Raspberry Cookies with Fruit-Infused Flavor Recipe

ByAmanda
Jump to Recipe· 4.6 from 9 reviews

If you’ve ever wanted a cookie that feels like a sweet hug with a burst of fresh fruitiness, I’ve got you covered with this fan-freaking-tastic Raspberry Cookies with Fruit-Infused Flavor Recipe. These cookies aren’t your everyday baked treat—they sneak in that delightful raspberry essence both in syrup form and actual berries, giving you layers of flavor in every bite. Trust me, once you try these, they’ll become your new go-to for sharing with friends, cozy afternoons, or whenever you need a little pick-me-up.

🤎

Why This Recipe Works

  • Double Raspberry Flavor: Using both raspberry syrup and chopped frozen raspberries infuses the cookies with rich fruitiness that’s hard to beat.
  • Gluten-Free Friendly: I use a gluten-free multipurpose flour that keeps these cookies tender and soft without compromising texture.
  • Frozen Dough Trick: Freezing the dough for at least an hour is an absolute game-changer to prevent spreading and keep those perfect cookie shapes.
  • Simple but Impressive: Despite the fancy fruit infusion, the steps are easy to follow, making this recipe achievable for both baking newbies and pros.
Raspberry Cookies with Fruit-Infused Flavor, raspberry cookies, fruit-infused cookies, gluten-free raspberry cookies, berry dessert 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

This Raspberry Cookies with Fruit-Infused Flavor Recipe blends ingredients that complement each other beautifully—the raspberry syrup adds a natural sweetness and tang, while the chopped frozen raspberries give pops of fresh berry texture. I always recommend using quality gluten-free flour if you need it, but the balance here makes the cookies tender and flavorful no matter what!

Raspberry Cookies with Fruit-Infused Flavor, raspberry cookies, fruit-infused cookies, gluten-free raspberry cookies, berry dessert 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: Key for that authentic fruity zing; using frozen keeps them intact and fresh-tasting.
  • Granulated Sugar: Sweetens and helps create the perfect cookie texture when rolling dough balls.
  • Gluten-Free Multipurpose Flour: Makes the cookies tender and soft, plus a blend with xanthan gum helps maintain structure.
  • Cornstarch: Adds softness and a delicate crumb to the cookies.
  • Baking Powder: Provides gentle lift without overpowering the tender texture.
  • Kosher Salt: Balances out sweetness and enhances depth of all the flavors.
  • Unsalted Butter or Vegan Baking Stick: Makes the dough rich and creamy while allowing the fruit flavors to shine.
  • Milk (or non-dairy milk for vegan): Helps bind ingredients and keeps the dough moist.
  • Red Food Coloring: Optional, but it really brings out a lovely pink ripple in the dough.
📝
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.

Tweak to Your Taste

One of the best things about this Raspberry Cookies with Fruit-Infused Flavor Recipe is how easy it is to make your own. I like to sometimes tweak the amount of frozen berries or skip the food coloring if I’m serving to kids who don’t love artificial colors. Personalize the sweetness or try turning these into mini cookies for parties!

  • Berry Boost Variation: Once, I doubled the chopped raspberries to make the cookies extra jammy, and it turned out deliciously gooey inside—just keep the dough well chilled!
  • Vegan Adaptation: I’ve switched to vegan butter and almond milk for dairy-free friends, and the cookies come out just as tender and flavorful.
  • Smaller Cookies: For a tea party, I made bite-sized cookies and baked them slightly less—everyone loved the dainty treats.

Step-by-Step: How I Make Raspberry Cookies with Fruit-Infused Flavor Recipe

Step 1: Make That Lovely Raspberry Syrup

Start by heating frozen raspberries with sugar over medium heat, stirring constantly. The fruit breaks down and the sugar melts into a luscious syrup within about 10 minutes—a little chunky is perfect! Then strain it through a mesh colander and cool it down. This syrup is the secret to the fruit-infused magic that flavors the cookie dough intensely without sogginess.

Step 2: Prep the Dough Ingredients

Chop up half a cup of frozen raspberries into tiny pieces, but don’t overdo it—you want little bursts of berry, not a puddle. Toss them back into the freezer until ready. Next, whisk together your dry ingredients: gluten-free flour, baking powder, cornstarch, and salt. In a separate small bowl, mix the cornstarch and water until smooth. This will add a nice texture to the cookies.

Step 3: Cream Butter and Sugar, Then Blend

Using an electric mixer with the paddle attachment, beat the butter and most of the sugar until it’s soft and creamy—about 2 to 3 minutes. Then gradually add your cornstarch-water mix, milk, and the cooled raspberry syrup. The mixture turns a charming pink with tiny strawberry chunks, already smelling irresistible!

