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 granulated sugar (plus 2 tablespoons reserved for rolling); 2 heaping tablespoons cornstarch mixed with 3 tablespoons water; 3 tablespoons milk; 3 tablespoons raspberry syrup; 3 drops red food coloring (adjust to preference if using gel or paste); ½ cup frozen raspberries, chopped finely

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 granulated sugar (plus 2 tablespoons reserved 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 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 (or vegan baking stick) with 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: Slowly add dry ingredients to wet ingredients, mixing until just incorporated. Gently fold in 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 roll each in the reserved 2 tablespoons of sugar.

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

Step 8: Bake for 10–12 minutes, until cookie edges are 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 to achieve the best texture and structure.

For a more intense raspberry flavor, increase the amount of raspberry syrup or add more fresh raspberries to the dough.

The raspberry syrup can be made ahead and stored in the refrigerator for up to one week.

If you prefer a vegan version, substitute dairy milk with plant-based milk and use a vegan butter alternative.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries can be used in both the syrup and dough. Just be gentle when folding fresh berries into the dough to avoid breaking them too much.

What if I don’t have red food coloring?

The red food coloring enhances the cookie’s color but is optional. You can omit it if desired; the cookies will still have a lovely raspberry flavor and natural color from the syrup and berries.