Description
These raspberry cookies are a delightful sweet treat, bursting with fruity flavor and a hint of pink color. Perfect for any occasion, these gluten-free cookies are sure to please any crowd.
Ingredients
Scale
For the Raspberry Syrup
- 1 cup frozen raspberries
- 1/4 cup granulated sugar
For the Cookies
- 2 cups gluten-free flour with xanthan gum
- 1.5 tablespoons cornstarch
- 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 plus 2 tablespoons granulated sugar
- 2 heaping tablespoons cornstarch mixed with 3 tablespoons water
- 3 tablespoons milk
- 3 tablespoons raspberry syrup
- 3 drops red food coloring
- 1/2 cup frozen raspberries, chopped into tiny pieces
Instructions
- Raspberry Syrup: In a saucepan, cook raspberries and sugar until syrupy. Strain and set aside.
- Cookies: Prepare chopped raspberries and freeze. Mix dry ingredients. Cream butter and sugar. Add cornstarch mixture, milk, and raspberry syrup. Fold in flour, food coloring, and chopped raspberries. Freeze dough. Preheat oven. Roll dough in sugar, bake, reshape, and cool.
Notes
- Freezing the dough is crucial for the cookies to hold their shape.
- Reshaping the cookies after baking ensures a perfect appearance.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: Raspberry Cookies, Gluten-Free, Dessert, Baking, Fruity Cookies
