Introduction

These Raspberry Cookies offer a delightful balance of sweet and tart flavors with a beautiful pink marbled dough. Using frozen raspberries and gluten-free flour, they’re perfect for anyone craving a fresh, fruity treat with a soft texture.

A close-up view of soft, round pink cookies with swirls of darker red raspberry pieces mixed in, creating a marbled effect. The cookies have a slightly rough, sugary surface texture that sparkles under the light. They rest scattered on a white marbled texture with some whole frozen raspberries casually placed around them. Part of a white bowl filled with frozen raspberries is visible on the right side, slightly out of focus. The overall look is fresh and inviting, focusing on the vibrant pink and red colors of the cookies and raspberries. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup frozen raspberries
1/4 cup granulated sugar
2 cups multipurpose gluten free flour (with xanthan gum)
1.5 tablespoons cornstarch
1.5 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup unsalted butter (or vegan baking stick, room temperature)
1 1/4 cups plus 2 tablespoons granulated sugar
2 rounded tablespoons cornstarch mixed with 3 tablespoons water
3 tablespoons milk
3 tablespoons raspberry syrup (prepared from the raspberries)
3 drops red food coloring (optional)
1/2 cup frozen raspberries, chopped into tiny pieces

Instructions

Step 1: Prepare the raspberry syrup by cooking 1/4 cup granulated sugar and 1 cup frozen raspberries in a saucepan over medium heat. Stir constantly until broken down and syrupy, about 10 minutes. It will remain slightly chunky.
Step 2: Strain the raspberry mixture through a mesh colander into a bowl. Let the syrup cool. You should have about 2-3 tablespoons of raspberry syrup.
Step 3: Chop 1/2 cup frozen raspberries into small pieces without turning them into pulp. Place in a freezer-safe bowl and return to the freezer until needed.
Step 4: In a large bowl, whisk together gluten free flour, baking powder, cornstarch, and kosher salt. Set aside.
Step 5: In a small bowl, mix 2 rounded tablespoons cornstarch with 3 tablespoons water until smooth and watery.
Step 6: Using an electric mixer with a paddle attachment, beat butter and 1 1/4 cups sugar until soft and creamy, about 2-3 minutes.
Step 7: Slowly add the cornstarch mixture, milk, and cooled raspberry syrup to the creamed butter and sugar. The mixture will be pink and chunky.
Step 8: Gradually beat in the flour mixture until just combined. If desired, add 3-4 drops of red food coloring and mix through the dough for an even pink color.
Step 9: Gently fold in the chopped frozen raspberries using a spatula. The dough will turn a lovely marbled pink. Avoid over-mixing to prevent sliminess.
Step 10: Cover the bowl with plastic wrap and freeze the dough for at least 1 hour. This step is essential to prevent cookies from spreading and requires freezing, not refrigeration.
Step 11: Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
Step 12: Scoop dough into 2-ounce balls using an ice cream scoop (makes about 12). Roll each ball in the remaining 2 tablespoons of sugar to coat fully.
Step 13: Place the dough balls 3-4 inches apart on the baking sheet. Bake for 15 minutes, baking in batches if needed and keeping extra dough balls frozen.
Step 14: Immediately after baking, use a spatula to gently reshape each cookie into a circle. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This prevents breakage and maintains their shape.

Tips & Variations

Freeze the dough thoroughly before baking to avoid spreading and achieve perfect texture.
Use a gluten-free flour blend with xanthan gum for best structure and chew.
For a natural color alternative, omit the food coloring and rely on raspberry syrup for the pink hue.
If you prefer vegan cookies, substitute butter with a plant-based baking stick and use a non-dairy milk.
Be careful when folding in raspberries to keep the dough marbled rather than turning it into pulp.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze baked cookies in a sealed bag for up to 1 month. Reheat gently in a low oven or microwave to refresh the texture.

How to Serve

The image shows several round pink cookies with visible red swirls and granulated sugar on top, giving them a textured look. The cookies have a soft, slightly crinkled surface with small red berry pieces mixed in. They are arranged on a white marbled textured surface, with some whole raspberries and crushed raspberry bits scattered around. On the right side, there is a white bowl partly wrapped in parchment paper filled with raspberries. A white spoon with granulated sugar is visible at the bottom left corner of the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen?

Fresh raspberries can be used, but freezing helps retain the berry’s texture and reduces excess moisture in the dough, which keeps the cookies from spreading too much.

Why do I need to freeze the dough instead of refrigerate it?

Freezing the dough solidifies the fats and stabilizes the mixture, preventing the cookies from spreading too much during baking. Refrigeration is not cold enough to achieve this effect.