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Gluten-Free Raspberry Cookies with Raspberry Syrup Recipe

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★★★★★

4.6 from 126 reviews

Delight in these soft and flavorful raspberry cookies made with a homemade raspberry syrup and gluten-free flour. Perfectly sweetened and bursting with fresh raspberry bits, these cookies offer a tender crumb and a lovely pink hue, ideal for a cozy treat or sharing with friends.

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 (use less if using gel or paste)
  • ½ cup frozen raspberries, chopped into tiny pieces

Instructions

  1. 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.
  2. Prepare the Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, cornstarch, baking powder, and salt. Set aside.
  3. Cream Butter and Sugar: In a large bowl, cream the unsalted butter (or vegan baking stick) and 1 ¼ cups of sugar until light and fluffy.
  4. Add Wet Ingredients: Add the cornstarch-water mixture, milk, raspberry syrup, and red food coloring to the butter mixture, and beat until combined.
  5. Combine Dry and Wet Ingredients: Slowly add the dry ingredients to the wet ingredients, mixing until just incorporated, taking care not to overmix.
  6. Fold in Raspberries: Gently fold in the chopped frozen raspberries to evenly distribute them through the dough.
  7. Chill the Dough: Refrigerate the dough for at least 30 minutes to firm up, making it easier to shape.
  8. Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  9. Shape the Cookies: Roll the cookie dough into 1-inch balls. Roll each ball in the reserved 2 tablespoons of granulated sugar. Place on the prepared baking sheet about 2 inches apart. Slightly flatten each ball with the back of a spoon for even baking.
  10. Bake: Bake for 10-12 minutes, or until the edges start to turn golden brown. Remove from oven and let cool on the baking sheet for a few minutes.
  11. Cool Completely: Transfer the cookies to a wire rack to cool completely before serving.

Notes

  • The raspberry syrup can be made ahead and stored in the refrigerator for up to one week, making this recipe convenient for planned baking.
  • Always use a 1:1 gluten-free flour blend that contains xanthan gum to ensure the best texture and structure in the cookies.
  • For a stronger raspberry flavor, consider increasing the amount of raspberry syrup in the dough or adding more fresh or frozen raspberries.

Keywords: raspberry cookies, gluten-free cookies, raspberry syrup cookies, gluten-free baking, fruity cookies, soft cookies, homemade cookies

Find it online: https://cookedbycleo.com/gluten-free-raspberry-cookies-with-raspberry-syrup-recipe/