Name: Soft and Chewy Raspberry Cookies Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 1 cup frozen raspberries; ¼ cup granulated sugar; 2 cups multipurpose gluten free flour (with xanthan gum included); 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 2 tablespoons separate for rolling); 2 rounded tablespoons cornstarch mixed with 3 tablespoons water; 3 tablespoons milk; 3 tablespoons raspberry syrup (strained from above); 3 drops red food coloring (liquid, such as McCormick); ½ cup frozen raspberries, chopped into tiny pieces

Jump to Recipe· 4.3 from 39 reviews

If you’re craving something that feels like a warm hug from your oven, then this Soft and Chewy Raspberry Cookies Recipe is exactly what you need. These cookies are bursting with vibrant raspberry flavor, beautifully soft yet perfectly chewy, and just the right hint of sweetness to brighten your day. Imagine biting into a tender cookie with juicy notes from real raspberries swirled inside each bite. They are irresistibly delightful and so much fun to bake, especially when you want a treat that feels special yet easy to make in your own kitchen.

Ingredients You’ll Need

The image shows a clear glass bowl placed on a white marbled surface, filled with a light pink, creamy mixture that has a thick and smooth texture. The mixture contains bright red, slightly chunky fruit pieces swirled unevenly throughout, giving it a marbled look with both the soft pink base and bursts of vivid red. Some bits of the red fruit are stuck to the inside edges of the bowl, and a few small drops are on the marbled surface near the bowl. photo taken with an iphone --ar 4:5 --v 7

Keeping the ingredient list straightforward is the secret to creating the perfect balance of softness, chewiness, and fruity brightness in these cookies. Each component plays a key role, from the gluten-free flour giving them a tender crumb to the fresh raspberries delivering bursts of flavor and color.

Frozen raspberries for syrup: They break down into a sweet and tangy syrup that infuses the dough with natural berry goodness.
Granulated sugar: Adds just the right amount of sweetness and helps with that golden, slightly crisp edge.
Multipurpose gluten-free flour: Forms the soft and sturdy base of the cookie, allowing for a tender bite without gluten.
Cornstarch: Locks in moisture and adds to the chewy texture you’ll love.
Baking powder: Provides gentle lift to keep cookies light and airy.
Kosher salt: Enhances all flavors and balances the sweetness perfectly.
Unsalted butter or vegan baking stick: Contributes richness and helps the cookies stay soft.
Milk: Keeps the dough moist and tender.
Raspberry syrup: The concentrated fruit essence that makes these raspberry cookies truly special.
Red food coloring (optional): Brings out a playful color that makes these cookies even more inviting.
Additional frozen raspberries: Stirred into the dough for delightful bursts of fresh fruit in every bite.
Extra granulated sugar for rolling: Creates a slight crunch on the outside while keeping the inside soft.

How to Make Soft and Chewy Raspberry Cookies Recipe

Step 1: Make the Raspberry Syrup

Start by simmering frozen raspberries with sugar over medium heat. Stir constantly until the berries break down into a chunky, syrupy mixture. Strain through a mesh colander to remove seeds, then let the syrup cool. This syrup is the heart of the recipe, delivering the authentic raspberry flavor that makes the cookies sing.

Step 2: Prep the Raspberries for the Dough

Chop the frozen raspberries into tiny pieces, careful not to overdo it, or you’ll end up with too much juice. Pop them back into the freezer while you prepare the rest of the ingredients to keep the texture just right inside the dough.

Step 3: Combine Dry Ingredients

Whisk together gluten-free flour, cornstarch, baking powder, and kosher salt in a large bowl. This mix ensures your cookies will have a tender crumb and the perfect chewiness we are aiming for.

Step 4: Prepare Cornstarch Mixture

Mix cornstarch with water until it’s smooth and watery. This addition helps stabilize the dough and adds to the soft consistency of the final cookie.

Step 5: Cream Butter and Sugar

Using a mixer fitted with a paddle attachment, beat the butter and sugar until soft and creamy—about 2 to 3 minutes. This step is key to creating a light texture that will melt in your mouth.