Step 4: Combine Dry Ingredients and Fold In Berries

Add the dry ingredients slowly into the wet mix. If you’re using red food coloring, add a few drops now and swirl gently to get that beautiful marbled look. Finally, fold in the frozen chopped raspberries carefully with a spatula—too much stirring can make the dough slimy, so gentle is key.

Step 5: Freeze That Dough to Shape Perfect Cookies

This is not negotiable: cover the dough and freeze it for at least an hour. I learned the hard way that skipping the freeze results in cookies spreading into a thin mess. Frozen dough keeps them firm and beautifully round.

Step 6: Scoop, Roll in Sugar, and Bake

Preheat your oven to 325°F and line your baking sheets with parchment paper. Use a large cookie scoop to form dough balls, then roll each one in the extra sugar for a perfect sparkly crust. Space them 3–4 inches apart—they’ll bake for about 15 minutes. If you have extra dough, I freeze the balls between batches to keep shape. Pro tip: once out of the oven, gently reshape the cookies with a spatula and let them sit on the sheet for 5 minutes before moving to a rack to prevent breaking.

💡

Pro Tips for Making Raspberry Cookies with Fruit-Infused Flavor Recipe

  • Freeze Dough, Don’t Skip: I always freeze the dough for at least an hour. It really makes the difference between messy flats and thick, soft cookies.
  • Gentle Folding: When adding frozen raspberries, fold gently to avoid turning the dough slimy or overly red.
  • Reshape Right Out of Oven: Use a spatula to gently nudge each cookie into a round shape while warm—this helps keep them from cracking or crumbling.
  • Use Parchment Paper: It helps with easy cleanup and ensures your cookies bake evenly without sticking.

How to Serve Raspberry Cookies with Fruit-Infused Flavor Recipe

Raspberry Cookies with Fruit-Infused Flavor, raspberry cookies, fruit-infused cookies, gluten-free raspberry cookies, berry dessert 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 tiny bit of powdered sugar over the cooled cookies or even a few fresh raspberry halves on top for a pretty, fresh look when serving guests. Sometimes I add a mint leaf for a pop of color that invites you to dig right in!

Side Dishes

These cookies are great with a cup of hot tea—Earl Grey or chamomile work beautifully—or a cold glass of almond milk. For brunch, I’ve paired them with a fresh fruit salad, which complements the raspberry flavor perfectly.

Creative Ways to Present

For a birthday party, I arranged these cookies on a platter with edible flowers and fresh raspberries scattered around—it looked stunning and tasted even better. Another time, I sandwiched the cookies with raspberry jam and cream cheese frosting for an indulgent twist!

Make Ahead and Storage

Storing Leftovers

If you have any of these raspberry cookies left (which I hope you do), keep them in an airtight container in the fridge—they stay fresh and soft for up to three days. I sometimes layer them with parchment paper to prevent sticking.

Freezing

I freeze unbaked dough balls wrapped tightly in plastic wrap inside a zip-top bag—this makes baking fresh cookies whenever you want so easy. The dough keeps well for up to 30 days. You can also freeze the baked cookies, but fresh-baked is my favorite!

Reheating

To bring back that fresh-baked magic, pop leftover cookies in a 300°F oven for 5 minutes; it warms them through and keeps the edges lovely and soft. Microwave can make them gummy, so I avoid that if I can.

FAQs

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

    Yes, fresh raspberries can work, but I prefer frozen because they hold up better during chopping and don’t add excess moisture to the dough. If you choose fresh, be gentle when folding them in and consider adding a little extra cornstarch to balance the moisture.

  2. What if I don’t have gluten-free flour? Can I use all-purpose flour?

    You can substitute all-purpose flour with the same weight (about 2 packed cups or 336 grams). Just be sure to chill the dough well to control spreading, and adjust baking time slightly if needed. I haven’t personally tested it, but the flavor should be just as lovely.

  3. Is the red food coloring necessary?

    Nope! The coloring just enhances that pretty pink swirl, but the cookies taste amazing even without it. If you use food coloring, a few drops of gel or paste coloring work best to avoid changing dough texture.

  4. How long can I store the dough in the freezer?

    The dough balls will keep up to 30 days when properly wrapped in plastic and stored in airtight bags. It’s really convenient to make a big batch ahead of time and bake fresh cookies whenever the mood strikes!

  5. Can this recipe be made vegan?

    Absolutely! Swap out the butter for a vegan baking stick, use non-dairy milk, and vegan-friendly sugar and food coloring. The cookies will still turn out tender and full of that gorgeous raspberry flavor.

