Raspberry Cookies Recipe

Emma

Food Blogger | Recipe Enthusiast🍲
RASPBERRY COOKIES

Delve into the world of baking with these luscious Ravishing Raspberry Cookies Recipe, a gluten-free delight that combines the tartness of raspberries with the sweetness of sugar cookies.

Perfect for those with dietary restrictions, these cookies offer a soft, chewy texture and a taste that’s simply irresistible.

For another sweet treat, don’t miss our Valentine’s Red Velvet Brownies, a perfect complement to these cookies.

Raspberry Cookies Ingredients

  • For the Raspberry Syrup:
    • 1 cup frozen raspberries
    • ¼ cup granulated sugar
  • For the Cookies:
    • 2 cups gluten-free flour (preferably 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 (keep the 2 tablespoons separate for rolling)
    • 2 heaping tablespoons cornstarch mixed with 3 tablespoons water
    • 3 tablespoons milk
    • 3 tablespoons raspberry syrup
    • 3 drops red food coloring (optional)
    • ½ cup frozen raspberries, chopped
RASPBERRY COOKIES RECIPE

Directions

  1. Raspberry Syrup: In a saucepan, cook 1 cup raspberries with ¼ cup sugar over medium heat. Stir until syrupy, about 10 minutes. Strain and cool to get 2-3 tablespoons of syrup.
  2. Cookie Preparation: Roughly chop ½ cup frozen raspberries. Whisk gluten-free flour, baking powder, 1.5 tablespoons cornstarch, and salt in a large bowl. Mix 2 tablespoons cornstarch with water in another bowl until watery.
  3. Cookie Dough: Beat butter and 1 ¼ cups sugar until creamy. Gradually add cornstarch mixture, milk, and raspberry syrup. Add flour mixture, then food coloring if desired. Fold in chopped raspberries, cover, and freeze for 1 hour.
  4. Baking: Preheat oven to 325°F. Line a baking sheet with parchment. Scoop dough, roll in sugar, and place on baking sheet. Bake for 15 minutes.

Notes

  • Vegan Options: Replace butter and milk with vegan alternatives.
  • Storage: Store in an airtight container in the fridge for up to 3 days. For longer storage, freeze dough balls.
  • Size Variations: For smaller cookies, adjust baking time to 13 minutes.

Nutrition

  • Per Cookie:
    • Calories: 245 kcal
    • Carbohydrates: 43g
    • Protein: 2g
    • Fat: 9g
    • Fiber: 3g
    • Sugar: 26g

FAQs

Q1: Can I use fresh raspberries instead of frozen? A: Yes, fresh raspberries can be used, but ensure they’re thoroughly chilled before adding to the dough.

Q2: Are these cookies suitable for people with celiac disease? A: Yes, as long as all ingredients used are certified gluten-free.

Q3: Can I make the dough ahead of time? A: Absolutely! The dough can be prepared in advance and stored in the freezer for up to 30 days.

Print
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Raspberry Cookies Recipe

Indulge in the delight of these Raspberry Cookies, a perfect blend of tart raspberries and sweet sugar cookie base. These gluten-free treats offer a soft, chewy texture with crunchy edges, ideal for various dietary needs.

  • Total Time: 45 minutes
  • Yield: 12 large cookies 1x

Ingredients

Scale
  • For the Raspberry Syrup:
    • 1 cup frozen raspberries
    • ¼ cup granulated sugar
  • For the Cookies:
    • 2 cups gluten-free flour (with xanthan gum)
    • 1.5 tbsp cornstarch
    • 1.5 tsp baking powder
    • ½ tsp kosher salt
    • ½ cup unsalted butter (or vegan baking stick, room temperature)
    • 1 ¼ cups plus 2 tbsp granulated sugar (separate 2 tbsp for rolling)
    • 2 heaping tbsp cornstarch mixed with 3 tbsp water
    • 3 tbsp milk
    • 3 tbsp raspberry syrup
    • 3 drops red food coloring (optional)
    • ½ cup frozen raspberries, chopped

Instructions

  1. Cook 1 cup raspberries with ¼ cup sugar to make syrup. Strain and set aside.
  2. Whisk flour, baking powder, cornstarch, and salt in a bowl.
  3. Beat butter and sugar, add cornstarch mixture, milk, and syrup. Gradually mix in flour.
  4. Fold in chopped raspberries, cover, and freeze dough for 1 hour.
  5. Preheat oven to 325°F, line a baking sheet with parchment.
  6. Scoop dough, roll in sugar, place on baking sheet. Bake for 15 minutes.

Notes

  • Substitute with vegan ingredients for a vegan version.
  • Store in an airtight container in the fridge for 3 days or freeze dough balls.
  • Author: Emma
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 Cookie
  • Calories: 245 kcal
  • Sugar: 26g
  • Sodium: 153mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 2.5g
  • Trans Fat: 0.3g
  • Carbohydrates: 43g
  • Fiber: 3g
  • Protein: 2g
  • Cholesterol: 21mg

Keywords: Raspberry, Cookies, Gluten-Free, Dessert

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