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:
- 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
