Introduction

These raspberry cookies are a delightful treat combining a tender, gluten-free crumb with bursts of fresh raspberry flavor. The homemade raspberry syrup adds a natural sweetness and vibrant color, making them perfect for any occasion.

Gluten-Free Raspberry Cookies with 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 (from above)
3 drops red food coloring (adjust if using gel or paste)
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 sugar until light and fluffy. Add the cornstarch-water mixture, milk, raspberry syrup, and red food coloring. Beat until combined.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Gently fold in the chopped frozen raspberries.
Step 5: Refrigerate the dough for at least 30 minutes to firm up.
Step 6: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll the dough into 1-inch balls, then roll them in the reserved 2 tablespoons of sugar.
Step 7: Place the dough balls on the baking sheet about 2 inches apart. Slightly flatten each with the back of a spoon.
Step 8: Bake for 10-12 minutes or until the edges are golden brown. Let 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 to achieve the best texture.
For a more intense raspberry flavor, add extra raspberry syrup or more fresh raspberries to the dough.
The raspberry syrup can be made ahead and stored in the refrigerator for up to one week.
To keep these cookies vegan, use a plant-based butter substitute and a non-dairy milk.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. Reheat gently in a microwave for about 10 seconds to refresh their 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 for the syrup and the cookie dough. They may release more juice, so handle the dough gently.

What if I don’t have red food coloring?

The cookies will still taste delicious without food coloring, but the red hue from the syrup and raspberries will be less vibrant.

Gluten-Free Raspberry Cookies with Raspberry Syrup Recipe

Print Recipe

★★★★★

4.6 from 126 reviews

Delight in these soft and flavorful raspberry cookies made with a homemade raspberry syrup and gluten-free flour. Perfectly sweetened and bursting with fresh raspberry bits, these cookies offer a tender crumb and a lovely pink hue, ideal for a cozy treat or sharing with friends.

Author: Cleo
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 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 (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
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 (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 1 ¼ 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 mixture, and beat until combined.
Combine Dry and Wet Ingredients: Slowly add the dry ingredients to the wet ingredients, mixing until just incorporated, taking care not to overmix.
Fold in Raspberries: Gently fold in the chopped frozen raspberries to evenly distribute them through the dough.
Chill the Dough: Refrigerate the dough for at least 30 minutes to firm up, making it easier to shape.
Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Shape the Cookies: Roll the cookie dough into 1-inch balls. Roll each ball in the reserved 2 tablespoons of granulated sugar. Place on the prepared baking sheet about 2 inches apart. Slightly flatten each ball with the back of a spoon for even baking.
Bake: Bake for 10-12 minutes, or until the edges start to turn golden brown. Remove from oven and let cool on the baking sheet for a few minutes.
Cool Completely: Transfer the cookies to a wire rack to cool completely before serving.

Notes

The raspberry syrup can be made ahead and stored in the refrigerator for up to one week, making this recipe convenient for planned baking.
Always use a 1:1 gluten-free flour blend that contains xanthan gum to ensure the best texture and structure in the cookies.
For a stronger raspberry flavor, consider increasing the amount of raspberry syrup in the dough or adding more fresh or frozen raspberries.

Keywords: raspberry cookies, gluten-free cookies, raspberry syrup cookies, gluten-free baking, fruity cookies, soft cookies, homemade cookies