Description
Delicious gluten-free raspberry cookies featuring a homemade raspberry syrup that adds a tender, fruity burst in every bite. These cookies combine a soft texture with the vibrant flavor of raspberries, perfect for a sweet treat or dessert.
Ingredients
Scale
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 (adjust if using gel or paste)
- ½ cup frozen raspberries, chopped into tiny pieces
Instructions
- Make the Raspberry Syrup: In a small saucepan, combine 1 cup frozen raspberries and ¼ cup granulated sugar. Cook over medium heat, stirring occasionally, until raspberries break down and the syrup thickens, about 10 minutes. Remove from heat and let cool.
- Prepare the Cookie Dough: In a medium bowl, whisk together 2 cups gluten-free flour, 1.5 tablespoons cornstarch, 1.5 teaspoons baking powder, and ½ teaspoon kosher salt. Set aside. In a large bowl, cream ½ cup unsalted butter and 1 ¼ cups granulated sugar until light and fluffy. Add the cornstarch-water mixture (2 heaping tablespoons cornstarch mixed with 3 tablespoons water), 3 tablespoons milk, 3 tablespoons raspberry syrup, and 3 drops red food coloring; beat until combined. Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Gently fold in ½ cup chopped frozen raspberries. Refrigerate dough for at least 30 minutes to firm up.
- Shape the Cookies: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Roll dough into 1-inch balls and roll each ball in the reserved 2 tablespoons granulated sugar. Place dough balls 2 inches apart on the prepared baking sheet, slightly flatten each ball with the back of a spoon.
- Bake: Bake for 10-12 minutes until cookie edges are golden brown. Let cookies cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- The raspberry syrup can be made ahead and stored in the fridge for up to a week.
- Use a 1:1 gluten-free flour blend with xanthan gum for optimal texture and structure.
- For a stronger raspberry flavor, increase the amount of raspberry syrup or add more fresh raspberries to the dough.
- If preferred, substitute dairy milk with a plant-based alternative to keep it vegan.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: raspberry cookies, gluten-free cookies, raspberry syrup, berry dessert, gluten-free baking, fruit cookies
