Raspberry Cookies with Frozen Raspberries Recipe

If you’re anything like me and have a soft spot for fruity, melt-in-your-mouth cookies, then you’re going to adore this Raspberry Cookies with Frozen Raspberries Recipe. Using frozen raspberries to infuse the dough adds this irresistible burst of real berry flavor without the mess of fresh fruit on hand year-round. Trust me, these cookies come out with such a beautiful marbled pink swirl and just the right balance of sweetness and tang—I often find myself sneaking an extra one (or three) before anyone else sees!

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Ingredients & Why They Work

Choosing the right ingredients for these raspberry cookies really makes all the difference. Every element works together to build flavor, texture, and that iconic rosy hue you’re aiming for. Here’s a little rundown of what I use and why.

• Frozen Raspberries: These give the dough its beautiful marbled look and fresh berry bursts, plus they’re easy to keep year-round.
• Gluten-Free Flour Blend: I opt for a multipurpose gluten-free flour with xanthan gum included, which helps with structure and chewiness.
• Cornstarch: It lightens the cookie texture and gives a delicate crumb.
• Baking Powder: Ensures the cookies rise just enough to be soft but not cakey.
• Kosher Salt: Balances sweetness and enhances raspberry flavor.
• Unsalted Butter or Vegan Baking Stick: Adds richness; room temperature butter creams easily to make a smooth dough.
• Granulated Sugar: Sweetens the dough and, when used extra, creates a subtly crunchy sugar crust when rolling the scoops.
• Milk: Provides moisture to keep the cookies tender.
• Red Food Coloring (optional): I use a few drops for a subtle pink tint—you could skip or adjust depending on your preference.

Tweak to Your Taste

One of the things I love most about this Raspberry Cookies with Frozen Raspberries Recipe is how adaptable it is—making it your own is half the fun! Whether you want a burst of tartness or want to keep it sweet and mellow, feel free to experiment.

• Add a Citrus Twist: I sometimes add a teaspoon of lemon zest for a bright, fresh contrast to the raspberries—it really pops!
• Make Them Vegan: Swap the butter for a vegan baking stick, use a plant-based milk, and ensure your sugar and food coloring are vegan-friendly; I’ve tested this and it turns out fabulously.
• Smaller Cookies: For bite-sized treats, I use a smaller scoop and reduce baking time just a bit—perfect for parties or lunchbox surprises.
• Extra Crunch: Toasted slivered almonds or white chocolate chips mixed into the dough add a lovely texture and complement the berries nicely.

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

Step 1: Make the Raspberry Syrup

Start by combining the frozen raspberries and granulated sugar in a saucepan over medium heat. Stir consistently so the raspberries break down into a lovely syrup—this usually takes about 10 minutes. Don’t worry if it’s still a bit chunky; a little texture adds depth. Pour this mixture through a fine mesh strainer to get about 2-3 tablespoons of smooth raspberry syrup. Let it cool before adding to your batter. This step is a game changer for vibrant flavor without soggy cookies.

Step 2: Prep Your Chopped Frozen Raspberries

While your syrup cools, measure and roughly chop another half cup of frozen raspberries into small chunks—don’t overdo it or you’ll lose that beautiful marbled effect in your cookies! Toss these back into the freezer until you’re ready to fold them into your dough.

Step 3: Mix the Dry Ingredients

Whisk together your gluten-free flour, cornstarch, baking powder, and salt in a large bowl. This ensures your leavening is evenly distributed, giving you a reliable rise every time.

Step 4: Make the Cornstarch Water Mixture

In a small bowl, stir the 2 tablespoons cornstarch into 3 tablespoons of water until it’s smooth and watery. This mixture is a secret ingredient that helps maintain chewiness and structure in the gluten-free dough.

Step 5: Cream Butter and Sugar

Use an electric mixer with a paddle attachment to beat softened butter and 1 ¼ cups sugar until fluffy, about 2-3 minutes. Creaming is crucial for light cookies—they’ll bake up soft with just the right amount of spread.

Step 6: Incorporate Wet Ingredients

With the mixer on low, gradually add your cornstarch water mixture, milk, and the cooled raspberry syrup. You’ll notice the dough takes on a delightful pink color and a slightly chunky texture—exactly what you want!

Step 7: Add the Dry Ingredients & Color

Sift in the dry flour mixture little by little, mixing just until combined. If you want a more vivid pink, stir in 3-4 drops of red food coloring now—the dough should have a gorgeous marbled effect that makes these cookies stand out.

Step 8: Fold in the Frozen Raspberries

Gently fold in those frozen chopped raspberries with a spatula. Be careful here—stirring too much will make the dough slimy, which we definitely want to avoid. The goal is a pretty marbled pink dough with pops of raspberry.

Step 9: Freeze the Dough Before Baking

Cover your dough bowl with plastic wrap and freeze for at least an hour. This step is non-negotiable! The dough needs to be frozen to keep the cookies from spreading too much and to lock in that perfect chewy texture.

Step 10: Scoop, Coat, and Bake

Once chilled, preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper. Use a large cookie scoop (about 2 ounces) to portion out 12 dough balls. Roll each one in the reserved 2 tablespoons of sugar—this adds a slight crunch and sparkle on top. Space them 3-4 inches apart and bake for 15 minutes.

Step 11: Shape Cookies Right Out of the Oven

The moment the cookies come out of the oven, don’t walk away! Use a spatula to gently reshape them into neat circles while still warm—they can be delicate and might break apart if you wait. Let them cool on the sheet for 5 minutes before transferring to a wire rack. This quick step keeps them looking pretty and helps with handling.

How to Serve Raspberry Cookies with Frozen Raspberries Recipe

Garnishes

I often top these cookies with a tiny drizzle of melted white chocolate or a dusting of powdered sugar for an elegant touch. Sometimes, a fresh raspberry perched right on top adds extra charm and hints at the star ingredient inside.

Side Dishes

These cookies are fantastic with a cup of Earl Grey tea or a rich, creamy latte. If you’re serving them as a dessert, pair with a scoop of vanilla ice cream or whipped cream to complement the berry flavor.

Creative Ways to Present

For parties, I arrange the cookies on a rustic wooden board with fresh raspberries and edible flowers sprinkled around. A small jar of raspberry jam for dipping is always a hit. Another idea I love is layering broken cookie chunks with vanilla yogurt and fresh berries in a clear glass for a quick, stunning parfait.

Make Ahead and Storage

Storing Leftovers

Store leftover cookies in an airtight container in the fridge wrapped loosely in parchment paper. They remain soft and fresh for up to three days, which is usually more than enough because they rarely last that long in my house!

Freezing

I wrap leftover dough balls tightly in plastic wrap, then place them in a zip-top bag and freeze for up to 30 days. You can bake them straight from frozen by adding a couple of extra minutes to your baking time—super convenient for unexpected guests.

Reheating

To freshen up day-old cookies, I pop them in a 300°F oven for about 5 minutes. This revives their softness, brings out the raspberry aroma, and gives them a slight crisp again without drying out.

FAQs

Final Thoughts

This Raspberry Cookies with Frozen Raspberries Recipe holds a special place in my heart because it feels like a little celebration in every bite—so vibrant, sweet, and comforting. Whether you’re baking for a crowd or just to brighten an ordinary day, these cookies radiate warmth and joy. I truly hope you enjoy making them as much as I do; once you try them, I’m pretty confident they’ll become a favorite in your cookie rotation too!

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