Description
These gluten free raspberry cookies are soft, flavorful, and beautifully marbled with fresh frozen raspberries and homemade raspberry syrup. The dough is carefully prepared, chilled, and baked to perfection, resulting in large, tender cookies with a subtle fruity sweetness and a delicate rosy hue. Perfect as a delightful snack or dessert for anyone craving a fruity, gluten free treat.
Ingredients
Scale
For the Raspberry Syrup
- 1 cup frozen raspberries
- ¼ cup granulated sugar
For the Cookies
- 2 cups multipurpose gluten free flour
- 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
- 2 tablespoons granulated sugar (for rolling)
- 2 rounded tablespoons cornstarch mixed with 3 tablespoons water
- 3 tablespoons milk
- 3 tablespoons raspberry syrup
- 3 drops red food coloring
- ½ cup frozen raspberries, chopped into tiny pieces
Instructions
- Make Raspberry Syrup: In a saucepan set over medium heat, combine ¼ cup granulated sugar and 1 cup frozen raspberries. Stir constantly and cook until the raspberries break down and the mixture becomes syrupy, about 10 minutes. Pour through a mesh colander into a bowl to strain, and let the syrup cool. You should have about 2-3 tablespoons of syrup.
- Prepare Chopped Raspberries: Measure ½ cup frozen raspberries and rough chop into tiny pieces. Place them in a freezer-safe bowl and return to the freezer until ready to fold into the dough.
- 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.
- Prepare Cornstarch Mixture: In a small bowl, mix 2 rounded tablespoons cornstarch with 3 tablespoons water until smooth and watery. It will be thick at first but should become more liquid.
- Cream Butter and Sugar: Using an electric mixer with paddle attachment, beat ½ cup room temperature unsalted butter and 1 ¼ cups granulated sugar together until soft and creamy, about 2-3 minutes.
- Add Wet Ingredients: Slowly beat in the cornstarch water mixture, 3 tablespoons milk, and the cooled raspberry syrup. The mixture will be pink and slightly chunky.
- Combine Flour Mixture: Gradually add the gluten free flour mixture a little at a time, mixing just until combined.
- Add Food Coloring: Add 3-4 drops of red food coloring if desired and mix gently to blend the color throughout the dough.
- Fold in Raspberries: Gently fold in the frozen chopped raspberries with a spatula to prevent the dough from becoming slimy. The dough will form a marbled pink color.
- Chill Dough: Cover the dough bowl with plastic wrap and freeze for at least 1 hour to prevent spreading when baked.
- Preheat and Prepare Baking Sheet: Preheat the oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper.
- Shape Cookies: Use a 2-ounce large cookie scoop or ice cream scoop to form 12 large dough balls. Roll each dough ball in the reserved 2 tablespoons granulated sugar to coat completely.
- Bake Cookies: Place dough balls 3-4 inches apart on the prepared sheet. Bake at 325 degrees Fahrenheit for 15 minutes. Bake in batches if necessary, keeping extra dough balls frozen.
- Shape and Cool: Immediately after baking, use a spatula to gently reshape the cookies into circles. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For smaller cookies, use a small cookie scoop and bake at 325 degrees Fahrenheit for 13 minutes. Keep the dough frozen between batches.
- To make vegan cookies, use dairy-free gluten-free flour, vegan sugar, vegan baking sticks, non-dairy milk, and vegan red food coloring.
- All-purpose flour can be substituted if gluten is not an issue; use 2 packed cups (336 grams) and still chill the dough.
- Store extra baked cookies in an airtight container in the refrigerator for up to 3 days.
- Freeze extra dough balls wrapped tightly in plastic wrap and stored in a zip-top bag for up to 30 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 20 mg
