Raspberry Cookies
These raspberry cookies combine the tartness of frozen raspberries with a rich buttery dough, creating a delightful treat perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose gluten-free flour (with xanthan gum)
- 1.5 tablespoons cornstarch
- 1.5 teaspoons baking powder
- 1/2 teaspoon kosher salt
Wet Ingredients
- 1/2 cup unsalted butter (or vegan baking stick), room temperature
- 1 1/4 cups granulated sugar plus 2 tablespoons for topping
- 3 tablespoons milk
- 3 tablespoons raspberry syrup
- 3 drops red food coloring less if using gel or paste
- 2 tablespoons cornstarch mixed with water (3 tablespoons total)
Raspberries
- 1 cup frozen raspberries for the dough
- 1/2 cup frozen raspberries, chopped into tiny pieces
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper.
- In a large bowl, combine the gluten-free flour, cornstarch, baking powder, and kosher salt. Whisk until well integrated.
- In another bowl, beat the room temperature butter and 1 1/4 cups of granulated sugar together until light and fluffy.
- Gradually add the dry ingredients to the butter-sugar blend, mixing on low speed until just combined.
- In a small bowl, mix the cornstarch and water until smooth, then add to the dough along with the milk, raspberry syrup, and red food coloring. Stir until well incorporated.
- Gently fold in the chopped frozen raspberries.
- Scoop portions of the dough onto the prepared baking sheets, spacing them a couple of inches apart.
Baking
- Bake for about 12-15 minutes, or until the edges are golden brown.
- Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
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Notes
Serve raspberry cookies as-is or dust with powdered sugar for an elegant touch. Pair with vanilla ice cream or whipped cream for added indulgence.