Easy Raspberry Sugar Cookies Recipe

Soft in the center, crisp on the edges, and bursting with tart raspberry flavor—these Raspberry Sugar Cookies might just be your new favorite sweet treat. Made without eggs and using frozen raspberries, this cookie recipe delivers everything you want in a sugar cookie: a soft, chewy center, a slight crunch around the edges, and flavor that balances bright berry zing with sugar cookie sweetness.

Better yet? These cookies are gluten free, nut free, and can easily be made vegan, making them an inclusive dessert option for all kinds of dietary needs. Thanks to clever egg replacements and frozen fruit magic, these soft and chewy raspberry sugar cookies stay tender for days—unlike many eggless cookie recipes that turn stale overnight.

Why You’ll Love These Raspberry Sugar Cookies

• Eggless and allergy-friendly – No eggs, nuts, or gluten.
• Incredibly soft and chewy – The texture is pillowy in the center with just the right crisp on the outside.
• Naturally beautiful – With a marble-pink dough and ruby flecks of raspberries, they’re a showstopper.
• Stay soft for days – No dry leftovers here!
• Perfect flavor balance – Sweet sugar cookie base meets tangy fruit bursts.
• Freezer-friendly – Bake some now and freeze the rest for later.
• Great for gifting – These cookies are beautiful and hold up well for packaging.

Whether you’re baking for a crowd or just treating yourself, these raspberry cookies are the ideal make-ahead dessert.

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Ingredients for Raspberry Sugar Cookies

(Note: Full measurements and a printable recipe card are located at the bottom of this post.)

For the Raspberry Syrup:

• Frozen raspberries
• Granulated sugar

For the Cookie Dough:

• Gluten-free 1:1 baking flour with xanthan gum
• Cornstarch (used in two parts)
• Baking powder
• Kosher salt
• Unsalted butter or vegan baking stick
• Granulated sugar (reserved portion for rolling)
• Water (mixed with cornstarch as egg replacement)
• Milk (any kind)
• Raspberry syrup (from above)
• Red food coloring (optional)
• Frozen raspberries, chopped

How to Make Raspberry Sugar Cookies

These raspberry cookies are as pretty as they are tasty, and while the ingredient list may look long, the steps are totally manageable. Here’s how to make them:

Step 1: Make the Raspberry Syrup

In a saucepan over medium heat, combine frozen raspberries and sugar. Stir continuously until the berries break down and the mixture becomes syrupy, about 10 minutes.

Strain the mixture using a mesh sieve set over a bowl. You should end up with 2–3 tablespoons of strained raspberry syrup. Set aside to cool.

Step 2: Prep the Raspberries

Chop 1 cup of frozen raspberries into tiny pieces, being careful not to create a mushy mess. Place them in a freezer-safe bowl and return them to the freezer until needed.

Step 3: Mix the Dry Ingredients

In a large bowl, whisk together gluten free flour, baking powder, salt, and 3 tablespoons of cornstarch. Set aside.

Step 4: Make the Egg Substitute

In a small bowl, stir 4 heaping tablespoons of cornstarch with 6 tablespoons of water until the mixture is watery and no clumps remain. It will look tacky at first—just keep mixing.

Step 5: Cream the Butter and Sugar

In the bowl of a stand mixer, beat butter and 2.5 cups of sugar until soft and creamy (about 2–3 minutes). Slowly beat in the cornstarch-water mixture, milk, and the raspberry syrup.

The mixture will look pink and a bit chunky—totally normal.

Step 6: Combine Wet and Dry Ingredients

Slowly add the dry flour mixture to the wet batter, mixing until just combined. If you want extra raspberry color, add a few drops of red food coloring and mix until evenly pink.

Step 7: Add Raspberries and Chill Dough

Gently fold in the frozen chopped raspberries using a spatula. Don’t overmix or the dough will become slimy.

Cover the bowl with plastic wrap and freeze for at least 1 hour. This step is essential—refrigerating won’t cut it. The dough must be frozen to prevent spreading.

