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Benjamin

Soft & Chewy Raspberry Cookies – Easy & Delicious Recipe!

These Raspberry Swirl Sugar Cookies are a delightful mix of soft, buttery sweetness and tangy raspberry flavor. Their beautiful pink swirls make them a standout treat, perfect for special occasions or simply to satisfy a sweet craving. Made with real raspberries and a hint of food coloring, these cookies are as gorgeous as they are delicious. Plus, they are gluten-free, ensuring everyone can enjoy their fruity goodness!
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Prep Time 20 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Raspberry Syrup
  • Frozen raspberries – 1 cup
  • Granulated sugar – ¼ cup
For the Cookies
  • Gluten-free flour 1:1 multipurpose with xanthan gum – 2 cups
  • Cornstarch – 1.5 tablespoons
  • Baking powder – 1.5 teaspoons
  • Kosher salt – ½ teaspoon
  • Unsalted butter or vegan baking stick room temperature – ½ cup
  • Granulated sugar – 1¼ cups + 2 tablespoons keep 2 tablespoons separate for rolling
  • Cornstarch mixed with water – 2 heaping tablespoons cornstarch + 3 tablespoons water
  • Milk – 3 tablespoons
  • Raspberry syrup – 3 tablespoons
  • Red food coloring – 3 drops adjust if using gel or paste
  • Frozen raspberries chopped – ½ cup

Method
 

1. Prepare the Raspberry Syrup
  1. Simmer frozen raspberries and sugar in a small saucepan over medium heat until the berries break down and release their juices.
  2. Strain the mixture to remove seeds and set aside to cool.
2. Mix the Dry Ingredients
  1. In a bowl, whisk together gluten-free flour, cornstarch, baking powder, and salt.
3. Cream the Butter and Sugar
  1. In a separate bowl, beat the butter and sugar until light and fluffy.
4. Combine Wet Ingredients
  1. Stir in the cornstarch-water mixture, milk, raspberry syrup, and food coloring until fully blended.
5. Form the Cookie Dough
  1. Gradually add the dry ingredients to the wet mixture, stirring until combined.
  2. Gently fold in the chopped frozen raspberries.
6. Shape and Roll
  1. Scoop the dough into balls and roll them in the reserved granulated sugar.
7. Bake to Perfection
  1. Arrange on a lined baking sheet and bake at 350°F (175°C) for 12–14 minutes or until edges are lightly golden.
  2. Allow cookies to cool before serving.

Notes

  • For Extra Flavor: Add 1 teaspoon of lemon zest for a citrusy touch.
  • Storage: Store in an airtight container at room temperature for up to 5 days.
  • Freezing: Dough can be frozen for up to 3 months. Bake directly from frozen, adding 1–2 extra minutes.

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