Description
These gluten free raspberry cookies are soft, chewy, and beautifully marbled with fresh raspberry pieces and a homemade raspberry syrup. Made with a gluten free flour blend and a touch of cornstarch for tenderness, these cookies are frozen before baking to prevent spreading and achieve the perfect texture. Ideal for a sweet snack or dessert, they feature a lovely pink hue enhanced by a bit of red food coloring and bursts of tangy raspberry flavor.
Ingredients
Scale
Raspberry Syrup
- 1 cup frozen raspberries
- 1/4 cup granulated sugar
Cookies
- 2 cups multipurpose gluten free flour (with xanthan gum included)
- 1.5 tablespoons cornstarch
- 1.5 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter or vegan baking stick, room temperature
- 1 1/4 cups plus 2 tablespoons granulated sugar (keep 2 tablespoons separate for rolling)
- 2 rounded tablespoons cornstarch mixed with 3 tablespoons water
- 3 tablespoons milk
- 3 tablespoons raspberry syrup
- 3 drops red food coloring
- 1/2 cup frozen raspberries, chopped into tiny pieces
Instructions
- Make the Raspberry Syrup: In a saucepan over medium heat, cook 1/4 cup granulated sugar and 1 cup frozen raspberries, stirring constantly for about 10 minutes until broken down and syrupy but still slightly chunky. Pour through a mesh colander into a bowl and let cool. Set aside 2-3 tablespoons of syrup for cookies.
- Prepare the Frozen Raspberries: Roughly chop 1/2 cup frozen raspberries into small pieces without turning into pulp. Place in a freezer-safe bowl and keep frozen until needed.
- Mix Dry Ingredients: In a large bowl, whisk together 2 cups gluten free flour, 1.5 teaspoons baking powder, 1.5 tablespoons cornstarch, and 1/2 teaspoon kosher salt. Set aside.
- Prepare Cornstarch Mixture: In a small bowl, combine 2 rounded tablespoons cornstarch with 3 tablespoons water, mixing until thin and watery.
- Cream Butter and Sugar: Using an electric mixer fitted with the paddle attachment, beat 1/2 cup unsalted butter and 1 1/4 cups granulated sugar until soft and creamy, about 2-3 minutes.
- Add Wet Ingredients: Slowly beat in the cornstarch-water mixture, 3 tablespoons milk, and the cooled raspberry syrup. The mixture should look pink and chunky.
- Combine with Dry Ingredients: Gradually add the gluten free flour mixture, mixing just until combined.
- Add Food Coloring: If desired, add 3-4 drops of red food coloring and mix until blended throughout the dough.
- Fold in Frozen Raspberries: Gently fold in the frozen chopped raspberries with a spatula to maintain the dough’s marbled pink color, being careful not to overmix to avoid sliminess.
- Freeze the Dough: Cover the bowl with plastic wrap and freeze for at least 1 hour. This step is crucial to prevent the cookies from spreading during baking.
- Preheat Oven and Prepare Baking Sheet: Preheat oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Scoop and Roll Dough Balls: Use a 2-ounce cookie scoop or ice cream scoop to portion the dough into 12 large scoops. Roll each ball in the reserved 2 tablespoons granulated sugar to coat completely.
- Arrange and Bake: Place dough balls 3-4 inches apart on the prepared baking sheet. Bake at 325 degrees Fahrenheit for 15 minutes. Bake in batches if needed, keeping extra dough frozen.
- Shape Cookies After Baking: Immediately after removing from oven, use a spatula to gently reshape cookies into circles. Let them cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
Notes
- For smaller cookies, use a small cookie scoop and bake at the same temperature for 13 minutes. Keep dough frozen between batches.
- Vegan option: Use dairy-free gluten free flour, vegan sugar, vegan baking sticks, a non-dairy milk, and vegan red food coloring.
- For all purpose flour substitution (not tested): Use 2 packed cups (336 grams) of regular flour and still chill the dough before baking.
- Store extra cookies in an airtight container in the refrigerator for up to 3 days.
- Freeze dough balls wrapped in plastic wrap and inside a zip-top bag for up to 30 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 15 g
- Sodium: 80 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
