Gluten-Free Raspberry Sugar Cookies
Delightfully tender and bursting with natural raspberry flavor, these gluten-free sugar cookies combine the classic buttery sweetness with the vibrant taste and color of raspberries. Using a balanced gluten-free flour blend and either fresh or freeze-dried raspberries, this recipe yields cookies with slightly crisp edges and soft, chewy centers. Perfect for those with gluten sensitivities or anyone craving a fruity twist on a timeless favorite.
Equipment
- Mixing bowls
- Electric mixer or whisk
- Measuring Cups and Spoons
- Kitchen scale (recommended)
- Baking sheets
- Parchment paper or silicone baking mats
- Cooling racks
- Rolling pin (optional)
- Cookie cutters or knife
Ingredients
- 1 ½ cups gluten-free flour blend (rice flour, almond flour, tapioca starch)
- ½ tsp xanthan gum (if not included in flour blend)
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened (or dairy-free alternative)
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp almond extract (optional)
- 1 tsp lemon zest
- 2–3 tbsp freeze-dried raspberry powder or ½ cup fresh raspberries, gently folded in
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, whisk together gluten-free flour, xanthan gum, baking powder, and salt.
- In a separate large bowl, cream softened butter and sugar until fluffy.
- Beat in egg, vanilla extract, almond extract, and lemon zest.
- Gradually add dry ingredients, mixing until just combined.
- Gently fold in freeze-dried raspberry powder or fresh raspberries.
- Chill dough for 30 minutes to firm up.
- Roll dough out to ¼ inch thickness on a lightly floured surface. Cut into shapes and place on prepared baking sheets.
- Bake 10–12 minutes until edges just turn golden. Cool on sheets 5 minutes before transferring to racks.
Notes
- Use a kitchen scale to measure gluten-free flour for best consistency.
- Freeze-dried raspberry powder offers intense flavor without extra moisture.
- Fresh raspberries add moisture—handle gently to avoid soggy dough.
- Substitute butter with coconut oil or dairy-free spread for vegan/dairy-free options.
- Store cookies in airtight containers at room temperature up to 4 days, or freeze for longer storage.
- Dough can be refrigerated up to 2 days before baking.