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Raspberry Cookies Recipe

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★★★★★

4.7 from 129 reviews

Delight in these vibrant gluten-free Raspberry Cookies, featuring a delicate balance of tart frozen raspberries and sweet raspberry syrup folded into a creamy, buttery dough. Chilled and baked to perfection, these cookies offer a beautiful marbled pink color and a tender texture that makes them irresistible treats perfect for any occasion.

Ingredients

Scale

Raspberry Syrup

  • 1 cup frozen raspberries
  • 1/4 cup granulated sugar

Dry Ingredients

  • 2 cups multipurpose gluten free flour (with xanthan gum included)
  • 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 plus 2 tablespoons granulated sugar
  • 2 rounded tablespoons cornstarch mixed with 3 tablespoons water
  • 3 tablespoons milk
  • 3 tablespoons raspberry syrup (strained from raspberry syrup preparation)
  • 3 drops red food coloring (optional, McCormick recommended)
  • 1/2 cup frozen raspberries, chopped into tiny pieces

Instructions

  1. Prepare Raspberry Syrup: In a medium saucepan over medium heat, combine 1 cup frozen raspberries with 1/4 cup granulated sugar. Stir constantly until the raspberries break down and the mixture becomes syrupy but still slightly chunky, about 10 minutes.
  2. Strain the Syrup: Pour the raspberry mixture through a fine mesh colander set over a bowl, allowing the syrup to collect while removing seeds and pulp. Set aside and let cool; you should have about 2-3 tablespoons of syrup.
  3. Chop Frozen Raspberries: Measure 1/2 cup frozen raspberries and roughly chop into small pieces without turning into pulp. Place them in a freezer-safe bowl and return to the freezer.
  4. Mix Dry Ingredients: In a large bowl, whisk together gluten free flour, baking powder, cornstarch, and kosher salt. Set aside.
  5. Prepare Cornstarch Mixture: In a small bowl, combine 2 rounded tablespoons cornstarch with 3 tablespoons water, mixing until smooth and runny.
  6. Cream Butter and Sugar: Using an electric mixer fitted with a paddle attachment, beat the butter and 1 1/4 cups granulated sugar until soft and creamy, about 2-3 minutes.
  7. Add Wet Ingredients: Slowly beat in the cornstarch-water mixture, milk, and the cooled raspberry syrup into the creamed butter and sugar. The mixture will appear pink and slightly chunky.
  8. Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet mixture, mixing just until combined. Optionally, add 3-4 drops of red food coloring for a deeper pink hue and mix evenly.
  9. Fold in Chopped Raspberries: Gently fold the frozen chopped raspberries into the dough using a spatula, creating a lovely marbled pink effect. Avoid excessive mixing to prevent 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 the cookies from spreading excessively during baking.
  11. Preheat Oven and Prepare Baking Sheet: Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.
  12. Scoop and Coat Dough Balls: Using an ice cream scoop or 2-ounce cookie scoop, portion out 12 large dough balls. Roll each ball thoroughly in the reserved 2 tablespoons granulated sugar coating.
  13. Arrange and Bake: Place dough balls 3-4 inches apart on the prepared baking sheet. Bake for 15 minutes. Bake in batches if needed, storing extra dough in the freezer.
  14. Shape and Cool: Immediately after baking, use a spatula to gently reshape each cookie into a neat circle. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Do not skip freezing the dough; this step controls the spread and texture of the cookies.
  • Chill the chopped raspberries to prevent them from bleeding too much juice into the dough.
  • The red food coloring is optional but enhances the appearance of the cookies.
  • Use gluten-free flour blend that contains xanthan gum for best results.
  • Reshaping the cookies right out of the oven is critical to maintain their structure and prevent crumbling.

Keywords: gluten free cookies, raspberry cookies, berry dessert, raspberry recipe, gluten free baking, fruity cookies

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