Raspberry Cookies (Print Version)
# Ingredients:
→ Raspberry Syrup
01 -
1/4 cup white sugar
02 -
1 cup raspberries, frozen
→ Cookie Base
03 -
1/2 teaspoon fine kosher salt
04 -
1 1/4 cups plus 2 tbsp sugar, separated
05 -
1.5 tsp baking powder
06 -
1/2 cup softened butter or plant-based baking stick
07 -
1.5 tbsp cornstarch
08 -
2 cups gluten-free flour mix (must include xanthan gum)
→ Wet Ingredients
09 -
3 drops of red coloring for food
10 -
1/2 cup frozen raspberries, chopped finely
11 -
3 tbsp milk of choice
12 -
3 tbsp raspberry syrup
13 -
2 tbsp cornstarch combined with 3 tbsp of water
# Instructions:
01 -
Heat frozen raspberries with sugar until it's thick, about 10 minutes. Strain the liquid and let it cool.
02 -
Dice the frozen raspberries into tiny bits. Leave them in the freezer until you're ready to use.
03 -
Blend salt, cornstarch, flour, and baking powder in a bowl.
04 -
Beat the butter with the sugar. Add the cornstarch-water mix, milk, and syrup. Gradually combine with dry ingredients, then gently add frozen raspberries.
05 -
Freeze dough for an hour. Roll scooped portions in sugar, bake at 325°F for 15 minutes. Adjust their shape while warm.
# Notes:
01 -
Dough needs to chill before baking
02 -
Use vegan swaps if preferred
03 -
Stays fresh in the fridge for 3 days
04 -
Can freeze dough for up to a month