Step 8: Bake the Cookies

Preheat the oven to 325°F. Line a baking sheet with parchment paper.

Scoop out large balls of dough using a cookie scoop (about 24 total) and roll each ball in the reserved 4 tablespoons of granulated sugar.

Place the cookies at least 3–4 inches apart on the prepared baking sheet. Bake for 15 minutes.

Step 9: Shape and Cool

As soon as the cookies come out of the oven, use a spatula to gently nudge them into a more circular shape. Let them cool for 5 minutes on the baking sheet before transferring to a wire rack. Skipping this step may result in broken cookies!

Only bake a few cookies at a time (6 per sheet is ideal), keeping the rest of the dough in the freezer while waiting.

Tips for Success

To get perfect results every time, here are a few expert tips to keep in mind:

• Freeze the dough fully: Skipping this step will cause the cookies to spread too much.
• Use frozen raspberries only: They hold their shape better and reduce the chance of soggy dough.
• Work in small batches: Keep the remaining dough balls in the freezer while baking.
• Shape the cookies right away: Reshape while hot for those picture-perfect, round cookies.
• Don’t overmix after adding raspberries: Gentle folding keeps the dough from becoming mushy.
• Avoid overbaking: These cookies should look slightly underdone when pulled from the oven—they’ll set as they cool.
• Use light-colored baking sheets: Darker pans tend to over-bake the bottoms before the centers are done.

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Storage Tips

• Store baked cookies in an airtight container at room temperature for 3–4 days.
• To freeze dough: scoop into balls, freeze on a tray, then transfer to a freezer bag. Bake straight from frozen when ready.
• Avoid storing near moisture-rich items—these cookies will stay soft but not soggy if properly stored.

Make It Vegan

This recipe can easily be made vegan by using a dairy-free milk and a vegan butter stick. No eggs are required, so no extra swaps are needed!

Variations to Try

If you love the base recipe but want to switch things up, here are a few ideas to inspire your next batch:

• Lemon Raspberry Sugar Cookies: Add 2 teaspoons of fresh lemon zest to the dough.
• Raspberry Chocolate Chip: Mix in 1/2 cup mini dairy-free chocolate chips for an extra treat.
• Raspberry Almond: Add 1/2 teaspoon almond extract to the dough for a bakery-style flavor.
• Double Berry Delight: Replace half the raspberries with frozen blueberries for a mixed berry twist.
• White Chocolate Raspberry Swirl: Drizzle melted white chocolate over cooled cookies for a sweet finish.
• Raspberry Crinkle Cookies: Roll in powdered sugar before baking for a crinkled top with sparkle.
• Raspberry Thumbprint Cookies: Press a small indent in the center before baking and add a dollop of raspberry jam post-bake.

Serving Suggestions

These raspberry cookies are versatile and delightful anytime. Here’s how to serve them for extra joy:

• Afternoon snack: Pair with a cup of tea or almond milk latte.
• Holiday cookie trays: Their pretty pink hue adds festive flair.
• Summer picnics: Pack them chilled for a refreshing fruity treat.
• Gifting: Wrap in a bakery box or jar for a sweet handmade gift.
• Cookie sandwiches: Add a layer of whipped cream cheese or buttercream between two cookies for a dessert upgrade!
• Party platters: Stack them high on a dessert tower for a wow-worthy presentation.
• Ice cream topping: Crumble over vanilla or raspberry ripple ice cream.

FAQs About Raspberry Sugar Cookies

Final Thoughts

These Raspberry Sugar Cookies are everything we love in a dessert: vibrant, flavorful, and easy to customize. With their soft and chewy texture, gluten-free base, and beautiful color, they’ll win over everyone at the table—whether they follow a special diet or not.

Want more allergy-friendly and flavor-packed cookie recipes? Follow us on Pinterest and explore more sweet ideas on EatsRecipe.com.

Now go preheat that oven and whip up a batch—your taste buds will thank you!

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