Raspberry Cookies with Frozen Raspberries Recipe

ByLucy
Jump to Recipe· 4.5 from 3 reviews

If you’re anything like me, finding a cookie that combines a burst of fresh fruity flavor with a tender, melt-in-your-mouth texture feels like striking gold. That’s why I’m so excited to share my **Raspberry Cookies with Frozen Raspberries Recipe** — it’s an absolute fan-freaking-tastic treat that’s perfect all year round, especially when you don’t have fresh raspberries on hand. The sweet-tart vibe from the frozen raspberries mixed into a soft cookie is just dreamy and so easy to whip up.

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Why This Recipe Works

  • Frozen Raspberries Shine: Using frozen raspberries keeps that bright, tart raspberry flavor year-round and adds amazing bursts of fruitiness inside the cookie.
  • Raspberry Syrup Magic: The homemade raspberry syrup infuses the cookie dough with extra juicy flavor and moisture, giving the cookies great texture.
  • Freezing the Dough: Freezing the dough is a game-changer—it prevents the cookies from spreading too much and delivers that perfect chewy-but-soft texture.
  • Gluten-Free Friendly: This recipe uses a gluten-free multipurpose flour, so everyone around your table can enjoy these sweet treats without worry.
Raspberry Cookies with Frozen Raspberries, raspberry cookies, frozen raspberry dessert, easy raspberry cookies, fruity cookie recipes - The image shows a close-up of three round pink cookies with red swirls resting on a black cooling rack. Each cookie has a rough, sugar-coated texture with visible cracks and red streaks running throughout. The cookies are seen on a white marbled surface, with one cookie in the center and the edges of two others slightly visible. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each ingredient in this recipe plays a starring role, creating a cookie that’s bursting with raspberry flavor without being soggy or bland. From the freeze-fresh raspberries to the cornstarch that holds everything together, here’s why I love each one in this Raspberry Cookies with Frozen Raspberries Recipe.

Raspberry Cookies with Frozen Raspberries, raspberry cookies, frozen raspberry dessert, easy raspberry cookies, fruity cookie recipes - Flat lay of a small pile of fresh frozen raspberries, a small mound of fine granulated sugar, a neat heap of white gluten free multipurpose flour, a few tablespoons of smooth cornstarch powder, a small pile of light beige baking powder, a white ceramic dish with unsalted butter softened to creamy texture, two whole brown eggs with clean shells, a small white bowl with pinkish raspberry syrup, a small white bowl with fresh milk, a tiny white bowl with bright red liquid food coloring drops, all ingredients arranged with perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Frozen Raspberries: These add fresh fruity pops and maintain texture because they’re chopped and frozen till ready.
  • Granulated Sugar: It sweetens while giving a slight crispness to the cookie edges, plus some is reserved for rolling for that extra crunch.
  • Gluten-Free Multipurpose Flour: Keeps it safe for gluten-sensitive folks, with xanthan gum for structure.
  • Cornstarch: Key for tender cookies—it softens the crumb and helps with moisture absorption.
  • Baking Powder: Gives just enough lift for lightness without making cookies cakey.
  • Butter or Vegan Stick: Provides that rich, buttery flavor and helps with buttery tenderness.
  • Milk: Adds moisture and helps dissolve the sugar and cornstarch mix evenly.
  • Raspberry Syrup: Homemade from cooking down frozen berries, it intensifies the raspberry flavor beautifully.
  • Red Food Coloring: Optional but fun for a pretty pink hue that hints at the lovely berry inside.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Raspberry Cookies with Frozen Raspberries Recipe is how easy it is to tweak it for different preferences or dietary needs. I’ve had fun trying a few variations myself, and I encourage you to get creative—it’s all about what makes these cookies your perfect treat.

