Raspberry Cookies with Homemade Raspberry Syrup Recipe
These gluten-free Raspberry Cookies are soft, fruity, and perfectly sweetened with a homemade raspberry syrup. Made with a 1:1 gluten-free flour blend and bursting with fresh raspberry flavor, they’re a delightful treat perfect for any occasion. The cookies are finished with a light dusting of sugar for a slight crunch, making them irresistibly delicious.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 42 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 (using a 1:1 gluten-free multipurpose flour 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
- 1¼ 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, combine the frozen raspberries and granulated sugar. Cook over medium heat, stirring occasionally, until the raspberries break down and the syrup thickens, about 10 minutes. Remove from heat and set aside to cool.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, cornstarch, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, cream the unsalted butter (or vegan baking stick) and 1¼ cups of sugar until light and fluffy.
- Add Wet Ingredients: Add the cornstarch-water mixture, milk, raspberry syrup, and red food coloring to the butter-sugar mixture, and beat until well combined.
- Combine Dry and Wet Ingredients: Slowly add the dry ingredients into the wet ingredients, mixing until just incorporated. Gently fold in the chopped frozen raspberries.
- Chill the Dough: Refrigerate the dough for at least 30 minutes to firm up, which helps the cookies hold their shape while baking.
- Shape the Cookies: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Roll the cookie dough into 1-inch balls and roll them in the reserved 2 tablespoons of granulated sugar.
- Arrange and Flatten: Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Slightly flatten each ball with the back of a spoon to encourage even baking.
- Bake: Bake the cookies for 10-12 minutes, or until the edges are golden brown. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- The raspberry syrup can be prepared ahead of time and stored in the refrigerator for up to one week.
- Use a 1:1 gluten-free flour blend with xanthan gum for best texture and structure in the cookies.
- For a stronger raspberry flavor, increase the amount of raspberry syrup in the dough or add extra fresh raspberries.
Keywords: raspberry cookies, gluten free cookies, raspberry syrup, homemade cookies, gluten free dessert, fruity cookies
