Dessert

Delicious Gluten-Free Raspberry Cookies Recipe

ByElla Hart February 19, 2026February 19, 2026

Introduction

These Raspberry Cookies combine a tender gluten-free base with a burst of fresh raspberry flavor, making them perfect for any occasion. The homemade raspberry syrup adds a natural sweetness and vibrant color that makes these cookies truly special.

Delicious Gluten-Free Raspberry Cookies Recipe - Recipe Image

Ingredients

1 cup frozen raspberries (for raspberry syrup)
¼ cup granulated sugar (for raspberry syrup)
2 cups gluten-free flour (1:1 gluten-free multipurpose flour with xanthan gum)
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 granulated sugar (plus 2 tablespoons reserved for rolling)
2 heaping tablespoons cornstarch mixed with 3 tablespoons water
3 tablespoons milk
3 tablespoons raspberry syrup
3 drops red food coloring (adjust if using gel or paste)
½ cup frozen raspberries, chopped into tiny pieces

Instructions

Step 1: Make the Raspberry Syrup by combining frozen raspberries and ¼ cup sugar in a small saucepan. Cook over medium heat, stirring occasionally, until the raspberries break down and the syrup thickens, about 10 minutes. Remove from heat and let cool.
Step 2: In a medium bowl, whisk together the gluten-free flour, 1.5 tablespoons cornstarch, baking powder, and salt. Set aside.
Step 3: In a large bowl, cream the butter (or vegan baking stick) with 1 ¼ cups sugar until light and fluffy. Add the cornstarch-water mixture, milk, raspberry syrup, and red food coloring, then beat until combined.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Gently fold in the chopped frozen raspberries.
Step 5: Refrigerate the dough for at least 30 minutes to firm up.
Step 6: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll the dough into 1-inch balls, then coat each ball in the reserved 2 tablespoons of sugar.
Step 7: Place the dough balls on the baking sheet spaced about 2 inches apart. Slightly flatten each ball with the back of a spoon.
Step 8: Bake for 10-12 minutes, until edges are golden brown. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

Use a 1:1 gluten-free flour blend with xanthan gum for the best cookie texture.
For a stronger raspberry flavor, increase the raspberry syrup in the dough or add more chopped fresh raspberries.
The raspberry syrup can be prepared ahead and stored in the refrigerator for up to one week.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to one week or freeze for up to 3 months. Reheat briefly in a warm oven to restore softness.