Raspberry Sugar Cookies

Featured in gluten-free.

Hey friend! You've got to try these raspberry sugar cookies - they're absolutely gorgeous with their pink swirls and so delicious! The cookies have this perfect balance of sweetness with pops of raspberry tartness throughout. They're super soft with slightly crisp edges and that sugary coating adds the perfect crunch. Plus, they're gluten-free, egg-free and easily made vegan! The raspberry pieces create such a beautiful marbled effect that makes these cookies as stunning to look at as they are to eat. Perfect for gifting or just treating yourself!

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Updated on Tue, 20 May 2025 23:52:14 GMT
Pink marbled raspberry sugar cookies on white parchment paper with fresh berries scattered around pin it
Pink marbled raspberry sugar cookies on white parchment paper with fresh berries scattered around | lonerecipes.com

I discovered these Raspberry Sugar Cookies when searching for allergy-friendly treats that didn't sacrifice on flavor or appearance. The first time I made them, I was immediately captivated by how the raspberries created these gorgeous natural pink swirls throughout the dough—no food coloring needed! The contrast between the soft, chewy center and the slightly crisp, sugar-coated exterior is simply perfect. What I love most is the burst of fresh raspberry flavor in every bite, offering little pockets of tartness that balance the sweetness of the cookie. They're deceptively simple to make but look so impressive that everyone thinks I spent hours on them. I've brought them to countless gatherings, and people are always surprised when I tell them they're gluten-free and vegan—they're just that good!

Why I love this recipe

I absolutely adore these Raspberry Sugar Cookies because they solve so many problems at once while being completely delicious. As someone who often cooks for friends with various dietary needs, finding a dessert that works for everyone can be challenging. These cookies are gluten-free, egg-free, nut-free, and easily made vegan, but they never feel like a compromise. The natural pink color from the raspberries makes them visually stunning without artificial dyes, which I really appreciate. I love how the fresh berries create slightly different patterns in each cookie, making every batch unique. The texture is another reason I keep coming back to this recipe—they stay soft and chewy for days (though they rarely last that long!). There's something so satisfying about biting into that sugar-crusted exterior to find the tender, raspberry-studded interior. Plus, they're quick enough to make on a weeknight when I need a sweet pick-me-up but special enough for holidays and celebrations.

What You Need From Your Kitchen

  • Gluten-free flour blend: Creates the base for these allergy-friendly cookies
  • Vegan butter: Provides richness and proper cookie texture without dairy
  • Fresh raspberries: Gives natural color and flavor to create the pink marble effect
  • Applesauce: Acts as an egg replacer to bind the cookies together
  • Granulated sugar: Sweetens the cookies and creates a sparkly exterior coating
  • Lemon juice: Brightens the raspberry flavor and enhances the natural pink color

Let's Make These Together

Prep the ingredients
Gather all ingredients and ensure the vegan butter is properly softened and the raspberries are washed and dried. Mash the raspberries lightly with a fork, leaving some chunks for texture and visual appeal.
Make the dough
Combine the dry ingredients in one bowl. In another, cream the vegan butter and sugar until fluffy before adding applesauce and vanilla. Gradually mix in the dry ingredients until just combined, then gently fold in the raspberry mixture for a beautiful marbled effect.
Chill thoroughly
Cover and refrigerate the dough for at least 30 minutes. This crucial step prevents spreading and intensifies the raspberry flavor as it rests.
Form and coat
Roll tablespoon-sized portions of dough into balls, then coat completely in granulated sugar for that signature sparkly exterior and slight crunch.
Bake with care
Space cookies 2 inches apart and bake just until the edges set but centers still look slightly soft. They'll continue cooking on the hot baking sheet after removal from the oven.
Recipe picture pin it
Homemade pink cookies with bite marks showing the soft interior and fresh raspberry pieces | lonerecipes.com

Switch Things Up

The first time I made these cookies, I was trying to create something special for my friend with multiple food allergies. I was nervous about how they'd turn out without eggs or butter, but the moment I folded those fresh raspberries into the dough and watched the beautiful pink swirls form, I knew I was onto something special. The kitchen filled with this amazing berry scent as they baked, and that first bite—still slightly warm from the oven—was pure magic. Now I keep frozen raspberries on hand just so I can make these whenever the craving strikes!

Perfect Pairings

These Raspberry Sugar Cookies pair beautifully with a variety of accompaniments. Serve them with a scoop of vanilla coconut ice cream for a delightful dessert sandwich, or alongside a cup of chamomile tea for an afternoon treat. For a fancy dessert platter, arrange them with fresh berries and a dairy-free whipped cream. They also complement a glass of rosé wine for an adult gathering, or a cold glass of almond milk for the kiddos. The subtle tartness of the raspberries makes them versatile enough to serve after both light summer meals or rich winter feasts.

