Name: Raspberry Cookies with Homemade Raspberry Syrup Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 1 cup frozen raspberries; ¼ cup granulated sugar; 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

Ingredients

1 cup frozen raspberries (for the syrup)

¼ cup granulated sugar (for the syrup)

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

Step 1: Make the Raspberry Syrup by combining frozen raspberries and ¼ cup granulated sugar in a small saucepan. Cook over medium heat, stirring occasionally, until raspberries break down and syrup thickens, about 10 minutes. Remove from heat and let cool.

Step 2: In a medium bowl, whisk together gluten-free flour, 1.5 tablespoons 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 red food coloring; beat until combined.

Step 4: Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Gently fold in chopped frozen raspberries.

Step 5: Refrigerate the dough for at least 30 minutes to firm up.

Step 6: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll dough into 1-inch balls, then roll each in the remaining 2 tablespoons sugar.

Step 7: Place dough balls about 2 inches apart on the baking sheet and slightly flatten each with the back of a spoon.

Step 8: Bake for 10-12 minutes or until edges are golden brown. Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

Use a 1:1 gluten-free flour blend with xanthan gum for the best texture and structure.

For a stronger raspberry flavor, increase raspberry syrup or add more fresh raspberries into the dough.

The raspberry syrup can be prepared in advance and stored in the fridge for up to one week.

To make vegan, use plant-based butter and a dairy-free milk alternative.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries can be used for both the syrup and the dough. Just be sure to chop them finely for the dough and adjust cooking time slightly if needed.

Do I have to use gluten-free flour?

No, you can substitute with regular all-purpose flour if gluten is not a concern, but the texture and structure may vary slightly from the original recipe.