Description
Delight in these soft and flavorful gluten-free raspberry cookies, paired with a homemade raspberry syrup that adds a sweet and slightly tart note. Perfectly marbled pink and bursting with juicy raspberries, these cookies are a lovely treat for raspberry lovers and a great gluten-free dessert option.
Ingredients
Scale
Raspberry Syrup
- 1 cup frozen raspberries
- ¼ cup granulated sugar
Cookies
- 2 cups multipurpose gluten free 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 (plus 2 tablespoons separate for rolling)
- 2 rounded tablespoons cornstarch mixed with 3 tablespoons water
- 3 tablespoons milk
- 3 tablespoons raspberry syrup
- 3 drops red food coloring
- ½ cup frozen raspberries, chopped into tiny pieces
Instructions
- Make Raspberry Syrup: In a medium saucepan over medium heat, combine ¼ cup granulated sugar with 1 cup frozen raspberries. Stir constantly as they cook down for about 10 minutes until syrupy but still a bit chunky. Pour through a mesh colander into a bowl, then set aside to cool. You should have about 2-3 tablespoons syrup.
- Prepare Chopped Raspberries: Roughly chop ½ cup frozen raspberries into small pieces without creating a pulp. Place the chopped raspberries into a freezer-safe bowl and return to the freezer until ready to use.
- Mix Dry Ingredients: In a large bowl, whisk together gluten-free flour, baking powder, 1.5 tablespoons cornstarch, and kosher salt. Set aside.
- Make Cornstarch Slurry: In a small bowl, stir together 2 rounded tablespoons cornstarch with 3 tablespoons water until thin and watery.
- Cream Butter and Sugar: In a large mixing bowl with an electric mixer fitted with a paddle attachment, beat butter and 1 ¼ cups sugar until soft and creamy, about 2-3 minutes.
- Add Wet Ingredients: Slowly add the cornstarch slurry, milk, and cooled raspberry syrup to the creamed mixture, beating until combined and slightly chunky with a pink hue.
- Incorporate Dry Ingredients: Gradually beat the flour mixture into the wet ingredients until just combined.
- Add Food Coloring: If desired, add 3-4 drops red food coloring and blend into the dough evenly.
- Fold in Frozen Raspberries: Gently fold frozen chopped raspberries into the dough with a spatula to create a marbled pink effect. Avoid overmixing to prevent sliminess.
- Freeze Dough: Cover the dough with plastic wrap and freeze for at least 1 hour. This step is essential to prevent spreading during baking.
- Preheat Oven and Prepare Baking Sheet: Set oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper.
- Scoop and Roll Dough: Using a 2-ounce cookie scoop, form 12 large dough balls. Roll each in the reserved 2 tablespoons granulated sugar until coated.
- Arrange and Bake: Place dough balls 3-4 inches apart on the baking sheet. Bake at 325 degrees Fahrenheit for 15 minutes.
- Cool and Shape: After baking, immediately reshape cookies with a spatula into circles. Let cool on the baking sheet for 5 minutes before transferring to a cooling rack.
- Manage Baking Batches: Bake 6 cookies at a time, keeping remaining dough balls frozen until ready to bake.
Notes
- For smaller cookies, use a small cookie scoop and bake at 325 degrees Fahrenheit for 13 minutes. Keep dough frozen between batches.
- For a vegan option, use dairy-free gluten-free flour, vegan sugar, vegan butter substitutes, non-dairy milk, and vegan red food coloring.
- If using all-purpose flour instead of gluten-free, use 2 packed cups (approximately 336 grams) and still chill the dough before baking.
- Store extra cookies in an airtight container in the refrigerator for up to 3 days.
- Freeze dough balls wrapped in plastic wrap and placed in a zip-top bag for up to 30 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 20 mg
