Raspberry Cookies with Raspberry Syrup Recipe
Delight in these gluten-free Raspberry Cookies featuring a homemade raspberry syrup and tender crumb. Perfectly sweet with bursts of fresh raspberry flavor, these cookies are soft, slightly chewy, and rolled in sugar for a delightful crunch. Ideal for a light, fruity treat or a cozy snack with tea or coffee.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
For the Raspberry Syrup:
- 1 cup frozen raspberries
- ¼ 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
- ½ teaspoon kosher salt
- ½ cup unsalted butter or vegan baking stick, room temperature
- 1 ¼ cups plus 2 tablespoons granulated sugar (reserve 2 tablespoons for rolling)
- 2 heaping tablespoons cornstarch mixed with 3 tablespoons water
- 3 tablespoons milk
- 3 tablespoons raspberry syrup
- 3 drops red food coloring (use less if using gel or paste)
- ½ cup frozen raspberries, chopped into tiny pieces
Instructions
- Make the Raspberry Syrup: In a small saucepan, combine the frozen raspberries and granulated sugar. Cook over medium heat, stirring occasionally, until the raspberries break down and the syrup thickens, about 10 minutes. Remove from heat and set aside to cool.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, cornstarch, baking powder, and kosher salt. Set aside.
- Cream Butter and Sugar: In a large bowl, cream the unsalted butter (or vegan baking stick) with 1 ¼ cups of granulated sugar until light and fluffy, about 3-4 minutes using a hand or stand mixer on medium speed.
- Add Wet Ingredients: Beat in the cornstarch-water mixture, milk, cooled raspberry syrup, and red food coloring until evenly combined.
- Combine Dry and Wet: Gradually add the dry ingredients to the wet mixture, mixing until just incorporated to avoid overworking the dough.
- Fold in Raspberries: Gently fold in the chopped frozen raspberries, ensuring even distribution without crushing them too much.
- Chill Dough: Cover the dough and refrigerate for at least 30 minutes to firm up and allow flavors to meld.
- Shape Cookies: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Roll the chilled dough into 1-inch balls and roll each ball in the reserved 2 tablespoons of granulated sugar.
- Arrange and Flatten: Place the dough balls on the prepared baking sheet spaced about 2 inches apart. Slightly flatten each ball with the back of a spoon.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the cookies’ edges turn golden brown.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- The raspberry syrup can be made ahead and stored in the fridge for up to a week for convenience.
- Use a 1:1 gluten-free flour blend with xanthan gum to achieve the best texture and structural integrity.
- For a bolder raspberry flavor, increase the amount of raspberry syrup in the dough or add more fresh/frozen raspberries.
- To keep these cookies vegan, use a vegan baking stick and substitute milk with any plant-based milk.
- This dough benefits greatly from chilling; do not skip the refrigeration step to ensure easier shaping and better texture.
Keywords: gluten-free cookies, raspberry cookies, raspberry syrup, vegan option, gluten-free baking, fruity cookies, American dessert
