Introduction

These raspberry cookies combine the tartness of fresh raspberries with a soft, tender texture, perfect for a sweet treat. Made with gluten-free flour and a homemade raspberry syrup, they offer a delightful burst of flavor in every bite.

Two round cookies with rough, crumbly edges sit on a white plate on a white marbled surface. Each cookie has a golden-brown base with small visible bits of oats or nuts baked inside. In the center of the top cookie, there is a shiny, deep purple-red jam filling that looks thick and sticky, slightly sunken into the dough. The second cookie is partially covered by the top one, showing more of the crumbly texture and jam center. The lighting is warm and soft, making the cookies look fresh and tempting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Make the raspberry syrup by combining frozen raspberries and granulated sugar in a small saucepan. Cook over medium heat, stirring occasionally, until the raspberries break down and the syrup thickens, about 10 minutes. Remove from heat and let cool.
Step 2: In a medium bowl, whisk together gluten-free flour, cornstarch, baking powder, and salt. Set aside.
Step 3: In a large bowl, cream the unsalted butter and 1 ¼ cups sugar until light and fluffy. Add the cornstarch-water mixture, milk, raspberry syrup, and red food coloring, and beat until combined.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Gently fold in the chopped frozen raspberries.
Step 5: Refrigerate the dough for at least 30 minutes to firm up.
Step 6: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll the dough into 1-inch balls and coat them in the reserved 2 tablespoons of sugar.
Step 7: Place the dough balls on the prepared baking sheet about 2 inches apart. Slightly flatten each ball with the back of a spoon.
Step 8: Bake for 10-12 minutes, or until the edges turn golden brown. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

Make the raspberry syrup ahead and store it in the refrigerator for up to one week for convenience.
Use a 1:1 gluten-free flour blend with xanthan gum to ensure the best cookie texture.
For a richer raspberry flavor, increase the amount of raspberry syrup in the dough or add extra chopped fresh raspberries.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to one week. To refresh the cookies, warm them briefly in a low oven or microwave before serving.

How to Serve

Two round cookies sit on a white plate placed on a white marbled surface. Each cookie has one main layer with a light golden, crumbly texture. The center of the cookies is filled with a glossy dark red jam that looks soft and slightly shiny. The edges of the cookies are rough and crumbly, showing some small pieces of oats or nuts mixed in. The lighting highlights the soft texture of the cookies and the glistening jam in the middle. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries can be used, but frozen raspberries tend to break down better for the syrup and dough texture.

Is it necessary to use red food coloring?

No, red food coloring is optional and only enhances the visual appeal. The raspberry syrup will provide natural color and flavor.