Raspberry Sugar Cookies (Printable Version)

# What You'll Need:

→ Raspberry Syrup

01 - One cup frozen raspberries
02 - Quarter cup white sugar

→ Cookie Base

03 - Two cups all-purpose gluten-free flour blend containing xanthan gum
04 - One and a half tablespoons cornstarch, plus 2 big tablespoons for later mixing
05 - One and a half teaspoons baking powder
06 - Half teaspoon kosher salt
07 - Half cup softened butter or plant-based baking stick

→ Wet Ingredients

08 - Three tablespoons milk
09 - One and a quarter cups plus 2 tablespoons white sugar (extra for coating)
10 - Three tablespoons water for cornstarch mix
11 - Three drops red coloring for food
12 - Half cup chopped frozen raspberries

# Preparation Steps:

01 - Simmer berries with sugar until thick, roughly 10 minutes. Cool after straining
02 - Cut frozen raspberries into tiny bits while they're still frozen
03 - Combine the flour, cornstarch, salt, and baking powder in a bowl
04 - Stir cornstarch and water together till it's runny
05 - Beat sugar and butter till fluffy, add wet stuff, then dry mix. Carefully add frozen berries
06 - Wrap dough and stick in freezer for an hour minimum
07 - Drop scoops of dough in sugar, then bake at 325°F for 15 minutes. Fix shape right after they come out

# Additional Tips:

01 - Works with vegan ingredients too
02 - Don't skip freezing or cookies will flatten too much
03 - They'll stay chewy for several days
04 - Cook just 6 cookies per batch

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