If you’re a berry lover dreaming about soft, fruit-studded treats, Raspberry Cookies are about to become your new obsession. These cookies burst with real raspberry flavor thanks to a homemade syrup and plenty of tangy fruit bits in every bite. They’re naturally gluten free, easy to whip up, and just as beautiful as they are delicious. Whether you’re sharing with friends or baking a batch for yourself, get ready for a cookie that’s delightfully tart, sweet, and totally dreamy.

Ingredients You’ll Need

The magic of these Raspberry Cookies is how just a handful of accessible ingredients can create big berry flavor and a beautiful, bakery-worthy pink hue. Every component is there for a reason—trust me, you’ll notice how they work together in every bite!

Frozen Raspberries: These are the star for both the syrup and the cookie dough, bringing intense color and flavor even out of season.
Granulated Sugar: Sweetens both the syrup and cookies, balancing out the tartness of raspberries perfectly.
Gluten Free Flour: A 1:1 multipurpose blend (with xanthan gum included) keeps these cookies tender and suitable for everyone.
Cornstarch: Provides a soft, chewy crumb and helps keep the cookies from spreading too much.
Baking Powder: Gives these cookies just the right lift so they’re fluffy without being cakey.
Kosher Salt: Enhances all the sweet and fruity flavors, making everything taste brighter.
Unsalted Butter or Vegan Baking Stick: Adds richness and makes sure the texture is melt-in-your-mouth perfect for all eaters.
Milk: Gently binds the dough and helps develop a tender, soft cookie.
Red Food Coloring: Optional, but just a few drops give your cookies that irresistibly vibrant pink swirl!

How to Make Raspberry Cookies

Step 1: Make the Raspberry Syrup

Start with the tastiest step: making your own raspberry syrup! Combine frozen raspberries and sugar in a saucepan over medium heat, stirring gently as the berries break down and turn juicy. After about 10 minutes, they’ll become deliciously syrupy. Strain the mixture through a mesh colander to remove seeds and pulp, leaving you with a bright, flavorful syrup that really takes these Raspberry Cookies to the next level.

Step 2: Prep the Raspberries

Roughly chop half a cup of frozen raspberries into small pieces. Be gentle—the goal is tiny chunks, not mush. Stash them in the freezer again until it’s time to mix, so they don’t release too much juice and throw off your dough.

Step 3: Mix the Dry Ingredients

In a large bowl, quickly whisk together your gluten free flour, cornstarch, baking powder, and salt. This quick mix means you’ll get even distribution of flavor and texture throughout every cookie.

Step 4: Prepare the Egg Replacement

In a smaller bowl, stir cornstarch and water until the mixture is thin and smooth. It may look tacky at first, but keep stirring! This step acts as a binder, replacing eggs so your Raspberry Cookies stay soft and chewy, without any need for eggs.

Step 5: Cream the Butter and Sugar

Using an electric mixer, beat the butter (or vegan baking stick) with 1 1/4 cups of sugar until perfectly soft and creamy. This step gives your cookies that classic crinkle and melt-in-your-mouth quality that everyone loves.

Step 6: Combine Wet Ingredients

With your mixer running on low, add the cornstarch water mixture, milk, and about 2-3 tablespoons of the cooled raspberry syrup. The dough should look beautifully pink and just a little chunky, thanks to that incredible berry syrup.

Step 7: Add the Dry Ingredients

Gradually mix in your dry ingredients, just until they blend together. Don’t overmix! Overworking the dough can make your cookies too dense—stop as soon as the flour disappears.

Step 8: Color the Dough (Optional)

If you’d like an extra pop of color, mix in 3-4 drops of red food coloring. This takes the pink hue from pretty to show-stopping—totally optional but always fun!

How to Serve Raspberry Cookies

Garnishes

You’ve got a stunning cookie, so let’s dress it up! Sprinkle your warm Raspberry Cookies with a dusting of powdered sugar, or drizzle lightly with extra raspberry syrup for a sweet glossy finish. For a touch of elegance, add a single raspberry or a few white chocolate curls right before serving.

Side Dishes

Pair your cookies with a scoop of vanilla bean ice cream or chilled Greek yogurt for a treat that’s both creamy and tart. If you love contrasts, serve alongside lemon sorbet or a mug of hot, fragrant herbal tea for an afternoon snack that’s as relaxing as it is delicious.

Creative Ways to Present

Try packaging Raspberry Cookies in a pink bakery box for a homemade gift, or stack them high on a platter with fresh berries tucked around the edges. Cookie sandwiches—filled with raspberry jam or vanilla frosting—are always a fun surprise party twist!

Make Ahead and Storage

Storing Leftovers

Raspberry Cookies are soft and tender for days if kept in an airtight container at room temperature. Layer parchment between them if stacking, as they’re a little sticky from all that luscious fruit.

Freezing

Want a stash ready anytime? These cookies freeze well: arrange in a single layer on a tray, freeze until firm, then transfer to a zip-top bag. They’ll keep for up to 3 months—and taste as fresh as the day you baked them!

Reheating

To refresh frozen Raspberry Cookies, let them thaw at room temperature, or warm in a 300-degree oven for 3-5 minutes. This brings back the fresh-baked aroma and revives their irresistible texture.

FAQs

Can I use fresh raspberries instead of frozen for my Raspberry Cookies?

Absolutely! Just know that fresh raspberries are softer and may release a bit more juice, so work quickly and consider freezing them briefly before chopping to keep your dough from getting too wet.

What’s the best gluten free flour blend to use?

Any 1:1 multipurpose blend designed for baking works beautifully. If your mix doesn’t already include xanthan gum, consider adding 1/2 teaspoon to mimic the structure of standard wheat flour.

Can I make Raspberry Cookies vegan?

Yes, easily! Simply use a vegan butter stick and your favorite non-dairy milk. The egg-replacement method here (cornstarch and water) works perfectly for vegan and dairy free diets.

My cookies turned out too flat. What went wrong?

Chances are your butter was too soft or your dough was overmixed. Always make sure your butter is just at room temperature, and don’t stir the flour in for longer than necessary. Chilling the dough for 10-15 minutes before baking helps, too!

Can I skip the food coloring?

Of course! The cookies will be naturally pink from the raspberry syrup, but without food color, the shade is just a bit more subdued. They taste exactly the same, though—so go with your personal style!

Final Thoughts

Bake these Raspberry Cookies just once, and you’ll see why they’re an instant favorite. Whether you’re looking for a new gluten free treat, a bright centerpiece for your dessert table, or just a way to enjoy raspberries year-round, this recipe won’t disappoint. Grab your ingredients, invite a friend, and discover the joy of baking something truly special!