Raspberry cookies are a delightful treat that brings a burst of sweetness with every bite. These cookies are soft and chewy, with little pockets of juicy raspberry goodness. They’re perfect for an afternoon snack or to sweeten up your family gatherings. Whip up a batch, and your kitchen will smell heavenly!

Why You Will Love This Raspberry Cookies

These raspberry cookies are truly a joy to make. They come together easily, using simple ingredients you likely already have in your kitchen. The sweet and tart flavor of fresh raspberries creates a lovely balance that both kids and adults will appreciate. Plus, they’re perfect for any occasion – whether it’s a special dessert or a casual treat after school.

How to Make Raspberry Cookies

Making these cookies is straightforward. You’ll mix all your ingredients, scoop them onto a baking sheet, and pop them in the oven. Within no time, you’ll have warm, delicious cookies ready to enjoy. The best part? The assembly is quick and requires no fancy techniques, making it great for beginner bakers!

What You Need

1 cup frozen raspberries
1/4 cup granulated sugar
2 cups multipurpose gluten-free flour (I use a gluten-free multipurpose flour with xanthan gum already in it)
1.5 tablespoons cornstarch
1.5 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup unsalted butter (or vegan baking stick, 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 (I use McCormick. You may need less if you’re using a gel or paste)
1/2 cup frozen raspberries (chopped into tiny pieces)

Step-by-Step

Directions

Start by preparing your raspberry syrup. In a small pot, heat the frozen raspberries and 1/4 cup of sugar over medium heat until the berries break down. Stir occasionally for about 5-7 minutes. Remove from heat and let it cool.
Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
In a bowl, whisk together the gluten-free flour, cornstarch, baking powder, and salt. Set this aside.
In a separate large bowl, cream together the butter and the remaining 1 1/4 cups plus 2 tablespoons sugar until fluffy.
Add the cornstarch-water mixture, milk, raspberry syrup, and food coloring to the butter mixture. Mix until combined.
Slowly add the dry ingredients into the wet ones, stirring until just combined.
Gently fold in the chopped frozen raspberries.
Scoop the dough onto the baking sheet. Space them about 2 inches apart.
Bake for 12-15 minutes until the edges are golden. Let them cool on the baking sheet for a few minutes before moving them to a wire rack.

How to Serve Raspberry Cookies

These cookies are delightful on their own, but you can elevate them further. Serve them with a scoop of vanilla ice cream for a delightful dessert. They also pair well with a cup of tea or coffee during your afternoon break. For a festive touch, you can drizzle extra raspberry syrup over them before serving.

How to Store Raspberry Cookies

To keep your cookies fresh, store them in an airtight container at room temperature for up to five days. If you have leftovers, you can also freeze them for up to three months. Just make sure they’re completely cooled before freezing them. Reheat in the microwave for a few seconds for that fresh-from-the-oven taste!

Recipe Tips

Don’t overbake. Keep an eye on your cookies; they should be slightly soft in the center when you remove them from the oven.
Use a cookie scoop. This helps ensure all your cookies are the same size, baking evenly.
Try other fruits. Feel free to experiment with blueberries or chopped strawberries.
Chill the dough. If it’s too soft to scoop, refrigerate for 30 minutes.
Skip the food coloring. If you prefer a more natural look, leave it out; the cookies will still be divine.

Variations & Swaps

Lemon Zest: Add some lemon zest to the dough for a refreshing twist.
Dairy-Free: Use coconut oil instead of butter and almond milk for a dairy-free version.
Nutty Flavor: Add chopped nuts like walnuts or almonds for an extra crunch.

FAQs

Can I make these cookies ahead of time?
Absolutely! You can make the cookie dough ahead and refrigerate it for a day or two. When you’re ready, just scoop and bake!

How do I freeze these cookies?
To freeze, let the cookies cool completely, then place them in a single layer in a freezer bag. They will keep well for about 3 months.

What’s the best way to reheat the cookies?
Reheat in the microwave for about 10-15 seconds. This will make them soft and warm, just like when they first came out of the oven.

Can I substitute the raspberries with other fruits?
Yes! You can use blueberries, chopped strawberries, or even cherries for a different flavor profile.

What common mistakes should I avoid?
Make sure not to overmix the dough, as this can lead to tough cookies. Also, ensure your baking soda is fresh for the best rise!