Raspberry Cookies with Vibrant Raspberry Syrup Recipe
These Raspberry Cookies are a delightful gluten-free treat featuring a homemade raspberry syrup that infuses the dough with vibrant berry flavor and a beautiful pink hue. The cookies are soft with a slight crunch on the edges, filled with chopped frozen raspberries for added texture and bursts of tartness. Perfect for a sweet snack or a charming dessert, this recipe uses gluten-free flour and offers an option for vegan baking by substituting butter with a vegan baking stick.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 2 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
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 (reduce if using gel or paste)
- ½ cup frozen raspberries, chopped into tiny pieces
Instructions
- Make the Raspberry Syrup: In a small saucepan, combine the frozen raspberries and granulated sugar. Cook over medium heat, stirring occasionally, until the raspberries break down and the syrup thickens, about 10 minutes. Remove from heat and set aside to cool.
- Prepare the Cookie Dough: In a medium bowl, whisk together the gluten-free flour, cornstarch, baking powder, and salt. Set aside. In a large bowl, cream the unsalted butter or vegan baking stick with 1 ¼ cups of sugar until light and fluffy. Add the cornstarch-water mixture, milk, raspberry syrup, and red food coloring, and beat until combined. Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Gently fold in the chopped frozen raspberries. Refrigerate the dough for at least 30 minutes to firm up.
- Shape the Cookies: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Roll the chilled cookie dough into 1-inch balls, then roll them in the reserved 2 tablespoons of granulated sugar. Arrange the dough balls about 2 inches apart on the prepared baking sheet and slightly flatten each ball with the back of a spoon.
- Bake the Cookies: Bake for 10-12 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Notes
- For a vegan version, substitute the unsalted butter with a vegan baking stick and use plant-based milk.
- Adjust red food coloring amount based on type to maintain a natural pink color without overpowering.
- Ensure dough is well chilled before shaping to make rolling easier and prevent spreading during baking.
- Use gluten-free multipurpose flour with xanthan gum for the best texture in gluten-free baking.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Keywords: raspberry cookies, gluten-free cookies, berry cookies, gluten-free raspberry desserts, soft cookies, vegan option cookies
