Raspberry Cookies with Homemade Raspberry Syrup Recipe
Delight in these deliciously soft and fruity gluten-free Raspberry Cookies. Made with a homemade raspberry syrup and fresh frozen raspberries, these cookies offer a burst of natural sweetness balanced with a tender crumb. Perfect for a sweet treat or a cozy afternoon snack, they are beautifully coated in sugar for a delicate crunch and vibrant color.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: Approximately 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 blend 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 (plus extra 2 tablespoons for rolling)
- 2 heaping tablespoons cornstarch mixed with 3 tablespoons water
- 3 tablespoons milk
- 3 tablespoons raspberry syrup (from above)
- 3 drops red food coloring (adjust if using gel or paste)
- ½ cup frozen raspberries, chopped into tiny pieces
Instructions
- Make the Raspberry Syrup: In a small saucepan, combine the frozen raspberries and ¼ cup 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.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, 1.5 tablespoons cornstarch, baking powder, and kosher salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the unsalted butter (or vegan stick) and 1 ¼ cups granulated sugar until light and fluffy with an electric mixer.
- Add Wet Ingredients: Mix in the cornstarch-water slurry, milk, raspberry syrup, and red food coloring. Beat together until smooth and well combined.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until incorporated. Gently fold in the chopped frozen raspberries to distribute evenly without breaking them down.
- Chill the Dough: Refrigerate the dough for at least 30 minutes to firm up, making it easier to shape.
- Shape the Cookies: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Roll chilled dough into 1-inch balls, then roll each ball in the reserved 2 tablespoons of granulated sugar.
- Arrange and Bake: Place cookie dough balls 2 inches apart on the baking sheet. Slightly flatten each ball with the back of a spoon. Bake for 10-12 minutes, or until edges are golden brown.
- Cool: Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- The raspberry syrup can be made in advance and stored in the refrigerator for up to one week.
- Use a 1:1 gluten-free flour blend with xanthan gum to achieve the best cookie texture.
- For a stronger raspberry flavor, add more raspberry syrup to the dough or increase the amount of fresh or frozen raspberries.
- If using gel or paste food coloring, reduce the drops accordingly to avoid overpowering color or taste.
- These cookies freeze well; store in an airtight container for up to one month.
Keywords: gluten-free raspberry cookies, raspberry syrup cookies, soft fruit cookies, gluten-free dessert, holiday cookies, berry cookies
