Raspberry Cookies
These raspberry cookies capture the essence of summer with their sweet and tangy flavor. Easy to make and beautifully vibrant, they are perfect for any occasion.
Ingredients
Cookie Base
- 2 cups all-purpose gluten-free flour (contains xanthan gum)
- 1.5 tablespoons cornstarch
- 1.5 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, room temperature can replace with vegan baking stick
- 1 1/4 cups granulated sugar plus 2 additional tablespoons
Raspberry Mixture
- 1 cup frozen raspberries
- 3 tablespoons milk
- 3 tablespoons raspberry syrup
- 3 drops red food coloring or less, if using gel or paste
- 1/2 cup frozen raspberries, chopped into tiny pieces
- 2 tablespoons cornstarch mixed with water 3 tablespoons total
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, mix together the gluten-free flour, cornstarch, baking powder, and kosher salt.
- In another bowl, cream together the unsalted butter and 1 1/4 cups of granulated sugar until light and fluffy.
- Gradually incorporate the dry mixture into the buttery blend at low speed.
- In a separate bowl, mix the cornstarch with water, then add milk, raspberry syrup, and food coloring.
- Pour the raspberry mixture into the cookie dough and fold in gently.
- Introduce the chopped frozen raspberries to the dough and fold them in delicately.
Baking
- Using a cookie scoop, drop the dough onto prepared baking sheets, spacing them adequately apart.
- Bake for 12-15 minutes until edges turn golden brown.
- Allow the cookies to cool on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.
- Serve plain, or add powdered sugar, ice cream, or drizzle with raspberry sauce.
Notes
Store cookies in an airtight container at room temperature for up to a week, or freeze for later. Consider variations like adding chocolate chips or lemon zest for extra flavor.