Name: Chewy Gluten-Free Raspberry Cookies Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 1 cup frozen raspberries; 1/4 cup granulated sugar; 2 cups multipurpose gluten free flour (with xanthan gum); 1.5 tablespoons cornstarch; 1.5 teaspoons baking powder; 1/2 teaspoon kosher salt; 1/2 cup unsalted butter (or vegan baking stick), room temperature; 1 1/4 cups plus 2 tablespoons granulated sugar, divided; 2 rounded tablespoons cornstarch mixed with 3 tablespoons water; 3 tablespoons milk; 3 tablespoons raspberry syrup (from above); 3 drops red food coloring (optional); 1/2 cup frozen raspberries, chopped into tiny pieces

I absolutely love sharing this Chewy Gluten-Free Raspberry Cookies Recipe with you because it’s one of those treats that feels both indulgent and wholesome at the same time. The way the fresh raspberries burst with flavor inside these soft, chewy cookies is simply irresistible. I’ve perfected these cookies to ensure they’re gluten-free without compromising the luscious texture I crave in a perfect cookie. Whenever I bake these, the house fills with a subtle fruity aroma that promises something special is coming out of the oven.

Why You'll Love This Chewy Gluten-Free Raspberry Cookies Recipe

What truly makes this recipe a standout for me is the delicate balance between sweet and tart. The raspberry syrup adds this gorgeous hint of natural fruitiness that perfectly complements the rich, buttery dough. Every bite offers that chewy softness with little pockets of juicy raspberry shards that surprise your taste buds. I’m always amazed at how the gluten-free flour blends seamlessly into the cookie, giving it just the right amount of structure without feeling dense or crumbly.

Another thing I love about this recipe is how straightforward it is to prepare. You don’t need any fancy equipment or complicated techniques—just simple whisking, mixing, and folding. Freezing the dough is a game-changer; it keeps those cookies from spreading too much and helps lock in that soft texture I adore. It’s a bit of patience well rewarded. Plus, since the dough is made in one bowl for the most part, cleanup is effortless.

These cookies are incredibly versatile for so many occasions. Whether you want a special treat for a cozy weekend morning, a beautiful addition to afternoon tea, or a lovely homemade gift for friends, these raspberry cookies fit right in. Every time I bring them to a gathering, they disappear quickly, and I’m always asked for the recipe. They feel festive yet comforting, making them perfect for holidays and casual get-togethers alike.

Ingredients You'll Need

The image shows a clear glass bowl filled with a fluffy, light pink mixture that has visible small red specks scattered throughout, giving it a slightly textured look. The mixture appears creamy and swirled inside the bowl, with smooth and soft waves of pink color. The bowl sits on a white marbled surface with a clean and bright background, creating a fresh and simple setting. A small part of a red berry is visible below the bowl on the marble surface. photo taken with an iphone --ar 4:5 --v 7

The ingredients here are wonderfully simple but so essential to achieving the flavor and texture I adore. Each element plays a specific role—whether it’s the gluten-free flour for the soft base, raspberries for juicy bursts, or cornstarch to gently bind everything while keeping it tender.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Frozen Raspberries: These provide the necessary fruit flavor and moisture to keep the cookies juicy.
Granulated Sugar: Used both in the dough and raspberry syrup to balance tartness and add sweetness.
Gluten-Free Multipurpose Flour: I highly recommend one with xanthan gum included to give the dough structure and chew.
Cornstarch: Helps create a tender, soft texture by reducing gluten development.
Baking Powder: Supports lightness and rise to keep the cookies from being too dense.
Kosher Salt: Enhances all the flavors, especially the subtle fruity notes.
Unsalted Butter or Vegan Baking Stick: Adds richness and a creamy mouthfeel to the dough.
Milk: Keeps the dough moist and tender.
Raspberry Syrup: Intensifies the raspberry flavor and adds a lovely pink hue.
Red Food Coloring (Optional): Used sparingly to enhance the cookie color without affecting taste.

