cookies, they are baked to golden perfection and coated with sugar for a crisp exterior.

Author: zara
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 42 minutes
Yield: Approximately 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Raspberry Syrup:

1 cup frozen raspberries
¼ cup granulated sugar

Cookies:

2 cups gluten-free flour (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 Dry Ingredients: In a medium bowl, whisk together gluten-free flour, cornstarch, baking powder, and kosher salt. Set aside.
Cream Butter and Sugar: In a large bowl, cream the unsalted butter (or vegan baking stick) and 1 ¼ cups granulated sugar until light and fluffy using a mixer.
Add Wet Ingredients: Mix in the cornstarch-water mixture, milk, raspberry syrup, and red food coloring to the creamed butter and sugar. Beat until combined.
Combine Dry and Wet Ingredients: Slowly add the dry ingredients to the wet mixture, mixing just until incorporated. Gently fold in the chopped frozen raspberries for even distribution.
Chill the Dough: Refrigerate the dough for at least 30 minutes to firm up for easier handling and better texture.
Shape the Cookies: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Roll the chilled dough into 1-inch balls and coat each in the reserved 2 tablespoons of granulated sugar.
Arrange and Flatten: Place the sugar-coated dough balls on the baking sheet spacing about 2 inches apart. Slightly flatten each ball with the back of a spoon to help with even baking.
Bake the Cookies: Bake for 10-12 minutes, or until the edges are golden brown and the cookies are set.
Cool: Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely, ensuring they set and develop their full flavor.

Notes

The raspberry syrup can be made ahead and stored in the refrigerator for up to one week, making preparation easier on baking day.
Use a 1:1 gluten-free flour blend containing xanthan gum for the best texture and structure in the cookies.
To intensify the raspberry flavor, increase the raspberry syrup quantity in the dough or add more fresh/frozen raspberries.
For a vegan version, substitute butter with a vegan butter stick and use a non-dairy milk if preferred.

Keywords: Raspberry cookies, gluten-free cookies, raspberry syrup, gluten-free dessert, berry cookies, baked raspberry treats