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    Home » Dessert

    Raspberry Cookies

    Published: Jun 9, 2023 by Lee · This post may contain affiliate links · 8 Comments .

    Jump to Recipe Jump to Video

    These Raspberry Cookies are soft and chewy eggless sugar cookies that are made with frozen raspberries! They're fluffy in the middle and crunchy on the edges; the perfect combo! Best yet, the tartness from the raspberries and the sweetness from the sugar cookie base create the perfect paring of flavors! If that wasn't enough, they're gluten free, nut free and easily vegan!!! Unlike many eggless cookies that go stale very quickly, these beauties stay soft for days!

    Irresistible Raspberry Cookies infused with luscious raspberries and coated perfectly in sugar.

    These raspberry cookies could not be more gorgeous if they tried! If you're a raspberry lover, these babies are for you! They have a mild tart raspberry flavor throughout while still tasting sweet like my Small Batch Sugar Cookies! Thanks to all the moisture from the raspberries, these beauties stay soft for days!

    For more fruity sugar cookie recipes, try my super popular Strawberry Sugar Cookies, my Lemon Sugar Cookies, my Blueberry Cookies, my Lemon Raspberry Cookies and my Lemon Blueberry Cookies.

    Jump to:
    • Reasons to Love These Cookies
    • Ingredient Notes
    • Substitutions and Variations
    • How to Make Raspberry Cookies
    • Expert Baking Tips
    • Recipe FAQs
    • Other Raspberry Recipes You'll Love
    • 📖 Recipe
    • Raspberry Cookies

    Reasons to Love These Cookies

    • Allergy Friendly- These cookies are gluten free, nut free, egg free and can easily be dairy free (vegan)!
    • Soft & Chewy- These cookies are the most perfect texture. 
    • Covered in Sugar- The sugar coating gives a nice crunch and sweetness just like with our Fruity Pebbles Cookies! 
    • Beautiful Color- You can make these beauties with or without food coloring. If you choose food coloring, they have a nice darker mauve tone. If you go with zero food coloring, the red raspberry syrup in the dough give the base a lovely yet very pale mauve color! The chopped frozen raspberries added into the dough create those gorgeous splashes of that dark magenta/crimson!

    Ingredient Notes

    Gluten free flour, butter, red food coloring, granulated sugar, cornstarch, frozen raspberries, milk, kosher salt, cornstarch water, and baking powder in separate containers.
    • Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility.  I really love to use this gluten free flour because it’s nut safe but it does contain dairy. It also contains xanthan gum which really helps give baked goods their bounce.
    • Cornstarch- This little bit of cornstarch mixed into the flour prevents the cookies from spreading. Without it, the cookies will spread out when baking.
    • Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non dairy, use a non dairy milk of your choosing. 
    • Unsalted Butter or Vegan Baking Sticks- Don’t use melted; the cookies will spread into a giant mess.
    • Cornstarch and Water- These cookies have no egg so this mixture helps bind everything together. Yes, you need this in addition to the cornstarch mixed into the gf flour.
    • Raspberries- You must use frozen raspberries for when you add them into the batter and they must be chopped into tiny pieces. Eggless cookies want to spread and if you use fresh raspberries or frozen raspberries that are not chopped, there will be too much moisture. The dough will become a slimy wet mess and will spread out into a liquid disaster when baking. For making the raspberry syrup, I also use frozen.

    See my recipe card below for a complete list of the ingredients with measurements.

    Substitutions and Variations

    How to Make these Vegan

    • Use a gluten free flour that’s free from dairy.
    • Make sure the brand of sugar you use is vegan. 
    • Use vegan baking sticks instead of butter.
    • Only use a non dairy milk of choice.
    • If using red food coloring, make sure the red food coloring is made in a vegan facility or is plant based.

    How to Make this Recipe with All Purpose Flour

    • Use 2 packed cups of regular flour (336 grams).
    • You still need to chill the dough due to the lack of eggs.

