Description
Delight in these gluten-free raspberry cookies featuring a sweet homemade raspberry syrup and a tender, marbled pink dough studded with frozen raspberries. Perfectly soft with a burst of fruity flavor in every bite, these cookies are a beautiful treat for any occasion.
Ingredients
Scale
For the Raspberry Syrup
- 1 cup frozen raspberries
- ¼ cup granulated sugar
For the Cookies
- 2 cups multipurpose gluten free flour (with xanthan gum included)
- 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
- 2 tablespoons granulated sugar (for rolling)
- 2 rounded tablespoons cornstarch mixed with 3 tablespoons water
- 3 tablespoons milk
- 3 tablespoons raspberry syrup (prepared from above)
- 3 drops red food coloring
- ½ cup frozen raspberries, chopped into tiny pieces
Instructions
- Make Raspberry Syrup: In a medium saucepan over medium heat, combine ¼ cup granulated sugar and 1 cup frozen raspberries. Stir constantly for about 10 minutes until the berries break down and the mixture becomes syrupy but slightly chunky. Remove from heat.
- Strain Syrup: Pour the raspberry mixture through a mesh colander into a bowl, pressing gently to extract about 2-3 tablespoons of syrup. Set aside and allow to cool.
- Prep Frozen Raspberries: Roughly chop ½ cup frozen raspberries into small pieces without turning them into pulp. Return them to the freezer until ready to use.
- Mix Dry Ingredients: In a large bowl, whisk together 2 cups gluten free flour, 1.5 teaspoons baking powder, 1.5 tablespoons cornstarch, and ½ teaspoon kosher salt. Set aside.
- Prepare Cornstarch Mixture: In a small bowl, mix 2 rounded tablespoons cornstarch with 3 tablespoons water until thin and watery, initially thick and tacky.
- Cream Butter and Sugar: Using an electric mixer fitted with a paddle attachment, beat ½ cup unsalted butter and 1 ¼ cups sugar until soft and creamy, about 2-3 minutes.
- Add Wet Ingredients: Gradually beat the cornstarch water mixture, 3 tablespoons milk, and the cooled raspberry syrup into the creamed butter and sugar until pink and chunky.
- Incorporate Dry Ingredients: Slowly add the gluten free flour mixture a little at a time, mixing until just combined.
- Add Food Coloring: Mix in 3 drops of red food coloring evenly throughout the dough for a marbled pink color.
- Fold in Frozen Raspberries: Gently fold the chopped frozen raspberries into the dough using a spatula, taking care not to overmix to prevent sliminess.
- Freeze Dough: Cover the bowl with plastic wrap and freeze the dough for at least 1 hour. This step is crucial to prevent excessive spreading during baking.
- Preheat Oven and Prepare Baking Sheet: Heat oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper.
- Scoop and Roll Dough Balls: Use a 2-ounce cookie scoop or ice cream scoop to portion dough into 12 large balls. Roll each ball in the reserved 2 tablespoons of granulated sugar to coat.
- Bake Cookies: Place the dough balls 3-4 inches apart on the prepared baking sheet. Bake at 325 degrees Fahrenheit for 15 minutes.
- Reshape and Cool: Immediately after baking, use a spatula to gently reshape each cookie into a circle. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store Extra Dough: Keep any extra dough balls frozen while baking the rest to maintain dough consistency.
Notes
- For smaller cookies, use a small scoop and bake at the same temperature for 13 minutes. Keep the 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.
- All-purpose flour substitution: Use 2 packed cups (336 grams) of regular flour but still chill the dough before baking.
- Store baked cookies in an airtight container in the fridge for up to 3 days.
- Freeze dough balls wrapped in plastic wrap inside a zip-top bag for up to 30 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 90 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
