Raspberry Cookies
Delightful raspberry cookies balancing tartness and sweetness in a soft, buttery base, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose gluten-free flour (with xanthan gum)
- 1.5 tablespoons cornstarch
- 1.5 teaspoons baking powder
- 1/2 teaspoon kosher salt
Wet Ingredients
- 1/2 cup unsalted butter (or vegan baking stick), at room temperature
- 1 1/4 cups granulated sugar (plus 2 tablespoons)
- 3 tablespoons milk
- 3 tablespoons raspberry syrup
- 3 drops red food coloring (use less if using gel or paste)
- 2 tablespoons cornstarch mixed with 3 tablespoons water for blending wet ingredients
Raspberries
- 1 cup frozen raspberries for mixing into the dough
- 1/2 cup frozen raspberries, chopped for folding into the dough
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, whisk together the gluten-free flour, cornstarch, baking powder, and kosher salt.
- In another bowl, beat the room temperature butter and 1 1/4 cups of granulated sugar until light and fluffy.
- Gradually add the dry ingredients to the butter-sugar mixture and stir until just combined.
- In a small bowl, mix the cornstarch with water until dissolved; stir in milk, raspberry syrup, and food coloring.
- Gently fold the chopped frozen raspberries into the dough.
- Drop spoonfuls of dough onto the prepared baking sheets, leaving space in between.
Baking
- Bake in the preheated oven for 12-15 minutes, until the edges turn golden brown.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack.
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Notes
Store the cookies in an airtight container at room temperature for 3-5 days, or refrigerate them for up to a week. They can also be frozen for up to three months.