Raspberry Cookies with Frozen Raspberries Recipe

ByTaylor
Jump to Recipe· 4.9 from 61 reviews

If you’re craving a cookie that bursts with bright raspberry flavor and a soft, tender crumb, you’re in the right place. This Raspberry Cookies with Frozen Raspberries Recipe is seriously one of my favorites for cozy afternoons or when you just want a sweet treat with a fresh, fruity twist. Using frozen raspberries means you can enjoy this recipe year-round without hunting down fresh berries, plus it yields a delicious, slightly marbled look that’s just so pretty. Stick around because I’ll share all my best tips to make sure your cookies turn out perfect every time!

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Why This Recipe Works

  • Frozen Raspberries for Consistency: Using frozen raspberries keeps the flavor fresh year-round and prevents your dough from getting watery too fast.
  • Raspberry Syrup Adds Depth: Cooking down raspberries into a syrup intensifies that berry flavor without overpowering the cookies.
  • Freezing the Dough: Freezing solid before baking avoids spreading and gives the cookies a perfect soft yet structured texture.
  • Gluten-Free Friendly: The recipe shines with a gluten-free flour blend, but it’s adaptable for all bakers craving that luscious raspberry bite.
Raspberry Cookies without fresh berries, Raspberry Cookies with Frozen Raspberries, Easy Raspberry Cookie Recipe, Fruity Cookie Dessert, Year-round Raspberry Cookies - 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

Every ingredient in this raspberry cookie recipe plays a special role, working together to create a soft, flavorful cookie that melts in your mouth. I love using gluten-free flour with xanthan gum for structure, but the frozen raspberries are really the star here. Don’t skip the raspberry syrup—it’s my secret weapon for that deep berry flavor.

Raspberry Cookies without fresh berries, Raspberry Cookies with Frozen Raspberries, Easy Raspberry Cookie Recipe, Fruity Cookie Dessert, Year-round Raspberry Cookies - 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 give a fresh raspberry pop without the seasonal hassle of fresh berries; freezing also helps keep them intact in the dough.
  • Granulated sugar: Keeps the cookies light and sweet, plus a little extra for rolling adds a nice crunch on the outside.
  • Gluten-free flour blend: Provides the perfect tender texture and works well with the other ingredients without drying the cookies out.
  • Cornstarch: Adds softness and helps the cookies keep their shape while baking.
  • Baking powder: Ensures a light rise, so the cookies don’t get too dense.
  • Kosher salt: Balances the sweetness and enhances the berry flavor.
  • Unsalted butter (or vegan baking stick): Gives richness and moisture, helping develop flavor and tenderness.
  • Milk: Adds moisture and helps bind the dough; you can use dairy or non-dairy.
  • Red food coloring: Optional, but it really makes the raspberry hue pop beautifully in the dough.
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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.

Tweak to Your Taste

I love making this Raspberry Cookies with Frozen Raspberries Recipe my own by playing with add-ins and colors. Feel free to customize—after all, cookies should be fun and reflect your flavor preferences!

  • Variation: I sometimes add a handful of mini dark chocolate chips to balance the tartness of raspberries; it gives the cookies a little unexpected chocolatey surprise.
  • Dietary swaps: For a vegan version, I swap dairy butter for a vegan baking stick and use almond or oat milk instead of regular milk—works like a charm!
  • Intensity: If you want a more vibrant pink hue without too much food coloring, try using a natural beet powder or powdered freeze-dried raspberries to mix in.
  • Cookie size: I usually stick to a large scoop because I love a soft, chewy center, but smaller cookies bake faster and are great for lunchbox treats.

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

Step 1: Make that luscious raspberry syrup

Start by heating your frozen raspberries and sugar in a saucepan over medium heat. Stir constantly while they break down into a chunky, syrupy mixture—this takes about 10 minutes. I know it’s tempting to rush, but letting it simmer gently is key to unlocking that deep berry flavor. Once done, strain through a fine mesh colander to remove seeds, allowing about 2-3 tablespoons of syrup to remain. Let it cool while you prep the dough—it’s worth the wait!

Step 2: Prepare the frozen raspberries for dough

Grab about half a cup of frozen raspberries and chop them gently into little pieces—don’t mush them! You want little bursts of berry, not a puddle of juice. Pop these chopped berries back into the freezer right away to keep them cold and firm for folding into the cookie dough later.

Step 3: Mix your dry ingredients

In a large bowl, whisk together your gluten-free flour blend, baking powder, cornstarch, and salt. This combo ensures your cookies rise just right and have a tender crumb without being crumbly or dry. Set this aside while you work on the wet stuff.