    How to Make Smaller Cookies 

    • Use a small cookie scoop or roll the dough into 1 inch balls. 
    • Bake the cookies at the same temperature but for 13 minutes. Reshape as needed. Should make 24 cookies.

    What these look like Without Food Coloring

    The images below are what the cookies will look like without any food coloring.

    The cookie dough batter without the red food coloring.
    Dough with no Food Coloring
    A scooped cookie dough ball without the red food coloring.
    Dough Balls with No Food Coloring
    Red flecks of raspberry contrast with the pale dough of Raspberry Cookie without red food coloring.
    Baked Cookies with No Food Coloring

    This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!

    The perfect bite out of this Raspberry Cookie reveals its soft interior guarded by sugar-coated perfection.

    How to Make Raspberry Cookies

    Here are the step by step instructions to make this raspberry cookie recipe!

    Make the Raspberry Syrup and Chop the Extra Raspberries

    Step 1: Heat the Raspberries and Granulated Sugar 

    In a saucepan set over medium heat, cook the ¼ cup granulated sugar and 1 cup of raspberries, stirring constantly, until they are broken down and syrupy. About 10 min. It will still appear a little chunky and that’s fine. 

    Heating up and mixing the raspberries and sugar.
    Bright red sugary raspberry sauce in a saucepan with a spoon.

    Step 2: Strain the Raspberries 

    Set a mesh colander over a bowl. Pour the raspberry liquid through the strainer and set aside to let cool. There should be about 2-3 tablespoons of raspberry syrup once it's strained.

    A strainer with the raspberry sauce.
    Bright red raspberry sauce without seeds in a glass bowl.

    Step 3: Chop the Raspberries

    Measure out ½ cup frozen raspberries. Rough chop the raspberries into small pieces. Be careful not to over chop; you don't want a puddle of raspberry pulp. 

    Place the chopped raspberries into a freezer safe bowl and pop back into the freezer until you're ready to add them into the dough.

    Chopped red frozen raspberries.
    Step 3

    Make the Cookies 

    Step 1: Whisk Together the Dry Ingredients

    In a large bowl, whisk together the gluten free flour, baking powder, 1.5 tablespoons of cornstarch and salt. Set aside. 

    Step 2: Make the Cornstarch Water

    In a small bowl, using a spoon, mix together the remaining 2 heaping tablespoons of cornstarch with 3 tablespoons of water until thin and watery. It will be thick and tacky at first.

    A whisk with the white dry ingredients.
    Step 1
    Milky white cornstarch water in a bowl.
    Step 2

    Step 3: Cream the Sugar

    In a large bowl of an electric mixer fitted with the paddle attachment, beat the butter or vegan baking stick and 1 ¼ cups of the sugar until it is soft and creamy. About 2-3 minutes.

     Step 4:  Add in the other Wet Ingredients

    Slowly beat the cornstarch water mixture, milk, the cooled strained raspberry liquid (about 2-3 tablespoons) into the creamed butter and sugar. It will look pink and chunky.

    A glass bowl with creamed butter and sugar.
    Step 3
    The pink wet ingredients in a bowl.
    Step 4

    Step 5: Add in the Dry Ingredients, Chopped Raspberries and Freeze the Dough 

    Slowly beat in the gluten free flour mixture a little at a time until just combined. 

    If desired, add in 3-4 drops of red food coloring and mix into the dough so it is blended throughout. 

    Gently using a spatula, fold in the frozen chopped raspberries. The dough will become a lovely marbled pink color. Be careful not to mix too much or the dough will become slimy.

    Keep the dough in the bowl, cover the top with plastic wrap and freeze for at least 1 hour. You must not skip this step or the cookies will spread everywhere and it must be frozen, not in the fridge.

    Mixing the wet and dry ingredients into a pink tinged cookie dough batter.
    Adding chunks of chopped raspberries into the batter.

    Step 6: Scoop the Dough and Coat with Sugar 

    After the dough has been in the freezer for at least 1 hour, use an ice cream scoop or a large cookie scoop to make large cookies. It makes 12 scoops. 