  • Vegan Version: I swapped in vegan butter, plant-based milk, and vegan-friendly food coloring one time for a dairy-free delight — the texture stayed wonderfully soft.
  • Smaller Cookies: Want bite-sized? Roll smaller dough balls and bake just a minute or two less—perfect for parties or lunchbox snacks.
  • All-Purpose Flour Swap: Though I’m gluten-free, some friends tried this with regular flour, just keeping the dough chilled; it worked great for them!
  • Extra Raspberry Boost: If you really love raspberries like I do, add a few freeze-dried ones on top before baking—they stay crunchy and pack a flavor punch.

Step-by-Step: How I Make Raspberry Cookies with Frozen Raspberries Recipe

Step 1: Simmer the Raspberry Syrup

Start by warming 1 cup of frozen raspberries with ¼ cup granulated sugar over medium heat. Stir constantly for about 10 minutes until the berries break down and create a syrupy mixture. Don’t worry if it looks a bit chunky — that’s perfect. Then, strain the mixture through a mesh colander, pressing gently to get about 2-3 tablespoons of vibrant syrup. Let it cool while you prep the rest.

Step 2: Prep the Frozen Raspberries and Dry Ingredients

Take ½ cup of frozen raspberries and chop them into small pieces—be careful not to overdo it or you’ll end up with too much pulp. Pop these chopped berries back into the freezer until you need them. Meanwhile, in a large mixing bowl, whisk together 2 cups gluten-free flour, cornstarch, baking powder, and salt. This mix will give your cookies their lovely tender texture.

Step 3: Make the Cornstarch Mixture

In a small bowl, stir 2 rounded tablespoons of cornstarch into 3 tablespoons of water until smooth and thin. It might seem thick at first, but it’ll loosen up nicely. This mix is the secret to giving your cookie dough that beautiful, slightly sticky texture you want before adding the dry ingredients.

Step 4: Cream Butter and Sugar, Then Blend It All

Using a stand mixer fitted with a paddle or a hand mixer, beat ½ cup room-temperature butter and 1 ¼ cups sugar on medium speed until soft and creamy, about 2-3 minutes. Slowly mix in the cornstarch water mixture, milk, then the cooled raspberry syrup. You’ll see the dough turn a lovely pink and a bit chunky—that’s exactly what you want! Now, gradually stir in your flour mixture until just combined.

Step 5: Add Food Coloring and Fold In Frozen Raspberries

If you’re using red food coloring, add 3-4 drops now and mix gently so the dough turns an even rosy pink. Then, with a spatula, fold in your chopped frozen raspberries carefully. Don’t overmix here—too much stirring can make the dough slimy rather than light and tender.

Step 6: Freeze the Dough

Cover the bowl tightly with plastic wrap and freeze the dough for at least one hour. This step is crucial—you must freeze the dough and not just chill it in the fridge. It helps stop the cookies from spreading too much during baking and makes handling the dough easier.

Step 7: Shape, Roll & Bake

Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper. Using a 2-ounce cookie scoop or ice cream scoop, portion out 12 large balls from your chilled dough. Roll each ball in the reserved 2 tablespoons of granulated sugar to coat fully before placing them 3-4 inches apart on the tray—give them space! If your tray is small, bake in batches, keeping the remaining dough balls in the freezer until you’re ready.

Bake for 15 minutes, then immediately use a spatula to gently reshape each cookie into a round disk while they’re still warm—they’ll look delicate but trust me, this saves them from crumbling later! Let them cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.

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Tips from My Kitchen

  • Don’t Skip Freezing: Freezing the dough is non-negotiable; I learned the hard way when my cookies just spread into a big raspberry mess.
  • Handle the Raspberries Gently: Overmixing the chopped frozen raspberries can release too much juice and make the dough slimy. Fold carefully.
  • Reshape Right Out of the Oven: Cookies look fragile when hot, but a gentle push from a spatula saves you a crumbly disaster later.
  • Sugar Roll for Crunch: Rolling cookie dough balls in sugar creates an irresistible crunchy exterior that contrasts so nicely with the soft middle.

