Raspberry Cookies with Homemade Raspberry Syrup Recipe
Delight in these soft and flavorful Raspberry Cookies made with gluten-free flour, fresh raspberries, and a homemade raspberry syrup. Perfectly tender with a burst of fruity sweetness, these cookies are ideal for anyone looking for a delicious gluten-free treat with a vibrant raspberry twist.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
For the Raspberry Syrup:
- 1 cup frozen raspberries
- ¼ cup granulated sugar
For the 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 (reduce if using gel or paste)
- ½ cup frozen raspberries, chopped into tiny pieces
Instructions
- Make the Raspberry Syrup: In a small saucepan, combine frozen raspberries and granulated sugar. Cook over medium heat, stirring occasionally, until raspberries break down and syrup thickens, about 10 minutes. Remove from heat and set aside to cool.
- Prepare the 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, beat unsalted butter (or vegan baking stick) and 1 ¼ cups granulated sugar until light and fluffy.
- Add Wet Ingredients: Mix in cornstarch-water mixture, milk, raspberry syrup, and red food coloring until combined.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just incorporated. Gently fold in chopped frozen raspberries.
- Chill the Dough: Refrigerate the dough for at least 30 minutes to firm up, making it easier to handle.
- Shape the Cookies: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Roll dough into 1-inch balls and coat them in the reserved 2 tablespoons of granulated sugar. Place on baking sheet about 2 inches apart and slightly flatten each ball with the back of a spoon.
- Bake the Cookies: Bake for 10-12 minutes until edges turn golden brown. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- The raspberry syrup can be prepared ahead of time and stored in the refrigerator for up to one week.
- Use a 1:1 gluten-free flour blend with xanthan gum for optimal cookie texture and consistency.
- To intensify raspberry flavor, increase the amount of raspberry syrup in the dough or add more fresh raspberries.
Keywords: gluten-free raspberry cookies, raspberry syrup cookies, gluten-free dessert, berry cookies, soft raspberry cookies, gluten-free baking, fruity cookies