    Roll each dough ball in the extra 2 tablespoons of granulated sugar to coat completely.

    A scooped ball of raspberry infused cookie dough.
    Rolling the ball into a bowl of sugar.

    Step 7: Bake the Cookies

    Place dough balls about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 325 degrees Fahrenheit for 15 minutes. 

    Store extra dough balls in the freezer while the rest are baking if they don't all fit. I only bake 6 at a time. 

    Immediately reshape the cookies when they come out of the oven by using a spatula to push them into a circle shape and let cool on the baking sheet for 5 min before transferring to a cooling rack. If you don't do this, the cookies will break apart into a giant mess. 

    Warm and perfectly baked Raspberry Cookies on a cooling rack.

    Expert Baking Tips

    • Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. Or read the gram measurement.
    • Use Room Temperature Butter- Do not use softened or melted butter/vegan baking sticks. The cookies will spread out when baking into a giant mess.
    • Strain the Raspberry Liquid- This is crucial. If you do not strain the raspberry liquid, there will be seeds all throughout your cookies. In addition, there will be way too much liquid and the cookies will end up being a spread out mess.
    • Do not use Fresh Raspberries- Using fresh makes the dough way too wet and causes the cookies to spread out everywhere. Also make sure you chop the frozen raspberries otherwise they will spread out too.
    • Freeze the Dough- If you don’t freeze the dough for at least 1 hour, the cookies will spread and be flat and thin. 
    • Wash Your Cookie Scoop- If you noticed the dough is starting to get sticky, wash and dry your cookie scoop halfway through making the dough balls.
    • Reshape the Cookies- If you want your cookies nice and round, reshape them as soon as they come out of the oven. Use a spatula to push them back into a circle shape.

    Recipe FAQs

    Can I make the dough ahead of time?


    You can make the dough balls ahead of time and then freeze them. If doing this, there is no need to freeze them again, prior to baking.

    Can I make these cookies ahead of time?


    Most gluten free baked goods are best made the same day, but you can make these cookies a day before! 

    Unlike most gluten free cookies, they’re actually so soft they stay fresh for several days but they must be stored in the fridge.

    Can I use a small cookie scoop?


    Yes! You can use a small cookie scoop. 

    Bake the cookies at the same temperature but for 13 minutes. Reshape as needed. Should make around 24 cookies.

    Can I swap the raspberries out for another type of fruit?


    No. Unfortunately due to the nature of the eggless cookies, that doesn't usually work. The entire recipe would need to be reworked. Luckily I made lots of cookies with fruit. For more cookies with fruit, you can check out my recipes for Lemon Blueberry Cookies, Strawberry Sugar Cookies or Blueberry Cookies.

    Is red food coloring safe for those with celiac and nut allergies?


    Many food colorings are not safe for those with celiac and nut allergies.
    It appears to me that McCormick is. 

    I checked their website and it said that any product that contains a gluten free label is produced on a dedicated gluten free line and has been validated as gluten free. 

    McCormick says if gluten appears in a product, they will always list it on a label.
    They will never hide allergens under the term “natural flavors.” 

    I even called the company. The statement said, if a product ever contained an allergen it would be declared on the label. If it is not declared, this means the product does not contain it. 

    I feel very confident in using McCormick products due to these procedures they have in place, but of course you need to make your own decisions and always check labels as companies change their polices and practices all the time.

    You can also use plant based natural food colorings but keep in mind the color may differ from mine.

    Or you can eliminate the food coloring completely. The cookies will be a very pale mauve.

    How do I store these Raspberry Cookies?


    Once the cookies are completely cool, store the cookies in an airtight container in the fridge for up to 3 days. Do not leave them at room temperature as they get very wet due to the raspberries.

    They're still soft when in the fridge but you can let them come to room temperature before eating if desired. I prefer to eat them cold! They're so refreshing that way!

    A tantalizing Raspberry Cookie with a bite taken out amongst others.

