Raspberry Sugar Cookies Chewy

Raspberry cookies bring the perfect blend of tart bursts and sweet chewy goodness right into your kitchen. These cookies are fluffy on the inside, with delicate crispy edges that make every bite satisfying. The real magic is how the juicy raspberries swirl through the dough to create beautiful marbled pink cookies that are just as pretty as they are delicious. Whether you are looking for an eggless treat, something gluten free or nut free, or simply want to bake a memorable dessert, this recipe has you covered

I started making these when my daughter wanted a pink cookie for her birthday and it has been our go to bake sale treat ever since The combination of tart and sweet has won over every taste tester at our table

Ingredients

• Frozen raspberries: for bold real fruit flavor and that pop of vibrant color Pick berries that are whole and not too icy for best results
• Granulated sugar: to sweeten both the syrup and the cookie Choose fine cane sugar for an even texture
• Gluten free multipurpose flour: with xanthan gum already mixed in for perfect chew and structure A good blend is key for a tender crumb
• Cornstarch: keeps these cookies soft and mimics the lightness of an egg Choose fresh cornstarch with no lumps for best results
• Baking powder: gives lift and fluffiness Check the freshness so your cookies rise just right
• Kosher salt: enhances all those fruity flavors Use a pure salt without additives
• Unsalted butter or vegan baking stick: for rich flavor and that classic cookie edge Let it come to room temp so it creams beautifully
• Milk (dairy or non dairy): helps with dough moisture and softness
• Red food coloring (optional): but adds a punchy color vibe Try using a good quality gel for richer pink with less
• Chopped frozen raspberries: stirred in at the end for texture and visual appeal Use right from the freezer for easy mixing

Step-by-Step Instructions

Make the Raspberry Syrup:

Cook the raspberries and sugar together over medium heat Stir constantly for about ten minutes until you have a thick syrup with a few seeds left for texture Pour through a strainer into a bowl and let cool completely This syrup will add both flavor and color to your cookies

Chop and Freeze Berries:

Dice the frozen raspberries into small pieces Try not to over cut or they will become mushy Pop them back into the freezer to keep them firm until you are ready to stir them in

Mix Dry Ingredients:

In a large mixing bowl whisk together gluten free flour baking powder cornstarch and salt Make sure everything is fully combined for even rising later

Make Cornstarch Mixture:

In a small bowl combine extra cornstarch and water Stir until the mixture is smooth and thinned out This mimics the egg so it is key for the texture

Cream Sugar and Butter:

Beat the butter and sugar together on medium speed for about three minutes until soft creamy and fluffy You want to see the mixture lighten in color

Add Liquid Ingredients and Syrup:

Pour in your cooled raspberry syrup the cornstarch water mix and milk Beat until the dough looks pink and chunky

Add Dry To Wet:

Gradually add your dry flour mixture to the wet ingredients Mix on low until everything is just coming together

Add Color and Berries:

Drop in a few drops of red food coloring if using Stir until combined Gently fold in your tiny chopped frozen raspberries with a spatula Try not to overmix or your dough may turn too wet

Chill The Dough:

Cover your mixing bowl and freeze for at least one hour Freezing keeps your cookies from spreading too much in the oven Do not skip this step

Preheat and Prep:

After chilling preheat your oven to 325 degrees Fahrenheit Line a baking sheet with parchment paper for a nonstick surface

Scoop and Roll:

Make twelve large balls of dough Roll each ball in the reserved sugar until coated all over

Bake:

Arrange dough balls three to four inches apart on your baking sheet Bake for fifteen minutes or until the edges look set but the centers are still soft

Shape and Cool:

Right after baking use a spatula to gently nudge any uneven edges into a circle shape Let cool on baking sheet for five minutes before moving to a wire rack

Pin

My favorite part is always adding the raspberry syrup The kitchen fills with the smell of berry jam and it reminds me of making preserves with my grandmother These cookies are frequently requested at family gatherings and they disappear fast even around folks who claim they do not like fruit in their desserts

Storage Tips

Keep baked cookies in an airtight container in the fridge to maintain their texture for up to three days If you want to enjoy them warm pop one in the microwave for just ten seconds For longer term storage freeze dough balls wrapped tightly in plastic and popped in a resealable bag They bake straight from the freezer with no thawing needed which is perfect for last minute treats

Ingredient Substitutions

Dairy free butter and non dairy milk work well for a completely vegan result You can swap out the food coloring for a dash of beet juice for a natural color For the flour if you are not gluten sensitive you can use an equal measure of regular all purpose flour Still chill the dough for structure

Serving Suggestions

These cookies are wonderful paired with an afternoon cup of tea or a tall glass of oat milk For a fancier twist drizzle with a simple lemon glaze or top with extra chopped raspberries for a bakery style look They also make beautiful gifts stacked in a clear bag with a ribbon

Recipe Questions & Answers

→ How do I make the raspberry syrup?

Simply cook frozen raspberries with sugar until syrupy, then strain to remove seeds and let cool before using in the dough.

→ Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries can be used, but frozen ones help keep the cookie dough cold and easy to handle.

→ Why does the dough need to be frozen before baking?

Freezing the dough prevents cookies from overspreading, ensuring they stay thick and chewy with crisp edges.

→ Are these cookies suitable for a vegan diet?

Absolutely—just use vegan butter, non-dairy milk, and vegan-friendly food coloring and sugar for a fully plant-based version.

→ How should I store the cookies to keep them fresh?

Store cookies in an airtight container in the fridge for up to three days, or freeze dough balls for longer keeping.

→ Can I substitute all-purpose flour for gluten-free flour?

Yes, all-purpose flour can be used, but keep in mind the texture may vary and the dough must still be well-chilled before baking.