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The Ultimate Guide to Irresistible Raspberry Cookies: A Soft, Chewy, and Eggless Wonder

The Ultimate Guide to Irresistible Raspberry Cookies: A Soft, Chewy, and Eggless Wonder
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These Raspberry Cookies are soft, chewy, and beautifully marbled with real raspberries. They’re eggless, gluten-free, nut-free, and can easily be made vegan. The sweetness of the sugar cookie base and the tart raspberries make the perfect flavor combo! Best of all, these cookies stay soft for days—no dry or crumbly eggless cookies here.

Ingredients

Scale

For the Raspberry Syrup

  • 1 cup frozen raspberries

  • ¼ cup granulated sugar

For the Cookies

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

  • 1 ½ tablespoons cornstarch

  • 1 ½ teaspoons baking powder

  • ½ teaspoon kosher salt

  • ½ cup unsalted butter or vegan baking stick (room temp)

  • 1 ¼ cups granulated sugar

  • 2 tablespoons granulated sugar (for rolling)

  • 2 rounded tablespoons cornstarch + 3 tablespoons water (egg replacer)

  • 3 tablespoons milk (or dairy-free milk)

  • 3 tablespoons raspberry syrup (from above)

  • 3 drops red food coloring (optional)

  • ½ cup frozen raspberries, chopped into tiny pieces

Instructions

Make the Raspberry Syrup

  1. In a saucepan over medium heat, cook frozen raspberries with ¼ cup sugar for about 10 minutes, stirring until the mixture breaks down and becomes syrupy.

  2. Pour through a mesh strainer into a bowl and let it cool. You’ll get 2–3 tablespoons of syrup.

Prep the Raspberries

  • Chop ½ cup frozen raspberries into small pieces.

  • Return them to the freezer so they stay firm until added to the dough.

Mix the Dry Ingredients

  • In a bowl, whisk together:

    • gluten-free flour

    • cornstarch

    • baking powder

    • salt

  • Set aside.

Prepare the Wet Ingredients

  1. In a small bowl, mix the extra cornstarch with water until thin (this replaces the eggs).

  2. In a mixer, beat butter and 1 ¼ cups sugar for 2–3 minutes until creamy.

  3. Add the cornstarch mixture, milk, and cooled raspberry syrup. Mix until combined—mixture will look slightly pink and chunky.

Combine the Dough

  1. Add the dry ingredients slowly to the mixer until just combined.

  2. Add food coloring if desired.

  3. Gently fold in the chopped frozen raspberries until the dough is marbled—don’t overmix.

Chill the Dough

  • Cover the bowl and freeze for at least 1 hour.

  • Do NOT skip this step or the cookies will spread too much while baking.

Bake

  1. Preheat oven to 325°F (165°C). Line a baking sheet.

  2. Scoop large cookies (about 2 oz each – 12 cookies total).

  3. Roll each dough ball in the remaining 2 tbsp sugar.

  4. Place cookies 3–4 inches apart on the baking sheet.

  5. Bake for 15 minutes.

  6. When they come out of the oven, gently push the edges inward with a spatula to create a round shape.

  7. Cool for 5 minutes before moving to a rack.

Bake in batches—keep unused dough balls in the freezer until ready.

Notes

  • Freeze the dough — this prevents spreading.

  • Don’t overmix the raspberries; it will make the dough wet and mushy.

  • If using gel food coloring, use less—it’s stronger than liquid.

  • Use frozen raspberries, not fresh. Fresh berries release too much moisture.

  • Cookies firm up as they cool, so avoid overbaking.

Find it online: https://chocotune.com/the-ultimate-guide-to-irresistible-raspberry-cookies-a-soft-chewy-and-eggless-wonder/