    Other Raspberry Recipes You'll Love

    • A Perfect Bite taken from this soft Lemon Raspberry Cookie with raspberry glaze.
      Lemon Raspberry Cookies
    • Raspberry Lemonade Cookies with fresh raspberries and round lemon slices.
      Raspberry Lemonade Cookies
    • A stack of three Happy Birthday Donuts with raspberry frosting and sprinkles.
      Happy Birthday Donuts
    • Pink Raspberry Buttercream swirled in a bowl.
      Raspberry Buttercream

    Did you try this recipe? Please leave me a ⭐ review below!

    Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!! 

    📖 Recipe

    Irresistible Raspberry Cookies infused with luscious raspberries and coated perfectly in sugar.

    Raspberry Cookies

    Author: Lee
    These Raspberry Cookies soft and chewy eggless sugar cookies that are made with frozen raspberries! They're fluffy in the middle and crunchy on the edges; the perfect combo! Best yet, the tartness from the raspberries and the sweetness from the sugar cookie base create the perfect paring of flavors! If that wasn't enough, they're gluten free, nut free and easily vegan!!! Unlike many eggless cookies that go stale very quickly, these beauties stay soft for days!
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 15 minutes mins
    Freeze Time 1 hour hr
    Total Time 1 hour hr 45 minutes mins
    Course Dessert
    Cuisine American
    Servings 12 large cookies
    Calories 245 kcal

    Ingredients
     
     

    For the Raspberry Syrup

    • 1 cup frozen raspberries
    • ¼ cup granulated sugar

    For the Cookies

    • 2 cups gluten free flour  (I use a 1:1 gluten free multipurpose flour with xanthan gum already in it)
    • 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  (keep the 2 tablespoons separate for rolling)
    • 2 heaping tablespoons cornstarch mixed with 3 tablespoons water
    • 3 tablespoons milk
    • 3 tablespoons raspberry syrup
    • 3 drops red food coloring (I use McCormick. You may need less if you’re using a gel or paste)
    • ½ cup frozen raspberries , chopped into tiny pieces

    Instructions
     

    For the Raspberry Syrup

    • In a saucepan set over medium heat, cook the ¼ cup granulated sugar and 1 cup of raspberries, stirring constantly, until they are broken down and syrupy. About 10 min. It will still appear a little chunky and that’s fine. 
    • Set a mesh colander over a bowl. Pour the raspberry liquid through the strainer and set aside to let cool. There should be about 2-3 tablespoons of raspberry syrup once it's strained.

    For the Cookies

    • Measure out ½ cup frozen raspberries. Rough chop the raspberries into small pieces. Be careful not to over chop; you don't want a puddle of raspberry pulp. 
      Place the chopped raspberries into a freezer safe bowl and pop back into the freezer until you're ready to add them into the dough.
    • In a large bowl, whisk together the gluten free flour, baking powder, 1.5 tablespoons of cornstarch and salt. Set aside. 
    • In a small bowl, using a spoon, mix together the remaining 2 heaping tablespoons of cornstarch with 3 tablespoons of water until thin and watery. It will be thick and tacky at first.
    • In a large bowl of an electric mixer fitted with the paddle attachment, beat the butter or vegan baking stick and 1 ¼ cups of the sugar until it is soft and creamy. About 2-3 minutes.
    • Slowly beat the cornstarch water mixture, milk, the cooled strained raspberry liquid (about 2-3 tablespoons) into the creamed butter and sugar. It will look pink and chunky.
    • Slowly beat in the gluten free flour mixture a little at a time until just combined. 
      If desired, add in 3-4 drops of red food coloring and mix into the dough so it is blended throughout. 
    • Gently using a spatula, fold in the frozen chopped raspberries. The dough will become a lovely marbled pink color. Be careful not to mix too much or the dough will become slimy. 
    • Keep the dough in the bowl, cover the top with plastic wrap and freeze for at least 1 hour. You must not skip this step or the cookies will spread everywhere and it must be frozen, not in the fridge.
    • After the dough has been in the freezer for at least 1 hour, preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.
    • Use an ice cream scoop or a large cookie scoop to make large cookies. It makes 12 scoops. 
      Roll each dough ball in the extra 2 tablespoons of granulated sugar to coat completely.
    • Place dough balls about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 325 degrees Fahrenheit for 15 minutes. 
      Store extra dough balls in the freezer while the rest are baking if they don't all fit. I only bake 6 at a time. 
    • Immediately reshape the cookies when they come out of the oven by using a spatula to push them into a circle shape and let cool on the baking sheet for 5 min before transferring to a cooling rack. If you don't do this, the cookies will break apart into a giant mess. 