How to Serve Raspberry Cookies with Frozen Raspberries Recipe

Raspberry Cookies with Frozen Raspberries, raspberry cookies, frozen raspberry dessert, easy raspberry cookies, fruity cookie recipes - The image shows several round, soft pink cookies with bright red swirls and specks evenly spread throughout each cookie. The cookies rest on a white marbled surface with a metal cooling rack beneath some of them. Around the cookies are scattered whole raspberries and a small white scoop filled with sugar. A white parchment paper holds more raspberries on the right side. The texture of the cookies looks soft and slightly powdery with a rough surface pattern. The colors are mainly soft pink and bright red from the swirled fruit. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love sprinkling a few extra freeze-dried raspberries or a light dusting of powdered sugar over cooled cookies — it adds a touch of elegance and highlights that vibrant raspberry flavor beautifully. Sometimes, just a simple swirl of raspberry jam on the side feels fancy and festive!

Side Dishes

These cookies pair surprisingly well with a scoop of vanilla ice cream or a cup of hot tea. For mornings, I’ve even enjoyed them alongside a dollop of Greek yogurt and fresh berries — comfort food with a tart twist.

Creative Ways to Present

For gatherings, I’ve arranged these Raspberry Cookies on a pretty platter garnished with fresh mint leaves and a few whole raspberries for a rustic look. For Valentine’s Day, I experimented with heart-shaped silicone molds and a drizzle of dark chocolate — absolutely swoon-worthy and a hit with kids and adults alike!

Make Ahead and Storage

Storing Leftovers

I always keep leftover Raspberry Cookies in an airtight container in the fridge to maintain freshness. They stay soft and flavorful for up to three days, but honestly, they rarely last that long at my house!

Freezing

For more than a few days, I freeze the dough balls in plastic wrap inside a zip-top bag—makes it super easy to bake fresh cookies on demand. You can also freeze baked cookies wrapped tightly; just thaw at room temperature before serving.

Reheating

To bring back that fresh-baked warmth, I pop cookies in a 300°F oven for about 5 minutes or microwave them for 10-15 seconds. Avoid overheating, or they might dry out, but a little warmth really revives that soft texture and amplifies raspberry aroma.

FAQs

  1. Can I use fresh raspberries instead of frozen in this recipe?

    Yes, you can use fresh raspberries, but freezing them first helps reduce excess liquid, which keeps your cookie dough from becoming too wet. If using fresh, gently pat them dry and consider briefly freezing or chilling before adding to the dough.

  2. Why is freezing the dough so important?

    Freezing the dough firms it up and helps maintain the cookie’s shape during baking. Without freezing, the raspberry juice and butter could cause cookies to spread excessively, resulting in flat, crumbly cookies instead of thick, tender ones.

  3. Can I make these cookies gluten-free?

    Absolutely! This Raspberry Cookies with Frozen Raspberries Recipe uses gluten-free multipurpose flour with xanthan gum, so it’s perfect for gluten-sensitive diets. Just be sure to use all gluten-free ingredients to avoid cross-contamination.

  4. How can I make these cookies vegan?

    You can easily adapt this recipe by using vegan butter or baking sticks, plant-based milk, vegan sugar, and vegan red food coloring. I’ve tried it myself and still got that soft, flavorful cookie with no compromise.

Final Thoughts

These Raspberry Cookies with Frozen Raspberries Recipe are so close to my heart because they’re easy to make, so flavorful, and perfect for any season thanks to those frozen berries. Every time I bake them, I’m reminded of cozy afternoons in my kitchen, sharing sweet moments with loved ones. I hope you’ll enjoy making and eating these as much as I do — they truly feel like a little raspberry-filled hug with every bite!

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Raspberry Cookies with Frozen Raspberries Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 3 reviews
  • Author: Lucy
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 12 large cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe

Description

These gluten free raspberry cookies are soft, chewy, and beautifully marbled with fresh raspberry pieces and a homemade raspberry syrup. Made with a gluten free flour blend and a touch of cornstarch for tenderness, these cookies are frozen before baking to prevent spreading and achieve the perfect texture. Ideal for a sweet snack or dessert, they feature a lovely pink hue enhanced by a bit of red food coloring and bursts of tangy raspberry flavor.

