Description
Soft and chewy Raspberry Cookies that blend sweetness and tartness, perfect for any occasion.
Ingredients
Scale
- 1 cup frozen raspberries
- 1/4 cup granulated sugar (for syrup)
- 2 cups gluten-free flour
- 1.5 tablespoons cornstarch
- 1.5 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter or vegan baking stick
- 1 1/4 cups + 2 tablespoons granulated sugar (for cookies)
- 2 heaping tablespoons cornstarch mixed with 3 tablespoons water
- 3 tablespoons milk
- 3 tablespoons raspberry syrup
- 3 drops red food coloring
- 1/2 cup frozen raspberries, chopped into tiny pieces
Instructions
- For the Raspberry Syrup: In a saucepan over medium heat, cook the frozen raspberries and 1/4 cup sugar until syrupy (about 10 minutes). Strain through a colander and cool.
- For the Cookies: In a bowl, whisk gluten-free flour, baking powder, cornstarch, and salt. In another bowl, mix cornstarch and water until smooth.
- In a mixer, beat the butter and 1 1/4 cups sugar until creamy (2-3 minutes). Add cornstarch mixture, milk, and cooled raspberry syrup. Beat until combined.
- Slowly add flour mixture, then fold in chopped frozen raspberries. Cover the dough and freeze for 1 hour.
- Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper. Scoop and roll dough balls in extra sugar before baking for 15 minutes.
Notes
For the best flavor, use fresh frozen raspberries. Allowing the dough to freeze helps maintain cookie shape.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 10g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: raspberry cookies, dessert, baking, vegan cookies, gluten-free