Raspberry Cookies

Published on: November 27, 2025

Freshly baked raspberry cookies with vibrant raspberries on a plate

Raspberry Cookies are a delightful treat that combines the tartness of fresh raspberries with a buttery, melt-in-your-mouth texture. The vibrant hue of these cookies brightens up any dessert table, and their enticing aroma wafts through the air as they bake, creating a warm, inviting atmosphere. What makes these cookies special is their simplicity; using easy-to-find, seasonal ingredients, they are both sustainable and quick to whip up, making them an ideal choice for family gatherings or a cozy night in.

Table of Contents

Why You’ll Love This Recipe

Raspberry Cookies are perfect for various occasions, whether it’s a festive holiday gathering, a cozy weekend brunch, or just a comforting treat after a long day. Their delightful flavor brings a burst of fruity goodness, while the ease of preparation makes them accessible to bakers of all levels. Plus, they can be easily adapted to suit different dietary preferences or flavor profiles, making them a versatile addition to your dessert repertoire.

Seasonal Ingredients Spotlight

Raspberries shine in this recipe as the star ingredient, bringing a rich, ruby color and a sweet-tart sensation that tantalizes the taste buds. These juicing wonders are at their peak during the summer months, offering a fresh, local appeal that enhances any dish. The soft, juicy texture of the raspberries perfectly contrasts with the buttery, crumbly cookie base, creating a delightful combination. When you incorporate seasonal fruits like raspberries, you’re not just treating your palate but also supporting local farmers and sustainability.

What You’ll Need

1 cup frozen raspberries
1/4 cup granulated sugar
2 cups multipurpose gluten-free flour (a blend with xanthan gum works best)
1.5 tablespoons cornstarch
1.5 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup unsalted butter (or vegan baking stick, at room temperature)
1 1/4 cups plus 2 tablespoons granulated sugar
2 rounded tablespoons cornstarch mixed with 3 tablespoons water
3 tablespoons milk
3 tablespoons raspberry syrup
3 drops red food coloring (McCormick recommended; adjust for gel/paste)
1/2 cup frozen raspberries (chopped into tiny pieces)

These ingredients combine to create a mouthwatering cookie that’s both tender and chewy, making them irresistible. Feel free to substitute with dairy-free butter or your favorite milk alternatives for a vegan twist.

How to Make This Recipe

For the Raspberry Syrup

Prepare the Base: In a small saucepan over medium heat, combine 1 cup of frozen raspberries and 1/4 cup of sugar. Stir gently until the raspberries break down and the mixture thickens, about 5-7 minutes. The aroma of sweet, tart raspberries will fill your kitchen.
Blend & Strain: Once thickened, remove from heat and let it cool slightly. Puree using a blender for a smooth texture, then strain through a fine mesh sieve to remove seeds. You’ll have a luscious raspberry syrup ready for your cookies!

For the Cookies

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix the Dry Ingredients: In a large mixing bowl, whisk together 2 cups of gluten-free flour, 1.5 tablespoons of cornstarch, 1.5 teaspoons of baking powder, and 1/2 teaspoon of salt until well blended.
Cream the Butter: In another bowl, beat together 1/2 cup of unsalted butter and 1 1/4 cups of sugar until light and fluffy. The mixture should be creamy and pale, making for a deliciously rich cookie base.
Combine Wet Ingredients: Add the cornstarch slurry (2 tbs cornstarch mixed with 3 tbs water), 3 tbs milk, and 3 tbs raspberry syrup to the butter mix. Mix until well incorporated.
Combine Everything: Gradually fold the dry ingredients into the wet mixture, mixing until just combined. The cookie dough should be thick but pliable.
Add Chopped Raspberries: Gently fold in the chopped frozen raspberries, ensuring they’re evenly distributed without breaking them too much.
Shape the Cookies: Using a cookie scoop, drop rounded balls of dough onto your prepared baking sheet, spacing them about 2 inches apart. The colors will blend beautifully, giving each cookie a speckled look.
Bake: Bake for 12-15 minutes until lightly golden, but still slightly soft in the center. They’ll firm up as they cool.
Finish: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Serve and Enjoy

Enjoy these cookies warm with a glass of milk or a cup of tea. Their rich, buttery flavor combined with a sweet raspberry burst makes them an unforgettable treat.

Essential Tools

Mixing bowls of various sizes
Electric mixer or whisk for creaming butter
Measuring cups and spoons
Baking sheet lined with parchment paper
Cookie scoop for even portions
Fine mesh sieve for straining syrup (optional)

Meal Prep & Storage Tips

These cookies can be prepared a day in advance and stored in an airtight container at room temperature for up to five days. If you have leftovers, place them in a sealed plastic bag or container in the freezer where they can be stored for up to two months. Let them thaw at room temperature before enjoying.

Perfect Pairings

Serve your Raspberry Cookies with a cup of hot tea, fresh lemonade, or even a scoop of vanilla ice cream to enhance their flavors. A drizzle of raspberry syrup over the cookies adds an attractive look and extra sweetness. For a fun twist, try pairing them with a raspberry or chocolate dipping sauce to elevate your serving presentation.

Nutrition Facts

Calories: ~180 kcal
Fat: 8 g
Carbohydrates: 24 g
Protein: 3 g
Fiber: 1 g
Sugar: 14 g

Avoid These Common Pitfalls

Dough Too Dry: If your dough is crumbly and hard to shape, add a splash of milk until it reaches a pliable consistency.
Chocolate Coating Breaks: If you’re dipping cookies in chocolate, ensure the melted chocolate is smooth and slightly warm for easy coating.
Unevenly Shaped Balls: Use a cookie scoop to ensure even portioning, which helps with uniform baking.

Pro Tips for Best Results

For a flavor boost, consider adding a teaspoon of vanilla extract to your butter mixture.
For a colorful touch, sprinkle some powdered sugar over the cooled cookies before serving.
Speed up the cooling process by placing cookies on a wire rack while you prepare the next batch.

Recipe Variations to Explore

Flavor Twists: Add lemon zest or almond extract to the cookie dough for a different flavor profile.
Nutty Addition: Fold in chopped nuts like walnuts or almonds for added texture.
Seasonal Substitute: Try using blueberries or strawberries in place of raspberries for a delicious variation.

Dietary Adaptations & Safety Info

These cookies can easily be adapted for various diets. Use gluten-free flour to make them gluten-free and switch out the butter for a vegan baking stick to create a vegan-friendly version. Always check the labels on your ingredients to ensure they’re safe for those with specific allergies.

Frequently Asked Questions

1. Can I use fresh raspberries instead of frozen?
Yes, fresh raspberries can be used, but frozen ones may give a better texture, just be sure to thaw and drain them first.

2. How do I store these cookies?
Store in an airtight container at room temperature for up to five days, or freeze them for later enjoyment.

3. Can I make this recipe nut-free?
Absolutely! Just ensure your flour and any alternative products are certified nut-free.

4. How do I know when the cookies are done?
They should be lightly golden at the edges but slightly soft in the center; they will firm up as they cool.

5. Can I add chocolate chips?
Definitely! Adding chocolate chips can create a delicious chocolate-raspberry combo.

Final Thoughts & Next Steps

We hope you enjoy baking these delightful Raspberry Cookies! Feel free to share your creations with us by tagging on social media or leaving a comment. For more tempting treats, explore our dessert recipe collection here. Happy baking!