Description
Delight in these vibrant and tender Raspberry Cookies featuring a luscious homemade raspberry syrup that infuses the dough with natural berry sweetness and a beautiful pink hue. Made with gluten-free flour and a blend of fresh and frozen raspberries, these cookies offer a perfect balance of fruity flavor and a soft, melt-in-your-mouth texture—ideal for special occasions or an everyday treat.
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 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
Instructions
- Make the Raspberry Syrup: In a small saucepan over medium heat, combine the frozen raspberries and ¼ cup granulated sugar. Stir occasionally and cook until the raspberries break down and the syrup thickens slightly, about 10 minutes. Remove from heat and allow to cool completely before using.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, cornstarch, baking powder, and kosher salt to evenly distribute the leavening agents and salt.
- Cream Butter and Sugar: In a large bowl, beat the unsalted butter (or vegan alternative) with 1 ¼ cups sugar until the mixture becomes light, fluffy, and smooth, about 3-4 minutes using an electric mixer.
- Add Wet Ingredients: To the creamed butter and sugar, add the cornstarch-water mixture, milk, cooled raspberry syrup, and red food coloring. Beat until thoroughly combined and uniform in color.
- Combine Dry and Wet: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently and just until incorporated to avoid overworking the dough.
- Fold in Raspberries: Gently fold in the finely chopped frozen raspberries to distribute them evenly throughout the dough without crushing them.
- Chill the Dough: Cover the dough and refrigerate for at least 30 minutes, allowing it to firm up for easier handling.
- Shape Cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll the chilled dough into 1-inch balls, then roll each ball in the reserved 2 tablespoons of granulated sugar to coat.
- Arrange and Flatten: Place the sugared dough balls on the baking sheet, spacing them about 2 inches apart. Use the back of a spoon to slightly flatten each ball to encourage even baking.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown, indicating that the cookies are baked through but still tender inside.
- Cool: Remove from the oven and let cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, preserving their delicate texture.
Notes
- The raspberry syrup can be prepared ahead of time and stored in the refrigerator for up to one week, making the recipe more convenient.
- Use a 1:1 gluten-free flour blend containing xanthan gum for optimal texture and structure in the cookies.
- For a stronger raspberry flavor, increase the quantity of raspberry syrup or add additional fresh raspberries into the dough.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Raspberry Cookies, Gluten-Free Cookies, Raspberry Syrup, Gluten-Free Baking, Soft Cookies, Berry Desserts
