Raspberry Cookies with Homemade Raspberry Syrup Recipe
Introduction
These raspberry cookies offer a delightful burst of berry flavor wrapped in a tender, gluten-free dough. With a homemade raspberry syrup adding natural sweetness and a touch of vibrant color, they’re perfect for a cozy afternoon treat or sharing with friends.
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 granulated sugar (plus 2 tablespoons reserved 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 amount 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 the gluten-free flour, cornstarch, baking powder, and salt. Set aside.
- Step 3: In a large bowl, cream the butter and 1 ¼ cups sugar until light and fluffy. Add the cornstarch-water mixture, milk, raspberry syrup, and red food coloring, beating until combined.
- Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just 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 dough into 1-inch balls and roll each ball in the reserved 2 tablespoons of sugar.
- Step 7: Place the dough balls 2 inches apart on the baking sheet. Slightly flatten each with the back of a spoon.
- Step 8: Bake for 10–12 minutes, until the edges are golden brown. Let cookies cool on the sheet for a few minutes before transferring to a wire rack to cool completely.
Tips & Variations
- Use a 1:1 gluten-free flour blend with xanthan gum to ensure the best texture.
- For a deeper raspberry flavor, add more raspberry syrup or increase the chopped raspberries in the dough.
- The raspberry syrup can be made ahead and refrigerated for up to one week.
- If you prefer not to use food coloring, increase the amount of raspberry syrup slightly to enhance the natural color.
Storage
Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed container for up to 2 months. To reheat, thaw at room temperature and warm gently in a low oven or microwave.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh raspberries instead of frozen?
Yes, fresh raspberries can be used for both the syrup and chopped pieces. Keep in mind that frozen raspberries add moisture and may change the texture slightly.
Is it necessary to refrigerate the dough before baking?
Refrigerating the dough helps it firm up, making it easier to shape and preventing the cookies from spreading too much during baking.
PrintRaspberry Cookies with Homemade Raspberry Syrup Recipe
These delightful Raspberry Cookies combine a tender gluten-free dough with bursts of fresh raspberry flavor and a sweet raspberry syrup. Perfectly soft with a subtle tang, these cookies are a treat for raspberry lovers and a great gluten-free dessert option.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
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 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 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
- Make the Raspberry Syrup: In a small saucepan over medium heat, combine frozen raspberries and granulated sugar. Stir occasionally until raspberries break down and syrup thickens, about 10 minutes. Remove from heat and cool.
- Prepare the Cookie Dough: Whisk gluten-free flour, cornstarch, baking powder, and salt in a medium bowl. In a large bowl, cream butter and 1 ¼ cups sugar until light and fluffy. Add cornstarch-water mixture, milk, raspberry syrup, and red food coloring; beat until combined. Gradually mix dry ingredients into wet until just incorporated. Fold in chopped frozen raspberries gently. Refrigerate dough at least 30 minutes.
- Shape the Cookies: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Roll dough into 1-inch balls, then roll in remaining 2 tablespoons sugar. Place balls 2 inches apart on sheet and slightly flatten with back of spoon.
- Bake: Bake for 10-12 minutes until edges are golden brown. Cool on baking sheet briefly, then transfer to wire rack to cool completely.
Notes
- Raspberry syrup can be prepared ahead and stored in the refrigerator up to one week.
- Use a 1:1 gluten-free flour blend with xanthan gum for the ideal cookie texture.
- For stronger raspberry flavor, increase raspberry syrup quantity or add more fresh raspberries into the dough.
Keywords: Raspberry cookies, gluten-free cookies, raspberry syrup, soft cookies, berry dessert, gluten-free baking, raspberry dessert
