Raspberry Crinkle Cookies made with gluten-free flour, frozen raspberries, sugar, butter, and homemade raspberry syrup for soft, chewy berry cookies.

You know how sometimes a recipe just sort of… happens to you? Like, you’re not planning it, you’re not in the mood for a whole production, but something in your kitchen starts whispering, “Hey, try this”? That’s exactly how these Raspberry Crinkle Cookies found me one random Tuesday evening that honestly felt more like a Wednesday. You ever have those days that feel out of order?

I opened my freezer — not for anything exciting, mostly just to see whether I had ice cream left — and spotted this sad, half-open bag of frozen raspberries shoved behind something I think used to be soup. And suddenly I was hit with this almost silly wave of childhood memories… summers when raspberry picking was the big event of the weekend. We’d go to this farm with rows and rows of bushes, and I always swore I wasn’t eating the berries, but my stained fingers and pink mouth basically screamed otherwise.

this recipe

So I pulled out those raspberries without a plan, which is very on-brand for me, and thought, “Well… why not cookies?” And honestly, the first time I made these Raspberry Crinkle Cookies, they didn’t even look perfect. Some spread a little too much, some cracked dramatically like life was giving them character development. But the taste? Oh my gosh. Tart, sweet, chewy, bright — like someone squeezed a whole summer into one little cookie.

Even now, every time I stir the raspberry syrup, I get that tiny ache in my chest — not sad, more like a warm tug — because it reminds me of those long, hot days picking berries and pretending I wasn’t eating most of them. Maybe that’s why I keep coming back to this recipe. It’s nostalgic without trying too hard. It feels like home without being sentimental on purpose. Does that make sense?

Why You’ll Love This Raspberry Crinkle Cookies Recipe?

It’s funny… every time I describe Raspberry Crinkle Cookies to someone, I end up sounding almost dramatic. But honestly, they really are special. They’re soft in that perfect, bendy way — like the middle of a brownie but in cookie form — with crisp edges that make this satisfying little crackle sound when you pick them up. And the raspberries? They don’t just sit there politely. They burst with flavor, giving you this tangy-sweet surprise that keeps the cookie from being just another sugary treat.

And because they’re gluten-free, nut-free, and eggless (and so easily vegan you’d barely notice the switch), they feel inclusive in a way more desserts should be. I remember bringing these to a gathering once — you know, one of those awkward potlucks where everyone’s pretending they’re not checking who brought what — and people actually argued over who got the last one. And everyone was shocked they were gluten-free. Honestly, I was a little shocked too.

Plus, can we talk about the color? They come out this soft pink, marbled with real fruit, like they’re wearing something whimsical on purpose. Not Barbie pink — more like “raspberry lemonade on a lazy Saturday” pink. The kind that instantly makes you smile for no real reason.

Ingredient Notes:

Before you dive into making Raspberry Crinkle Cookies, let’s chat like two friends standing in the baking aisle trying to remember what we already have at home.

The quick vibe check:

This dough is sort of like a sugar cookie base that decided to go on a berry adventure and came back slightly chaotic but very lovable.

Ingredient Notes

• Frozen Raspberries: Keep them frozen until the literal second they enter the dough. If they thaw, it’s game over (well… not game over, but game messy).

• Gluten-Free Flour: Make sure yours has xanthan gum or your cookies will crumble apart like a suspense novel with missing chapters.

• Cornstarch (twice): One part for texture, one part for the egg replacement. Kind of wild that it works so well, right?

• Raspberry Syrup: This is what gives the cookies flavor and that dreamy pink color. It tastes like concentrated summer.

• Butter or Vegan Stick: Either softens nicely into the dough. Use whatever fits your life.

• Sugar: Inside the dough AND rolled around the outside to give the classic crinkle cookie look.

• Food Coloring: Optional but honestly… it makes them extra charming.

How To Make Raspberry Crinkle Cookies?

Let’s walk through this together — Raspberry Crinkle Cookies aren’t complicated, but they do have moods.

Step 1: Make the Raspberry Syrup

Cook raspberries and sugar until they break down into this gorgeous, bright, slightly chunky syrup. It’ll smell like summer even if it’s snowing outside. Strain it and let it cool — warm syrup ruins dough faster than Monday mornings ruin good moods.

Step 2: Chop the Frozen Raspberries

Roughly chop them, not too tiny. Think “mini raspberry jewels,” not “raspberry paste.” Keep them frozen so they behave later.

Step 3: Mix the Dry Ingredients

Flour, baking powder, cornstarch, salt. Whisk like you’re pretending your life is organized.

Step 4: Make the Cornstarch Egg

Mix cornstarch + water until smooth. Mine always starts gloopy, like it’s questioning its purpose in life, but it comes together eventually.

Step 5: Cream Butter + Sugar

Beat until soft and fluffy. This part always makes me feel like a professional, even if I’m still in pajamas.

Step 6: Add Wet Ingredients

Add the cornstarch mixture, milk, and raspberry syrup. It may look weird and lumpy and like it’s judging you, but don’t worry — cookie doughs always look strange halfway through.

Step 7: Add the Dry Mixture

Mix until just combined. See? It’s already looking cookie-like.

Step 8: Fold in Frozen Raspberry Pieces

Use a spatula, not the mixer. Fold gently like you’re tucking in a child who refuses to sleep.

Step 9: Freeze the Dough

Freeze it for at least an hour. Not the fridge — the freezer. If you skip this, the cookies will spread into raspberry pancakes. Cute, but not what we’re doing today.

