Name: Raspberry Cookies with Homemade Raspberry Syrup Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 44 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 plus 2 tablespoons granulated sugar (reserve 2 tablespoons for rolling); 2 heaping tablespoons cornstarch mixed with 3 tablespoons water; 3 tablespoons milk; 3 tablespoons raspberry syrup; 3 drops red food coloring (adjust if using gel or paste); ½ cup frozen raspberries, chopped into tiny pieces

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 plus 2 tablespoons granulated sugar (reserve 2 tablespoons 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 the frozen raspberries and ¼ cup sugar in a small saucepan. Cook over medium heat, stirring occasionally until the raspberries break down and the syrup thickens, about 10 minutes. Remove from heat and let cool.

Step 2: In a medium bowl, whisk together the 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, then beat until combined.

Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Gently fold in the chopped frozen raspberries.

Step 5: Refrigerate the dough for at least 30 minutes to firm up.

Step 6: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll the dough into 1-inch balls, then roll them in the remaining 2 tablespoons of sugar.

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

Step 8: Bake for 10-12 minutes, or until the edges are golden brown. Let the cookies cool on the baking sheet for a few minutes before transferring 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.

For a stronger raspberry flavor, increase the raspberry syrup in the dough or add more chopped fresh raspberries.

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

Substitute vegan butter to make these cookies dairy-free.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries can be used for both the syrup and the cookie dough. Keep in mind fresh berries may release more moisture, which can slightly affect the texture.

Is it necessary to refrigerate the dough before baking?

Refrigerating the dough helps it firm up, making it easier to shape and preventing excessive spreading during baking. It’s recommended but not strictly required.