Soft and chewy gluten-free sugar cookies with vibrant raspberry swirls and a sugary coating pin it
Soft and chewy gluten-free sugar cookies with vibrant raspberry swirls and a sugary coating | lonerecipes.com

Frequently Asked Questions

→ Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries, but thaw and drain them well first to remove excess moisture. Pat them dry with paper towels before mashing to prevent the dough from becoming too wet.

→ How do I know when these cookies are done baking?

The cookies are ready when the edges are set but the centers still look slightly underdone (about 10-12 minutes). They will continue to set as they cool. If you wait until they look completely done in the oven, they may end up overbaked and lose their soft, chewy texture.

→ Why didn't my cookies turn out pink?

The pink color comes from the raspberries. If your cookies aren't pink enough, you may have used too few raspberries or overmixed the dough, which can distribute the color too evenly rather than creating marbled swirls. Try adding more raspberries or folding them in more gently next time.

→ Can I make these without xanthan gum?

If your gluten-free flour blend already contains xanthan gum, you can omit it. If neither your flour nor the recipe contains xanthan gum, the cookies may spread too much and have a crumbly texture. You could try substituting with 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water as a binding agent.

→ How long do these cookies stay fresh?

These cookies stay soft and chewy for about 3 days when stored in an airtight container at room temperature. For longer storage, freeze them for up to 3 months. The raspberry flavor is most vibrant on the day they're baked.

Conclusion

These Raspberry Sugar Cookies are the perfect sweet treat for anyone with dietary restrictions. Their beautiful pink marbling makes them as visually appealing as they are delicious. The fresh raspberries add both color and a wonderful tartness that balances the sweetness perfectly. Store in an airtight container for up to 3 days, though they're best enjoyed on the day they're baked when the raspberry flavor is most vibrant.

Raspberry Sugar Cookies

Delightfully soft sugar cookies swirled with fresh raspberries for a beautiful pink marble effect. Naturally sweet and allergy-friendly.

Prep Time
20 Minutes
Cook Time
12 Minutes
Total Time
32 Minutes
By: chris

Category: gluten-free

Difficulty: easy

Cuisine: American

Yield: 18 Servings (18 balls)

Dietary: Gluten-Free, Vegan, Egg-Free, Nut-Free

Ingredients

011½ cups gluten-free flour blend
02½ teaspoon xanthan gum (omit if your blend contains it)
03½ teaspoon baking soda
04¼ teaspoon salt
05½ cup vegan butter, softened
06¾ cup granulated sugar, plus extra for rolling
07¼ cup unsweetened applesauce
081 teaspoon vanilla extract
091 cup fresh raspberries, lightly mashed
101 tablespoon lemon juice

Instructions

Step 01

In a medium bowl, whisk together the gluten-free flour, xanthan gum (if using), baking soda, and salt. Set aside.

Step 02

In a large bowl, cream together the vegan butter and sugar until light and fluffy, about 2-3 minutes. Add the applesauce and vanilla extract, mixing until well combined.

Step 03

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Step 04

In a small bowl, combine the mashed raspberries with lemon juice. Gently fold this mixture into the cookie dough, creating a marbled effect. Don't overmix—you want visible swirls of pink throughout.

Step 05

Cover the dough and refrigerate for at least 30 minutes to firm up. This helps prevent excessive spreading during baking.

Step 06

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Place some extra granulated sugar in a small bowl for rolling.

Step 07

Scoop tablespoon-sized portions of dough, roll into balls, then coat in the granulated sugar. Place on prepared baking sheets about 2 inches apart.

Step 08

Bake for 10-12 minutes until the edges are set but the centers still look slightly underdone. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

  1. For the best pink marbling effect, don't overmix after adding the raspberries. Gentle folding creates beautiful swirls.
  2. These cookies will be very soft when first removed from the oven but will firm up as they cool.
  3. For a more intense raspberry flavor, you can add ¼ teaspoon of raspberry extract to the dough.
  4. Store cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
  5. The dough can be made ahead and frozen in balls (before rolling in sugar) for up to 1 month. Bake directly from frozen, adding 1-2 minutes to the baking time.

Tools You'll Need

  • Mixing bowls
  • Whisk
  • Electric mixer or stand mixer
  • Rubber spatula
  • Baking sheets
  • Parchment paper
  • Cookie scoop or tablespoon
  • Small bowl for sugar coating
  • Wire cooling rack

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Gluten (if using non-gluten-free flour)
  • Dairy (if using regular butter instead of vegan)
  • Raspberries (for those with berry allergies)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 175
  • Total Fat: 7 g
  • Total Carbohydrate: 28 g
  • Protein: 2 g

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