Raspberry Cookies Gluten Free (Printable Version)
# What You'll Need:
→ Raspberry Syrup
01 -
1 cup of frozen raspberries
02 -
1/4 cup white sugar
→ Cookie Base
03 -
2 cups gluten-free flour with xanthan gum
04 -
1.5 tbsp cornstarch (plus 2 big spoonfuls for mixing with water)
05 -
1 and 1/2 tsp baking powder
06 -
1/2 tsp kosher salt
07 -
1/2 cup soft unsalted butter or a vegan baking stick
→ Additional Ingredients
08 -
1 1/4 cups of sugar plus 2 tbsp for rolling dough
09 -
3 tbsp plain milk or a dairy-free option
10 -
3 drops red coloring
11 -
1/2 cup finely chopped frozen raspberries
12 -
3 tbsp water for cornstarch mixture
# Preparation Steps:
01 -
Toss frozen raspberries and sugar into a pan over medium heat. Stir as it heats up for 10 minutes until the mixture turns soft and gooey. Push it through a fine strainer to get rid of seeds, then set it aside to chill.
02 -
Dice up frozen raspberries (don’t overdo it) and freeze them again. In a bowl, mix flour, cornstarch, salt, and baking powder. Take extra cornstarch, mix it with water until smooth, and set it aside.
03 -
Cream together butter and sugar until fluffy (about 2 minutes). Stir in the cornstarch mixture, milk, and raspberry syrup. Slowly add the dry ingredients, then mix in food coloring. Fold in the frozen raspberry pieces without stirring too much—you’re aiming for swirls of pink.
04 -
Let the dough chill in the freezer for 1 hour. Heat your oven to 325°F. Scoop the dough and roll it in sugar, spacing each piece well apart on a lined tray. Bake for 15 minutes, then quickly reshape with a spatula. Let them cool on the baking sheet for 5 minutes before transferring.
# Additional Tips:
01 -
To make it vegan, switch out the dairy for alternatives
02 -
Freezing the dough stops it from spreading too much
03 -
Smaller cookies? Adjust both scoop size and cooking time
04 -
Store in the fridge for up to 3 days or freezer for 30