These Raspberry Sugar Cookies are soft, chewy, and bursting with fresh raspberry flavor. Made with frozen raspberries and a sweet sugar cookie base, they offer the perfect balance of tart and sweet. Plus, they are gluten-free, nut-free, and eggless, making them an excellent choice for those with dietary restrictions. Unlike many eggless cookies, these stay soft for days!
Why You’ll Love This Recipe
- Eggless and gluten-free, perfect for those with allergies
- Soft and chewy texture, with a crunchy edge
- Tart raspberries balance the sweetness for the perfect flavor combination
- Easily made vegan with simple substitutions
- Stays soft for days, unlike many eggless cookies
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 ½ cups frozen raspberries
- 3 tablespoons raspberry syrup
- 1 ½ teaspoons baking powder
- 1 ½ tablespoons cornstarch
- 2 heaping tablespoons cornstarch mixed with 3 drops red food coloring
- 2 cups gluten-free flour
- 1 ⅝ cups granulated sugar
- ½ teaspoon kosher salt
- ½ cup unsalted butter, softened
- 3 tablespoons milk
Directions
- Prepare the Raspberry Mixture:
- In a small bowl, mix the frozen raspberries and raspberry syrup. Let them sit for a few minutes to absorb the flavors.
- Make the Cookie Dough:
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Add the cornstarch, baking powder, and kosher salt, mixing well.
- Gradually add the gluten-free flour, stirring until combined.
- Incorporate the Raspberries:
- Gently fold in the raspberry mixture and the cornstarch mixed with food coloring to distribute the raspberry flavor evenly.
- Chill the Dough:
- Cover the dough and refrigerate for at least 1 hour to allow it to firm up.
- Preheat and Bake:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop the dough into 12 equal portions and place them on the prepared baking sheet.
- Bake for 12–15 minutes or until the edges are slightly golden.
- Cool and Serve:
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: 12 cookies
- Preparation Time: 30 minutes
- Chilling Time: 1 hour
- Baking Time: 15 minutes
- Total Time: 1 hour 45 minutes
Variations
- Vegan Version: Use dairy-free butter and plant-based milk.
- Extra Sweetness: Drizzle with a raspberry glaze or sprinkle with powdered sugar.
- Chocolate Raspberry Twist: Add ½ cup dairy-free chocolate chips for a rich contrast.
- Lemon Raspberry: Add 1 teaspoon of lemon zest for a citrusy kick.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 5 days.
- Refrigeration: Keep in the fridge for up to a week for a firmer texture.
- Freezing: Freeze the cookies for up to 2 months. Let them thaw at room temperature before serving.
- Reheating: Warm in a microwave for 10 seconds to soften if needed.
FAQs
Can I use fresh raspberries instead of frozen?
Yes, but frozen raspberries hold their shape better and distribute flavor more evenly in the dough.
Do I need to chill the dough?
Yes, chilling helps prevent spreading and enhances the cookie texture.
Can I make these with regular flour?
Yes, you can substitute gluten-free flour with all-purpose flour if you don’t need a gluten-free version.
How do I keep the cookies soft for days?
Store them in an airtight container with a slice of bread to maintain moisture.
What can I use instead of raspberry syrup?
You can use honey, maple syrup, or additional mashed raspberries.
Can I omit the food coloring?
Yes, but the cookies may have a paler color. The food coloring enhances the vibrant pink hue.
How do I make the cookies chewier?
Slightly underbake them and let them cool on the baking sheet for a few extra minutes.
Can I freeze the cookie dough?
Yes, portion the dough into balls, freeze them, and bake directly from frozen when ready.
What type of gluten-free flour is best?
A 1:1 gluten-free baking flour blend works best for the right texture.
Can I add nuts or seeds?
Yes, chopped almonds or sunflower seeds can add extra crunch.
Conclusion
These Raspberry Sugar Cookies are a delightful blend of tart and sweet flavors with a soft and chewy texture. Whether you need a gluten-free, eggless, or nut-free dessert, this recipe is the perfect treat. With simple ingredients and easy preparation, they’re great for any occasion. Try them today and enjoy a burst of raspberry goodness in every bite!
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Raspberry Sugar Cookies
- Total Time: 1 hour 45 minutes
- Yield: 12 cookies 1x
- Diet: Gluten Free
Description
These Raspberry Sugar Cookies are soft, chewy, and bursting with real raspberry flavor! Made with frozen raspberries and raspberry syrup, they have a fluffy center and crisp edges, creating the perfect texture. Plus, they’re gluten-free, nut-free, and easily vegan, making them a great option for everyone. Unlike many eggless cookies, these stay soft for days a must-try treat!
Ingredients
Dry Ingredients:
- 2 cups gluten-free flour
- 1 1/2 tsp baking powder
- 1 1/2 tbsp cornstarch
- 1/2 tsp kosher salt
- 1 5/8 cups granulated sugar
Wet Ingredients:
- 1/2 cup unsalted butter, softened (use vegan butter for dairy-free)
- 3 tbsp milk (use plant-based milk for dairy-free)
- 3 tbsp raspberry syrup
- 3 drops red food coloring (optional)
Mix-Ins:
- 1 1/2 cups frozen raspberries
Instructions
Prepare the Dough:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together gluten-free flour, baking powder, cornstarch, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add milk, raspberry syrup, and food coloring (if using) to the butter mixture. Mix until combined.
2. Add Dry Ingredients & Raspberries:
- Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
- Gently fold in the frozen raspberries, being careful not to overmix (to avoid excess moisture).
3. Shape & Chill the Dough:
- Scoop the dough into 12 equal portions and roll them into balls.
- Place them on the baking sheet, leaving space between each cookie.
- Chill the dough balls in the fridge for 30 minutes (to prevent spreading).
4. Bake & Cool:
- Bake for 12-15 minutes, or until the edges are set and slightly golden.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Vegan Option: Use vegan butter and plant-based milk for a completely dairy-free version.
- No Food Coloring? Skip it or use a tiny bit of beet juice for a natural pink hue.
- Storage: Store in an airtight container at room temperature for up to 4 days.
- Freeze for Later: Freeze the unbaked dough balls for up to 3 months—just bake straight from frozen!
- Prep Time: 30 minutes
- Chill Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
