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Raspberry Cookies Recipe

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★★★★★

4.8 from 74 reviews

These delightful Raspberry Cookies combine the sweet and tart flavors of fresh raspberries with a tender gluten-free dough. Featuring a homemade raspberry syrup and a marbled pink dough, these cookies are both visually appealing and delicious. The dough is chilled before baking to ensure perfect shape and texture, resulting in soft, flavorful cookies ideal for any occasion.

Ingredients

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For the Raspberry Syrup

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

Dry Ingredients

  • 2 cups multipurpose gluten free flour (with xanthan gum)
  • 1.5 tablespoons cornstarch
  • 1.5 teaspoons baking powder
  • 1/2 teaspoon kosher salt

Wet Ingredients and Mix-ins

  • 1/2 cup unsalted butter or vegan baking stick, room temperature
  • 1 1/4 cups plus 2 tablespoons granulated sugar, divided
  • 2 rounded tablespoons cornstarch mixed with 3 tablespoons water
  • 3 tablespoons milk
  • 3 tablespoons raspberry syrup (from syrup preparation)
  • 3 drops red food coloring
  • 1/2 cup frozen raspberries, chopped into tiny pieces

Instructions

  1. Prepare the Raspberry Syrup: In a medium saucepan set over medium heat, combine 1 cup frozen raspberries with 1/4 cup granulated sugar. Cook, stirring constantly, until the raspberries break down and the mixture becomes syrupy, about 10 minutes. It will still be slightly chunky which is fine.
  2. Strain the Syrup: Place a mesh colander over a bowl and pour the raspberry mixture through to strain out solids. Set the syrup aside to cool; you should have about 2-3 tablespoons once strained.
  3. Chop Raspberries: Take 1/2 cup frozen raspberries and roughly chop them into small pieces, careful to avoid turning them into puree. Place chopped raspberries in a freezer-safe bowl and return to the freezer until ready to incorporate.
  4. Mix Dry Ingredients: In a large bowl, whisk together gluten-free flour, baking powder, cornstarch, and kosher salt. Set aside.
  5. Prepare Cornstarch Slurry: In a small bowl, combine 2 rounded tablespoons of cornstarch with 3 tablespoons water, stirring until a thin watery consistency is achieved; it will initially be thick and tacky.
  6. Cream Butter and Sugar: Using an electric mixer fitted with a paddle attachment, beat the softened butter and 1 1/4 cups granulated sugar together until soft, creamy, and light, about 2-3 minutes.
  7. Add Wet Ingredients: Slowly add the cornstarch slurry, milk, and the cooled raspberry syrup into the creamed butter and sugar mixture. Continue beating until combined and the dough appears pink and chunky.
  8. Incorporate Dry Ingredients and Food Coloring: Gradually beat in the gluten-free flour mixture a little at a time until just combined. Add 3-4 drops of red food coloring and mix until evenly blended, giving the dough a lovely pink hue.
  9. Fold in Chopped Raspberries: Gently fold the frozen chopped raspberries into the dough with a spatula. The dough will turn marbled pink; fold carefully to avoid making the dough slimy.
  10. Chill Dough: Cover the bowl with plastic wrap and freeze the dough for at least 1 hour. This is crucial to prevent spreading during baking.
  11. Prepare for Baking: After chilling, preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper.
  12. Scoop and Coat Dough Balls: Using a 2-ounce large cookie or ice cream scoop, portion out 12 large dough balls. Roll each ball in the reserved 2 tablespoons of granulated sugar to coat fully.
  13. Arrange and Bake: Place the dough balls 3-4 inches apart on the parchment-lined baking sheet. Bake at 325°F for 15 minutes. Bake in batches if necessary, keeping extra dough balls frozen.
  14. Shape and Cool: Immediately after baking, use a spatula to gently reshape the cookies into circles while still warm. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely to avoid crumbling.

Notes

  • Freezing the dough is essential to prevent spreading and achieve the right texture.
  • Be gentle when folding in the chopped raspberries to avoid creating a slimy texture.
  • Use parchment paper on your baking sheet to prevent sticking and facilitate easy cleanup.
  • If using gel or paste food coloring, reduce the number of drops as it is more concentrated.
  • The reshaping step right after baking helps maintain cookie shape and prevents breakage.
  • Store leftover dough balls freeze to bake fresh cookies anytime.

Keywords: raspberry cookies, gluten free cookies, berry cookies, gluten free baking, raspberry syrup cookies, soft cookies, easy dessert

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