Introduction

These Raspberry Cookies are soft, sweet, and bursting with fruity flavor. Made with homemade raspberry syrup and chopped frozen raspberries, they offer a delightful balance of tangy and sweet, all in a gluten-free, chewy cookie. Perfect for a snack or special occasion, they’re as pretty as they are tasty.

Ingredients

For the Raspberry Syrup:

1 cup frozen raspberries
½ cup granulated sugar

For the Cookies:

2 cups gluten-free flour (with xanthan gum)
2 tablespoons cornstarch
1 teaspoon baking powder
½ teaspoon kosher salt
¾ cup unsalted butter (or vegan baking stick), room temperature
1 ¼ cups granulated sugar
1 tablespoon cornstarch mixed with 2 tablespoons water
¼ cup milk
⅓ cup raspberry syrup (from above)
2-3 drops red food coloring (optional)
½ cup frozen raspberries, chopped

Instructions

Step 1: In a saucepan, combine frozen raspberries and sugar over medium heat. Stir occasionally until raspberries break down and syrup thickens, about 5-7 minutes. Remove from heat and let cool.
Step 2: In a large bowl, whisk together gluten-free flour, cornstarch, baking powder, and kosher salt until evenly mixed.
Step 3: In a separate bowl, cream butter and 1 ¼ cups sugar until light and fluffy, about 3-4 minutes.
Step 4: Add cornstarch-water mixture, milk, raspberry syrup, and red food coloring to the butter-sugar mix. Stir until fully combined.
Step 5: Gradually add dry ingredients to wet mixture, mixing just until combined. Avoid overmixing.
Step 6: Gently fold in chopped frozen raspberries, distributing evenly through the dough.
Step 7: Cover dough with plastic wrap and chill in refrigerator for at least 30 minutes.
Step 8: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 9: Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball in remaining 2 tablespoons of sugar. Place on baking sheet about 2 inches apart.
Step 10: Bake for 10-12 minutes until edges are lightly golden. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

Chill the dough to prevent spreading and keep cookies thick and chewy.
Roll the cookies in sugar before baking for added texture and sweetness.
Use frozen raspberries instead of fresh for better texture and to avoid mushy dough.
Add a teaspoon of almond extract for a raspberry almond twist.
Incorporate lemon zest for a fresh, citrusy flavor contrast.
Substitute butter with vegan baking sticks and milk with plant-based milk for a vegan version.
Replace granulated sugar with stevia or monk fruit to make a sugar-free version.
Mix in shredded coconut for a tropical variation.
Adjust food coloring to your preferred intensity or omit it completely.

Storage

Store cooled raspberry cookies in an airtight container at room temperature for up to 5 days to keep them soft. To freeze, place cookies in a single layer on a baking sheet until solid, then transfer to a freezer-safe container and freeze for up to 3 months. Reheat by thawing at room temperature or microwaving for 15-20 seconds. Warming in the oven briefly can help restore their soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten-free flour?

Yes, you can substitute regular flour, but the cookies will no longer be gluten-free.

How do I make sure the cookies are chewy?

Using the cornstarch-water mixture and chilling the dough before baking are key steps to achieve a soft, chewy texture.