Description
These soft and chewy raspberry cookies are bursting with real raspberry flavor, offering the perfect balance of tart and sweet. Made with simple ingredients, they are easy to bake and can be customized to be gluten-free, dairy-free, or vegan. Perfect for any occasion, they stay fresh and soft for days!
Ingredients
Scale
- 1 cup frozen raspberries
- ¼ cup granulated sugar
- 2 cups gluten-free flour (or all-purpose flour)
- 1 ½ tbsp cornstarch
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (or vegan alternative)
- 1 ¼ cups + 2 tbsp granulated sugar (keep 2 tbsp separate for rolling)
- 2 tbsp cornstarch mixed with 3 tbsp water (egg replacer)
- 3 tbsp milk (dairy or non-dairy)
- 3 tbsp raspberry syrup (from step 1)
- ½ cup frozen raspberries, chopped
- (Optional) 3-4 drops red food coloring
Instructions
- Make the Raspberry Syrup: Cook raspberries and sugar over medium heat for 10 minutes, then strain and let cool.
- Mix Dry Ingredients: Whisk flour, baking powder, cornstarch, and salt in a bowl.
- Cream Butter and Sugar: Beat butter and sugar until creamy, then add egg replacer, milk, and raspberry syrup.
- Combine Ingredients: Slowly mix in dry ingredients, then fold in chopped raspberries.
- Chill Dough: Cover and freeze for at least 1 hour.
- Shape & Bake: Preheat oven to 325°F (163°C), roll dough into balls, coat in sugar, and bake for 15 minutes.
- Cool & Serve: Let cookies cool on the pan for 5 minutes before transferring to a wire rack.
Notes
- Chilling the dough prevents cookies from spreading.
- Use frozen raspberries to avoid excess moisture in the dough.
- Store in an airtight container for up to 4 days or freeze for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American