Directions

Step 1: Start by making the raspberry syrup. Combine 1 cup frozen raspberries and ¼ cup granulated sugar in a medium saucepan over medium heat. Stir constantly as they cook down for about 10 minutes, breaking up the berries to create a chunky syrup. This syrup is the secret to that vibrant raspberry flavor in the cookies.

Step 2: Once cooked, pour the mixture through a mesh colander into a bowl to strain out the seeds. Let the syrup cool completely. It should yield about 2-3 tablespoons, which you’ll fold into the cookie dough later.

Step 3: While the syrup cools, roughly chop another ½ cup of frozen raspberries into tiny bits, careful not to turn them to mush. Place these back in the freezer so they stay cold until you fold them gently into the dough.

Step 4: In a large bowl, whisk together the gluten-free flour, baking powder, cornstarch, and salt until evenly combined. Set aside.

Step 5: Mix 2 tablespoons cornstarch with 3 tablespoons water in a separate bowl until smooth. This mixture might be thick at first but should quickly become watery. This helps add structure to the dough without toughness.

Step 6: Using an electric mixer fitted with a paddle attachment, cream the butter and 1 ¼ cups sugar together until soft and fluffy, about 2-3 minutes. This step is crucial for light, tender cookies.

Step 7: Slowly add in the cornstarch-water mixture, milk, and raspberry syrup to the creamed butter and sugar, mixing gently. The dough will turn a pretty pink and look chunky with the syrup’s bits.

Step 8: Gradually beat in the dry flour mixture until just combined. Add 3-4 drops of red food coloring if you’d like a deeper color, mixing just enough to swirl it evenly into the dough.

Step 9: Gently fold in the chilled chopped raspberries with a spatula. Be delicate here to keep the dough marbled pink and not slimy.

Step 10: Cover the bowl tightly with plastic wrap and freeze the dough for at least one hour. This chilling is essential to prevent spreading and to keep the cookie texture perfect.

Step 11: When ready, preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.

Step 12: Use a large cookie scoop or 2-ounce scoop to form 12 large dough balls. Roll each ball cozily in the remaining 2 tablespoons of sugar to get a sparkly coating.

Step 13: Place the dough balls 3-4 inches apart on the baking sheet and bake for 15 minutes. If not all dough fits on one sheet, bake in batches, keeping unused dough in the freezer.

Step 14: Right out of the oven, quickly shape the cookies with a spatula into neat circles and let them cool on the sheet for 5 minutes. This step keeps them intact and beautifully soft.

Servings and Timing

This Chewy Gluten-Free Raspberry Cookies Recipe makes about 12 generous cookies, perfect for sharing or storing. Prep time, including making the syrup and chopping raspberries, usually takes me around 20 minutes, but the dough needs a good one hour freezing to set up properly. Baking is a quick 15 minutes per batch, so total active cooking and prep time clocks in around 35 minutes, with plenty of chilled rest time included. These timing guidelines help you achieve perfectly chewy, flavorful cookies every time.

How to Serve This Chewy Gluten-Free Raspberry Cookies Recipe

The image shows soft, round pink cookies with swirls of darker red inside, placed on white marbled paper. The cookies have a slightly rough and sugar-coated surface with one cookie having a bite taken out, revealing a soft, moist inside with red patches. Around the cookies, there are scattered small red berries and a white bowl in the background filled with fresh red berries, also on a white marbled surface. The overall look is fresh and sweet, with a contrast between the paler pink dough and the rich red berry bits. photo taken with an iphone --ar 4:5 --v 7

I love serving these cookies fresh out of the oven with a swirl of whipped cream or alongside a scoop of vanilla ice cream for a lovely warm-cold contrast. Their vibrant color makes them a natural centerpiece at afternoon tea, and they pair wonderfully with a cup of hot herbal tea like chamomile or a light fruity white wine like a Riesling for grown-up occasions.

