Easy Gluten-Free Raspberry Cookies
These gluten-free raspberry cookies are soft, chewy, and bursting with real raspberry flavor. Made with homemade raspberry syrup, frozen raspberries, and an egg-free cornstarch binder, they bake up beautifully pink with crisp sugar-coated edges and tender centers. Freezing the dough is essential for perfect shape and texture.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 large cookies
- Category: Desserts
- Cuisine: American
Ingredients
**Homemade Raspberry Syrup**
Frozen raspberries – 1 cup
Granulated sugar – ¼ cup
**Cookie Dough**
Gluten-free multipurpose flour (with xanthan gum) – 2 cups
Cornstarch – 1½ tablespoons
Baking powder – 1½ teaspoons
Kosher salt – ½ teaspoon
Unsalted butter or vegan baking stick, room temperature – ½ cup
Granulated sugar – 1¼ cups + 2 tablespoons (divided)
Cornstarch – 2 rounded tablespoons
Water – 3 tablespoons
Milk – 3 tablespoons
Raspberry syrup – 3 tablespoons
Red food coloring – 3 drops
Frozen raspberries, finely chopped – ½ cup
Instructions
**Make Raspberry Syrup**
Cook frozen raspberries and sugar over medium heat for about 10 minutes until broken down and syrupy. Strain through mesh sieve, pressing to extract liquid. Discard solids and cool syrup completely.
**Prepare Chopped Raspberries**
Finely chop frozen raspberries and return to freezer until ready to use.
**Combine Dry Ingredients**
Whisk gluten-free flour, baking powder, cornstarch, and salt together in a large bowl.
**Make Egg Replacer**
Mix cornstarch and water until smooth and thin.
**Cream Butter and Sugar**
Beat butter and 1¼ cups sugar until soft and creamy.
**Add Wet Ingredients**
Mix in cornstarch mixture, milk, and raspberry syrup. Dough will look pink and chunky.
**Add Dry Ingredients**
Slowly mix in flour mixture until just combined.
**Add Food Coloring**
Mix in food coloring if using.
**Fold in Raspberries**
Gently fold frozen chopped raspberries into dough.
**Freeze Dough**
Cover bowl tightly and freeze for at least 1 hour. Do not refrigerate.
**Prepare Oven**
Preheat oven to 325°F. Line baking sheet with parchment.
**Scoop and Roll**
Scoop dough into 12 large balls. Roll in remaining sugar.
**Bake**
Place cookies 3–4 inches apart. Bake for 15 minutes, baking in batches.
**Reshape Immediately**
As soon as cookies come out, gently push edges inward with spatula to form circles. Cool 5 minutes before transferring to rack.
Notes
• Dough must be frozen, not refrigerated, or cookies will spread excessively.
• Use gluten-free flour with xanthan gum included, or add ¾ teaspoon separately.
• Keep raspberries frozen to prevent excess moisture.
• Reshape cookies immediately after baking while soft.
• Bake at 325°F only—higher temperatures cause spreading.