Description
These delightful Raspberry Cookies are bursting with fruity flavor and feature a sweet raspberry syrup. The gluten-free dough is swirled with chopped raspberries, creating a marbled pink appearance, and then coated in sugar for a crispy exterior. Perfect for a sweet treat or special occasion.
Ingredients
Units
Scale
Raspberry Syrup
- 1 cup frozen raspberries
- 1/4 cup granulated sugar
For the Cookies
- 2 cups gluten free flour (1:1 with xanthan gum)
- 1.5 tablespoons cornstarch
- 1.5 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter or vegan baking stick, room temperature
- 1 1/4 cups plus 2 tablespoons granulated sugar (2 tablespoons reserved for rolling)
- 2 heaping 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
- Raspberry Syrup: Cook raspberries and sugar in a saucepan until syrupy. Strain and let cool.
- For the Cookies: Mix dry ingredients, cream butter and sugar, add wet ingredients, then flour. Fold in raspberries. Freeze dough, scoop, roll in sugar, and bake.
Notes
- For smaller cookies, bake for 13 minutes with a small cookie scoop.
- Vegan option available with dairy-free ingredients.
- All-purpose flour alternative provided.
- Store cookies in the fridge for up to 3 days or freeze dough balls for up to 30 days.
Nutrition
- Serving Size: 1 large cookie
- Calories: 230 kcal
- Sugar: 16g
- Sodium: 125mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
