Raspberry Cookies (Print Version)
# Ingredients:
→ Raspberry Syrup
01 -
1/4 cup white sugar
02 -
1 cup raspberries, frozen
→ Cookie Base
03 -
1.5 tablespoons cornstarch
04 -
1/2 cup butter (unsalted) or vegan stick, softened
05 -
1.5 teaspoons baking powder
06 -
2 cups gluten-free all-purpose flour (includes xanthan gum)
07 -
1 1/4 cups sugar plus 2 tbsp, separated
08 -
1/2 teaspoon kosher salt
→ Wet Ingredients
09 -
2 tbsp cornstarch stirred into 3 tbsp water
10 -
3 tbsp milk of your choice
11 -
1/2 cup frozen raspberries, chopped small
12 -
3 tbsp raspberry syrup
13 -
A few drops of red food dye (3 drops suggested)
# Instructions:
01 -
Heat raspberries with the sugar on medium heat. Let it thicken for 10 minutes, strain, then cool.
02 -
Dice frozen raspberries into tiny bits. Keep them frozen until you're ready.
03 -
Combine flour, salt, cornstarch, and baking powder in a bowl. Whisk together.
04 -
Beat softened butter with sugar. Mix in the cornstarch-water combo, milk, and raspberry syrup. Add dry ingredients and fold in the diced raspberries.
05 -
Freeze dough for an hour. Form dough balls, coat in sugar, and bake at 325°F for 15 minutes. Shape warm cookies if needed.
# Notes:
01 -
You need to freeze the dough before baking it
02 -
Works for vegans when modified
03 -
Stays fresh in the fridge for 3 days
04 -
Freeze dough for up to a month