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Raspberry Cookies Recipe

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3.9 from 43 reviews

  • Author: Ava
  • Total Time: 1 hour 45 minutes
  • Yield: 12 cookies
  • Diet: Gluten Free

Description

These delightful Raspberry Cookies feature a tender, marbled pink dough made with gluten-free flour and bursting with fresh raspberries. The cookies are lightly sweetened with a homemade raspberry syrup and have a soft, chewy texture with a vibrant fruity flavor. Perfect for a sweet treat or a festive occasion, these cookies are carefully chilled before baking to ensure they hold their shape and bake up beautifully.

Ingredients

Raspberry Syrup

  • 1 cup frozen raspberries
  • 1/4 cup granulated sugar

Cookie Dough

  • 2 cups multipurpose gluten free flour (with xanthan gum included)
  • 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
  • 1 1/4 cups granulated sugar
  • 2 rounded tablespoons cornstarch mixed with 3 tablespoons water
  • 3 tablespoons milk
  • 3 tablespoons raspberry syrup (strained from above)
  • 3 drops red food coloring (adjust if using gel or paste)
  • 1/2 cup frozen raspberries, chopped into tiny pieces
  • 2 tablespoons extra granulated sugar (for coating dough balls)

Instructions

  1. Make Raspberry Syrup: In a medium saucepan over medium heat, combine 1/4 cup granulated sugar and 1 cup frozen raspberries. Stir constantly and cook for about 10 minutes until the raspberries have broken down and the mixture is syrupy but still slightly chunky.
  2. Strain Syrup: Place a mesh colander over a bowl and pour the raspberry mixture through it, straining out solids. Set the strained raspberry syrup aside to cool. You should have about 2 to 3 tablespoons of syrup.
  3. Prepare Frozen Raspberries: Roughly chop 1/2 cup frozen raspberries into small pieces, avoiding turning them into pulp. Place the chopped berries in a freezer-safe bowl and return to the freezer until needed.
  4. Mix Dry Ingredients: In a large bowl, whisk together 2 cups gluten free flour, 1.5 teaspoons baking powder, 1.5 tablespoons cornstarch, and 1/2 teaspoon kosher salt. Set aside.
  5. Make Cornstarch Mixture: In a small bowl, stir 2 rounded tablespoons cornstarch with 3 tablespoons water until well combined and runny (it may be initially thick and tacky).
  6. Cream Butter and Sugar: Using an electric mixer fitted with a paddle attachment, beat 1/2 cup unsalted butter and 1 1/4 cups granulated sugar until soft and creamy, about 2 to 3 minutes.
  7. Incorporate Wet Ingredients: Gradually beat in the cornstarch-water mixture, 3 tablespoons milk, and the cooled raspberry syrup into the creamed butter and sugar. The mixture will look pink and somewhat chunky.
  8. Add Dry Ingredients and Color: Slowly add the gluten free flour mixture a little at a time, mixing until just combined. If desired, add 3-4 drops of red food coloring and stir to evenly distribute.
  9. Fold in Frozen Raspberries: Gently fold in the chopped frozen raspberries with a spatula, taking care not to overmix to avoid slimy dough. Aim for a marbled pink appearance.
  10. Freeze Dough: Cover the bowl tightly with plastic wrap and freeze the dough for at least 1 hour. This step is essential to prevent spreading during baking.
  11. Preheat Oven and Prepare Baking Sheet: Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper and set aside.
  12. Form Dough Balls: Use a 2-ounce cookie scoop or ice cream scoop to portion dough (about 12 cookies). Roll each dough ball in the remaining 2 tablespoons granulated sugar to coat completely.
  13. Arrange Cookies and Bake: Place dough balls 3-4 inches apart on the prepared baking sheet. Bake for 15 minutes. If baking multiple batches, keep extra dough balls in the freezer while baking the first batch.
  14. Shape and Cool Cookies: Immediately after removing from the oven, use a spatula to gently reshape each cookie into a neat circle. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This prevents them from breaking apart.

Notes

  • Freezing the dough before baking is critical to prevent cookies from spreading too much.
  • Be gentle when folding in frozen raspberries to maintain the dough texture and prevent it from becoming slimy.
  • If using gel or paste food coloring, reduce the number of drops to avoid overpowering color or flavor.
  • Make sure to reshape cookies right out of the oven for best appearance and structure.
  • Gluten-free flour with xanthan gum is recommended to achieve the proper texture.
  • Store baked cookies in an airtight container at room temperature for up to 3 days.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/raspberry-cookies-recipe/