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Raspberry Cookies

These gluten-free raspberry cookies combine a tender, crumbly dough with a glossy homemade raspberry syrup, making them a perfect sweet treat for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

For the Raspberry Syrup
  • 1 cup frozen raspberries
  • 1/4 cup granulated sugar
For the Cookie Dough
  • 2 cups gluten-free multipurpose flour Use a blend with xanthan gum
  • 1.5 tablespoons cornstarch
  • 1.5 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup unsalted butter Use a vegan baking stick for a vegan version
  • 1 1/4 cups granulated sugar
  • 2 tablespoons cornstarch mixed with 3 tablespoons water
  • 3 tablespoons milk Use non-dairy milk for vegan option
  • 3 tablespoons raspberry syrup Reserve some for mixing into the dough
  • 3 drops red food coloring Optional based on preference
  • 1/2 cup frozen raspberries, chopped Chop into small pieces for consistency

Method
 

Make the Raspberry Syrup
  1. Place 1 cup frozen raspberries and 1/4 cup granulated sugar in a small saucepan. Cook, stirring frequently, until the raspberries break down and the mixture is saucy and fragrant.
  2. Stir the cornstarch-and-water slurry into the raspberries and cook, stirring, until the liquid thickens and becomes glossy. Let cool.
Prepare the Cookie Dough
  1. In a bowl, whisk together the gluten-free flour, cornstarch, baking powder, and salt until evenly distributed.
  2. In a large bowl, beat the butter with the sugar until light and fluffy.
  3. Stir in the milk, raspberry syrup, and food coloring until evenly mixed.
  4. Fold in the dry ingredients until just combined, then gently fold in the frozen raspberries.
Bake the Cookies
  1. Scoop or roll dough into even mounds on your baking surface and flatten slightly.
  2. Bake until the edges are set and centers spring back slightly when touched.
  3. Transfer cookies to a cooling rack and let cool before serving.

Notes

Store cookies in an airtight container; they keep at room temperature for a day or two but are best refrigerated for up to 4 days. The raspberry syrup can be made ahead and refrigerated for up to a week.