Short Description

Soft, marbled pink cookies bursting with fresh raspberry flavor, made gluten-free and vegan-friendly—perfect for afternoon tea or as a sweet treat.

Why You’ll Love This Recipe

Vibrant and fruity: Real raspberries and syrup deliver bright, natural flavor.
Textural contrast: Slightly crisp edges with a soft, tender center.
Adaptable and inclusive: Gluten-free, with vegan butter option.
Make‑ahead ease: Dough freezes well, so you can bake fresh batches anytime.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Raspberry Syrup

1 cup frozen raspberries
¼ cup granulated sugar

For the Cookies

2 cups gluten‑free all‑purpose flour (1:1 blend with xanthan gum)
1½ Tbsp cornstarch (plus extra 2 Tbsp for rolling)
1½ tsp baking powder
½ tsp kosher salt
½ cup unsalted butter or vegan baking stick (room temperature)
1¼ cups granulated sugar
3 Tbsp milk (dairy or plant‑based)
3 Tbsp raspberry syrup (from above)
3 drops red food coloring (optional for deeper pink)
½ cup frozen raspberries, chopped small
Vegetable oil or flour for dusting (if needed)

Directions

Make the raspberry syrup:
• In a saucepan over medium heat, combine 1 cup raspberries and ¼ cup sugar. Stir until raspberries break down (~10 min), then strain through a mesh colander. Reserve 2–3 Tbsp syrup; let cool.
Prepare frozen raspberries:
• Chop ½ cup frozen raspberries into small pieces. Return to freezer until needed.
Mix dry ingredients:
• In a large bowl, whisk flour, baking powder, 1½ Tbsp cornstarch, and salt.
Mix cornstarch slurry:
• In a small bowl, stir remaining 1½ Tbsp cornstarch with 3 Tbsp water until smooth.
Cream butter and sugar:
• In mixer with paddle, beat butter (or vegan stick) and 1¼ cups sugar until creamy (2–3 min).
Add wet ingredients:
• Slowly beat in cornstarch slurry, milk, and cooled raspberry syrup. Mixture will look chunky and light pink.
Combine dry mix:
• Gradually beat in the flour mixture until just combined.
Add color and raspberries:
• Mix in 3–4 drops food coloring if desired. Fold in frozen raspberries gently to create a marbled dough—avoid overmixing.
Freeze dough:
• Cover bowl and freeze for at least 1 hour (essential to prevent spreading).
Bake cookies:
• Preheat oven to 325 °F (163 °C), line baking sheet with parchment.
• Scoop large dough balls (~½ cup) using an ice‑cream or cookie scoop; makes ~12 per batch.
• Roll each in the extra 2 Tbsp sugar.
• Place 3–4 inches apart and bake for 15 minutes. Bake in batches—store remaining dough in freezer.
• Immediately shape each cookie gently into a circle with a spatula and let cool 5 minutes before transferring to a rack.

Servings And Timing

Makes: Approx. 12 large cookies
Prep Time: ~25 minutes (plus 1 hour freezing)
Bake Time: 15 minutes per batch
Total Time: ~1 hour 40 minutes (including freezing)

Storage/Reheating

Baked cookies: Store in an airtight container at room temperature for up to 3 days.
Unbaked dough balls: Keep in a zip‑top bag in the freezer for up to 1 month; bake directly from frozen (add ~2 min to baking time).
Reheat: Warm baked cookies in a 325 °F (163 °C) oven for 3–4 minutes to refresh crispness.

Variations

Chocolate Drizzle: Melt dark chocolate and drizzle over cooled cookies.
Nutty Twist: Add chopped pistachios or almonds to the dough or sprinkle on top.
Lemon Zest: Stir in 1 tsp lemon zest for a citrus brightness.
Berry Swap: Use blueberries or blackberries instead of raspberries.
Gluten-Free Oats: Mix in ½ cup ground gluten-free oats for added texture.

FAQs

1. Can I skip freezing the dough?

No—the dough must be frozen to prevent spreading. At least 1 hour is required for proper texture.

2. Can I use fresh raspberries?

Fresh berries can be used but will add moisture. Reduce syrup by 1 Tbsp and increase freezing time.

3. Is the recipe vegan?

Yes—use vegan butter and plant-based milk. Ensure sugar is vegan if strict.

4. Can I omit food coloring?

Absolutely—the cookies will still have a lovely blush from the raspberries.

5. Why use cornstarch slurry?

It helps bind gluten-free flour and keeps cookies tender.

6. My dough was too sticky—help!

Add 1–2 Tbsp flour to the dough, then refreeze to firm up before scooping.

7. My cookies spread too much—why?

Skipping or shortening freeze time causes spreading—ensure full 1 hour freeze.

8. Can I freeze baked cookies?

Yes—freeze in a sealed bag for up to 2 weeks. Thaw at room temperature before eating.

9. Why reshape cookies right out of oven?

They hold better shape when warm and malleable—avoid breakage.

10. Can I make smaller cookies?

Yes—reduce scoop size and bake for 12 minutes, checking for doneness.

Conclusion

These gluten-free Raspberry Cookies shine with fresh berry taste, a soft yet slightly crisp bite, and easy make-ahead convenience. Frosted with sugar, they’re a vibrant and cheerful treat for any occasion—elevating simple ingredients into a delightful homemade cookie experience.

Ezabella