These Raspberry Cookies are the ultimate fruity sugar cookies! Soft and chewy in the center, crisp on the edges, and bursting with raspberry flavor, they’re everything you want in a cookie. Made without eggs, these cookies stay fresh and pillowy for days—unlike many eggless cookie recipes. Even better? They’re gluten-free, nut-free, and easily vegan!
The sweetness of a sugar cookie base combined with the tartness of raspberries creates a dreamy balance of flavors. Whether you’re baking for a special occasion or just want a fun fruity dessert, these cookies will win hearts.
Why You’ll Love These Raspberry Cookies
- Allergy-friendly: Gluten-free, nut-free, egg-free, and can be made dairy-free.
- Perfect texture: Soft and fluffy inside, crunchy outside.
- Coated in sugar: Adds sparkle and extra sweetness.
- Naturally pretty: Gorgeous pink tones with specks of ruby red raspberries—no food coloring required (though you can add some for a deeper hue).
Ingredients You’ll Need
- Gluten-free flour – Use a 1:1 blend with xanthan gum for structure.
- Cornstarch – Prevents spreading and helps with texture.
- Unsalted butter (or vegan butter sticks) – Room temperature, not melted.
- Granulated sugar – For both the dough and the sugar coating.
- Milk – Dairy or non-dairy.
- Frozen raspberries – Chopped small; essential for the right texture.
- Vanilla & salt – For flavor balance.
- Baking powder – Helps the cookies rise slightly.
- Optional: Red food coloring for a deeper pink.
👉 See the full recipe card below for measurements.
Step-by-Step Instructions
1. Make Raspberry Syrup
- Cook 1 cup frozen raspberries + ¼ cup sugar in a saucepan until syrupy (about 10 minutes).
- Strain through a fine mesh sieve, discard seeds, and let cool.
2. Chop Raspberries
- Roughly chop ½ cup frozen raspberries into small pieces.
- Return to freezer until ready to mix in.
3. Prepare Cookie Dough
- Whisk flour, baking powder, cornstarch, and salt in one bowl.
- In another, cream butter and sugar until fluffy.
- Add raspberry syrup, milk, and a cornstarch-water mixture (egg substitute).
- Slowly mix in dry ingredients.
- Fold in chopped raspberries and optional food coloring for a pink hue.
4. Chill the Dough
- Cover bowl with plastic wrap and freeze dough for at least 1 hour (this prevents spreading).
5. Shape & Coat
- Scoop dough into balls (about 12 large cookies).
- Roll each ball in sugar for a sparkly coating.
6. Bake
- Bake at 325°F (163°C) for 15 minutes.
- Immediately reshape with a spatula into perfect circles.
- Cool on baking sheet for 5 minutes before transferring to a rack.
Expert Tips
- Always use frozen raspberries—fresh ones add too much moisture.
- Don’t skip the freezing step—this ensures thick, chewy cookies.
- If dough gets sticky, wash and dry your scoop halfway through.
- Reshape cookies right after baking for that perfect round look.
Storage & Freezing
- Fridge: Store in an airtight container up to 3 days.
- Freezer: Freeze unbaked dough balls for up to 1 month. Bake straight from frozen (add 1–2 minutes).
- Baked cookies: Freeze cooled cookies for up to 2 months.
Variations
- Vegan: Use dairy-free butter, non-dairy milk, and vegan sugar.
- No food coloring: Cookies will still have a soft pale pink tone with red flecks.
- Smaller cookies: Use a small scoop, bake for 13 minutes.
📖 Raspberry Cookies Recipe
Yield: 12 large cookies | Prep Time: 30 mins | Cook Time: 15 mins | Chill Time: 1 hr
Ingredients
- 1 cup frozen raspberries (plus ½ cup chopped, frozen)
- ¼ cup + 1 ¼ cups + 2 tbsp granulated sugar (divided)
- 2 cups gluten-free flour (with xanthan gum)
- 1 ½ tbsp cornstarch
- 1 ½ tsp baking powder
- ½ tsp kosher salt
- ½ cup unsalted butter (or vegan butter)
- 2 tbsp cornstarch + 3 tbsp water (mixed)
- 3 tbsp milk (dairy or non-dairy)
- 3 tbsp raspberry syrup
- 3 drops red food coloring (optional)
Instructions
- Make raspberry syrup and strain.
- Chop extra raspberries and keep frozen.
- Whisk dry ingredients.
- Cream butter and sugar, then add syrup, milk, and cornstarch water.
- Add dry mix, fold in raspberries, freeze dough for 1 hr.
- Scoop, roll in sugar, and bake at 325°F for 15 minutes.
- Reshape while warm, cool 5 minutes, then transfer to a rack.