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A delicious plate of Raspberry Cookies Recipe

Raspberry Cookies Recipe

These delightful gluten-free raspberry cookies are bursting with fresh fruit flavor, featuring a homemade raspberry syrup and chunks of frozen raspberries folded into a tender, buttery dough. Perfect for a sweet treat or special occasion.
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Prep Time 20 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Cookies, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup frozen raspberries For making the raspberry syrup.
  • 1/4 cup granulated sugar To be cooked with raspberries for the syrup.
  • 2 cups gluten-free flour Use a 1:1 blend with xanthan gum for optimal texture.
  • 1.5 tablespoons cornstarch Part of the dry ingredients, helps tenderize the cookies.
  • 1.5 teaspoons baking powder Leavening agent for soft, fluffy cookies.
  • 1/2 teaspoon kosher salt Enhances flavor and balances sweetness.
  • 1/2 cup unsalted butter or vegan baking stick Ensure it's at room temperature for smooth creaming; suitable for vegan diets.
  • 1 1/4 cups granulated sugar For creaming with the butter in the cookie dough.
  • 2 tablespoons granulated sugar Reserved for rolling the cookie dough balls before baking.
  • 2 heaping tablespoons cornstarch Mixed with 3 tablespoons water to create a slurry for the wet ingredients.
  • 3 tablespoons milk Adds moisture and richness to the dough; use dairy or non-dairy.
  • 3 tablespoons raspberry syrup Provides intense raspberry flavor and color.
  • 3 drops red food coloring Optional, for enhancing the cookie's pink hue.
  • 1/2 cup frozen raspberries Gently fold into the dough for bursts of fresh fruit.

Equipment

  • Small Saucepan
  • Medium Bowl
  • Large Bowl
  • Baking Sheet
  • Parchment Paper
  • Wire Rack

Method
 

  1. In a small saucepan, combine the frozen raspberries and granulated sugar. Cook over medium heat, stirring occasionally, until the raspberries break down and the syrup thickens, about 10 minutes. Remove from heat and set aside to cool.
  2. In a medium bowl, whisk together the gluten-free flour, cornstarch, baking powder, and salt. Set aside.
  3. In a large bowl, cream the unsalted butter (or vegan baking stick) and 1 ¼ cups of sugar until light and fluffy. Add the cornstarch-water mixture, milk, raspberry syrup, and red food coloring, and beat until combined.
  4. Slowly add the dry ingredients to the wet ingredients, mixing until just incorporated. Gently fold in the chopped frozen raspberries.
  5. Refrigerate the dough for at least 30 minutes to firm up.
  6. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Roll the cookie dough into 1-inch balls and roll them in the remaining 2 tablespoons of granulated sugar.
  7. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Slightly flatten each ball with the back of a spoon.
  8. Bake for 10-12 minutes, or until the edges of the cookies are golden brown. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

For best results, ensure your butter is at room temperature and don't overmix the dough after adding dry ingredients. Chilling the dough is crucial for preventing spread during baking. Feel free to adjust the amount of red food coloring to achieve your desired color.