Raspberry Cookies with Homemade Raspberry Syrup Recipe

Introduction

These Raspberry Cookies offer a delightful burst of fruity flavor wrapped in a tender, gluten-free dough. With a homemade raspberry syrup and juicy frozen raspberries, they make a perfect treat for any occasion.

Ingredients

• 1 cup frozen raspberries (for syrup)
• ¼ cup granulated sugar (for syrup)
• 2 cups gluten-free flour (1:1 multipurpose 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 (reduce if using gel or paste)
• ½ cup frozen raspberries, chopped into tiny pieces

Instructions

1. Step 1: Make the raspberry syrup by combining frozen raspberries and ¼ cup sugar in a small saucepan. Cook over medium heat, stirring occasionally, until raspberries break down and syrup thickens, about 10 minutes. Remove from heat and let cool.
2. Step 2: In a medium bowl, whisk together gluten-free flour, 1.5 tablespoons cornstarch, baking powder, and salt. Set aside.
3. Step 3: In a large bowl, cream the butter and 1 ¼ cups sugar until light and fluffy. Add cornstarch-water mixture, milk, raspberry syrup, and red food coloring, then beat until combined.
4. Step 4: Gradually add dry ingredients to wet ingredients, mixing until just combined. Gently fold in chopped frozen raspberries.
5. Step 5: Refrigerate dough for at least 30 minutes to firm up.
6. Step 6: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
7. Step 7: Roll dough into 1-inch balls, then roll in the reserved 2 tablespoons sugar. Place balls 2 inches apart on baking sheet and flatten slightly with back of a spoon.
8. Step 8: Bake cookies for 10-12 minutes until edges are golden brown. Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• Use fresh raspberries instead of frozen for a lighter texture and fresher taste.
• For vegan cookies, substitute dairy milk with almond or oat milk and ensure the butter alternative is vegan.
• Add a pinch of cinnamon or vanilla extract to the dough for extra warmth and depth.
• To intensify the raspberry flavor, swirl a teaspoon of raspberry jam on top of each cookie before baking.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed bag for up to 1 month. Reheat gently in a low oven or microwave for a few seconds to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten-free flour?

Yes, you can substitute with all-purpose flour. The texture may be slightly different, but the recipe will still work well.

How do I make the raspberry syrup without seeds?

After cooking the raspberries and sugar, strain the mixture through a fine-mesh sieve to remove seeds before using it in the dough.

Raspberry Cookies with Homemade Raspberry Syrup Recipe

Print Recipe

★★★★★

4.9 from 126 reviews

Delight in these soft and flavorful raspberry cookies featuring a homemade raspberry syrup and gluten-free ingredients. Perfectly sweet with a hint of tangy raspberry, these cookies are easy to prepare and ideal for a cozy treat or special occasion.

• Author: zara
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 2 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Raspberry Syrup:

• 1 cup frozen raspberries
• ¼ cup granulated sugar

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 granulated sugar (plus 2 tablespoons reserved 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

Instructions

1. Make the Raspberry Syrup: In a small saucepan, combine the frozen raspberries and ¼ cup 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.
2. Prepare the Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, cornstarch, baking powder, and kosher salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, cream the unsalted butter or vegan baking stick with 1 ¼ cups granulated sugar until light and fluffy, about 3-5 minutes.
4. Add Wet Ingredients: Beat in the cornstarch-water mixture, milk, prepared raspberry syrup, and red food coloring until well combined.
5. Combine Dry and Wet Ingredients: Slowly add the dry ingredient mixture to the wet ingredients, stirring until just incorporated. Gently fold in the chopped frozen raspberries without overmixing.
6. Chill the Dough: Cover and refrigerate the dough for at least 30 minutes to firm up, making it easier to handle.
7. Shape the Cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll the chilled dough into 1-inch balls, then roll each ball in the reserved 2 tablespoons of granulated sugar.
8. Arrange and Flatten: Place the sugar-coated dough balls on the prepared baking sheet about 2 inches apart. Slightly flatten each ball with the back of a spoon to form cookie shapes.
9. Bake: Bake for 10-12 minutes or until the edges turn golden brown and the cookies are set.
10. Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

• Use gluten-free flour with xanthan gum to ensure proper texture and structure.
• Adjust red food coloring quantity depending on the type (liquid, gel, or paste) to avoid an overly intense color or taste.
• Chilling the dough helps prevent excessive spreading during baking.
• For vegan cookies, use a vegan butter substitute and a plant-based milk alternative.
• Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.

Keywords: raspberry cookies, gluten free cookies, raspberry syrup cookies, soft cookies, gluten free dessert