Step 4: Cream the butter and sugar

Using a mixer fitted with a paddle attachment, beat your softened butter and sugar until creamy and fluffy—about 2-3 minutes. This step traps air and sets the stage for airy, melt-in-your-mouth cookies, so don’t rush it.

Step 5: Combine liquids including your raspberry syrup

Mix your cornstarch and water until smooth and thin, then slowly add it to the creamed butter mixture along with milk and that luscious raspberry syrup you made earlier. Slowly incorporate everything, and you’ll see the dough turn a lovely soft pink, dotted with bits of raspberry—it’s such a beautiful sight! If you want a more intense color, add your red food coloring now and mix gently.

Step 6: Bring it all together and fold in berries

Gradually mix in the dry flour mixture until just combined. You don’t want to overmix here because the dough can get gummy—trust me, I learned this the hard way! Finally, gently fold in those frozen chopped raspberries, stirring just enough to get a beautiful marbled effect without smashing the berries.

Step 7: Chill the dough—for real

This is a non-negotiable step: cover the dough and freeze it for at least one hour. I never skip this because chilled dough holds shape, preventing your cookies from running all over the baking sheet. And yes, freezer, not fridge—freezer firm is what you want.

Step 8: Scoop, sugar coat, and bake

Preheat your oven to 325°F (160°C). Using a large cookie scoop, portion dough balls and roll each in the reserved granulated sugar. Arrange on parchment paper-lined sheets, leaving space for spreading. Bake for 15 minutes, then immediately reshape the cookies with a spatula—they’ll still be soft but this step ensures they don’t crack or break apart. Cool on the sheet for 5 minutes before transferring to a rack.

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Pro Tips for Making Raspberry Cookies with Frozen Raspberries Recipe

  • Keep the berries cold: Folding in chilled raspberries straight from the freezer helps keep the dough from getting too wet or sticky.
  • Don’t skip chilling the dough: Frozen dough prevents your cookies from spreading into thin pancakes—trust me, the difference is huge.
  • Shape warm cookies quickly: Right out of the oven, the edges will be soft; gently push them back into a neat circle for a beautiful final look.
  • Use parchment paper: It prevents sticking and aids in even baking, saving you from tricky clean-up and broken cookies.

How to Serve Raspberry Cookies with Frozen Raspberries Recipe

Raspberry Cookies without fresh berries, Raspberry Cookies with Frozen Raspberries, Easy Raspberry Cookie Recipe, Fruity Cookie Dessert, Year-round Raspberry Cookies - 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 often dust these raspberry cookies lightly with powdered sugar right before serving—it adds a pretty snowy touch and enhances their sweetness just perfectly. Fresh mint leaves on the side are another favorite; the herbaceous pop complements the raspberry flavor beautifully.

Side Dishes

Pair these cookies with a simple cup of hot tea or coffee for an afternoon pick-me-up. I love serving them alongside a bowl of vanilla ice cream or whipped cream when I’m aiming for dessert vibes. The warm, slightly tangy cookies combined with creaminess? Heavenly.

Creative Ways to Present

For special occasions, I arrange these cookies on a tiered dessert tray with fresh raspberries scattered around to highlight the berry theme. Another fun idea is to sandwich two cookies with raspberry jam or vegan cream cheese frosting, turning them into elegant little cookie sandwiches that everyone loves.

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container in the fridge for up to three days, which helps maintain their fresh, chewy texture. Before eating, I always let them come to room temperature so they taste almost freshly baked.

Freezing

Cookie dough balls freeze beautifully! I wrap each dough ball tightly in plastic wrap, then stash them in a freezer bag for up to 30 days. When I want fresh cookies, I pop frozen dough balls right onto the baking sheet and extend the bake time by a couple of minutes—super convenient when unexpected company shows up.

Reheating

To reheat, I place the cookies on a baking sheet and warm them in a 300°F oven for about 5 minutes. This brings back their soft texture nicely without drying them out, as microwaving can sometimes do.

FAQs

  1. Can I use fresh raspberries instead of frozen in this Raspberry Cookies with Frozen Raspberries Recipe?

    Fresh raspberries can be used, but they tend to release more juice and can make the dough wetter, which affects cookie texture and spreading. If you do use fresh, gently pat them dry and fold in carefully to avoid mushiness. I prefer frozen raspberries because they hold their shape better during mixing and baking.

