Description
Irresistible Raspberry Cookies promise a delightful dance of sweet and tangy flavors. Delicate pastry crumbles with juicy raspberries, offering a perfect treat you’ll savor from first bite to last.
Ingredients
Scale
Main Ingredients:
- 2 cups gluten-free flour
- ½ cup unsalted butter or vegan baking stick, room temperature
- 1 cup frozen raspberries
- ½ cup frozen raspberries, chopped into tiny pieces
Sweeteners and Sugars:
- 2 cups granulated sugar (for rolling)
- ¼ cup granulated sugar
- 3 tablespoons raspberry syrup
Binding and Flavor Agents:
- 1.5 tablespoons cornstarch
- 2 heaping tablespoons cornstarch mixed with 3 tablespoons water
- 1.5 teaspoons baking powder
- ½ teaspoon kosher salt
- 3 tablespoons milk
- 3 drops red food coloring (optional, adjust if using gel or paste)
Instructions
- Create a vibrant raspberry syrup by simmering granulated sugar and frozen raspberries in a saucepan over medium heat, stirring continuously for approximately 10 minutes until the mixture transforms into a syrupy consistency.
- Strain the raspberry mixture through a fine-mesh colander into a bowl, allowing it to cool and reduce to roughly 2-of intense raspberry essence.
- Finely chop ½ cup of frozen raspberries and return them to the freezer while preparing the cookie dough base.
- In a large mixing bowl, thoroughly combine gluten-free flour, cornstarch, baking powder, and kosher salt, then set the dry ingredient mixture aside.
- Prepare a cornstarch slurry by whisking cornstarch with water until it reaches a smooth, thin liquid consistency.
- Using an electric mixer, cream softened butter with sugar for 2-3 minutes until the mixture becomes light and fluffy.
- Incorporate the cornstarch slurry, milk, and cooled raspberry syrup into the butter-sugar mixture, blending until fully integrated.
- Gently fold the dry ingredients into the wet ingredients, mixing just until a cohesive dough forms to prevent overmixing.
- Optional: Add a few drops of red food coloring for enhanced visual appeal, then carefully fold in the previously chopped frozen raspberries.
- Wrap the dough tightly in plastic wrap and refrigerate for a minimum of one hour to firm up the texture and intensify flavors.
- Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper for optimal cookie preparation.
- Retrieve the chilled dough and use a large cookie scoop to create uniform portions, rolling each ball in additional granulated sugar for a sparkling exterior.
- Arrange cookie dough balls on the prepared baking sheet, ensuring adequate spacing between each cookie.
- Bake on the center oven rack for approximately 15 minutes or until the edges turn a delicate golden brown.
- Immediately after removing from the oven, gently reshape cookies if needed using a spatula to maintain their perfect circular form.
- Allow cookies to rest on the baking sheet for 5 minutes, then carefully transfer to a wire rack to cool completely and set their texture.
Notes
- Freezing the dough helps achieve a more concentrated raspberry flavor and prevents spreading during baking.
- Chopping frozen raspberries creates beautiful marbled swirls throughout the cookie, ensuring burst of fruity goodness in every bite.
- Straining the raspberry syrup removes seeds and concentrates the intense berry essence, elevating the overall cookie experience.
- Cornstarch-water mixture acts as a binding agent, providing extra moisture and helping maintain the cookies’ soft, tender texture.
- Red food coloring is optional but enhances the visual appeal, making these cookies look as vibrant as they taste.
- Chilling the dough allows gluten-free flour to fully absorb liquid ingredients, resulting in a more cohesive and flavorful cookie.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 202 kcal
- Sugar: 14 g
- Sodium: 95 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1.5 g
- Protein: 1.6 g
- Cholesterol: 20