Description
These delightful Raspberry Cookies are a perfect blend of sweet and tart, with a burst of raspberry flavor in every bite. Gluten-free and beautifully marbled with raspberries, these cookies are a treat for any occasion.
Ingredients
Units
Scale
For the Raspberry Syrup
- 1 cup frozen raspberries
- 1/4 cup granulated sugar
For the Cookies
- 2 cups gluten-free flour (1:1 gluten-free multipurpose flour with xanthan gum)
- 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 granulated sugar
- 2 tablespoons granulated sugar for rolling
- 2 heaping 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
Instructions
- Raspberry Syrup: Cook raspberries and sugar in a saucepan until syrupy. Strain and set aside.
- Cookies: Mix dry ingredients. Cream butter and sugar. Add cornstarch mixture, milk, raspberry syrup. Fold in dry ingredients, add food coloring, and chopped raspberries. Freeze dough. Preheat oven. Roll dough in sugar, bake, reshape, and cool.
Notes
- Do not skip freezing the dough.
- Reshape cookies immediately after baking.
- Bake cookies in batches if needed.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
