Raspberry Cookies with Homemade Raspberry Syrup Recipe
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.
- 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
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
- 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.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the 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 with 1 ¼ cups granulated sugar until light and fluffy, about 3-5 minutes.
- Add Wet Ingredients: Beat in the cornstarch-water mixture, milk, prepared raspberry syrup, and red food coloring until well combined.
- 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.
- Chill the Dough: Cover and refrigerate the dough for at least 30 minutes to firm up, making it easier to handle.
- 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.
- 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.
- Bake: Bake for 10-12 minutes or until the edges turn golden brown and the cookies are set.
- 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
