Delightful Raspberry Sugar Cookies

Featured in Sweet Treats Everyone Will Love.

These raspberry sugar cookies are gluten-free and packed with flavor. They’re swirled with a tangy homemade raspberry syrup and have pieces of frozen berries mixed in, creating soft cookies with a pop of natural pink color. The recipe uses simple ingredients without artificial flavorings, and you get a gentle crunch from the sugar coating. The dough is freezer-friendly, and the cookies can be made vegan with a few quick swaps. You’ll find that proper chilling and careful baking ensure the perfect taste and texture every single time.
Emily Watson
Updated on Mon, 10 Mar 2025 03:23:41 GMT
Pink Raspberry Cookies Pin it
Pink Raspberry Cookies | thefamilycooks.com

Experience the delightful combination of fresh raspberry flavor and melt-in-your-mouth texture with these soft, allergen-friendly sugar cookies. Using real frozen raspberries creates an authentic fruit taste and natural pink color, making them stand out from traditional sugar cookie recipes.

This recipe came from wanting to create an inclusive cookie that everyone could enjoy at family gatherings. The delighted reactions from both kids and adults proved these cookies are truly special.

Key Ingredients

  • Premium Frozen Raspberries: Select deeply colored berries without freezer burn
  • All-Purpose Gluten-Free Flour: Use a blend containing xanthan gum
  • Room Temperature Butter: Essential for proper dough texture
  • Pure Cane Sugar: Provides ideal sweetness and structure
  • Cornstarch: Creates an extra tender crumb

Baking Instructions

Initial Preparation:
Cook down raspberries for concentrated flavor. Ensure ingredients reach room temperature. Use proper flour measuring technique.
Dough Formation:
Beat butter and sugar thoroughly until fluffy. Incorporate wet ingredients slowly. Gently fold in raspberry mixture.
Cookie Shaping:
Use consistent portioning for even baking. Roll in sugar for sparkle. Monitor edges while baking.
Final Touches:
Shape cookies while warm. Cool completely on rack. Store in airtight container.
Easy Raspberry Cookies Pin it
Easy Raspberry Cookies | thefamilycooks.com

Traditional baking wisdom holds true - taking time with each step creates the best results. From berry reduction to proper mixing, every detail matters.

These cookies work beautifully for any occasion. Their versatility shines at garden parties, holiday gatherings, and special celebrations throughout the year.

At our annual neighborhood cookie swap, these always generate excitement. The unique raspberry twist makes them memorable among classic holiday varieties.

This recipe demonstrates how alternative baking can produce exceptional results. New bakers often gain confidence seeing how simple substitutions create such delicious outcomes.

While perfect for romantic occasions, these cookies have earned their place as a year-round favorite with their fruity charm and tender texture.

Yummy Raspberry Cookies Pin it
Yummy Raspberry Cookies | thefamilycooks.com

These cookies represent the perfect union of inclusive baking and delicious results. Their continued popularity proves that dietary considerations need not limit creating memorable treats.

Frequently Asked Questions

→ Can I use regular all-purpose flour for this?
Absolutely! Swap in 2 packed cups (336g) of all-purpose flour and don’t forget to chill the dough as directed.
→ Why freeze the dough before baking?
It stops these cookies from spreading out too much and helps hold their shape.
→ Is this recipe vegan-friendly?
It can be! Replace the butter, milk, sugar, and food coloring with vegan options, and you're good to go.
→ How should I store the cookies?
Keep them in a sealed container in the fridge for a max of 3 days, or freeze the raw dough balls for up to a month.
→ Do I need to use food coloring?
Not at all! The raspberries naturally tint the cookies soft pink, though it’ll be more subtle.

Raspberry Cookies - Gluten Free

Chewy and tender sugar cookies with tangy raspberry syrup and frozen berries for naturally sweet flavor and a lovely pink hue.

Prep Time
20 Minutes
Cook Time
15 Minutes
Total Time
35 Minutes

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (12 big cookies)

Dietary: Vegetarian, Gluten-Free

Ingredients

→ Raspberry Sauce

01 1 cup of frozen raspberries
02 1/4 cup of white sugar

→ Cookie Mixture

03 Two cups gluten-free flour with xanthan gum used as a binder
04 One and a half tablespoons of cornstarch, with 2 extra big spoonfuls to mix in water
05 One and a half teaspoons of baking powder
06 Kosher salt, 1/2 teaspoon
07 1/2 cup butter, unsalted (or vegan substitute) left out to soften

→ Other Parts

08 1 and 1/4 cups granulated sugar, plus some extra for rolling—2 tablespoons
09 3 tablespoons of milk, or use plant-based milk here
10 A few drops (3) of red food color
11 1/2 cup frozen raspberries, diced into little bits
12 3 tablespoons of water to mix with the cornstarch

Instructions

Step 01

In a saucepan on medium heat, stir 1 cup of raspberries and 1/4 cup sugar for close to 10 minutes. Keep stirring—it should break down into a syrupy mix. Strain using a fine colander and allow it to cool.

Step 02

Chop up 1/2 cup raspberries into small bits, but don’t mash it together. Put back in the freezer. Mix dry ingredients like flour, baking powder, salt, and cornstarch in one bowl. In another, thin out the leftover cornstarch with water.

Step 03

Using a mixer, cream the butter with 1 and 1/4 cups sugar for a few minutes till smooth. Blend in the cornstarch mixture, milk, and raspberry syrup (cooled). Gradually stir in the dry mix, along with food color. Fold in frozen raspberry pieces at the end for the pink swirl effect.

Step 04

Give the dough at least an hour in the freezer to set. Heat the oven to 325°F. Roll balls of dough in that extra sugar, keeping each one far apart (3-4 inches) on a parchment-lined baking tray. Cook for 15 minutes. Right out of the oven, reshape with a spatula and leave on the sheet for 5 minutes. Transfer to cool fully.

Notes

  1. Substitute with vegan versions to make the recipe completely plant-based.
  2. Freezing the dough is super important—it keeps the cookies from spreading.
  3. You can make smaller cookies by scooping less dough and tweaking the bake time.
  4. Once baked, these cookies last for 3 days in the fridge or 30 in the freezer.

Tools You'll Need

  • Stand mixer with paddle attachment
  • Fine mesh sieve or strainer
  • Cookie scoop (or ice cream scoop)
  • Non-stick parchment paper
  • Baking trays

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • May include dairy if regular butter and milk are used.
  • Contains corn due to cornstarch.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 245
  • Total Fat: 9 g
  • Total Carbohydrate: 43 g
  • Protein: 2 g