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Soft and chewy raspberry cookies always bring a sense of celebration to my kitchen. They start with a simple sugar cookie dough base and come alive with pops of tart frozen raspberry. If you have ever wanted a bakery-style cookie that is also eggless gluten free and nut free look no further. These cookies remain soft for days and each bite balances juicy raspberry tang with crisp buttery edges.
My family calls these the pink party cookies because everyone always wants seconds. The marbled effect from chopped frozen raspberries makes them as pretty as bakery treats but so approachable for everyday baking.
Ingredients
- Frozen raspberries: give bursts of sweet tart flavor use ones that are whole and bright red for best color
- Granulated sugar: adds crisp edges and classic sugar cookie sweetness buy extra fine if possible for better texture
- Gluten free flour blend: creates sturdy yet delicate cookies check the label for xanthan gum to help them hold together
- Cornstarch: provides chewiness and mimics the structure eggs usually give choose one that is pure and lump free
- Baking powder: helps the cookies rise and remain soft look for a fresh can so your cookies are not dense
- Kosher salt: sharpens the other flavors opt for a salt without additives for clarity of taste
- Unsalted butter or vegan baking stick: gives richness make sure it is room temperature to cream easily
- Milk: provides moisture use plant-based if vegan
- Red food coloring: deepens the pink for a festive look use gel sparingly if you want a lighter shade
Step-by-Step Instructions
- Make Raspberry Syrup:
- Cook frozen raspberries and sugar together over medium heat stirring often until they form a thick juicy syrup with some chunks remaining about ten minutes Let syrup strain through a mesh colander into a bowl then cool until no longer hot
- Prepare Raspberries:
- Roughly chop more frozen raspberries into small bits so every cookie has plenty of bright fruit Keep these frozen until you are ready to use them which keeps the dough from getting wet
- Mix Dry Ingredients:
- Whisk together the gluten free flour baking powder cornstarch and kosher salt in a large bowl until evenly combined Smooth out any lumps for the best texture
- Make Egg Replacement:
- Stir cornstarch with water in a small bowl until dissolved It will be sticky at first but keep mixing until loose and watery
- Cream Butter and Sugar:
- Beat room temperature butter with most of the sugar using an electric mixer until light and fluffy This takes about three minutes and creates the base of the cookie dough
- Blend in Wet Ingredients:
- Slowly add your cornstarch water milk and raspberry syrup to the creamed butter and sugar Mix just until smooth and pink from the syrup
- Combine with Dry Mix:
- Gradually beat in the flour mixture in several small additions until the dough is just mixed Be careful not to overwork it
- Add Color and Raspberries:
- Stir in food coloring if desired to reach the pink you want Then gently fold in chopped frozen raspberries for a marbled effect Mix very lightly so the dough stays firm not sticky
- Chill the Dough:
- Cover the dough and freeze it for at least one hour Freezing is essential for thick chewy cookies that do not spread and for easy shaping
- Shape and Bake:
- Preheat the oven to three hundred twenty five degrees Fahrenheit Line a baking sheet with parchment paper Scoop large rounds of dough and roll them in reserved sugar Put them spaced apart on the tray Bake for fifteen minutes until the edges are golden and the centers are tender
- Shape and Cool:
- Immediately after baking nudge the hot cookies into neat circles using a spatula Let them sit on the hot pan for five minutes before moving them to a rack This keeps them from breaking
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The jewel red raspberries are my favorite part to spot in every bite They always remind me of early summer picking trips with my sister when we would bake cookies and leave some for the neighbors as a surprise treat
Storage Tips
Keep cooled cookies in an airtight tin at room temperature for up to three days They stay soft longer than most eggless cookies For freezing arrange in a single layer and place parchment between stacks They defrost quickly and taste as fresh as the day they were baked
Ingredient Substitutions
For vegan cookies use a plant-based butter and your favorite nondairy milk If you do not have access to a gluten free flour blend regular all purpose works Just skip the xanthan gum If you run out of frozen raspberries a mix of blackberries or blueberries gives a new twist
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Serving Suggestions
Serve these cookies with a cold glass of oat milk as an after school snack They also make a beautiful edible gift when tucked into a pink tissue lined box For a fancier dessert sandwich vanilla ice cream between two cookies
The Story Behind the Cookies
Raspberry cookies bring together traditional American sugar cookie dough with a burst of fruit Inspired by classic thumbprint cookies they take an extra step with the homemade raspberry syrup giving richer color and flavor This method comes from old-fashioned bakeries that prized intense fruit fillings
Recipe FAQs
- → How do you keep these cookies soft for days?
Storing them in an airtight container at room temperature helps maintain softness. Their eggless, gluten free dough retains moisture, keeping them tender longer.
- → Can fresh raspberries be used instead of frozen?
Frozen raspberries work best as they are easier to chop and mix into the dough without making it too wet. If using fresh, handle carefully to avoid extra moisture.
- → Are these cookies truly gluten free and nut free?
Yes, using a certified gluten free flour blend and omitting all nuts makes them safe for those with these allergies. Double-check your flour’s label to ensure compliance.
- → How important is chilling the dough?
Freezing the dough is essential to prevent the cookies from spreading. This step keeps the cookies thick with soft centers and crisp edges.
- → Can these cookies be made vegan?
Absolutely! Substitute the butter with a vegan baking stick and use your choice of non-dairy milk to keep them fully plant-based.