    Video

    Notes

    For smaller cookies: Use a small cookie scoop and bake at same temperature for 13 min. Make sure to keep dough in the freezer in-between baking the batches.
    Vegan: Use a dairy free gluten free flour, vegan sugar, vegan baking sticks, a non dairy milk and vegan red food coloring.
    All Purpose Flour: I cannot test this due to celiac disease, but use 2 packed cups of regular flour (336 grams). Still chill the dough.
    Storing: Keep extra cookies in an airtight container in the fridge for up to 3 days. 
    Freezing: Wrap dough balls in plastic wrap and then pop it in a zip top bag. Freeze for up to 30 days. 
    Nutrition: The info below is a generated estimate and is not guaranteed to be accurate. 

    Nutrition

    Calories: 245kcalCarbohydrates: 43gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 21mgSodium: 153mgPotassium: 31mgFiber: 3gSugar: 26gVitamin A: 247IUVitamin C: 4mgCalcium: 54mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. John

      June 09, 2023 at 12:19 pm

      5 stars
      This cookie is the best! So delicious and rasberry-y!

      Reply
    2. Alana

      June 10, 2023 at 9:17 pm

      Hi Lee!! This looks so delicious! Have you tried with almond flour??? Thank you for wonderful GF recipes🤗🤗

      Reply
      • Lee

        July 08, 2023 at 12:48 pm

        Hi Alana! Thanks so much! I am sorry but I cannot have nuts in my household due to my son's severe allergies. Sadly almond flour is not a 1 to 1 replacement for gluten free multipurpose flour. It is a high fat flour and can make baked goods greasy due to the added moisture. You'd also have to adjust the liquid amounts in the recipe for the best results. King Arthur says to replace 1/4 of the flour in a recipe with almond flour. So if a recipe calls for 1 cup of flour, then use 3/4 cup gf multipurpose flour and 1/4 cup almond flour. Sorry I can't be of more help!

        Reply
        • Emma

          August 09, 2023 at 1:38 am

          Looks delicious. Would it be a 1:1 ratio to just use just regular multipurpose flower?

          Reply
          • Lee

            August 10, 2023 at 1:20 pm

            Hi Emma! I cannot test it due to celiac disease but I explain how under the "substitutions and variations" section of this post! I also have it listed in the notes section of the recipe card at the bottom of the blog post, in case you want to print the recipe out. Hope this helps!

            Reply
    3. Ginny

      July 06, 2023 at 1:17 pm

      5 stars
      My kids love all things raspberry and these delicious cookies are no exception! Wonderful!

      Reply
    4. Laura

      August 15, 2023 at 6:14 pm

      Would this also work with strawberries?

      Reply
      • Lee

        August 15, 2023 at 8:14 pm

        Hi Laura. No it doesn't. It's way too much moisture. Im currently working on a strawberry cookie like this and hopefully it will be on the blog very soon!

        Reply

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    Lee, the beautiful founder of Lane and Grey Fare.

    Hi guys, I'm Lee! As a mother of two children with celiac disease and multiple food allergies, I wanted to share all that I’ve learned with others in a way that’s entertaining and helpful. All my food is 100 percent gluten free, nut free, seed free, egg free and most of my baked goods can easily be made dairy free (vegan).

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