Description
Delightfully soft and flavorful gluten-free raspberry cookies featuring a homemade raspberry syrup and fresh raspberries for a marbled pink effect. These large cookies are perfect for a sweet snack or dessert and can be made vegan with simple substitutions.
Ingredients
Scale
Raspberry Syrup
- 1 cup frozen raspberries
- 1/4 cup granulated sugar
Cookies
- 2 cups multipurpose gluten free flour (with xanthan gum)
- 1.5 tablespoons cornstarch
- 1.5 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter or vegan baking stick, room temperature
- 1 1/4 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
- 1/2 cup frozen raspberries, chopped into tiny pieces
Instructions
- Make Raspberry Syrup: In a medium saucepan over medium heat, cook 1/4 cup granulated sugar with 1 cup frozen raspberries, stirring constantly until the berries break down and the syrup forms, about 10 minutes. Strain through a mesh colander into a bowl and let cool. Reserve 2-3 tablespoons of syrup.
- Prepare Chopped Raspberries: Roughly chop 1/2 cup frozen raspberries into small pieces without turning into pulp, then place them in a freezer-safe bowl back into the freezer until needed.
- Mix Dry Ingredients: In a large bowl, whisk together 2 cups gluten free flour, 1.5 teaspoons baking powder, 1.5 tablespoons cornstarch, and 1/2 teaspoon kosher salt. Set aside.
- Make Cornstarch Water: In a small bowl, mix 2 rounded tablespoons cornstarch with 3 tablespoons water until it becomes thin and watery.
- Cream Butter and Sugar: Using an electric mixer with paddle attachment, beat 1/2 cup unsalted butter and 1 1/4 cups granulated sugar until soft and creamy, about 2-3 minutes.
- Add Wet Ingredients: Gradually beat in cornstarch water mixture, 3 tablespoons milk, and the cooled raspberry syrup into the creamed butter and sugar until pink and chunky in appearance.
- Combine Flour Mixture: Slowly add the gluten free flour mixture into the wet ingredients, mixing just until combined.
- Add Food Coloring: If desired, add 3-4 drops of red food coloring and mix gently until evenly distributed.
- Fold in Frozen Raspberries: Gently fold the 1/2 cup frozen chopped raspberries into the dough until marbled pink without overmixing to avoid sliminess.
- Freeze Dough: Cover the dough bowl with plastic wrap and freeze for at least 1 hour. This step is crucial to prevent spreading during baking.
- Preheat and Prepare Baking Sheet: Preheat oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper.
- Scoop and Roll Cookies: Use a 2-ounce cookie scoop to form 12 large dough balls. Roll each ball in the reserved 2 tablespoons granulated sugar to coat completely.
- Bake: Place dough balls 3-4 inches apart on prepared baking sheet and bake for 15 minutes. Bake in batches if needed, keeping extra dough balls frozen.
- Shape and Cool: Immediately after removing cookies from oven, gently reshape them with a spatula into circles. Let cool on baking sheet for 5 minutes before transferring to a cooling rack to finish cooling.
Notes
- For smaller cookies, use a small cookie scoop and bake at 325 degrees Fahrenheit for 13 minutes, keeping dough frozen between batches.
- To make vegan, use dairy-free gluten-free flour, vegan sugar, vegan baking sticks, non-dairy milk, and vegan red food coloring.
- If using all-purpose flour, use 2 packed cups (about 336 grams) but still chill the dough before baking.
- Store extra cookies in an airtight container in the refrigerator for up to 3 days.
- Freeze dough balls wrapped in plastic wrap and stored in a zip-top bag for up to 30 days.
Nutrition
- Serving Size: 1 large cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 110 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
