Description
Soft, chewy raspberry cookies packed with tart raspberry goodness, perfect for any occasion.
Ingredients
Scale
- 1 cup frozen raspberries
- ¼ cup granulated sugar
- 2 cups 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 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
- ½ cup frozen raspberries, chopped
Instructions
- Combine the frozen raspberries and ¼ cup of granulated sugar in a small saucepan. Cook over medium heat, stirring occasionally until the raspberries break down, about 10 minutes. Remove from heat and let it cool.
- Whisk together the gluten-free flour, cornstarch, baking powder, and salt in a medium bowl. Set aside.
- Cream together the unsalted butter (or vegan alternative) with 1 ¼ cups of granulated sugar in a larger bowl until light and fluffy. Mix in the cornstarch-water mixture, milk, raspberry syrup, and red food coloring.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Gently fold in the chopped frozen raspberries.
- Refrigerate the dough for at least 30 minutes to firm it up.
- Preheat your oven to 350°F (175°C), and line a baking sheet with parchment paper.
- Roll the cookie dough into 1-inch balls and coat each in the reserved 2 tablespoons of granulated sugar.
- Space the dough balls about 2 inches apart on the baking sheet, then gently flatten them with the back of a spoon.
- Bake for 10-12 minutes until the edges turn golden brown. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store cookies in an airtight container for up to a week. These cookies freeze beautifully for up to three months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: raspberry cookies, gluten-free dessert, summer cookies