Raspberry Cookies Recipe

I still remember the first time I tasted a cookie that tasted like summer condensed into a bite: the raspberries were tart and bright, the cookie itself tender and slightly crumbly, with little pops of fruit hidden in the dough. These Raspberry Cookies are that memory made real—glistening bits of fruit, a delicate sweetness, and a soft, marbled pink swirl that feels like a little celebration. If you love raspberry-forward treats, you might also enjoy my take on chocolate-raspberry delight cookies for a chocolaty companion.

Why Raspberry Cookies Recipe Deserves a Spot in Your Kitchen

• They capture summer flavor in a single cookie: the concentrated raspberry syrup gives each bite a bright, aromatic lift.
• Gluten-free and adaptable: this recipe uses a 1:1 gluten-free multipurpose flour so friends with sensitivities can still indulge.
• A pretty, marbled finish: adding a touch of coloring and chopped frozen raspberry gives the cookies a boutique look without fussy techniques.
• Freezer-friendly steps let you prep ahead: chilling the dough firms it up for neat scoops and predictable baking.
• These are easy to share: they travel well to picnics, potlucks, or as a thoughtful package for neighbors who need a sunny pick-me-up. If you like fruity desserts, you might also love the texture contrasts in this black raspberry crisp I turn to in late summer.

Ingredients for Raspberry Cookies Recipe

• 1 cup frozen raspberries — used for making a fresh, syrupy reduction that concentrates the berry flavor.
• ½ cup unsalted butter or vegan baking stick, room temperature — the fat that gives structure and tenderness.
• 2 cups gluten-free flour (I use a 1:1 gluten-free multipurpose flour with xanthan gum already in it) — the base; using the recommended blend keeps texture balanced.
• ¼ cup granulated sugar — helps create the raspberry syrup in the first step.
• 1.5 tablespoons cornstarch — lightens the crumb and helps the cookies hold their shape.
• 3 drops red food coloring (optional, adjust if using gel or paste) — for a soft marbled pink; optional but pretty.
• 3 tablespoons raspberry syrup — this is what you’ll extract from the cooked raspberries; it brings brightness and aroma.
• 3 tablespoons milk — adds moisture and helps dissolve the syrup into the dough.
• 2 heaping tablespoons cornstarch mixed with 3 tablespoons water — creates a thin slurry that stabilizes the dough and makes it tender.
• 1.5 teaspoons baking powder — the leavening that gives a gentle lift.
• ½ teaspoon kosher salt — balances sweetness and enhances flavor.
• 2 cups granulated sugar (keep the additional amount of granulated sugar separate for rolling) — to coat the outside so you get a sparkling, slightly crisp edge.
• ½ cup frozen raspberries, chopped into tiny pieces — folded in for little bursts of fruit and texture; keep them frozen until mixing so they don’t bleed too much.

If you prefer a richer twist, try replacing a tablespoon of the flour with almond flour for a slightly nutty finish, or read more about layer cake techniques that pair well with fruity cookies in this chocolate-raspberry layer cake recipe.

How to Put It All Together

Get ready to have fun with a process that feels a little like magic: sweet raspberries turn into a glossy syrup, dough chills into a scoopable luxuriously marbled batter, and the oven transforms them into warm, fragrant cookies. If you enjoy recipes that can be prepped ahead, you might find ideas in my easy no-bake summer cookies to simplify busy days.

1. In a saucepan, combine ¼ cup granulated sugar and 1 cup frozen raspberries over medium heat. Stir constantly for about 10 minutes until the mixture becomes syrupy.
2. Strain the raspberry mixture through a mesh colander into a bowl and allow it to cool down, yielding about 2-3 tablespoons of syrup.
3. Measure out ½ cup of frozen raspberries, chop them into small pieces, then return them to the freezer while preparing the dough.
4. Whisk together gluten-free flour, cornstarch, baking powder, and kosher salt in a large bowl; set aside once mixed well.
5. Combine remaining cornstarch with water in another small bowl until achieving a thin consistency; this will be added later.
6. Use an electric mixer to beat softened butter with 1¼ cups sugar for around 2-3 minutes until creamy texture is reached.
7. Gradually add in the prepared cornstarch-water mix along with milk and cooled raspberry syrup into the butter-sugar blend; mix until combined smoothly.
8. Slowly incorporate dry ingredients from earlier into wet ingredients without overmixing, just enough to bring everything together nicely.
9. If desired, introduce red food coloring at this stage before gently folding in chopped raspberries for that marbled appearance throughout your cookie batter.
10. Wrap dough tightly using plastic wrap and place it in the freezer for no less than one hour so it firms up properly during chilling time.
11. To prepare for baking cookies when ready: preheat oven at temperature of 325°F (160°C) while lining your baking sheet with parchment paper beforehand.
12. Scoop out portions from chilled dough utilizing large cookie scoop method ensuring uniformity followed by rolling each ball within extra two tablespoons of sugar prior placing onto lined sheet.
13. Bake cookies on center rack inside preheated oven lasting approximately fifteen minutes or golden brown hue appears. Reshape if needed right after removing from oven using spatula tool.
14. Allow freshly baked treats cooling on pan five additional minutes post-baking, then transfer onto wire racks allowing full cooldown process thereafter.

