Description
Delightful cookies that combine the tartness of fresh raspberries with a buttery, melt-in-your-mouth texture.
Ingredients
Scale
- 1 cup frozen raspberries
- 1/4 cup granulated sugar
- 2 cups multipurpose gluten-free flour
- 1.5 tablespoons cornstarch
- 1.5 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter
- 1 1/4 cups plus 2 tablespoons granulated sugar
- 2 rounded tablespoons cornstarch mixed with 3 tablespoons water
- 3 tablespoons milk
- 3 tablespoons raspberry syrup
- 3 drops red food coloring
- 1/2 cup frozen raspberries (chopped)
Instructions
- For the syrup, combine 1 cup frozen raspberries and 1/4 cup sugar in a saucepan; cook until thickened, about 5-7 minutes.
- Blend raspberry mixture and strain for syrup.
- Preheat oven to 350°F (175°C) and prepare a baking sheet.
- Mix dry ingredients in a bowl.
- Cream butter and sugar until light and fluffy.
- Mix wet ingredients into the butter-sugar mixture.
- Combine dry mix with wet ingredients until just combined.
- Fold in chopped frozen raspberries.
- Scoop dough onto prepared baking sheet.
- Bake for 12-15 minutes until golden and soft in the center.
- Cool on the baking sheet before transferring to a wire rack.
Notes
Store cookies in an airtight container for up to five days or freeze for two months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: raspberry cookies, gluten-free dessert, summer treat, baking