Description
Delightfully soft and subtly sweet gluten-free raspberry cookies featuring bursts of real frozen raspberries and a homemade raspberry syrup for a fresh, fruity flavor. These cookies are perfect for a cozy treat, combining a tender crumb with pretty pink marbled dough and a delicate sugar-crisp exterior.
Ingredients
Raspberry Syrup
- 1 cup frozen raspberries
- 1/4 cup granulated sugar
Dry Ingredients
- 2 cups multipurpose gluten free flour (with xanthan gum)
- 1.5 tablespoons cornstarch
- 1.5 teaspoons baking powder
- 1/2 teaspoon kosher salt
Wet Ingredients and Mix-ins
- 1/2 cup unsalted butter (or vegan baking stick), room temperature
- 1 1/4 cups plus 2 tablespoons granulated sugar, divided
- 2 rounded tablespoons cornstarch mixed with 3 tablespoons water
- 3 tablespoons milk
- 3 tablespoons raspberry syrup (from above)
- 3 drops red food coloring (optional)
- 1/2 cup frozen raspberries, chopped into tiny pieces
Instructions
- Make the Raspberry Syrup: In a medium saucepan over medium heat, combine 1/4 cup granulated sugar and 1 cup frozen raspberries. Stir constantly as the berries break down and become syrupy, about 10 minutes. The mixture will be slightly chunky.
- Strain and Cool Syrup: Set a mesh colander over a bowl and pour the raspberry mixture through it. Allow the strained syrup to cool; you should have about 2-3 tablespoons.
- Prep Frozen Raspberries: Roughly chop 1/2 cup frozen raspberries into small pieces, careful not to over-mash. Return them to the freezer until use.
- Mix Dry Ingredients: In a large bowl, whisk together gluten free flour, baking powder, cornstarch, and kosher salt. Set aside.
- Prepare Cornstarch Mixture: In a small bowl, mix the 2 rounded tablespoons cornstarch with 3 tablespoons water until thin and watery.
- Cream Butter and Sugar: Using an electric mixer with paddle attachment, beat butter and 1 1/4 cups sugar until soft and creamy, about 2-3 minutes.
- Add Wet Ingredients: Slowly beat in the cornstarch-water mixture, milk, and cooled raspberry syrup into the creamed mixture. It will appear pink and slightly chunky.
- Incorporate Dry Ingredients: Gradually add the flour mixture, mixing gently until just combined. Add red food coloring if desired, blending it evenly through the dough.
- Fold in Chopped Raspberries: Carefully fold the frozen chopped raspberries into the dough with a spatula to create a marbled pink color, taking care not to overmix and turn the dough slimy.
- Freeze the Dough: Cover the bowl tightly with plastic wrap and freeze the dough for at least 1 hour. This step is essential to prevent the cookies from spreading during baking.
- Preheat Oven and Prepare Baking Sheet: Set oven to 325°F (165°C) and line a baking sheet with parchment paper.
- Scoop and Coat Dough Balls: Use a 2-ounce cookie scoop or ice cream scoop to portion dough into 12 large balls. Roll each in the reserved 2 tablespoons granulated sugar to coat completely.
- Bake Cookies: Place dough balls 3-4 inches apart on the prepared baking sheet. Bake for 15 minutes. Bake in batches of 6, storing extra dough balls in the freezer if needed.
- Shape and Cool: Upon removing from the oven, immediately use a spatula to gently push cookies into a round shape. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Freezing the dough is critical to prevent the cookies from spreading too much during baking.
- Use frozen raspberries instead of fresh for better texture and to help maintain the dough consistency.
- If using gel or paste food coloring, reduce the amount to avoid altering the dough consistency.
- The strawberry syrup adds concentrated raspberry flavor—don't skip this step.
- These cookies are naturally gluten free when using certified gluten free flour.
- Cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
