Description
Delicious raspberry cookies perfect for any occasion.
Ingredients
Scale
- 1 cup frozen raspberries
- ¼ cup granulated sugar
- 2 cups gluten-free 1:1 flour with xanthan gum
- 1½ tablespoons cornstarch
- 1½ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter or vegan baking stick, room temperature
- 1¼ cups 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 (optional)
- ½ cup frozen raspberries, finely chopped
Instructions
- Make the Raspberry Syrup: Cook frozen raspberries and sugar over medium heat until thickened. Cool completely.
- Prepare Dry Ingredients: Whisk flour, cornstarch, baking powder, and salt in a bowl.
- Cream Butter and Sugar: Beat butter and sugar until light and fluffy.
- Add Liquid Ingredients: Mix in cornstarch slurry, milk, raspberry syrup, and coloring.
- Combine Dough: Gradually add dry ingredients to wet mixture.
- Fold in Raspberries: Gently fold in chopped frozen raspberries.
- Chill Dough: Refrigerate dough for 30 minutes.
- Shape Cookies: Roll into balls, coat in sugar, and flatten slightly.
- Bake and Cool: Bake at 350°F for 10–12 minutes. Cool on rack.
Notes
- Chilling the dough helps the cookies maintain their shape while baking.
- These cookies can be stored in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg