Raspberry Cookies
Delicious, vibrant Raspberry Cookies that combine the tart sweetness of raspberries with a delightful cookie texture, perfect for any occasion.
Ingredients
For the Cookie Dough
- 2 cups all-purpose gluten-free flour (with xanthan gum)
- 1.5 tablespoons cornstarch
- 1.5 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter (or vegan baking stick), room temperature Room temperature butter is crucial for texture.
- 1 1/4 cups granulated sugar Plus an additional 2 tablespoons for sprinkling.
- 3 tablespoons milk Use plant-based milk for vegan option.
- 3 tablespoons raspberry syrup
- 3 drops red food coloring Less if using gel or paste.
For the Raspberries
- 1 cup frozen raspberries Thaw slightly before chopping.
- 1/2 cup frozen raspberries, chopped into tiny pieces Add to the dough.
- 1.5 tablespoons cornstarch mixed with water (total 3 tablespoons) This forms a paste to be added to the dough.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, whisk together the gluten-free flour, cornstarch, baking powder, and kosher salt.
- In another bowl, beat together the unsalted butter and 1 1/4 cups granulated sugar until light and fluffy.
- Gradually add the dry mixture to the butter and sugar, mixing until just combined.
- Mix the cornstarch with water in a small bowl until smooth and add to the dough along with the milk, raspberry syrup, and red food coloring.
- Gently fold in the chopped frozen raspberries.
Baking
- Using a cookie scoop or spoon, drop dollops of dough onto the prepared baking sheets, leaving space between each.
- Bake for about 12 to 15 minutes or until the edges are golden brown.
- Allow to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
For best results, use quality ingredients and avoid overmixing to maintain the cookie's texture. Optionally chill the dough for 30 minutes before baking.