Raspberry Cookies
These raspberry cookies are soft, sweet, and packed with flavor.
Equipment
- Mixing bowl
- Baking sheet
Ingredients
For the Raspberry Syrup
- 1 cup frozen raspberries
- ¼ cup granulated sugar
For the Cookies
- 2 cups gluten-free flour using a 1:1 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 room temperature
- 1 ¼ cups granulated sugar reserve 2 tablespoons for rolling
- 2 tablespoons cornstarch mixed with water mix with 3 tablespoons water
- 3 tablespoons milk
- 3 tablespoons raspberry syrup
- 3 drops red food coloring use less if using gel or paste
- ½ cup frozen raspberries, chopped into tiny pieces
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a saucepan over medium heat, combine the frozen raspberries and sugar to make the raspberry syrup. Stir until the raspberries break down and the mixture thickens, then let it cool.
- In a large mixing bowl, whisk together the gluten-free flour, cornstarch, baking powder, and salt.
- In another bowl, cream the butter and sugar until light and fluffy. Add the cornstarch mixture, milk, raspberry syrup, and food coloring. Mix well.
- Gradually add the dry ingredients to the wet mixture and mix until combined. Fold in the chopped raspberries.
- Scoop the dough onto the prepared baking sheet and roll each ball in the reserved sugar. Bake for 10-12 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store cookies in an airtight container for up to a week. You can substitute other fruits for a different flavor.