Description
These gluten free raspberry cookies are soft, chewy, and bursting with natural raspberry flavor. Made with a homemade raspberry syrup and tender gluten free flour, these cookies are beautifully pink and studded with chopped frozen raspberries. Perfect for a sweet treat with a fruity twist, they require freezing the dough to achieve the ideal texture and shape during baking.
Ingredients
Scale
Raspberry Syrup
- 1 cup frozen raspberries
- 1/4 cup granulated sugar
Cookies
- 2 cups multipurpose gluten free flour (with xanthan gum)
- 1.5 tablespoons cornstarch (divided: 1.5 tablespoons plus 2 tablespoons separately)
- 1.5 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter or vegan baking stick, room temperature
- 1 1/4 cups granulated sugar (plus 2 tablespoons extra for rolling)
- 3 tablespoons water (to mix with 2 tablespoons cornstarch)
- 3 tablespoons milk
- 3 tablespoons raspberry syrup (strained from raspberry syrup mixture)
- 3 drops red food coloring
- 1/2 cup frozen raspberries, chopped into tiny pieces
Instructions
- Make Raspberry Syrup: In a saucepan over medium heat, cook 1 cup frozen raspberries with 1/4 cup granulated sugar, stirring constantly until broken down and syrupy, about 10 minutes. Strain through a mesh colander into a bowl and allow to cool. Set aside about 2-3 tablespoons of raspberry syrup for the cookies.
- Prepare Chopped Raspberries: Roughly chop 1/2 cup frozen raspberries into small pieces without making a pulp. Place them in a freezer-safe bowl and return to the freezer until needed.
- Mix Dry Ingredients: In a large bowl, whisk together 2 cups gluten free flour, 1.5 teaspoons baking powder, 1.5 tablespoons cornstarch, and 1/2 teaspoon kosher salt. Set aside.
- Make Cornstarch Water Mixture: In a small bowl, combine the remaining 2 tablespoons cornstarch with 3 tablespoons water until thin and watery.
- Cream Butter and Sugar: Using an electric mixer with a paddle attachment, beat 1/2 cup unsalted butter and 1 1/4 cups granulated sugar until soft and creamy, about 2-3 minutes.
- Add Wet Ingredients: Slowly beat in the cornstarch-water mixture, 3 tablespoons milk, and the cooled raspberry syrup into the creamed butter and sugar. The mixture will be pink and chunky.
- Incorporate Dry Ingredients: Gradually add the gluten free flour mixture to the wet ingredients, mixing just until combined.
- Add Food Coloring: If using, add 3 drops of red food coloring and mix to evenly blend throughout the dough.
- Fold in Frozen Raspberries: Gently fold the chopped frozen raspberries into the dough using a spatula. Be careful not to overmix to avoid slimy texture. The dough will be marbled pink.
- Freeze Dough: Cover the dough bowl 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: Preheat oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- Scoop and Roll Dough: Using a 2-ounce cookie scoop, form 12 large dough balls. Roll each ball in the reserved 2 tablespoons granulated sugar until fully coated.
- Bake Cookies: Place dough balls 3-4 inches apart on the prepared baking sheet. Bake at 325 degrees Fahrenheit for 15 minutes. Bake 6 at a time if needed, keeping extra dough balls frozen.
- Shape and Cool Cookies: Immediately upon removing from the oven, use a spatula to reshape each cookie into a circle. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For smaller cookies, use a small scoop and bake at 325 degrees Fahrenheit for 13 minutes. Keep dough frozen between batches.
- To make vegan, use dairy-free gluten free flour, vegan sugar, vegan baking sticks, non-dairy milk, and vegan red food coloring.
- If using all-purpose flour instead of gluten free, use 2 packed cups (about 336 grams) and still chill the dough.
- Store extra baked cookies in an airtight container in the fridge for up to 3 days.
- Freeze unused dough balls wrapped in plastic wrap and stored in a zip-top bag for up to 30 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 80 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 20 mg