Final Thoughts

I’m genuinely proud of how this Raspberry Cookies with Fruit-Infused Flavor Recipe came together—there’s something so satisfying about the layered berry loveliness paired with the soft chewy texture. Whether you’re gluten-free, vegan, or just a lover of fruit-forward sweets, I think these cookies will win your heart. Give them a try, stash some dough in your freezer, and get ready to wow family and friends with every single bite!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Raspberry Cookies with Fruit-Infused Flavor Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 9 reviews
  • Author: Amanda
  • 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

Delicious gluten free raspberry cookies featuring a unique raspberry syrup and fresh frozen raspberries for a vibrant pink marbled effect. These large, soft cookies are perfect for a sweet treat with fruity flavor and a tender crumb. The recipe is carefully designed to prevent spreading by freezing the dough before baking.

Ingredients

Raspberry Syrup

  • 1 cup frozen raspberries
  • ¼ cup granulated sugar

Cookies

  • 2 cups multipurpose gluten free 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
  • 2 tablespoons granulated sugar (for rolling)
  • 2 rounded tablespoons cornstarch mixed with 3 tablespoons water
  • 3 tablespoons milk
  • 3 tablespoons raspberry syrup (strained)
  • 3 drops red food coloring
  • ½ cup frozen raspberries, chopped into tiny pieces

Instructions

  1. Make Raspberry Syrup: In a medium saucepan over medium heat, combine 1 cup frozen raspberries and ¼ cup granulated sugar. Stir constantly for about 10 minutes until the mixture is broken down and syrupy but still a bit chunky. Strain through a fine mesh colander into a bowl and let cool. You should have about 2-3 tablespoons of raspberry syrup.
  2. Prepare Chopped Raspberries: Roughly chop ½ cup frozen raspberries into small pieces, being careful not to create pulp. Place them in a freezer-safe bowl and freeze until ready to add to dough.
  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 ½ teaspoon kosher salt. Set aside.
  4. Make Cornstarch Slurry: In a small bowl, mix 2 rounded tablespoons cornstarch with 3 tablespoons water until thin and watery.
  5. Cream Butter and Sugar: In a large bowl with an electric mixer fitted with paddle attachment, beat ½ cup unsalted butter and 1 ¼ cups granulated sugar for 2-3 minutes until soft and creamy.
  6. Add Wet Ingredients: Slowly add the cornstarch slurry, 3 tablespoons milk, and cooled raspberry syrup to the creamed butter and sugar mixture. Beat until the dough turns pink and chunky.
  7. Incorporate Dry Ingredients: Gradually beat in the gluten free flour mixture until just combined. Avoid overmixing.
  8. Add Food Coloring: If desired, add 3-4 drops of red food coloring and mix gently until evenly distributed in the dough.
  9. Fold in Frozen Raspberries: Use a spatula to gently fold in the frozen chopped raspberries, creating a marbled pink dough without overmixing to keep from making it slimy.
  10. Freeze Dough: Cover the dough bowl with plastic wrap and freeze for at least 1 hour. This step is crucial to prevent spreading during baking.
  11. Preheat Oven and Prepare Baking Sheet: Preheat oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
  12. Scoop and Roll Dough: Use a 2 ounce large cookie scoop or ice cream scoop to portion 12 large dough balls. Roll each ball in the reserved 2 tablespoons sugar until coated.
  13. Arrange and Bake: Place dough balls 3-4 inches apart on the baking sheet. Bake at 325 degrees Fahrenheit for 15 minutes.
  14. Reshape and Cool: Immediately after removing from oven, use a spatula to gently reshape cookies into circles. Let cool on the baking sheet for 5 minutes before transferring to a cooling rack.
  15. Store Extra Dough: Keep remaining dough balls frozen and bake in batches as needed.

Notes

  • For smaller cookies, use a small cookie scoop and bake at 325 degrees Fahrenheit for 13 minutes. Keep dough frozen between batches.
  • To make vegan, use dairy-free gluten free flour, vegan sugar, vegan baking sticks, non-dairy milk, and vegan red food coloring.
  • All-purpose flour can be substituted with 2 packed cups (336 grams) but chilling dough is still essential.
  • Store baked cookies in an airtight container in the refrigerator for up to 3 days.
  • Freeze dough balls wrapped in plastic and stored in a zip-top bag for up to 30 days.

Nutrition

  • Serving Size: 1 large cookie
  • Calories: 180 kcal
  • Sugar: 15 g
  • Sodium: 85 mg
  • Fat: 8 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 24 g
  • Fiber: 2 g
  • Protein: 2 g
  • Cholesterol: 20 mg

You Might Also Like These Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star