Raspberry Cookies (Soft, Chewy & Gluten Free)
Ingredients
For the Raspberry Syrup:
- 1 cup frozen raspberries
- ¼ cup granulated sugar
For the Cookies:
- 2 cups gluten free multipurpose 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
- 1¼ cups granulated sugar, plus 2 tablespoons reserved for rolling
- 2 rounded tablespoons cornstarch + 3 tablespoons water, stirred together
- 3 tablespoons milk (or non-dairy milk)
- 3 tablespoons raspberry syrup (from above)
- 3 drops red food coloring (optional)
- ½ cup frozen raspberries, chopped into small pieces
Instructions
Make the Raspberry Syrup:
- Combine 1 cup frozen raspberries and ¼ cup sugar in a saucepan over medium heat. Stir constantly for about 10 minutes until broken down and syrupy.
- Strain through a fine mesh strainer into a bowl. Press to extract liquid. You should have 2 to 3 tablespoons of syrup. Set aside to cool completely.
Make the Cookie Dough:
- Rough chop ½ cup frozen raspberries into small pieces. Place in a freezer-safe bowl and return to the freezer immediately.
- In a large bowl, whisk together the gluten free flour, baking powder, 1.5 tablespoons cornstarch, and salt. Set aside.
- In a small bowl, stir together the 2 rounded tablespoons cornstarch and 3 tablespoons water until thin and watery. Set aside.
- In a stand mixer with the paddle attachment, beat the butter and 1¼ cups sugar for 2 to 3 minutes until soft and creamy.
- With the mixer on low, slowly add the cornstarch water mixture, milk, and cooled raspberry syrup. Mix until combined. Dough will look pink and chunky - that's correct.
- Slowly beat in the flour mixture a little at a time until just combined.
- If using food coloring, add 3 to 4 drops and mix until evenly blended.
- Gently fold in the frozen chopped raspberries with a spatula. Do not overmix.
- Cover the bowl with plastic wrap and freeze for at least 1 hour. Do not skip this step.
Bake the Cookies:
- Preheat oven to 325°F. Line a baking sheet with parchment paper.
- Using a 2-ounce cookie scoop, scoop 12 dough balls. Roll each in the reserved 2 tablespoons of granulated sugar to coat completely.
- Place dough balls 3 to 4 inches apart on the prepared baking sheet. Bake 6 at a time, keeping remaining dough in the freezer.
- Bake for 15 minutes, or until bottoms are lightly golden.
- Immediately reshape cookies into circles using a spatula. Cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
Notes
- Smaller cookies: Use a small scoop, bake 13 minutes. Makes ~24 cookies.
- Vegan: Use dairy-free GF flour, vegan sugar, vegan baking sticks, non-dairy milk, and vegan food coloring.
- All-purpose flour: Use 2 packed cups (336g). Still freeze the dough.
- No food coloring: Cookies will be a pale, natural mauve. Still beautiful!
- Storage: Airtight container in the fridge for up to 3 days.
- Freezing dough: Wrap dough balls in plastic wrap, then freeze in a zip-top bag for up to 30 days. Bake straight from frozen.