Raspberry Cookies

These raspberry cookies are soft and flavorful, featuring a delightful raspberry syrup and fresh raspberries.

Prep Time 15

Cook Time 12

Total Time 27

Course Dessert

Cuisine American

Servings 24 cookies

Calories 120 kcal

2 cups gluten-free flour using a 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 granulated sugar reserve 2 tablespoons for rolling
2 tablespoons cornstarch mixed with water mix with 3 tablespoons water
3 tablespoons milk
3 tablespoons raspberry syrup
3 drops red food coloring use less if using gel or paste
½ cup frozen raspberries chopped into tiny pieces

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine the frozen raspberries and granulated sugar to make the raspberry syrup. Cook over medium heat until the raspberries break down and the mixture thickens. Set aside to cool.
In another bowl, whisk together gluten-free flour, cornstarch, baking powder, and salt.
In a separate bowl, cream the butter and sugar until light and fluffy. Mix in the cornstarch mixture, milk, raspberry syrup, and food coloring.
Gradually add the dry ingredients to the wet mixture and stir until combined. Fold in the chopped raspberries.
Drop tablespoon-sized balls of dough onto the prepared baking sheet and sprinkle with reserved sugar.
Bake for 12-15 minutes or until the edges are lightly golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.

For a stronger raspberry flavor, add more raspberry syrup to the dough. These cookies can be stored in an airtight container for up to one week.

Keyword gluten-free cookies, Raspberry Cookies, raspberry dessert