Step 6: Add Wet Ingredients

Slowly mix in the cornstarch-water combination, milk, and strawberry syrup. The dough will start to take on a beautiful pink hue and look slightly chunky, which is exactly what you want for a rustic, homemade feel.

Step 7: Incorporate Dry Ingredients and Color

Gradually beat the flour mixture into the wet ingredients just until combined. Add food coloring if using and gently fold in the frozen chopped raspberries. The dough will show marbled pink streaks, signaling that you’re headed toward cookie perfection.

Step 8: Chill the Dough

Cover the dough and freeze it for at least one hour. This crucial step prevents the cookies from spreading too much and keeps them flavorful and chewy.

Step 9: Shape and Bake

Preheat the oven to 325°F and prepare a baking sheet with parchment paper. Scoop large balls of dough, roll each in extra sugar, and space them out on the sheet. Bake for 15 minutes. After baking, gently reshape the cookies while warm, then let them cool to set their soft, chewy texture.

How to Serve Soft and Chewy Raspberry Cookies Recipe

The image shows five thick, round cookies with a bright pink and red swirl pattern throughout, giving them a textured and slightly crumbly look. One cookie in the center has a bite taken out of it, revealing a soft interior with the same pink and red swirl. Around the cookies, there are a few whole raspberries, some powdered sugar sprinkled on top, and a white bowl filled with frozen raspberries wrapped partly in parchment paper to the right. The cookies and raspberries are placed on a white marbled surface with a metal cooling rack underneath some of the cookies. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an extra touch, dust your cookies lightly with powdered sugar or drizzle homemade white chocolate over them. Fresh raspberry halves on top add a pop of freshness and make them irresistible on display.

Side Dishes

Pair these cookies with a scoop of vanilla ice cream, a cup of freshly brewed coffee, or a glass of cold milk. Each complements the sweet and tart raspberry flavor beautifully and improves the overall experience.

Creative Ways to Present

Make a cookie sandwich with raspberry jam and cream cheese frosting or arrange cookies on a tiered dessert tray for a stunning party presentation. Wrapping them individually in clear cellophane tied with a ribbon also makes a heartfelt gift for friends and family.

Make Ahead and Storage

Storing Leftovers

Place leftover cookies in an airtight container in the refrigerator for up to three days. This keeps them moist while maintaining their soft and chewy texture, so every bite feels freshly baked.

Freezing

You can freeze unbaked dough balls wrapped in plastic and stored in a zip-top bag for up to 30 days. When ready, bake straight from frozen to enjoy fresh, warm cookies anytime you like.

Reheating

Warm your cookies in a 300°F oven for about 5 minutes or microwave them for a few seconds to rejuvenate that freshly baked softness and bring out those juicy raspberry notes once again.

FAQs

Can I use fresh raspberries instead of frozen?

Absolutely! Fresh raspberries work wonderfully, especially for the syrup. Just remember they might release more juice, so adjust the syrup cooking time accordingly.

Is this recipe gluten-free?

Yes, it uses gluten-free multipurpose flour with xanthan gum, making it safe and delicious for those avoiding gluten.

Can I make these cookies vegan?

Definitely! Substitute the butter with a vegan baking stick, use non-dairy milk, vegan sugar, and vegan-friendly red food coloring for a 100% plant-based treat.

How do I prevent the cookies from spreading too much?

The most important step is chilling the dough in the freezer for at least an hour. This helps the cookies hold their shape while baking and maintain that soft, chewy texture.

Why are my cookies slimy after mixing in raspberries?

Overmixing the dough after adding the raspberries can cause it to become too wet and slimy. Gently fold the berries in just until combined to avoid this.

Final Thoughts

You really can’t go wrong with this Soft and Chewy Raspberry Cookies Recipe. It feels like a little celebration in every bite and is perfect for sharing or savoring solo. Give it a try, and soon you’ll discover just how easy it is to create bakery-worthy cookies right at home. Trust me, these will become one of your favorite go-to recipes whenever you want something sweet, berry-bright, and utterly delightful.