My Best Tricks for Perfect Cookies

• Chill like a pro: the freeze time firms the dough so you get neat, round cookies that bake evenly and do not spread into flat pancakes.
• Keep the chopped raspberries frozen until the last moment so they stay as tiny fruit bursts and do not bleed too much into the batter.
• Taste the syrup before adding to the dough: if your raspberries were very tart, a touch more sugar in the syrup balances the flavors.
• For even baking, rotate the cookie sheet halfway through the baking time.
• If you want to experiment, check out texture ideas in these gooey cookies for inspiration on mix-ins at gooey raspberry chocolate chunk cookies.

Creative Twists to Try

• White chocolate ribbons: fold in chopped white chocolate for a sweet counterpoint to the tart berries.
• Lemon zest lift: add a teaspoon of lemon zest to the dough to brighten and harmonize the raspberry flavor.
• Vegan swap: use a vegan butter and a plant milk to make these fully plant-based while keeping tenderness intact.
• Jam swirl: instead of chopped raspberries, fold in a tablespoon of raspberry jam for a more uniform pink swirl.
• Nutty crunch: stir in 1/2 cup toasted almond slivers for a lovely contrast in texture and a toasty flavor.

How to Serve These Raspberry Treats

Serve them warm for the ultimate comfort: the centers will be tender, the edges lightly crisp, and the air around them will smell faintly of cooked raspberries and butter. Plate them on a simple white platter to let the marbled pinks shine, pair with a pot of strong tea or a cappuccino, or stack a few between sheets of parchment in a gift box for a neighbor. For an afternoon tea feel, add a side of whipped cream or a scoop of vanilla ice cream for an indulgent dessert.

Keeping Them Fresh

Store cooled cookies in an airtight container at room temperature for up to 3 days. If you want them softer, place a slice of bread in the container to maintain moisture. For longer storage, freeze baked cookies in a single layer on a tray until solid, then transfer to a freezer-safe container for up to 3 months. To reheat, pop frozen cookies into a 300°F oven for about 8 to 10 minutes until warmed through.

Questions You Might Have

Q: Can I use fresh raspberries instead of frozen?
A: Yes, fresh raspberries will work for the syrup, but you may need a little less cooking time because they release juice more readily. If using fresh for the chopped bits, gently pat them dry and chill briefly before folding in.

Q: Will this work with regular wheat flour?
A: You can swap in all-purpose flour, but the texture will be slightly different. Since this recipe was crafted with a 1:1 gluten-free blend, use 2 cups all-purpose if you substitute and keep an eye on how the dough comes together.

Q: Can I make the dough ahead and bake later?
A: Absolutely. After freezing the dough as directed, transfer the wrapped dough to the freezer for up to one month. Bake from frozen, adding a minute or two to the bake time.

Q: My raspberries bled too much. How do I prevent that?
A: Keep the chopped raspberries very cold and fold them in gently. Less stirring after adding them helps prevent color bleeding.

Conclusion

I hope these Raspberry Cookies tempt you into the kitchen the next time raspberries are in season or when you want a bright, fruity cookie that feels both cozy and special. For inspiration on other raspberry-forward bakes that pair well with these cookies, see this delightful Vanilla Raspberry Cookies – Nombeah, a classic take that celebrates simple flavors. If you like exploring different textures and styles of raspberry cookies, Pies and Tacos has a charming collection worth browsing at Raspberry Cookies – Pies and Tacos. And for a shortbread-style riff that highlights butter and berry together beautifully, check out this Raspberry Shortbread Cookies | Recipe by Leigh Anne Wilkes.

Give this recipe a go, let the dough chill, and enjoy that first warm bite straight from the oven. If you make them, tell me how you riffed on the flavors; I love hearing about your kitchen experiments.