Description
Delight in these soft and chewy Raspberry Cookies made with a homemade raspberry syrup and gluten-free flour. Bursting with real raspberry pieces and a sweet tangy flavor, these cookies offer a perfect balance of fruitiness and sweetness. Ideal for gluten-free diets, they are simple to prepare and baked to a golden perfection.
Ingredients
Scale
Raspberry Syrup:
- 1 cup frozen raspberries
- ¼ cup granulated sugar
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: raspberry cookies, gluten-free cookies, raspberry syrup cookies, soft chewy cookies, homemade raspberry dessert
