Raspberry Cookies with Fresh Raspberry Syrup Recipe
These Raspberry Cookies are a delightful gluten-free treat featuring a tender, slightly chewy texture with bursts of fresh raspberry flavor. Made with a homemade raspberry syrup and chopped frozen raspberries, these cookies offer both sweetness and a subtle tartness wrapped in a buttery dough. Perfect for those seeking a fruity twist on classic cookies, they are baked to golden perfection and coated with sugar for a crisp exterior.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
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 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
- Make the Raspberry Syrup: In a small saucepan, combine the frozen raspberries and 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.
- Prepare the Cookie Dough Dry Ingredients: In a medium bowl, whisk together gluten-free flour, cornstarch, baking powder, and kosher salt. Set aside.
- Cream Butter and Sugar: In a large bowl, cream the unsalted butter (or vegan baking stick) and 1 ¼ cups granulated sugar until light and fluffy using a mixer.
- Add Wet Ingredients: Mix in the cornstarch-water mixture, milk, raspberry syrup, and red food coloring to the creamed butter and sugar. Beat until combined.
- Combine Dry and Wet Ingredients: Slowly add the dry ingredients to the wet mixture, mixing just until incorporated. Gently fold in the chopped frozen raspberries for even distribution.
- Chill the Dough: Refrigerate the dough for at least 30 minutes to firm up for easier handling and better texture.
- Shape the Cookies: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Roll the chilled dough into 1-inch balls and coat each in the reserved 2 tablespoons of granulated sugar.
- Arrange and Flatten: Place the sugar-coated dough balls on the baking sheet spacing about 2 inches apart. Slightly flatten each ball with the back of a spoon to help with even baking.
- Bake the Cookies: Bake for 10-12 minutes, or until the edges are golden brown and the cookies are set.
- Cool: Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely, ensuring they set and develop their full flavor.
Notes
- The raspberry syrup can be made ahead and stored in the refrigerator for up to one week, making preparation easier on baking day.
- Use a 1:1 gluten-free flour blend containing xanthan gum for the best texture and structure in the cookies.
- To intensify the raspberry flavor, increase the raspberry syrup quantity in the dough or add more fresh/frozen raspberries.
- For a vegan version, substitute butter with a vegan butter stick and use a non-dairy milk if preferred.
Keywords: Raspberry cookies, gluten-free cookies, raspberry syrup, gluten-free dessert, berry cookies, baked raspberry treats
