RASPBERRY SUGAR COOKIES – BERRY SWEET & GLUTEN-FREE
Soft, Fruity Cookies Perfect for Desserts or Tea Time
These Raspberry Sugar Cookies are soft, chewy, and naturally gluten-free, bursting with sweet berry flavor.
Perfect for afternoon tea, dessert trays, holiday cookie exchanges, or a sweet snack, these cookies combine delicate almond flour, creamy butter, and fresh raspberries for a fruity twist on the classic sugar cookie.
With a simple mixing method and no complicated steps, you can enjoy homemade gluten-free cookies without compromising on taste or texture.
INGREDIENTS
- 2 cups almond flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup unsalted butter, softened
- 1/4 cup coconut oil, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup fresh raspberries (or frozen, thawed)
- 2 tbsp powdered sugar (optional, for dusting)
INSTRUCTIONS
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together almond flour, baking soda, and salt.
- Cream butter and sugar: In another bowl, beat together softened butter, coconut oil, and granulated sugar until light and fluffy.
- Add egg and vanilla: Mix in the egg and vanilla extract until smooth.
- Combine wet and dry ingredients: Gradually add almond flour mixture to the butter mixture, mixing until a soft dough forms.
- Gently fold in raspberries: Carefully fold in fresh raspberries, being careful not to crush them completely.
- Shape cookies: Scoop tablespoon-sized portions of dough and roll into balls. Place on the prepared baking sheet 2 inches apart.
- Bake: Bake 12–15 minutes until the edges are lightly golden. Remove and allow cookies to cool 5 minutes on the sheet before transferring to a wire rack.
- Optional dusting: Once cooled, dust with powdered sugar for a pretty finish.
- Serve and enjoy: Soft, fruity cookies perfect for snacking or gifting.
TIPS FOR PERFECT GLUTEN-FREE COOKIES
- Use fresh or gently thawed berries to avoid excess moisture.
- Do not overmix when folding in raspberries to keep the dough light.
- Almond flour texture: For finer cookies, use finely ground almond flour.
- Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
SERVING SUGGESTIONS
- Pair with hot tea or coffee
- Serve with a scoop of vanilla ice cream
- Add to a holiday dessert platter with chocolate and shortbread cookies
WHY YOU’LL LOVE THIS RECIPE
- Soft and chewy with fruity raspberry flavor
- Naturally gluten-free without compromising taste
- Perfect for holidays, parties, or casual snacking
- Easy to make and visually appealing with vibrant berries
Raspberry Sugar Cookies – Berry Sweet & Gluten-Free
Soft, chewy sugar cookies made with almond flour and fresh raspberries, naturally gluten-free and perfect for dessert or tea time.
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together almond flour, baking soda, and salt.
- In another bowl, beat together softened butter, coconut oil, and granulated sugar until light and fluffy.
- Mix in egg and vanilla extract until smooth.
- Gradually add dry ingredients to the wet ingredients until a soft dough forms.
- Gently fold in raspberries, being careful not to crush them.
- Scoop tablespoon-sized portions of dough and place on baking sheet 2 inches apart.
- Bake 12–15 minutes until edges are lightly golden. Cool 5 minutes on the sheet before transferring to a wire rack.
- Dust with powdered sugar if desired and serve.
Notes
Use fresh or thawed raspberries to avoid excess moisture. Store in an airtight container at room temperature for up to 3 days.
