Raspberry Sugar Cookies – Berry Sweet & Gluten-Free

As a baker, I’m always experimenting with ways to take familiar favorites and give them a special twist. These Raspberry Sugar Cookies were born from one of those quiet, creative mornings in my kitchen—where the sweet aroma of vanilla and sugar filled the air, and I decided to bring the tangy brightness of raspberries into a classic cookie dough. The result was better than I imagined: soft, chewy sugar cookies with bursts of fruity flavor in every bite. They’re bright, tender, and naturally gluten-free—a recipe I now come back to again and again, especially when I want something sweet, light, and easy to whip up.

This recipe holds a special place in my heart because it’s both nostalgic and refreshing. It reminds me of summertime picnics, lazy weekend baking, and those joyful moments when a single cookie brings a smile. And the best part? You don’t need any fancy equipment, and the ingredients are simple. It’s one of those reliable recipes you’ll want to keep close—whether you’re baking for a holiday tray, a school snack, or a quick dessert after dinner.

Why you will love this recipe

You’ll fall in love with these Raspberry Sugar Cookies for their beautiful balance of flavors—sweet, slightly tart, and incredibly buttery. Their soft, melt-in-your-mouth texture makes each bite satisfying without being overly heavy. They also bake beautifully, giving you a cookie that looks just as good as it tastes. Plus, they’re gluten-free, which makes them perfect for those with dietary restrictions or anyone who just wants a lighter cookie option.

These cookies are perfect for both everyday indulgence and special occasions. Whether you want to make a batch for a weekend treat or serve them at your next gathering, they’ll always be a crowd-pleaser.

Versatile

This dough is wonderfully versatile. You can switch up the berries—try freeze-dried strawberries or blueberries for different twists—or even add a touch of citrus zest to brighten the flavor. They’re perfect plain, but they also pair wonderfully with a drizzle of glaze or a light dusting of powdered sugar. You can even shape them into hearts or festive cutouts, depending on the season.

Affordable

There’s nothing complicated or expensive here. Most ingredients are pantry staples—sugar, butter, eggs, vanilla, and gluten-free flour. The only “special” ingredient is freeze-dried raspberries, and even those are quite affordable and easy to find. These cookies prove that you don’t need luxury ingredients to create something delightful.

Ingredients for the recipe

• 1 cup unsalted butter, softened

• 1 1/4 cups granulated sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 2 cups gluten-free all-purpose flour (with xanthan gum)

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• 3/4 cup freeze-dried raspberries, lightly crushed

How to Prepare This Recipe

These Raspberry Sugar Cookies are incredibly easy to prepare, yet they deliver bakery-style results every single time. The dough comes together in one bowl, the ingredients are simple, and the process is quick from start to finish. You’ll appreciate how manageable and forgiving the recipe is, even if it’s your first time baking gluten-free.

Step-by-Step Instructions for Preparation

Step 1: Cream the butter and sugar
Begin by placing the softened butter and granulated sugar in a large mixing bowl. Using a handheld mixer or stand mixer fitted with the paddle attachment, beat on medium speed for about 2–3 minutes, until the mixture is light, fluffy, and pale. This step is essential—it builds the cookie’s tender structure and ensures a smooth base for the dough.

Step 2: Add the egg and vanilla extract
Crack in the egg and pour in the vanilla extract. Beat again until fully incorporated. Scrape down the sides of the bowl as needed to make sure all ingredients are blended evenly.

Step 3: Mix the dry ingredients
In a separate bowl, whisk together the gluten-free all-purpose flour, baking powder, and salt. This ensures even distribution and helps avoid clumps. Gradually add the dry mixture to the wet ingredients, mixing on low speed to prevent flour from puffing out. Mix until a smooth, soft dough forms. The dough should be slightly sticky but hold its shape well.

Step 4: Fold in the raspberries
Gently fold in the crushed freeze-dried raspberries using a spatula. You don’t want to overmix, as the raspberries can begin to break down and tint the dough too much. A gentle folding motion helps distribute them without losing their vibrant color and light crunch.

Step 5: Chill the dough
Cover the dough and chill it in the refrigerator for 30 minutes. Chilling helps the cookies hold their shape while baking and enhances the texture. You can also prepare the dough ahead of time and leave it in the fridge for up to 24 hours.

Step 6: Preheat and prep your baking sheet
While the dough is chilling, preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper to prevent sticking and promote even baking.

Step 7: Shape the cookies
After chilling, scoop out tablespoons of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 5 cm (2 inches) apart. For a more classic sugar cookie look, press the tops lightly with your palm or the bottom of a glass.

Step 8: Bake the cookies
Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are set and just beginning to turn golden. The centers should still look slightly soft—that’s what keeps them chewy after they cool. Do not overbake.

Step 9: Cool completely
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely. This helps set their structure while preserving the tender, chewy interior.

Quick and Easy

These cookies come together in less than an hour, including chilling time. The dough is forgiving and can even be frozen for later use. There’s no complicated shaping, no need for decorating, and minimal cleanup.

Customizable

You can easily customize this recipe based on your preference or pantry. Swap raspberries for another freeze-dried berry, or fold in mini chocolate chips or white chocolate chunks. Want a dairy-free option? Substitute the butter with plant-based alternatives. You can also press a few extra raspberry pieces on top of each dough ball before baking for a more vibrant finish.

Popular with Many People

These cookies are always a hit. Their beautiful pink speckles and inviting aroma draw people in, and the soft texture keeps them coming back for seconds. Whether served at bake sales, baby showers, or casual get-togethers, they disappear quickly. They’re especially popular with kids, thanks to their bright flavor and fun color—but grown-ups love them just as much.

These raspberry sugar cookies aren’t just a recipe—they’re a sweet treat that brings people together. Once you try them, you’ll understand why they’ve become one of my go-to favorites.

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FAQs

Can I use fresh raspberries instead of freeze-dried?
No, fresh raspberries contain too much moisture. They will make the dough soggy and alter the texture of the cookies. Freeze-dried raspberries give concentrated flavor and hold up well in the oven.

What brand of gluten-free flour works best?
A gluten-free all-purpose flour blend that includes xanthan gum is best. Look for a 1:1 baking blend that mimics traditional wheat flour. Brands like Bob’s Red Mill or King Arthur’s gluten-free flour work well.

Can I make the dough ahead of time?
Yes, the dough can be made up to 24 hours in advance. Store it covered in the refrigerator. When ready to bake, let it sit at room temperature for 10 minutes before shaping.

How should I store the cookies?
Store the cookies in an airtight container at room temperature for up to 4 days. To maintain softness, place a slice of bread in the container.

Can I freeze the cookies?
Yes. You can freeze both the cookie dough (scooped into balls) or the baked cookies. For best results, freeze in a single layer, then transfer to a zip-top bag for up to 2 months.