Description
Delicious gluten free raspberry cookies featuring a unique raspberry syrup and fresh frozen raspberries for a vibrant pink marbled effect. These large, soft cookies are perfect for a sweet treat with fruity flavor and a tender crumb. The recipe is carefully designed to prevent spreading by freezing the dough before baking.
Ingredients
Scale
Raspberry Syrup
- 1 cup frozen raspberries
- ¼ cup granulated sugar
Cookies
- 2 cups multipurpose gluten free 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
- 2 tablespoons granulated sugar (for rolling)
- 2 rounded tablespoons cornstarch mixed with 3 tablespoons water
- 3 tablespoons milk
- 3 tablespoons raspberry syrup (strained)
- 3 drops red food coloring
- ½ cup frozen raspberries, chopped into tiny pieces
Instructions
- Make Raspberry Syrup: In a medium saucepan over medium heat, combine 1 cup frozen raspberries and ¼ cup granulated sugar. Stir constantly for about 10 minutes until the mixture is broken down and syrupy but still a bit chunky. Strain through a fine mesh colander into a bowl and let cool. You should have about 2-3 tablespoons of raspberry syrup.
- Prepare Chopped Raspberries: Roughly chop ½ cup frozen raspberries into small pieces, being careful not to create pulp. Place them in a freezer-safe bowl and freeze until ready to add to dough.
- Mix Dry Ingredients: In a large bowl, whisk together 2 cups gluten free flour, 1.5 teaspoons baking powder, 1.5 tablespoons cornstarch, and ½ teaspoon kosher salt. Set aside.
- Make Cornstarch Slurry: In a small bowl, mix 2 rounded tablespoons cornstarch with 3 tablespoons water until thin and watery.
- Cream Butter and Sugar: In a large bowl with an electric mixer fitted with paddle attachment, beat ½ cup unsalted butter and 1 ¼ cups granulated sugar for 2-3 minutes until soft and creamy.
- Add Wet Ingredients: Slowly add the cornstarch slurry, 3 tablespoons milk, and cooled raspberry syrup to the creamed butter and sugar mixture. Beat until the dough turns pink and chunky.
- Incorporate Dry Ingredients: Gradually beat in the gluten free flour mixture until just combined. Avoid overmixing.
- Add Food Coloring: If desired, add 3-4 drops of red food coloring and mix gently until evenly distributed in the dough.
- Fold in Frozen Raspberries: Use a spatula to gently fold in the frozen chopped raspberries, creating a marbled pink dough without overmixing to keep from making it slimy.
- Freeze Dough: Cover the dough bowl with plastic wrap and freeze for at least 1 hour. This step is crucial to prevent spreading during baking.
- Preheat Oven and Prepare Baking Sheet: Preheat oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- Scoop and Roll Dough: Use a 2 ounce large cookie scoop or ice cream scoop to portion 12 large dough balls. Roll each ball in the reserved 2 tablespoons sugar until coated.
- Arrange and Bake: Place dough balls 3-4 inches apart on the baking sheet. Bake at 325 degrees Fahrenheit for 15 minutes.
- Reshape and Cool: Immediately after removing from oven, use a spatula to gently reshape cookies into circles. Let cool on the baking sheet for 5 minutes before transferring to a cooling rack.
- Store Extra Dough: Keep remaining dough balls frozen and bake in batches as needed.
Notes
- For smaller cookies, use a small cookie scoop and bake at 325 degrees Fahrenheit for 13 minutes. Keep dough frozen between batches.
- To make vegan, use dairy-free gluten free flour, vegan sugar, vegan baking sticks, non-dairy milk, and vegan red food coloring.
- All-purpose flour can be substituted with 2 packed cups (336 grams) but chilling dough is still essential.
- Store baked cookies in an airtight container in the refrigerator for up to 3 days.
- Freeze dough balls wrapped in plastic and stored in a zip-top bag for up to 30 days.
Nutrition
- Serving Size: 1 large cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 85 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 20 mg
