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Raspberry Sugar Cookies


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  • Author: asma
  • 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

Scale

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:

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, whisk together gluten-free flour, baking powder, cornstarch, and salt. Set aside.
  3. In a large bowl, beat butter and sugar until light and fluffy.
  4. Add milk, raspberry syrup, and food coloring (if using) to the butter mixture. Mix until combined.

2. Add Dry Ingredients & Raspberries:

  1. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
  2. Gently fold in the frozen raspberries, being careful not to overmix (to avoid excess moisture).

3. Shape & Chill the Dough:

  1. Scoop the dough into 12 equal portions and roll them into balls.
  2. Place them on the baking sheet, leaving space between each cookie.
  3. Chill the dough balls in the fridge for 30 minutes (to prevent spreading).

4. Bake & Cool:

  1. Bake for 12-15 minutes, or until the edges are set and slightly golden.
  2. 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