Chewy Raspberry Cookies (Print Version)

# Ingredients:

→ Sweet Raspberry Sauce

01 - 1 cup of frozen raspberries
02 - ¼ cup white sugar

→ Crumbly Cookie Dough

03 - 2 cups gluten-free all-purpose flour with xanthan gum
04 - 1.5 teaspoons baking powder
05 - ½ teaspoon of kosher salt
06 - 1.5 tablespoons cornstarch, plus two extra heaping tablespoons for combining
07 - ½ cup softened unsalted butter or a vegan stick alternative

→ Liquid Mix

08 - 3 tablespoons any milk
09 - 1¼ cups granulated sugar plus 2 extra tablespoons for rolling
10 - 3 tablespoons water (for mixing cornstarch)
11 - 3 small drops of red food dye
12 - ½ cup frozen raspberries, roughly chopped

# Instructions:

01 - Heat the berries and sugar on medium until thick like syrup (about 10 minutes). Strain, then let it cool.
02 - Dice up the frozen raspberries while keeping them cold.
03 - Stir together the flour, salt, baking powder, and cornstarch in a bowl.
04 - Blend the cornstarch and water until you get a runny texture.
05 - Beat butter with sugar. Add liquids, then mix in the dry ingredients. Gently fold in raspberry bits.
06 - Wrap your dough and freeze it for an hour or more.
07 - Scoop dough balls, coat in sugar, bake at 325°F for 15 minutes. Fix their shape immediately after baking.

# Notes:

01 - Vegan adjustments can be made easily.
02 - Cooling the dough is essential to stop it from flattening.
03 - These cookies stay soft for several days.
04 - Bake a maximum of 6 cookies in a single round.

Back