Raspberry Cookies with Homemade Raspberry Syrup Recipe
Introduction
These raspberry cookies offer a delightful burst of fruity flavor wrapped in a tender, gluten-free bite. The homemade raspberry syrup adds a natural sweetness and vibrant color, making these treats both beautiful and delicious. Perfect for raspberry lovers looking for a unique cookie experience.
Ingredients
- 1 cup frozen raspberries (for syrup)
- ¼ cup granulated sugar (for syrup)
- 2 cups gluten-free flour (1:1 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 granulated sugar
- 2 tablespoons granulated sugar (for rolling)
- 2 heaping tablespoons cornstarch mixed with 3 tablespoons water
- 3 tablespoons milk
- 3 tablespoons raspberry syrup (from above)
- 3 drops red food coloring (adjust if using gel or paste)
- ½ cup frozen raspberries, chopped finely
Instructions
- Step 1: Make the raspberry syrup by combining 1 cup frozen raspberries and ¼ cup sugar in a small saucepan. Cook over medium heat, stirring occasionally, until the raspberries break down and the syrup thickens, about 10 minutes. Remove from heat and let cool.
- Step 2: In a medium bowl, whisk together gluten-free flour, cornstarch, baking powder, and salt. Set aside.
- Step 3: In a large bowl, cream the butter and 1 ¼ cups sugar until light and fluffy. Add the cornstarch-water mixture, milk, raspberry syrup, and food coloring; beat until combined.
- Step 4: Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Gently fold in the chopped frozen raspberries.
- Step 5: Refrigerate the dough for at least 30 minutes to firm up.
- Step 6: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll dough into 1-inch balls and coat in the reserved 2 tablespoons of sugar.
- Step 7: Place the dough balls on the baking sheet about 2 inches apart, then flatten each slightly with the back of a spoon.
- Step 8: Bake for 10-12 minutes, until edges turn golden brown. Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Tips & Variations
- Use a 1:1 gluten-free flour blend with xanthan gum for the best cookie texture.
- For a stronger raspberry flavor, increase the amount of raspberry syrup or add extra fresh raspberries.
- The raspberry syrup can be prepared in advance and stored in the fridge for up to one week.
Storage
Store cookies in an airtight container at room temperature for up to 3 days. They can also be frozen for longer storage. To reheat, warm gently in the oven for a few minutes to refresh their softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh raspberries instead of frozen?
Yes, fresh raspberries can be used for both the syrup and the dough. They may produce a slightly different texture but will still yield delicious results.
Is this recipe suitable for vegans?
Yes, by using a vegan butter substitute and plant-based milk, this recipe can easily be made vegan without sacrificing flavor or texture.
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Raspberry Cookies with Homemade Raspberry Syrup Recipe
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Diet: Gluten Free
Description
Delightfully soft and chewy gluten-free raspberry cookies featuring a homemade raspberry syrup for an intense burst of fruity flavor. This recipe offers a perfect balance of sweetness with fresh and frozen raspberries folded into a tender dough, making it an irresistible treat for any occasion.
Ingredients
For the Raspberry Syrup:
- 1 cup frozen raspberries
- ¼ cup granulated sugar
For the Cookies:
- 2 cups gluten-free flour (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 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 (use less if using gel or paste)
- ½ cup frozen raspberries, chopped into tiny pieces
Instructions
- Make the Raspberry Syrup: In a small saucepan, combine the frozen raspberries and granulated sugar. Cook over medium heat, stirring occasionally, until the raspberries break down and the syrup thickens, about 10 minutes. Remove from heat and set aside to cool.
- Prepare the Cookie Dough: In a medium bowl, whisk together the gluten-free flour, cornstarch, baking powder, and salt. Set aside. In a large bowl, cream the unsalted butter (or vegan baking stick) and 1 ¼ cups of sugar until light and fluffy. Add the cornstarch-water mixture, milk, raspberry syrup, and red food coloring, and beat until combined. Slowly add the dry ingredients to the wet ingredients, mixing until just incorporated. Gently fold in the chopped frozen raspberries. Refrigerate the dough for at least 30 minutes to firm up.
- Shape the Cookies: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Roll the cookie dough into 1-inch balls and roll them in the remaining 2 tablespoons of granulated sugar. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Slightly flatten each ball with the back of a spoon.
- Bake the Cookies: Bake for 10-12 minutes, or until the edges of the cookies are golden brown. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- The raspberry syrup can be made ahead and stored in the fridge for up to a week.
- Be sure to use a 1:1 gluten-free flour blend with xanthan gum for the best texture.
- For a more intense raspberry flavor, increase the amount of raspberry syrup in the dough or add more fresh raspberries.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: gluten-free raspberry cookies, raspberry syrup cookies, soft chewy cookies, gluten-free baking, fruit cookies