For a casual snack, I sometimes plate 2-3 cookies on a rustic wooden board garnished with a few fresh raspberries and a dusting of powdered sugar. This simple presentation really elevates them without needing anything fussy. These cookies also hold up well at room temperature, so they are fantastic for picnic baskets or lunchbox treats.

If you’re offering them at a party, I recommend stacking them slightly leaning, wrapped in colored parchment with a ribbon for a charming homemade gift effect. They’re perfect for holiday cookie swaps or to keep on hand when unexpected guests drop by. Warm or room temperature, these cookies never fail to impress with their chewy texture and tangy sweetness.

Variations

If you want to switch things up, I’ve found that swapping out the unsalted butter with a dairy-free vegan baking stick works beautifully, keeping these cookies suitable for vegan diets without losing any chewiness. Using coconut sugar instead of white granulated sugar adds a subtle caramel note and deepens the cookie's flavor for a rustic twist.

Flavor-wise, I sometimes experiment by folding in white chocolate chips instead of extra raspberries for a creamy contrast. Adding a small spoonful of fresh lemon zest into the dough brings a fresh brightness that pairs amazingly with the raspberry. You could even try baking mini versions as bite-sized cookies for kid-friendly tea parties or snacks.

For different textures, baking the cookies a minute or two longer yields a chewier, slightly crisp edge. If you prefer a soft, cakey cookie, reduce the baking powder slightly and avoid overbaking. Another fun method I've tried is mixing freeze-dried raspberry bits into the dry ingredients to pack extra raspberry flavor while keeping the dough less wet.

Storage and Reheating

Storing Leftovers

Once cooled completely, I store leftover Chewy Gluten-Free Raspberry Cookies in an airtight container at room temperature. They stay fresh and chewy for up to 4 days this way. If I want to keep the texture perfect, I often place a slice of bread in the container to help maintain moisture without making the cookies soggy.

Freezing

You can absolutely freeze these cookies if you’re not ready to enjoy them all at once. I prefer to freeze the dough balls before baking so I can bake fresh batches anytime. Wrap each dough ball tightly in plastic wrap and place them in a freezer-safe container or zip-top bag for up to 3 months. When frozen after baking, store the cookies in a sealed container with parchment layers between them to prevent sticking.

Reheating

To bring frozen or stored baked cookies back to life, I pop them in a 300°F (150°C) oven for about 5 minutes until just warmed through. This helps restore their chewy texture. Avoid microwaving as it tends to make them rubbery or too soft quickly. Let the cookies cool slightly after reheating for the best balance of warmth and structure.

FAQs

Can I use fresh raspberries instead of frozen?

Absolutely! Fresh raspberries can be used, but I find frozen raspberries offer better control over moisture content and keep the dough from becoming too wet. If you do use fresh, gently blot them dry before chopping to reduce excess juice.

Is this recipe completely gluten-free?

Yes, as long as you use a certified gluten-free multipurpose flour blend with xanthan gum, this recipe is safe for gluten intolerance or celiac diets. Always check labels to ensure no hidden gluten.

Can I make this recipe vegan?

Definitely! Substitute the unsalted butter with a vegan baking stick and use a non-dairy milk such as almond or oat milk. The texture and flavor stay wonderfully similar, and you’ll still have those chewy, tender cookies to enjoy.

Why is freezing the dough important?

Freezing the dough helps solidify the butter and cornstarch mixture, which prevents the cookies from spreading too much during baking. It also helps develop a chewy texture and enhances the marbled raspberry effect.

Can I add other flavors or mix-ins?

Yes, you can! While raspberries are the star, feel free to add white chocolate chips, lemon zest, or even a handful of chopped nuts for extra texture. Just be mindful of altering the moisture balance to keep the dough consistent.

Conclusion

I truly hope you give this Chewy Gluten-Free Raspberry Cookies Recipe a try because it’s one of my all-time favorites to bake and share. The balance of juicy raspberries, tender crumb, and just enough sweetness creates a cookie that feels like a cozy hug in every bite. Whether you’re gluten-free or simply love berry-flavored treats, these cookies never disappoint and always brighten up my day. Happy baking!