Description
Soft and chewy raspberry sugar cookies combine a tender, sugar-coated texture with a sweet-tart raspberry flavor. Naturally gluten-free and easy to make, these cookies are perfect for celebrations or casual baking days.
Ingredients
Scale
Ingredients
For the Raspberry Syrup
- 1 cup frozen raspberries
- ¼ cup granulated sugar
For the Cookies
- 2 cups gluten-free flour (1:1 multipurpose flour with xanthan gum)
- 1 ½ tablespoons cornstarch
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter or vegan baking stick (room temperature)
- 1 ¼ cups + 2 tablespoons granulated sugar (reserve 2 tablespoons for rolling)
- 2 tablespoons cornstarch mixed with 3 tablespoons water
- 3 tablespoons milk (dairy or non-dairy)
- 3 tablespoons raspberry syrup (from above)
- 3 drops red food coloring (optional)
- ½ cup frozen raspberries, chopped into small pieces
Instructions
Instructions
For the Raspberry Syrup
- In a medium saucepan over medium heat, cook frozen raspberries and sugar, stirring constantly for about 10 minutes until broken down and syrupy.
- Strain the mixture through a mesh strainer into a bowl and let it cool. Reserve 2-3 tablespoons for the cookies.
For the Cookies
- Chop ½ cup frozen raspberries into small pieces and return them to the freezer.
- In a large bowl, whisk together gluten-free flour, baking powder, cornstarch, and salt.
- In a small bowl, mix cornstarch with water until smooth.
- Using a mixer, cream butter and sugar until light and fluffy (about 3 minutes).
- Gradually mix in the cornstarch-water mixture, milk, and cooled raspberry syrup. Add food coloring if desired.
- Slowly incorporate the flour mixture until just combined. Gently fold in the chopped raspberries.
- Cover the dough and freeze it for at least 1 hour.
- Preheat the oven to 325°F and line a baking sheet with parchment paper.
- Scoop dough into balls, roll in sugar, and place 3-4 inches apart on the baking sheet.
- Bake for 15 minutes. Reshape cookies with a spatula immediately after removing them from the oven. Cool for 5 minutes before transferring to a wire rack.
Notes
Notes
- Vegan Option: Use vegan butter, plant-based milk, and vegan sugar.
- Storage: Store in an airtight container for up to 3 days in the fridge or freeze dough balls for up to 30 days.
- All-Purpose Flour: Substitute 2 packed cups of regular flour if gluten is not a concern.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 large cookie
- Calories: 220
- Sugar: 18g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg