If you’re searching for a treat that is not only irresistibly soft, vibrantly pink, and bursting with fruity goodness, look no further than Raspberry Cookies. These little bites are a joyful celebration of real raspberries — both in the dough itself and in a lovingly homemade raspberry syrup — making every bite pop with flavor and color. Best of all, they’re naturally gluten-free and can be made vegan, so everyone can indulge. Whether you’re baking for a party, a picnic, or as a sweet little pick-me-up for yourself, Raspberry Cookies are guaranteed to put a smile on your face.

Ingredients You’ll Need

Ingredients You’ll Need

The magic of these Raspberry Cookies is all about using simple, good-quality ingredients and letting them shine. Each one serves a purpose, from the tart richness of raspberries to the buttery, melt-in-your-mouth base, creating cookies that are as memorable as they are easy to pull off.

Frozen raspberries: The star ingredient, giving fresh, tangy bursts in every cookie and forming the base for a jewel-toned raspberry syrup.
Granulated sugar: Brings the perfect level of sweetness to both the syrup and cookie dough while providing a crisp exterior when used for rolling.
Gluten free flour blend (with xanthan gum): Ensures a tender, chewy crumb without gluten, so everyone can enjoy these Raspberry Cookies.
Cornstarch: Adds that signature soft texture and helps bind the dough (especially important for gluten-free baking).
Baking powder: Gives the cookies their gentle lift, keeping them light and fluffy.
Kosher salt: Enhances the raspberry flavors and balances the sweetness, never skip it!
Unsalted butter (or vegan baking stick): Provides richness and depth; vegan options work perfectly if you’re going dairy free.
Milk: Loosens up the dough and adds a little extra moisture for that just-right bite.
Red food coloring: Optional but fun, it intensifies the cookie’s beautiful pink hue. A couple drops go a long way.

How to Make Raspberry Cookies

Step 1: Make the Raspberry Syrup

Begin by stirring together 1 cup of frozen raspberries with 1/4 cup of granulated sugar in a saucepan over medium heat. As the raspberries thaw, crush them gently with your spoon and let them bubble away until everything breaks down and turns syrupy — about 10 minutes. The mixture should still be a bit chunky, which is perfect. Pour this mixture through a mesh colander over a bowl to strain out the seeds, then let your fragrant raspberry syrup cool completely. You’ll end up with a few spoonfuls of pure berry brilliance to infuse into the cookie dough.

Step 2: Prepare the Raspberry Pieces

Next, grab 1/2 cup of frozen raspberries and chop them into tiny pieces. The key is to keep the pieces small but not too mushy, so you can see and taste bursts of berry throughout each Raspberry Cookie. Place these back in the freezer until you’re ready for mix-in magic later.

Step 3: Mix the Dry Ingredients

In a large mixing bowl, whisk together the gluten free flour blend, 1.5 tablespoons of cornstarch, baking powder, and kosher salt. This dry mix will make sure every Raspberry Cookie is tender, fluffy, and well-seasoned from the inside out. Set it aside and get excited for the next step.

Step 4: Make the Cornstarch Slurry

In a smaller bowl, combine 2 heaping tablespoons of cornstarch with 3 tablespoons of water. At first, this will be thick and tacky, but keep stirring until it loosens up into a smooth, watery mixture. This little trick is essential for holding the cookies together and making them extra soft without eggs.

Step 5: Cream Butter and Sugar

Using a stand mixer or hand mixer, beat the softened unsalted butter (or vegan baking stick) with 1 1/4 cups granulated sugar on medium-high until the mixture is light, fluffy, and creamy, about 2-3 minutes. This step lays the foundation for that classic cookie texture, and creaming well is key to getting the right spread and chew.

Step 6: Add Liquids and Raspberry Syrup

Slowly beat the cornstarch slurry, milk, and, most importantly, your cooled raspberry syrup into the creamed mixture. Don’t worry if things look a bit pink and uneven — that’s exactly what you want. The color is fun and the syrup will perfume your dough with summery berry flavor.

Step 7: Combine with Dry Ingredients

Add the flour mixture in batches to your wet ingredients, beating on low and scraping down the bowl as you go. Stir just until combined and a lovely, smooth dough forms. If you’d like, this is the time to add a few drops of red food coloring to bump up the pink factor — it’s totally optional but so festive!

Step 8: Fold in Raspberry Pieces

Now, gently fold in your reserved, chopped frozen raspberries. This step is best done by hand with a spatula to avoid overworking the dough and to keep the berries as intact as possible. Make sure the berry bits are distributed throughout so every Raspberry Cookie has its fair share of goodness.

How to Serve Raspberry Cookies

Garnishes

Dress up your Raspberry Cookies with a dusting of powdered sugar for a snowy finish, or drizzle a simple lemon glaze for a fresh zing that pairs perfectly with the berries. A few fresh raspberries or white chocolate chips on the side make these cookies feel like something really special, perfect for showing off at your next gathering.

Side Dishes

Since these cookies are beautifully fruity, they shine next to a creamy scoop of vanilla ice cream, a dollop of whipped cream, or even a tall glass of icy cold lemonade. If you’re planning a tea party or brunch, Raspberry Cookies pair deliciously with herbal teas and a fruit salad bursting with summer flavors.

Creative Ways to Present

Stack Raspberry Cookies in a clear jar with a ribbon for a gorgeous (and delicious) homemade gift, or pile them up on a vintage cake stand for a bake sale or picnic. For an extra wow effect, sandwich two cookies with mascarpone or a bit of raspberry jam for adorable cookie sandwiches that are guaranteed to disappear fast.

Make Ahead and Storage

Storing Leftovers

Keep any extra Raspberry Cookies in an airtight container at room temperature for up to 3 days. The cookies stay soft and moist, and the pop of berry flavor gets even better. If your kitchen tends to be warm, feel free to refrigerate them to maintain freshness.

Freezing

Raspberry Cookies freeze beautifully! Just place cooled cookies in a freezer-safe bag or container, separating layers with parchment paper. They’ll keep their flavor and texture for up to 2 months. To enjoy, let them thaw at room temperature or gently warm them for that fresh-baked vibe.

Reheating

If you like your cookies warmed up, pop a Raspberry Cookie in the microwave for about 10 seconds, or heat a batch in a low oven (300°F) for just a few minutes. This revives their softness and brings that irresistible aroma right back.

FAQs

Can I use fresh raspberries instead of frozen?

Absolutely! Fresh raspberries work great in Raspberry Cookies, though frozen ones hold their shape a bit more when mixed into the dough. If using fresh, chill them beforehand to help minimize juices during chopping.

Do I need to use gluten free flour, or can I swap for all-purpose flour?

You can definitely use all-purpose flour if you don’t have dietary needs. Just use the same quantity as called for, and skip the xanthan gum. The cookies will bake up just as delicious and slightly chewier.

Can I make Raspberry Cookies dairy free?

Yes! Substitute unsalted butter with your favorite dairy free or vegan baking stick, and choose a plant-based milk. The results are tender, fruity, and totally inclusive.

Why is my dough so sticky?

Thanks to the juicy raspberries and syrup, the dough can be pretty soft and sticky, which is normal. If it’s hard to handle, chill it for 20-30 minutes before rolling and baking — this makes shaping the cookies super easy.

How do I keep the raspberry flavor bright and fresh?

Using both syrup and real pieces ensures intense berry flavor, but for an even brighter taste, try adding a teaspoon of lemon zest to the dough. It complements the raspberries and keeps the flavor lively.

Final Thoughts

I hope you’re feeling inspired to try these Raspberry Cookies for yourself! There’s something magical about the combination of sweet, tart berries and soft, buttery dough that just begs to be shared. Don’t forget to tag your cookie creations and share your favorite twists — baking is always better together.