Raspberry 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
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 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