Step 10: Scoop, Roll, and Bake

Roll in sugar, bake for 15 mins at 325°F. When they come out, reshape them gently while warm — they’re soft little creatures at this stage. Let them cool so they don’t break apart dramatically.

Storage Options:

These Raspberry Crinkle Cookies stay soft for days, which honestly feels like breaking a cosmic baking rule. They store well in an airtight container on the counter, or in the fridge if you want them firmer. Freeze them too — either baked or as dough balls — for future crises, celebrations, or just Tuesday cravings.

Variations and Substitutions:

Playful ideas:

• Swap berries — blueberries make a moody purple version.

• Add lemon zest for brightness.

• Fold in white chocolate for dessert-that-thinks-it’s-fancy vibes.

• Make them fully vegan.

• Add almond extract for that “bakery but in your own house” aroma.

What to Serve with Raspberry Crinkle Cookies?

Pair with:

• Hot tea (bonus points if it’s Earl Grey)

• Vanilla ice cream

• Fresh berries

• Lemonade in the summer

• A drizzle of white chocolate when you’re feeling extra

Frequently Asked Questions:

Can I use fresh raspberries?
Honestly… no. They turn to mush faster than I can lose my keys.

Why freeze the dough?
It keeps the cookies from spreading into thin, confused discs.

Do they taste gluten-free?
Shockingly, no. People never believe me when I tell them.

If you make these Raspberry Crinkle Cookies, I hope they bring you the same burst of joy — and maybe nostalgia — that they bring me. And seriously, tell me if you ate one warm because I know you will.

Can’t wait to hear what you think.

Keep the Flavor Coming – Try These:

Cheesy Hissy Fit Dip

Crispy Baked Shrimp

Creamy Pasta with Asparagus and Bacon

Raspberry Crinkle Cookies

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Freeze Time 1 hour hr

Total Time 1 hour hr 45 minutes mins

Soft, chewy Raspberry Crinkle Cookies made with gluten-free flour, homemade raspberry syrup, and frozen raspberries for a vibrant, fruity cookie with crisp edges and a tender center.

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12 Servings

Ingredients

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For the Raspberry Syrup

• 1 cup frozen raspberries
• ¼ cup granulated sugar

For the Cookies

• 2 cups gluten-free multipurpose flour with xanthan gum
• 1.5 tablespoons cornstarch
• 1.5 teaspoons baking powder
• ½ teaspoon kosher salt
• ½ cup unsalted butter or vegan baking stick softened
• 1 ¼ cups granulated sugar
• 2 tablespoons granulated sugar for rolling
• 2 rounded tablespoons cornstarch mixed with 3 tablespoons water
• 3 tablespoons milk
• 3 tablespoons raspberry syrup
• 3 drops red food coloring optional
• ½ cup frozen raspberries finely chopped

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Instructions

 

Prepare the Raspberry Syrup

1. In a saucepan set over medium heat, combine the frozen raspberries and ¼ cup granulated sugar. Cook for approximately 10 minutes, stirring consistently, until the fruit breaks down and the mixture becomes syrup-like, though slightly chunky.
2. Set a mesh strainer over a bowl and pour the mixture through it, pressing gently to extract the liquid. Allow the syrup to cool completely. You should obtain 2–3 tablespoons of syrup.

Prepare the Cookie Dough

1. Measure ½ cup frozen raspberries and chop them into small pieces. Place the chopped raspberries back into the freezer until ready to incorporate.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, 1.5 tablespoons cornstarch, and kosher salt. Set aside.
3. In a small bowl, combine the rounded 2 tablespoons of cornstarch with 3 tablespoons water, stirring until the mixture becomes smooth and thin.
4. In the bowl of an electric mixer fitted with the paddle attachment, cream the softened butter (or vegan baking stick) with 1 ¼ cups granulated sugar for 2–3 minutes, or until light and creamy.
5. Add the cornstarch-water mixture, milk, and cooled raspberry syrup to the creamed butter mixture, beating briefly until combined. The mixture may appear slightly uneven in texture.
6. Gradually add the dry ingredients, mixing on low speed until just combined.
7. If desired, incorporate 3 drops of red food coloring and mix briefly to distribute the color throughout the dough.
8. Using a spatula, gently fold in the frozen chopped raspberries. Avoid overmixing, as the berries will release excess liquid if handled too aggressively.
9. Cover the bowl with plastic wrap and freeze the dough for at least 1 hour. This step is essential to prevent the cookies from spreading excessively during baking.

Baking the Cookies

1. After 1 hour of freezing, preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper.
2. Using a large cookie scoop (approximately 2 ounces), portion the dough into 12 balls.
3. Roll each dough ball in the reserved 2 tablespoons of granulated sugar until fully coated.
4. Place the dough balls on the prepared baking sheet, spacing them 3–4 inches apart.
5. Bake for 15 minutes.
6. Remove the cookies from the oven and immediately use a spatula to gently reshape the edges into uniform circles.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack. Repeat the process with remaining dough, keeping unbaked portions in the freezer between batches.

Notes

This recipe is already formulated as a gluten-free dessert. However, for best results, use a high-quality gluten-free multipurpose flour blend that includes xanthan gum, as it provides essential structure and prevents the cookies from becoming crumbly. If your blend does not include xanthan gum, add ½ teaspoon per 2 cups of flour. All remaining ingredients—raspberries, sugar, butter or vegan alternative, cornstarch, and baking powder—are naturally gluten-free.

Bitty

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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