Description
These Raspberry Sugar Cookies are soft, chewy, eggless treats made with frozen raspberries and a gluten-free base. Beautifully marbled, sweet and tangy, they stay soft for days and are allergy-friendly!
Ingredients
Scale
- 2 cups frozen raspberries
- 0.5 cup granulated sugar (for syrup)
- 4 cups gluten-free flour (1:1 multipurpose blend with xanthan gum)
- 3 tablespoons cornstarch
- 3 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup unsalted butter or vegan baking stick, room temperature
- 2.5 cups plus 4 tablespoons granulated sugar (reserve 4 tbsp for rolling)
- 4 heaping tablespoons cornstarch mixed with 6 tablespoons water
- 6 tablespoons milk
- 6 tablespoons raspberry syrup
- 6 drops red food coloring (optional)
- 1 cup frozen raspberries, chopped into small pieces
Instructions
- Make the Raspberry Syrup: In a saucepan over medium heat, combine frozen raspberries and 0.5 cup sugar. Cook for 10 minutes, stirring until berries break down. Strain through a mesh sieve and set syrup aside to cool.
- Prep the Raspberries: Rough chop 1 cup of frozen raspberries and return to freezer until ready to use.
- Mix the Dry Ingredients: In a bowl, whisk together gluten-free flour, baking powder, 3 tablespoons cornstarch, and salt. Set aside.
- Make the Egg Substitute: Mix 4 heaping tablespoons cornstarch with 6 tablespoons water until smooth and watery. Set aside.
- Cream Butter and Sugar: Beat butter and 2.5 cups sugar until creamy. Slowly beat in the cornstarch-water mixture, milk, and cooled raspberry syrup.
- Combine Wet and Dry: Slowly add dry mixture to the wet, mixing until just combined. Add food coloring if using.
- Add Raspberries and Chill: Fold in chopped frozen raspberries. Cover and freeze dough for at least 1 hour (do not skip).
- Bake the Cookies: Preheat oven to 325°F. Scoop dough into 24 balls, roll in reserved sugar, and space 3–4 inches apart on lined baking sheet. Bake for 15 minutes.
- Shape and Cool: Reshape cookies with a spatula right after baking. Cool on baking sheet for 5 minutes before transferring to wire rack. Only bake 6 at a time and keep remaining dough frozen.
Notes
- Freezing the dough is critical—refrigeration alone won’t work.
- Use only frozen raspberries to prevent excess moisture in the dough.
- Reshape cookies while hot to maintain structure and roundness.
- Store in an airtight container at room temp for 3–4 days or freeze dough balls for future baking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: Raspberry Sugar Cookies, soft and chewy raspberry sugar cookies, eggless cookies, gluten-free raspberry cookies, vegan raspberry sugar cookies