Description
These raspberry cookies are a perfect blend of tart and sweet, with a soft, chewy center and crisp edges. They are naturally vibrant, gluten-free, egg-free, and easily adaptable for a vegan option. Perfect for any occasion, they stay fresh and soft for days, making them ideal for sharing!
Ingredients
For the Raspberry Syrup:
- 1 cup frozen raspberries
- 1/4 cup granulated sugar
For the Cookies:
- 2 cups gluten-free flour (with xanthan gum)
- 1.5 tablespoons cornstarch
- 1.5 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter or vegan baking stick (room temperature)
- 1 1/4 cups + 2 tablespoons granulated sugar (reserve extra for rolling)
- 2 heaping tablespoons cornstarch mixed with 3 tablespoons water
- 3 tablespoons milk (dairy or non-dairy)
- 3 tablespoons raspberry syrup (from above)
- 3 drops red food coloring (optional)
- 1/2 cup frozen raspberries, chopped into tiny pieces
Instructions
- Make the Raspberry Syrup
- Heat frozen raspberries and sugar over medium heat, stirring until they break down into a syrup (about 10 minutes).
- Strain through a mesh colander to remove seeds, leaving about 2-3 tablespoons of smooth syrup.
- Prepare the Cookie Dough
- In a bowl, whisk together gluten-free flour, cornstarch, baking powder, and salt.
- In a separate bowl, cream butter and sugar until fluffy.
- Add cornstarch mixture, milk, and raspberry syrup, mixing until combined.
- Gradually incorporate dry ingredients, then gently fold in chopped frozen raspberries.
- Chill & Shape
- Freeze dough for at least 1 hour to prevent spreading.
- Scoop dough into balls, roll in sugar, and place on a lined baking sheet.
- Bake to Perfection
- Bake at 325°F (163°C) for 15 minutes until edges are set but centers remain soft.
- Let cool on a wire rack before serving.
Notes
- Store in an airtight container at room temperature for up to 3 days or in the fridge for a week.
- Freeze dough balls or baked cookies for up to 30 days.
- Customize with chocolate chips, citrus zest, or a drizzle of white chocolate.
- Substitute all-purpose flour if not making gluten-free.
- Prep Time: 15 minutes
- Chill Time: 1 hour
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American