Description
These delightful Raspberry Cookies feature a tender, marbled pink dough filled with real chopped frozen raspberries and a homemade raspberry syrup, all in a gluten-free recipe. Perfectly soft with a sweet sugar coating, they make an irresistible treat for any occasion.
Ingredients
Scale
For the Raspberry Syrup
- 1 cup frozen raspberries
- ¼ cup granulated sugar
For the Cookies
- 2 cups multipurpose gluten free 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
- 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
- ½ cup frozen raspberries, chopped into tiny pieces
Instructions
- Make Raspberry Syrup: In a medium saucepan over medium heat, cook ¼ cup granulated sugar with 1 cup frozen raspberries, stirring constantly until the berries break down and the mixture thickens slightly, about 10 minutes. The syrup may remain slightly chunky. Pour through a mesh colander into a bowl and let cool, yielding about 2-3 tablespoons of syrup.
- Prepare Frozen Raspberries: Roughly chop ½ cup frozen raspberries into small pieces without over-pureeing, then place them in a freezer-safe bowl and return to the freezer until needed.
- Mix Dry Ingredients: In a large bowl, whisk together gluten free flour, baking powder, cornstarch, and kosher salt. Set aside.
- Make Cornstarch Mixture: In a small bowl, stir 2 rounded tablespoons cornstarch with 3 tablespoons water until thin and watery.
- Cream Butter and Sugar: Using a mixer with paddle attachment, beat unsalted butter and 1 ¼ cups granulated sugar on medium speed until soft and creamy, about 2-3 minutes.
- Add Wet Ingredients: Gradually beat in the cornstarch-water mixture, milk, and cooled raspberry syrup. The mixture will be pink and have small chunks.
- Incorporate Dry Ingredients: Beat in the flour mixture slowly until just combined, being careful not to overmix.
- Add Food Coloring: Mix in red food coloring drops until the dough is evenly colored a marbled pink.
- Fold in Frozen Raspberries: Gently fold the frozen chopped raspberries into the dough using a spatula, careful not to overmix to prevent sliminess.
- Freeze the Dough: Cover the dough with plastic wrap and freeze for at least 1 hour. This step is essential to prevent spreading during baking.
- Preheat Oven & Prepare Baking Sheet: Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.
- Scoop and Roll Dough: Use a 2-ounce cookie scoop to portion out 12 large dough balls. Roll each ball in the reserved 2 tablespoons of granulated sugar to coat.
- Bake: Place scoops 3-4 inches apart on the baking sheet and bake for 15 minutes at 325°F.
- Reshape and Cool: Immediately after baking, gently reshape each cookie with a spatula into a circle on the baking sheet. Let cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store Extra Dough: Keep any unused dough balls frozen while baking remaining batches to maintain shape and texture.
Notes
- Smaller Cookies: Use a small cookie scoop and bake at 325°F for 13 minutes. Keep dough frozen between batches.
- Vegan Option: Substitute dairy-free gluten free flour, vegan sugar, vegan butter sticks, non-dairy milk, and vegan-friendly red food coloring.
- All Purpose Flour: Not tested due to celiac disease, but use 2 packed cups (336 grams) of regular flour and still chill the dough.
- Storage: Store baked cookies in an airtight container in the refrigerator up to 3 days.
- Freezing Dough: Wrap dough balls individually in plastic wrap and place in zip-top bags. Freeze up to 30 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 100 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 20 mg
