Raspberry Cookies with Homemade Raspberry Syrup Recipe

Introduction

These raspberry cookies combine a tender, gluten-free dough with bursts of fresh raspberry flavor thanks to a homemade raspberry syrup and chopped frozen berries. Soft, slightly chewy, and subtly sweet, they’re perfect for a cozy afternoon treat or sharing with friends.

Ingredients

• For the Raspberry Syrup:
  • 1 cup frozen raspberries
  • ¼ cup granulated sugar
• For the Cookies:
  • 2 cups gluten-free flour (1:1 multipurpose 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
  • 3 drops red food coloring (use less if using gel or paste)
  • ½ cup frozen raspberries, chopped into tiny pieces

Instructions

1. Step 1: Make the raspberry syrup by combining frozen raspberries and ¼ cup sugar in a small saucepan. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens, about 10 minutes. Remove from heat and let cool.
2. Step 2: In a medium bowl, whisk together gluten-free flour, 1.5 tablespoons cornstarch, baking powder, and salt. Set aside.
3. 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.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the chopped frozen raspberries.
5. Step 5: Refrigerate the dough for at least 30 minutes to firm up.
6. Step 6: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Roll dough into 1-inch balls and coat with the reserved 2 tablespoons sugar.
7. Step 7: Place dough balls on the baking sheet about 2 inches apart. Slightly flatten each cookie with the back of a spoon.
8. Step 8: Bake for 10-12 minutes until edges are golden brown. Allow cookies to cool on the sheet for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Use a gluten-free flour blend with xanthan gum to achieve the best texture for these cookies.
• For a stronger raspberry flavor, increase the amount of raspberry syrup or add extra fresh raspberries to the dough.
• The raspberry syrup can be prepared ahead and stored in the refrigerator for up to one week.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week or freeze for up to 3 months. To reheat, warm gently in a microwave or oven for a few seconds to restore 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, but frozen raspberries help maintain moisture and texture in the dough. If using fresh, gently fold them in to avoid bursting.

Is this recipe suitable for vegans?

Yes. Use a vegan butter substitute and plant-based milk to make these cookies completely vegan-friendly.

Raspberry Cookies with Homemade Raspberry Syrup Recipe

Print Recipe

★★★★★

4.5 from 56 reviews

Delight in these vibrant Raspberry Cookies featuring a homemade raspberry syrup that infuses each bite with natural fruity sweetness. This gluten-free recipe uses a blend of gluten-free flour, cornstarch, and fresh raspberries for a tender, flavorful cookie perfect for any occasion.

• Author: Bella
• 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 1x2x3x

Raspberry Syrup:

• 1 cup frozen raspberries
• ¼ cup granulated sugar

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 (adjust if using gel or paste)
• ½ cup frozen raspberries, chopped into tiny pieces

Instructions

1. 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.
2. Prepare the Cookie Dough: In a medium bowl, whisk together the gluten-free flour, cornstarch, baking powder, and salt. Set aside. In a large bowl, cream the unsalted butter (or vegan baking stick) and 1 ¼ cups of sugar until light and fluffy. Add the cornstarch-water mixture, milk, raspberry syrup, and red food coloring, and beat until combined. Slowly add the dry ingredients to the wet ingredients, mixing until just incorporated. Gently fold in the chopped frozen raspberries. Refrigerate the dough for at least 30 minutes to firm up.
3. Shape the Cookies: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Roll the cookie dough into 1-inch balls and roll them in the remaining 2 tablespoons of granulated sugar. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Slightly flatten each ball with the back of a spoon.
4. Bake: Bake for 10-12 minutes, or until the edges of the cookies are golden brown. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

• The raspberry syrup can be made ahead and stored in the fridge for up to a week.
• Be sure to use a 1:1 gluten-free flour blend with xanthan gum for the best texture.
• For a more intense raspberry flavor, increase the amount of raspberry syrup in the dough or add more fresh raspberries.

Keywords: Gluten-free raspberry cookies, raspberry syrup cookies, homemade raspberry cookies, gluten-free desserts, fruity cookies