Ingredients

Raspberry Syrup

  • 1 cup frozen raspberries
  • 1/4 cup granulated sugar

Cookies

  • 2 cups multipurpose gluten free flour (with xanthan gum included)
  • 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 (keep 2 tablespoons separate for rolling)
  • 2 rounded tablespoons cornstarch mixed with 3 tablespoons water
  • 3 tablespoons milk
  • 3 tablespoons raspberry syrup
  • 3 drops red food coloring
  • 1/2 cup frozen raspberries, chopped into tiny pieces

Instructions

  1. Make the Raspberry Syrup: In a saucepan over medium heat, cook 1/4 cup granulated sugar and 1 cup frozen raspberries, stirring constantly for about 10 minutes until broken down and syrupy but still slightly chunky. Pour through a mesh colander into a bowl and let cool. Set aside 2-3 tablespoons of syrup for cookies.
  2. Prepare the Frozen Raspberries: Roughly chop 1/2 cup frozen raspberries into small pieces without turning into pulp. Place in a freezer-safe bowl and keep frozen until needed.
  3. Mix Dry Ingredients: In a large bowl, whisk together 2 cups gluten free flour, 1.5 teaspoons baking powder, 1.5 tablespoons cornstarch, and 1/2 teaspoon kosher salt. Set aside.
  4. Prepare Cornstarch Mixture: In a small bowl, combine 2 rounded tablespoons cornstarch with 3 tablespoons water, mixing until thin and watery.
  5. Cream Butter and Sugar: Using an electric mixer fitted with the paddle attachment, beat 1/2 cup unsalted butter and 1 1/4 cups granulated sugar until soft and creamy, about 2-3 minutes.
  6. Add Wet Ingredients: Slowly beat in the cornstarch-water mixture, 3 tablespoons milk, and the cooled raspberry syrup. The mixture should look pink and chunky.
  7. Combine with Dry Ingredients: Gradually add the gluten free flour mixture, mixing just until combined.
  8. Add Food Coloring: If desired, add 3-4 drops of red food coloring and mix until blended throughout the dough.
  9. Fold in Frozen Raspberries: Gently fold in the frozen chopped raspberries with a spatula to maintain the dough’s marbled pink color, being careful not to overmix to avoid sliminess.
  10. Freeze the Dough: Cover the bowl with plastic wrap and freeze for at least 1 hour. This step is crucial to prevent the cookies from spreading during baking.
  11. Preheat Oven and Prepare Baking Sheet: Preheat oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper.
  12. Scoop and Roll Dough Balls: Use a 2-ounce cookie scoop or ice cream scoop to portion the dough into 12 large scoops. Roll each ball in the reserved 2 tablespoons granulated sugar to coat completely.
  13. Arrange and Bake: Place dough balls 3-4 inches apart on the prepared baking sheet. Bake at 325 degrees Fahrenheit for 15 minutes. Bake in batches if needed, keeping extra dough frozen.
  14. Shape Cookies After Baking: Immediately after removing from oven, use a spatula to gently reshape cookies into circles. Let them cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.

Notes

  • For smaller cookies, use a small cookie scoop and bake at the same temperature for 13 minutes. Keep dough frozen between batches.
  • Vegan option: Use dairy-free gluten free flour, vegan sugar, vegan baking sticks, a non-dairy milk, and vegan red food coloring.
  • For all purpose flour substitution (not tested): Use 2 packed cups (336 grams) of regular flour and still chill the dough before baking.
  • Store extra cookies in an airtight container in the refrigerator for up to 3 days.
  • Freeze dough balls wrapped in plastic wrap and inside a zip-top bag for up to 30 days.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150 kcal
  • Sugar: 15 g
  • Sodium: 80 mg
  • Fat: 7 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 20 mg

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