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Raspberry Cookies Recipe

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★★★★★

4.3 from 60 reviews

Delight in these delicious gluten-free Raspberry Cookies featuring a vibrant marbled pink dough infused with fresh raspberries and a homemade raspberry syrup. Perfectly soft and sweet, these cookies are frozen before baking to prevent spreading, resulting in thick, beautifully shaped treats with a burst of fruity flavor.

Ingredients

Scale

Raspberry Syrup

  • 1 cup frozen raspberries
  • ¼ cup granulated sugar

Cookies

  • 2 cups multipurpose gluten free flour (with xanthan gum included)
  • 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 granulated sugar (plus 2 tablespoons extra for rolling)
  • 2 rounded tablespoons cornstarch mixed with 3 tablespoons water
  • 3 tablespoons milk
  • 3 tablespoons raspberry syrup (strained and cooled)
  • 3 drops red food coloring
  • ½ cup frozen raspberries, chopped into tiny pieces

Instructions

  1. Make Raspberry Syrup: In a saucepan over medium heat, combine ¼ cup granulated sugar and 1 cup frozen raspberries. Stir constantly until berries break down and become syrupy, about 10 minutes. Don’t worry if it’s a bit chunky. Strain through a mesh colander into a bowl and allow to cool. You should have about 2-3 tablespoons of syrup.
  2. Prepare Frozen Raspberries: Roughly chop ½ cup frozen raspberries into small pieces without turning into pulp. Place chopped raspberries in a freezer-safe bowl and return to freezer until ready to use.
  3. Mix Dry Ingredients: In a large bowl, whisk together 2 cups gluten free flour, 1.5 teaspoons baking powder, 1.5 tablespoons cornstarch, and ½ teaspoon kosher salt. Set aside.
  4. Make Cornstarch Mixture: In a small bowl, stir 2 rounded tablespoons cornstarch with 3 tablespoons water until it becomes a thin, watery mixture.
  5. Cream Butter and Sugar: Using an electric mixer with paddle attachment, beat ½ cup unsalted butter and 1 ¼ cups granulated sugar until soft and creamy, about 2-3 minutes.
  6. Add Liquids and Syrup: Slowly add the cornstarch-water mixture, 3 tablespoons milk, and the cooled raspberry syrup to the creamed butter and sugar, mixing until combined. The batter will be pink and slightly chunky.
  7. Combine Dry and Wet Ingredients: Gradually beat in the gluten free flour mixture until just combined.
  8. Add Food Coloring: If desired, incorporate 3-4 drops of red food coloring, blending evenly through the dough.
  9. Fold in Frozen Raspberries: Gently fold in the frozen chopped raspberries using a spatula to maintain a marbled pink look, taking care not to overmix to avoid sliminess.
  10. Freeze Dough: Cover the bowl with plastic wrap and freeze the dough for at least 1 hour. This step is crucial to prevent spreading during baking.
  11. Preheat Oven and Prepare Baking Sheet: Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.
  12. Form Dough Balls: Use a 2-ounce ice cream or large cookie scoop to portion the dough into 12 balls. Roll each ball in the reserved 2 tablespoons of granulated sugar to fully coat.
  13. Arrange and Bake: Place dough balls 3-4 inches apart on the parchment-lined sheet. Bake for 15 minutes at 325°F. Bake in batches, storing extra dough balls in freezer while you bake, as only 6 fit comfortably.
  14. Shape and Cool: Immediately after removing from oven, gently reshape each cookie into a circle with a spatula to prevent breaking. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • For smaller cookies, use a small cookie scoop and bake at 325°F for 13 minutes. Keep dough frozen between batches.
  • Vegan version: Use dairy-free gluten-free flour, vegan sugar, vegan baking sticks, non-dairy milk, and vegan red food coloring.
  • All-Purpose Flour: Substitute with 2 packed cups (336 grams) of regular flour, but still chill dough before baking.
  • Storage: Store leftover cookies in an airtight container in the refrigerator for up to 3 days.
  • Freezing Dough: Wrap dough balls in plastic wrap and store in a zip-top bag in the freezer for up to 30 days.

Keywords: gluten free raspberry cookies, raspberry syrup cookies, gluten free dessert, berry cookies, soft gluten free cookies, gluten free baking

Find it online: https://foodiecara.com/raspberry-cookies-recipe/