Gluten-Free Raspberry Cookies with Raspberry Syrup Recipe

Introduction

These Raspberry Cookies combine a tender gluten-free base with vibrant raspberry syrup and bursts of frozen raspberries. They offer a delightful balance of sweet and tart flavors, making them perfect for a cozy treat or sharing with friends.

Ingredients

• 1 cup frozen raspberries (for the raspberry syrup)
• ¼ cup granulated sugar (for the raspberry syrup)
• 2 cups gluten-free flour (1:1 gluten-free multipurpose flour with xanthan gum)
• 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 (reserve 2 tablespoons for rolling)
• 2 heaping tablespoons cornstarch mixed with 3 tablespoons water
• 3 tablespoons milk
• 3 tablespoons raspberry syrup (see above)
• 3 drops red food coloring (adjust if using gel or paste)
• ½ cup frozen raspberries, chopped into tiny pieces

Instructions

1. Step 1: Make the Raspberry Syrup. In a small saucepan, combine the frozen raspberries and ¼ cup granulated sugar. Cook over medium heat, stirring occasionally, until the raspberries break down and the syrup thickens, about 10 minutes. Remove from heat and let cool.
2. Step 2: Prepare the Cookie Dough. In a medium bowl, whisk together the gluten-free flour, 1.5 tablespoons cornstarch, baking powder, and salt. Set aside.
3. Step 3: In a large bowl, cream the unsalted butter (or vegan baking stick) with 1 ¼ cups sugar until light and fluffy. Add the cornstarch-water mixture, milk, raspberry syrup, and red food coloring; beat until combined.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Gently fold in the chopped frozen raspberries.
5. Step 5: Refrigerate the dough for at least 30 minutes to firm up.
6. Step 6: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Roll the dough into 1-inch balls and roll each in the reserved 2 tablespoons of granulated sugar.
7. Step 7: Place the dough balls on the baking sheet about 2 inches apart. Slightly flatten each ball with the back of a spoon.
8. Step 8: Bake for 10-12 minutes, until the edges turn golden brown. Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• Use a 1:1 gluten-free flour blend with xanthan gum for best texture and structure.
• For a stronger raspberry flavor, increase the raspberry syrup or add extra fresh raspberries to the dough.
• The raspberry syrup can be made ahead and stored in the fridge for up to one week.
• If you prefer vegan, use a plant-based butter substitute and a non-dairy milk.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week or freeze for up to 3 months. To refresh after chilling, warm the cookies slightly in the oven or microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries can be used for both the syrup and the dough. Just note that fresh raspberries may release more moisture, so the dough might be a bit softer.

Is it necessary to refrigerate the dough before baking?

Refrigerating the dough helps it firm up, making it easier to shape and preventing excessive spreading during baking. It’s recommended for best results but can be skipped if you’re short on time.

Gluten-Free Raspberry Cookies with Raspberry Syrup Recipe

Print Recipe

★★★★★

4.8 from 128 reviews

These delightful Raspberry Cookies combine a tender, gluten-free cookie base with bursts of fresh raspberry flavor and a luscious homemade raspberry syrup. Perfectly soft and chewy with a hint of fruity sweetness, these cookies are ideal for a comforting treat or afternoon snack.

• Author: Elias
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

For the Raspberry Syrup:

• 1 cup frozen raspberries
• ¼ cup granulated sugar

For the Cookies:

• 2 cups gluten-free flour (1:1 gluten-free multipurpose flour with xanthan gum)
• 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 (reserve 2 tablespoons for rolling)
• 2 heaping tablespoons cornstarch mixed with 3 tablespoons water
• 3 tablespoons milk
• 3 tablespoons raspberry syrup
• 3 drops red food coloring (use less if using gel or paste)
• ½ cup frozen raspberries, chopped into tiny pieces

Instructions

1. Make the Raspberry Syrup: In a small saucepan over medium heat, combine the frozen raspberries and granulated sugar. Stir occasionally as the raspberries break down and the mixture thickens, about 10 minutes. Once thickened, remove from heat and allow to cool completely.
2. Prepare the Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, cornstarch, baking powder, and kosher salt until fully combined. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, beat the unsalted butter (or vegan alternative) with 1 ¼ cups granulated sugar until light and fluffy, ensuring a smooth, creamy consistency to help with cookie texture.
4. Add Wet Ingredients: Mix in the cornstarch-water slurry, milk, cooled raspberry syrup, and red food coloring into the creamed butter and sugar until the ingredients are well combined and smooth.
5. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture into the wet mixture, stirring gently until just incorporated to avoid overmixing, which can affect cookie tenderness.
6. Fold in Raspberries: Gently fold the chopped frozen raspberries into the dough, distributing them evenly without breaking them down too much.
7. Chill the Dough: Cover and refrigerate the dough for at least 30 minutes to firm it up, which aids in shaping and prevents spreading during baking.
8. Shape the Cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll the chilled dough into 1-inch balls, then roll each ball in the reserved 2 tablespoons of granulated sugar for a sweet, delicate crust.
9. Prepare for Baking: Place the sugared dough balls on the baking sheet, spacing them about 2 inches apart to allow for spreading. Flatten each slightly with the back of a spoon for an even shape.
10. Bake: Bake in the preheated oven for 10-12 minutes, or until the cookie edges are golden brown. Remove from the oven and let cool on the baking sheet for a few minutes.
11. Cool Completely: Transfer cookies to a wire rack to cool completely before serving to ensure perfect texture and flavor development.

Notes

• The raspberry syrup can be prepared in advance and stored in the refrigerator for up to one week for convenience.
• Use a 1:1 gluten-free flour blend containing xanthan gum to achieve the best texture and structure in the cookies.
• For a more pronounced raspberry taste, consider increasing the raspberry syrup amount in the dough or adding additional fresh raspberries.

Keywords: Raspberry Cookies, Gluten-Free Cookies, Raspberry Syrup, Soft Cookies, American Dessert