Gluten-Free Raspberry Cookies (Print Version)
# Ingredients:
→ Raspberry Syrup
01 -
1 cup frozen raspberries
02 -
¼ cup granulated sugar
→ Cookie Dough
03 -
2 cups gluten-free flour (1:1 multipurpose with xanthan gum)
04 -
1.5 tablespoons cornstarch
05 -
1.5 teaspoons baking powder
06 -
½ teaspoon kosher salt
07 -
½ cup unsalted butter or vegan baking stick, room temperature
08 -
1¼ cups granulated sugar
09 -
2 heaping tablespoons cornstarch mixed with 3 tablespoons water
10 -
3 tablespoons milk
11 -
3 tablespoons raspberry syrup (from above)
12 -
3 drops red food coloring (optional)
13 -
½ cup frozen raspberries, finely chopped
→ For Rolling
14 -
2 tablespoons granulated sugar
# Instructions:
01 -
In a saucepan over medium heat, combine ¼ cup granulated sugar and 1 cup frozen raspberries. Stir constantly until mixture breaks down and becomes syrupy, about 10 minutes. The mixture will remain slightly chunky.
02 -
Set a mesh colander over a bowl and pour the raspberry mixture through it. Allow to cool completely. You should have about 2-3 tablespoons of raspberry syrup.
03 -
Chop ½ cup frozen raspberries into small pieces, being careful not to over-process. Return chopped raspberries to freezer until ready to use.
04 -
In a large bowl, whisk together the gluten-free flour, baking powder, 1.5 tablespoons cornstarch, and salt. Set aside.
05 -
In a small bowl, mix the remaining 2 heaping tablespoons of cornstarch with 3 tablespoons of water until thin and watery (it will initially be thick and tacky).
06 -
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter (or vegan baking stick) and 1¼ cups of sugar until soft and creamy, about 2-3 minutes.
07 -
Slowly beat in the cornstarch-water mixture, milk, and cooled raspberry syrup. The mixture will appear pink and slightly chunky.
08 -
Gradually add the flour mixture to the wet ingredients, beating until just combined.
09 -
If desired, add 3-4 drops of red food coloring and mix until evenly distributed throughout the dough.
10 -
Using a spatula, gently fold in the frozen chopped raspberries until the dough has a marbled pink appearance. Be careful not to overmix.
11 -
Cover the bowl with plastic wrap and freeze the dough for at least 1 hour. This step is essential to prevent the cookies from spreading during baking.
12 -
After freezing, preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
13 -
Using an ice cream scoop or large cookie scoop, portion the dough into 12 balls. Roll each ball in the reserved 2 tablespoons of granulated sugar to coat completely.
14 -
Place dough balls 3-4 inches apart on the prepared baking sheet. Bake for 15 minutes at 325°F. If baking in batches, keep remaining dough balls in the freezer while waiting.
15 -
Immediately upon removing from the oven, use a spatula to reshape cookies into perfect circles. Let cool on the baking sheet for 5 minutes before transferring to a cooling rack.
# Notes:
01 -
These cookies feature a marbled raspberry effect throughout the dough.
02 -
The dough must be frozen before baking to prevent excessive spreading.
03 -
Reshaping the cookies immediately after baking ensures they hold together properly.