Raspberry Cookies: A Delightful Gluten-Free Treat
Introduction
If you’re looking for a delicious gluten-free treat that’s bursting with flavor, these Raspberry Cookies are the perfect choice! These cookies are made with gluten-free flour and infused with fresh raspberry syrup for a beautiful pop of flavor. The dough is soft and buttery, with a delicate crumb and a hint of tartness from the raspberries. They’re perfect for a snack, dessert, or even a special occasion. Plus, they’re easy to make and sure to impress anyone with their lovely marbled effect. Let’s dive into this sweet and fruity recipe!
Ingredients
For the Raspberry Syrup:
- 1 cup frozen raspberries
- ¼ cup granulated sugar
For the Cookies:
- 2 cups gluten-free flour (I use a 1:1 gluten-free multipurpose flour with xanthan gum already in it)
- 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 plus 2 tablespoons granulated sugar (keep the 2 tablespoons separate for rolling)
- 2 heaping tablespoons cornstarch mixed with 3 tablespoons water
- 3 tablespoons milk
- 3 tablespoons raspberry syrup
- 3 drops red food coloring (optional, adjust if using gel or paste)
- ½ cup frozen raspberries, chopped into tiny pieces
Directions
1. Make the Raspberry Syrup
- In a saucepan over medium heat, combine 1 cup frozen raspberries and ¼ cup granulated sugar.
- Cook the mixture, stirring constantly, until the raspberries break down and become syrupy, about 10 minutes.
- Strain the mixture through a mesh colander into a bowl, discarding the seeds. You should have about 2-3 tablespoons of raspberry syrup. Let it cool completely.
2. Prepare the Cookies
- Measure out ½ cup frozen raspberries and chop them into small pieces. Return the chopped raspberries to the freezer while you prepare the dough.
- In a large bowl, whisk together the gluten-free flour, cornstarch, baking powder, and kosher salt. Set aside.
- In a small bowl, mix the 2 tablespoons of cornstarch with 3 tablespoons of water to create a thin, watery mixture.
- In the bowl of an electric mixer, beat the butter and 1 ¼ cups of sugar on medium speed until light and creamy, about 2-3 minutes.
- Gradually add the cornstarch mixture, milk, and cooled raspberry syrup to the butter mixture. Beat until fully combined.
- Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- If desired, add 3 drops of red food coloring to create a lovely pink hue.
- Gently fold the chopped frozen raspberries into the dough, creating a marbled effect.
3. Chill the Dough
- Cover the dough with plastic wrap and place it in the freezer for at least 1 hour. This will help firm up the dough for easier handling.
4. Bake the Cookies
- Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
- Scoop the chilled dough using a large cookie scoop. Roll each ball in the reserved 2 tablespoons of sugar for an extra touch of sweetness.
- Place the dough balls on the prepared baking sheet, leaving space between each cookie.
- Bake for 15 minutes, until the cookies are lightly golden around the edges. If needed, reshape the cookies with a spatula immediately after baking.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes (including freezing time)
- Servings: 12 cookies
- Calories: 220 kcal per serving
Tips for Success
- Chilling the Dough: Freezing the dough helps firm it up, making it easier to work with and preventing the cookies from spreading too much during baking.
- Raspberry Syrup: Be sure to cool the raspberry syrup completely before adding it to the dough to avoid melting the butter.
- Food Coloring: The red food coloring is optional but adds a fun pop of color to the cookies. You can adjust the amount based on your desired intensity.
Final Thoughts
These Raspberry Cookies are a delightful gluten-free treat that’s perfect for any occasion. The combination of tart raspberries, a soft and buttery texture, and a beautiful marbled appearance makes these cookies as stunning as they are delicious. Whether you’re making them for yourself or to share with friends and family, they’re sure to be a hit. Enjoy the burst of fresh raspberry flavor in every bite!
Raspberry Cookies
- Total Time: 1 hour 35 minutes
- Yield: 12 1x
Description
These Raspberry Cookies are the perfect combination of sweet, fruity goodness and gluten-free indulgence. Made with a homemade raspberry syrup and real chopped raspberries, these cookies offer a refreshing burst of flavor in every bite. Whether you prefer your cookies chewy or crisp around the edges, this recipe delivers a delicious texture that will satisfy any cookie craving.
Ingredients
For the Raspberry Syrup:
1 cup frozen raspberries
¼ cup granulated sugar
For the Cookies:
2 cups gluten-free flour (I use a 1:1 gluten-free multipurpose flour with xanthan gum already in it)
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 plus 2 tablespoons granulated sugar (keep the 2 tablespoons separate for rolling)
2 heaping tablespoons cornstarch mixed with 3 tablespoons water
3 tablespoons milk
3 tablespoons raspberry syrup
3 drops red food coloring (optional, adjust if using gel or paste)
½ cup frozen raspberries, chopped into tiny pieces
Instructions
For the Raspberry Syrup:
In a saucepan over medium heat, cook ¼ cup granulated sugar and 1 cup frozen raspberries. Stir constantly until broken down and syrupy, about 10 minutes. Strain through a mesh colander into a bowl and let cool. You should have 2-3 tablespoons of syrup.
For the Cookies:
Measure ½ cup frozen raspberries and chop them into small pieces. Return them to the freezer while you prepare the dough.
In a large bowl, whisk together the gluten-free flour, cornstarch, baking powder, and kosher salt. Set aside.
Mix the remaining cornstarch and water in a small bowl until it forms a thin, watery mixture.
In the bowl of an electric mixer, beat the butter and 1 ¼ cups of sugar until soft and creamy (about 2-3 minutes). Slowly add the cornstarch mixture, milk, and cooled raspberry syrup. Beat until combined.
Gradually add the dry ingredients to the wet ingredients until just combined.
If using, add the red food coloring and gently fold in the chopped raspberries, creating a marbled effect.
Cover the dough with plastic wrap and freeze for at least 1 hour.
Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
Scoop dough using a large cookie scoop, roll each ball in the extra 2 tablespoons of sugar, and place them on the baking sheet.
Bake for 15 minutes. Immediately reshape cookies with a spatula if necessary and let them cool on the sheet for 5 minutes before transferring to a cooling rack.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 220