Description
These delightful Raspberry Cookies are bursting with fruity flavor and are perfect for any occasion. The combination of sweet raspberries and a hint of raspberry syrup creates a unique and delicious treat that is sure to impress.
Ingredients
Scale
Raspberry Syrup:
- 1 cup frozen raspberries
- 1/4 cup granulated sugar
Cookies:
- 2 cups multipurpose gluten-free flour 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 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 into tiny pieces
Instructions
- Raspberry Syrup: In a saucepan, cook raspberries and sugar until syrupy. Strain and set aside.
- Cookies: Combine dry ingredients. Cream butter and sugar. Add wet ingredients. Fold in raspberries. Freeze dough. Bake at 325°F.
Notes
- Freezing the dough is crucial for the cookies to maintain their shape.
- Reshaping the cookies immediately after baking ensures they set properly.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg