Introduction

These Raspberry Cookies are a delightful blend of sweet, tangy raspberry syrup and tender gluten-free dough. Perfectly soft with bursts of fresh raspberry flavor, they make a charming treat for any occasion.

Raspberry Cookies with Homemade Raspberry Syrup Recipe - Recipe Image

Ingredients

1 cup frozen raspberries (for syrup)
¼ cup granulated sugar (for syrup)
2 cups gluten-free flour (1:1 blend with xanthan gum)
1.5 tablespoons cornstarch
1.5 teaspoons baking powder
½ teaspoon kosher salt
½ cup unsalted butter or vegan baking stick, room temperature
1 ¼ cups plus 2 tablespoons granulated sugar (reserve 2 tablespoons for rolling)
2 heaping tablespoons cornstarch mixed with 3 tablespoons water
3 tablespoons milk
3 tablespoons raspberry syrup
3 drops red food coloring
½ cup frozen raspberries, chopped into tiny pieces

Instructions

Step 1: Make the raspberry syrup by combining 1 cup frozen raspberries and ¼ cup granulated sugar in a small saucepan. Cook over medium heat, stirring occasionally, until the raspberries break down and the syrup thickens, about 10 minutes. Remove from heat and let cool.
Step 2: In a medium bowl, whisk together the gluten-free flour, 1.5 tablespoons cornstarch, baking powder, and salt. Set aside.
Step 3: In a large bowl, cream the butter and 1 ¼ cups granulated sugar until light and fluffy. Add the cornstarch-water mixture, milk, cooled raspberry syrup, and red food coloring; beat until combined.
Step 4: Gradually add the dry ingredients to the wet mixture, mixing until just incorporated. Fold in the chopped frozen raspberries gently.
Step 5: Refrigerate the dough for at least 30 minutes to firm up.
Step 6: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Roll the dough into 1-inch balls and roll each in the reserved 2 tablespoons of sugar.
Step 7: Place the sugar-coated dough balls on the baking sheet about 2 inches apart. Flatten each ball slightly with the back of a spoon.
Step 8: Bake for 10-12 minutes, until the edges are golden brown. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

Use a 1:1 gluten-free flour blend with xanthan gum for the best texture.
For a more intense raspberry flavor, increase raspberry syrup in the dough or add more fresh raspberries.
The raspberry syrup can be made up to a week in advance and stored in the fridge.
Adjust the amount of red food coloring to achieve your desired color intensity.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, keep them in the refrigerator for up to a week. Reheat gently in a microwave for 10-15 seconds if desired to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries can be used both for the syrup and in the dough. They may release more juice, so handle the dough gently to prevent it from becoming too wet.

Is it necessary to refrigerate the dough before baking?

Refrigerating the dough helps it firm up, making it easier to shape and improving the cookie texture. While you can skip this step, the cookies might spread more during baking.

Raspberry Cookies with Homemade Raspberry Syrup Recipe

Print Recipe

★★★★★

4.5 from 52 reviews

These gluten-free Raspberry Cookies are soft, fruity, and perfectly sweetened with a homemade raspberry syrup. Made with a 1:1 gluten-free flour blend and bursting with fresh raspberry flavor, they’re a delightful treat perfect for any occasion. The cookies are finished with a light dusting of sugar for a slight crunch, making them irresistibly delicious.

Author: Lena
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 42 minutes
Yield: About 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

For the Raspberry Syrup:

1 cup frozen raspberries
¼ cup granulated sugar

For the Cookies:

2 cups gluten-free flour (using a 1:1 gluten-free multipurpose flour with xanthan gum)
1.5 tablespoons cornstarch
1.5 teaspoons baking powder
½ teaspoon kosher salt
½ cup unsalted butter or vegan baking stick, room temperature
1¼ cups plus 2 tablespoons granulated sugar (reserve 2 tablespoons for rolling)
2 heaping tablespoons cornstarch mixed with 3 tablespoons water
3 tablespoons milk
3 tablespoons raspberry syrup
3 drops red food coloring (use less if using gel or paste)
½ cup frozen raspberries, chopped into tiny pieces

Instructions

Make the Raspberry Syrup: In a small saucepan, combine the frozen raspberries and granulated sugar. Cook over medium heat, stirring occasionally, until the raspberries break down and the syrup thickens, about 10 minutes. Remove from heat and set aside to cool.
Prepare the Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, cornstarch, baking powder, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, cream the unsalted butter (or vegan baking stick) and 1¼ cups of sugar until light and fluffy.
Add Wet Ingredients: Add the cornstarch-water mixture, milk, raspberry syrup, and red food coloring to the butter-sugar mixture, and beat until well combined.
Combine Dry and Wet Ingredients: Slowly add the dry ingredients into the wet ingredients, mixing until just incorporated. Gently fold in the chopped frozen raspberries.
Chill the Dough: Refrigerate the dough for at least 30 minutes to firm up, which helps the cookies hold their shape while baking.
Shape the Cookies: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Roll the cookie dough into 1-inch balls and roll them in the reserved 2 tablespoons of granulated sugar.
Arrange and Flatten: Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Slightly flatten each ball with the back of a spoon to encourage even baking.
Bake: Bake the cookies for 10-12 minutes, or until the edges are golden brown. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

The raspberry syrup can be prepared ahead of time and stored in the refrigerator for up to one week.
Use a 1:1 gluten-free flour blend with xanthan gum for best texture and structure in the cookies.
For a stronger raspberry flavor, increase the amount of raspberry syrup in the dough or add extra fresh raspberries.

Keywords: raspberry cookies, gluten free cookies, raspberry syrup, homemade cookies, gluten free dessert, fruity cookies