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!
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.
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- 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.
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!
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.
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.
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.
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.
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.
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.
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.
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.
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
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.
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.
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.
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.
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.
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!
Other Raspberry Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
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📖 Recipe
Raspberry Cookies
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.
John
This cookie is the best! So delicious and rasberry-y!
Alana
Hi Lee!! This looks so delicious! Have you tried with almond flour??? Thank you for wonderful GF recipes🤗🤗
Lee
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!
Emma
Looks delicious. Would it be a 1:1 ratio to just use just regular multipurpose flower?
Lee
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!
Ginny
My kids love all things raspberry and these delicious cookies are no exception! Wonderful!
Laura
Would this also work with strawberries?
Lee
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!