Gluten Free Raspberry Cookies (Print Version)
# Ingredients:
→ Raspberry Syrup
01 -
1 cup frozen raspberries
02 -
1/4 cup white sugar
→ Cookie Base
03 -
2 cups gluten-free flour with xanthan gum
04 -
1.5 teaspoons baking powder
05 -
1/2 teaspoon kosher salt
06 -
1.5 tablespoons cornstarch, plus 2 heaping tablespoons mixed with water
07 -
1/2 cup unsalted butter or plant-based stick, softened
→ Other Ingredients
08 -
1 1/4 cups granulated sugar (plus 2 tablespoons for coating)
09 -
3 tablespoons milk or dairy-free substitute
10 -
3 drops red food dye
11 -
1/2 cup frozen raspberries, diced small
12 -
3 tablespoons water for cornstarch mix
# Instructions:
01 -
Cook 1 cup raspberries and 1/4 cup sugar together in a pot on medium heat. Stir often for around 10 minutes until it gets syrupy and the berries break down. Use a strainer to remove seeds, then let it cool completely.
02 -
Dice 1/2 cup frozen raspberries into tiny bits (don't let them thaw yet) and pop them back in the freezer. In a bowl, mix together the flour, baking powder, salt, and cornstarch. Combine the extra cornstarch with water to make a runny paste.
03 -
Cream together the butter and 1 1/4 cups sugar for 2-3 minutes until fluffy. Pour in the cornstarch paste, cooled raspberry syrup, and milk, then mix well. Slowly add the dry mix, then stir in the food coloring. Gently fold in the frozen raspberry bits until the dough gets a swirled pink look.
04 -
Chill the dough for at least 1 hour. Preheat your oven to 325°F. Scoop portions of the dough, roll in leftover sugar, and arrange spaced out on a parchment-lined tray. Bake for 15 minutes. Use a spatula to adjust shape right away, then cool on the tray for 5 minutes before moving.
# Notes:
01 -
Swap ingredients for vegan options if needed
02 -
Chilling dough is key to stopping them from spreading
03 -
For smaller cookies, change scoop size and baking duration
04 -
Store in the fridge for up to 3 days or freeze for a month