Name: Raspberry Cookies with Homemade Raspberry Syrup Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 1 cup frozen raspberries; ¼ cup granulated sugar; 2 cups gluten-free flour (1:1 multipurpose blend 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 (adjust if using gel or paste); ½ cup frozen raspberries, chopped into tiny pieces

Ingredients

For the Raspberry Syrup:

1 cup frozen raspberries
¼ cup granulated sugar

For the Cookies:

2 cups gluten-free flour (1:1 multipurpose blend 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

Step 1: Make the raspberry syrup by combining the frozen raspberries and ¼ cup granulated sugar in a small saucepan. Cook over medium heat, stirring occasionally, until the raspberries break down and the syrup thickens, about 10 minutes. Remove from heat and let cool.

Step 2: In a medium bowl, whisk together the gluten-free flour, 1.5 tablespoons cornstarch, baking powder, and kosher salt. Set aside.

Step 3: In a large bowl, cream the unsalted butter and 1 ¼ cups sugar until light and fluffy. Add the cornstarch-water mixture, milk, cooled raspberry syrup, and red food coloring, then beat until combined.

Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Gently fold in the chopped frozen raspberries.

Step 5: Refrigerate the dough for at least 30 minutes to firm up.

Step 6: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 7: Roll the chilled dough into 1-inch balls and coat each ball in the reserved 2 tablespoons of granulated sugar.

Step 8: Place the dough balls on the prepared baking sheet about 2 inches apart and slightly flatten each with the back of a spoon.

Step 9: Bake for 10-12 minutes, or until the cookie edges are golden brown. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

Use a gluten-free flour blend with xanthan gum for the best texture and structure.

For a deeper raspberry flavor, increase the amount of raspberry syrup or add more fresh raspberries to the dough.

The raspberry syrup can be prepared ahead and stored in the refrigerator for up to one week.

If you prefer, substitute regular butter with a vegan baking stick for a dairy-free version.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries can be used in the syrup and the cookies. Frozen raspberries are recommended because they hold their shape better when chopped and provide a more consistent texture.

Is this recipe suitable for vegans?

Yes, to make it vegan, substitute the unsalted butter with a vegan baking stick and use a plant-based milk. Ensure your gluten-free flour blend also fits your dietary needs.