Raspberry Cookies (Eggless)

Featured in Sweet Moments of Joy.

Soft eggless sugar cookies with real raspberries. Takes 1 hour 45 minutes including freeze time. Gluten-free and vegan-friendly. Perfect balance of tart and sweet.
Barbara Chef
Updated on Thu, 20 Feb 2025 16:18:05 GMT
A plate of cookies with raspberry jam and powdered sugar. Pin it
A plate of cookies with raspberry jam and powdered sugar. | gracefulflavors.com

These raspberry cookies deliver the perfect balance of sweet and tart in every bite. Each cookie offers a soft, chewy center surrounded by crispy, sugar-coated edges, while real raspberries create beautiful magenta bursts throughout. Best of all, they're designed to stay soft for days and can easily accommodate various dietary needs without sacrificing flavor.

Last week, I served these at a gathering, and my friend who "doesn't like fruity cookies" asked for seconds. The way the tart raspberries complement the sweet cookie base creates something truly magical.

Essential Ingredients

  • Frozen Raspberries: Must be frozen for proper texture
  • Quality Gluten-Free Flour: With xanthan gum included
  • Fresh Butter: Room temperature for best results
  • Cornstarch: Creates perfect binding
  • Pure Vanilla: Enhances berry flavor
  • Fine Sugar: For coating and dough
A plate full of cookies with raspberry jam on top. Pin it
A plate full of cookies with raspberry jam on top. | gracefulflavors.com

Detailed Instructions

Perfect the Raspberry Prep:
Cook berries with sugar slowly. Strain carefully for smooth syrup. Chop frozen berries finely. Keep everything cold.
Create the Base:
Mix dry ingredients thoroughly. Make cornstarch slurry carefully. Cream butter and sugar properly. Combine wet ingredients gradually.
Master the Dough:
Add flour mixture slowly. Fold in chopped berries gently. Don't overmix or dough gets slimy. Freeze for proper texture.
Perfect the Shape:
Scoop consistent sizes. Roll in sugar thoroughly. Space cookies properly. Keep extra dough frozen.
Bake with Care:
Watch temperature carefully. Shape immediately after baking. Cool in proper stages. Handle gently when moving.

This recipe evolved from my quest to create perfect fruity cookies that would stay fresh longer than typical eggless versions. After many experiments with different techniques and ratios, this version achieves that perfect balance of flavors and textures while remaining soft for days.

A plate of cookies with raspberry jam on top. Pin it
A plate of cookies with raspberry jam on top. | gracefulflavors.com

Making it Your Own

Through countless batches, I've learned that success lies in the details - the size of your berry pieces, the temperature of your ingredients, and most importantly, the timing of your freeze. I particularly love how this recipe welcomes variations - sometimes I'll add vanilla bean, other times I'll use different berry combinations.

After perfecting this recipe, I've found it's more than just a cookie - it's a way to enjoy fresh berry flavor in a perfectly portable package. Whether served at gatherings or packed for lunch, they never fail to delight. The combination of real berries and tender cookie proves that sometimes the best recipes come from thinking outside the traditional cookie jar.

Frequently Asked Questions

→ Why freeze the dough?
Freezing prevents cookies from spreading too much during baking. Don't skip this step.
→ Can I use fresh raspberries?
Frozen work better as they're easier to chop and maintain cookie texture.
→ How do I make these vegan?
Use vegan butter, non-dairy milk, and check that your sugar is vegan.
→ Can I make smaller cookies?
Yes, use a small cookie scoop and bake for 13 minutes instead.
→ How long do they keep?
Store in fridge up to 3 days or freeze dough balls up to 30 days.

Soft Raspberry Sugar Cookies

Soft and chewy eggless sugar cookies made with real raspberries. Gluten-free and easily vegan, these cookies stay fresh for days.

Prep Time
30 Minutes
Cook Time
15 Minutes
Total Time
45 Minutes
By: Barbara


Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (12 large cookies)

Dietary: Vegetarian, Gluten-Free

Ingredients

→ Raspberry Syrup

01 1 cup frozen raspberries
02 1/4 cup granulated sugar

→ Cookie Base

03 2 cups gluten free flour (1:1 with xanthan gum)
04 1.5 tablespoons cornstarch
05 1.5 teaspoons baking powder
06 1/2 teaspoon kosher salt
07 1/2 cup unsalted butter or vegan baking stick, room temperature
08 1 1/4 cups plus 2 tablespoons granulated sugar (separate 2 tbsp for rolling)

→ Wet Ingredients

09 2 heaping tablespoons cornstarch mixed with 3 tablespoons water
10 3 tablespoons milk
11 3 drops red food coloring
12 1/2 cup frozen raspberries, finely chopped

Instructions

Step 01

Cook raspberries and sugar until syrupy, about 10 minutes. Strain and cool

Step 02

Mix dry ingredients. Beat butter and sugar. Add cornstarch mixture, milk, raspberry syrup. Mix in flour and fold in frozen raspberries

Step 03

Freeze dough for at least 1 hour

Step 04

Roll balls in sugar, place 3-4 inches apart. Bake at 325°F for 15 minutes. Reshape while hot, cool 5 minutes on sheet

Notes

  1. Keep dough frozen between batches
  2. Can be made vegan with substitutions
  3. Keeps in fridge up to 3 days

Tools You'll Need

  • Electric mixer with paddle
  • Mesh strainer
  • Baking sheets
  • Ice cream scoop

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (unless using vegan options)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 245
  • Total Fat: 9 g
  • Total Carbohydrate: 43 g
  • Protein: 2 g