  2. Why is it important to freeze the cookie dough before baking?

    Freezing the dough solidifies the butter and helps the cookies maintain their shape during baking. Without this step, cookies tend to spread too thin and lose their soft, chewy texture. Plus, freezing enhances the flavors by allowing the ingredients to meld.

  3. Can I make these cookies gluten-free?

    Absolutely! This recipe is designed with gluten-free baking in mind. I use a gluten-free multipurpose flour blend that already contains xanthan gum, which helps bind the dough and gives a great texture. You can substitute your preferred gluten-free flour blend but make sure it includes a binding agent.

  4. How do I prevent the frozen raspberries from turning the dough too wet or slimy?

    Chopping the raspberries into small pieces and keeping them frozen until the moment you fold them into the dough helps. Also, fold gently and minimally—you want to avoid crushing them. These steps keep the dough from turning into a soggy mess.

Final Thoughts

This Raspberry Cookies with Frozen Raspberries Recipe feels like a little slice of joy in cookie form. I keep coming back to it because it’s reliable, delicious, and uses ingredients you can keep handy all year. I can’t recommend it enough if you want a sweet treat that’s bursting with berry flavor, perfect for sharing or sneaking quietly when no one’s looking. Give it a try—you’re going to love how these cookies turn out!

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Raspberry Cookies with Frozen Raspberries Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 61 reviews
  • Author: Taylor
  • 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

Delight in these soft and flavorful gluten-free raspberry cookies, paired with a homemade raspberry syrup that adds a sweet and slightly tart note. Perfectly marbled pink and bursting with juicy raspberries, these cookies are a lovely treat for raspberry lovers and a great gluten-free dessert option.

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 (plus 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
  • ½ cup frozen raspberries, chopped into tiny pieces

Instructions

  1. Make Raspberry Syrup: In a medium saucepan over medium heat, combine ¼ cup granulated sugar with 1 cup frozen raspberries. Stir constantly as they cook down for about 10 minutes until syrupy but still a bit chunky. Pour through a mesh colander into a bowl, then set aside to cool. You should have about 2-3 tablespoons syrup.
  2. Prepare Chopped Raspberries: Roughly chop ½ cup frozen raspberries into small pieces without creating a pulp. Place the chopped raspberries into a freezer-safe bowl and return to the freezer until ready to use.
  3. Mix Dry Ingredients: In a large bowl, whisk together gluten-free flour, baking powder, 1.5 tablespoons cornstarch, and kosher salt. Set aside.
  4. Make Cornstarch Slurry: In a small bowl, stir together 2 rounded tablespoons cornstarch with 3 tablespoons water until thin and watery.
  5. Cream Butter and Sugar: In a large mixing bowl with an electric mixer fitted with a paddle attachment, beat butter and 1 ¼ cups sugar until soft and creamy, about 2-3 minutes.
  6. Add Wet Ingredients: Slowly add the cornstarch slurry, milk, and cooled raspberry syrup to the creamed mixture, beating until combined and slightly chunky with a pink hue.
  7. Incorporate Dry Ingredients: Gradually beat the flour mixture into the wet ingredients until just combined.
  8. Add Food Coloring: If desired, add 3-4 drops red food coloring and blend into the dough evenly.
  9. Fold in Frozen Raspberries: Gently fold frozen chopped raspberries into the dough with a spatula to create a marbled pink effect. Avoid overmixing to prevent sliminess.
  10. Freeze Dough: Cover the dough with plastic wrap and freeze for at least 1 hour. This step is essential to prevent spreading during baking.
  11. Preheat Oven and Prepare Baking Sheet: Set oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper.
  12. Scoop and Roll Dough: Using a 2-ounce cookie scoop, form 12 large dough balls. Roll each in the reserved 2 tablespoons granulated 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. Cool and Shape: After baking, immediately reshape cookies with a spatula into circles. Let cool on the baking sheet for 5 minutes before transferring to a cooling rack.
  15. Manage Baking Batches: Bake 6 cookies at a time, keeping remaining dough balls frozen until ready to bake.

Notes

  • For smaller cookies, use a small cookie scoop and bake at 325 degrees Fahrenheit for 13 minutes. Keep dough frozen between batches.
  • For a vegan option, use dairy-free gluten-free flour, vegan sugar, vegan butter substitutes, non-dairy milk, and vegan red food coloring.
  • If using all-purpose flour instead of gluten-free, use 2 packed cups (approximately 336 grams) 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 placed in a zip-top bag for up to 30 days.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 180 kcal
  • Sugar: 15 g
  • Sodium: 90 mg
  • Fat: 9 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 2 g
  • Protein: 2 g
  • Cholesterol: 20 mg

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