Description
Deliciously soft cookies infused with raspberry flavor, perfect for any occasion.
Ingredients
Scale
- 1 cup frozen raspberries, plus extra ½ cup for cookie dough
- 1½ cups granulated sugar, divided (1¼ cups for dough, ¼ cup for syrup, 2 tablespoons for rolling)
- 2 cups gluten-free all-purpose flour blend with xanthan gum
- 3½ tablespoons cornstarch, divided
- 1½ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup room temperature butter or vegan butter stick
- 3 tablespoons milk of choice
- 3 drops red food coloring (optional)
Instructions
- Cook 1 cup frozen raspberries with ¼ cup sugar over medium heat. Stir until syrupy, about 10 minutes. Strain and let cool.
- Chop ½ cup frozen raspberries into small pieces. Keep frozen until needed.
- Combine flour, baking powder, 1½ tablespoons cornstarch, and salt in a bowl.
- Mix 2 tablespoons cornstarch with 3 tablespoons water until smooth.
- Beat butter and 1¼ cups sugar until creamy. Add cornstarch mixture, milk, and cooled raspberry syrup.
- Mix in flour mixture gradually. Add food coloring if using. Fold in frozen raspberry pieces gently.
- Cover and freeze dough for 1 hour minimum.
- Heat oven to 325°F. Scoop dough, roll in sugar, place on lined baking sheet. Bake 15 minutes. Reshape while hot.
Notes
- Keep unbaked dough balls frozen between batches.
- Reshape cookies immediately after baking for perfect circles.
- Store in fridge up to 3 days or freeze dough for 30 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg