Description
If you’re craving a cookie that’s soft, sweet, and full of berry goodness this is it! These Raspberry Sugar Cookies are marbled with tart raspberry syrup and dotted with real berry bits, all wrapped in a chewy gluten-free sugar cookie base. No eggs, no gluten, and no chill time stress just freeze, bake, and enjoy! Perfect for holidays, birthdays, or sweet everyday moments. 💕
Ingredients
For the Raspberry Syrup:
• 1 cup frozen raspberries
• ¼ cup granulated sugar
For the Cookie Dough:
• 2 cups gluten-free flour (1:1 blend with xanthan gum)
• 1½ tbsp cornstarch
• 1½ tsp baking powder
• ½ tsp kosher salt
• ½ cup unsalted butter or vegan baking stick, room temp
• 1¼ cups granulated sugar (plus 2 tbsp for rolling)
• 2 heaping tbsp cornstarch + 3 tbsp water
• 3 tbsp milk
• 3 tbsp raspberry syrup (from above)
• 3 drops red food coloring (optional)
• ½ cup frozen raspberries, chopped
Instructions
1️⃣ Make Raspberry Syrup:
Simmer raspberries and sugar in a saucepan for 10 minutes until thick.
Strain through a fine mesh sieve and let cool—you’ll get 2–3 tbsp.
2️⃣ Prepare Raspberries:
Roughly chop frozen raspberries and return to freezer.
3️⃣ Mix Dry Ingredients:
Whisk flour, cornstarch, baking powder, and salt.
4️⃣ Cream Butter & Sugar:
Beat butter and 1¼ cups sugar until fluffy.
5️⃣ Combine Wet Ingredients:
In a small bowl, whisk cornstarch and water.
Add it, plus milk and raspberry syrup, to creamed mixture.
6️⃣ Add Dry Ingredients:
Slowly mix in flour mixture until just combined.
Add food coloring if desired.
7️⃣ Fold in Berries & Freeze:
Gently fold in frozen raspberries with a spatula.
Cover bowl and freeze dough for 1 hour.
8️⃣ Scoop & Roll:
Preheat oven to 325°F. Line a baking sheet with parchment.
Scoop dough (12 large balls), roll in remaining sugar.
9️⃣ Bake & Shape:
Place cookies 3–4″ apart. Bake for 15 mins.
Immediately shape into circles using a spatula.
Cool 5 mins on tray, then transfer to a rack.
Notes
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Freeze the dough before baking for thicker, chewier cookies. This helps prevent the raspberry pieces from leaking too much juice into the dough.
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Red food coloring is optional. If you’d prefer a natural color, you can use beet powder, pitaya powder, or a small splash of concentrated hibiscus tea for a rosy hue.
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This recipe is completely egg-free and can be made dairy-free by swapping butter for vegan baking sticks and milk for plant-based alternatives like oat or almond milk.
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For a tangy twist, add ½ teaspoon of lemon zest to the dough or finish cookies with a light lemon glaze.
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The cookies stay soft for 3–4 days at room temperature in an airtight container. To extend shelf life, freeze baked cookies for up to 2 months.
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This dough can be scooped and frozen raw—bake directly from frozen by adding an extra 1–2 minutes to the cook time.
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Don’t skip the final swirl! Use a round cookie cutter or jar lid to gently shape the cookies while they’re hot for that perfect bakery-style finish.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 185
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 7.5 g
- Saturated Fat: 4.2 g
- Unsaturated Fat: 3.1 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1.2 g
- Protein: 1.3 g
- Cholesterol: 15 mg
Keywords: Raspberry Recipes, Sugar Cookies, Gluten-Free Baking, Egg-Free Desserts, Vegan Baking Options, Soft Cookie Recipes, Valentine’s Day Treats, Pretty Pink Desserts, Allergy-Friendly Cookies