Description
Delight in these vibrant Raspberry Cookies that combine a luscious homemade raspberry syrup with a tender gluten-free cookie base. Perfectly sweetened and bursting with fresh raspberry pieces, these cookies offer a fruity twist on a classic treat, ideal for snack time or dessert.
Ingredients
Scale
For the Raspberry Syrup:
- 1 cup frozen raspberries
- ¼ cup granulated sugar
For the Cookies:
- 2 cups gluten-free flour (1:1 multipurpose blend 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 plus 2 tablespoons granulated sugar (reserve 2 tablespoons for rolling)
- 2 heaping tablespoons cornstarch mixed with 3 tablespoons water
- 3 tablespoons milk
- 3 tablespoons raspberry syrup
- 3 drops red food coloring (adjust if using gel or paste)
- ½ cup frozen raspberries, chopped into tiny pieces
Instructions
- Make the Raspberry Syrup: In a small saucepan over medium heat, combine frozen raspberries and granulated sugar. Stir occasionally as the raspberries break down and the mixture thickens into a syrup, about 10 minutes. Remove from heat and let it cool completely.
- Prepare the Cookie Dough: Whisk together gluten-free flour, cornstarch, baking powder, and kosher salt in a medium bowl; set aside. In a large bowl, cream the softened butter and 1 ¼ cups sugar until light and fluffy. Beat in the cornstarch-water mixture, milk, raspberry syrup, and red food coloring until fully combined. Gradually add the dry ingredients, mixing just until incorporated. Gently fold in the chopped frozen raspberries. Chill dough in the refrigerator for at least 30 minutes to firm up.
- Shape the Cookies: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll chilled dough into 1-inch balls, then roll each in the reserved 2 tablespoons of granulated sugar. Place balls 2 inches apart on the baking sheet and gently flatten each with the back of a spoon.
- Bake the Cookies: Bake in the preheated oven for 10 to 12 minutes or until the edges turn golden brown. Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- The raspberry syrup can be prepared in advance and stored in the refrigerator for up to one week.
- Use a 1:1 gluten-free flour blend containing xanthan gum to achieve the best cookie texture.
- For a stronger raspberry flavor, increase the quantity of raspberry syrup or add more chopped fresh raspberries in the dough.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Raspberry Cookies, Gluten-Free Cookies, Raspberry Syrup, Gluten-Free Baking, Fruit Cookies, Healthy Cookies
