No Gluten Raspberry Cookies (Print Version)
# Ingredients:
→ Raspberry Syrup
01 -
1 cup frozen raspberries
02 -
1/4 cup white sugar
→ Cookie Base
03 -
2 cups gluten free all-purpose flour blend with added xanthan gum
04 -
1.5 tablespoons cornstarch (plus 2 heaping tablespoons to mix with water later)
05 -
1.5 teaspoons baking powder
06 -
1/2 teaspoon kosher salt
07 -
1/2 cup softened unsalted butter or plant-based baking stick
→ Additional Ingredients
08 -
1 1/4 cups white sugar plus 2 tablespoons for coating
09 -
3 tablespoons milk or dairy-free substitute
10 -
3 drops red food dye
11 -
1/2 cup tiny-chopped frozen raspberries
12 -
3 tablespoons water for cornstarch blend
# Instructions:
01 -
Put the raspberries and sugar together in a pot over medium flame. Stir constantly while cooking about 10 minutes until everything turns soft and syrupy. Push through a fine mesh strainer and set aside to cool down.
02 -
Cut the frozen raspberries into tiny bits (don't blend them) and stick them back in the freezer. In a bowl, mix your flour, baking powder, cornstarch, and salt. In another small cup, stir the leftover cornstarch with water till smooth.
03 -
Mix the butter and sugar till they're fluffy and pale, around 2-3 minutes. Dump in the cornstarch water mix, milk, and your cooled berry syrup. Slowly add the dry stuff, then pop in the food coloring. Last, gently fold in the icy raspberry bits for a pretty pink marble look.
04 -
Stick the dough in the freezer for at least an hour. Heat your oven to 325°F. Scoop balls of dough, roll them in the extra sugar, and place them far apart on baking sheets with parchment. Bake for 15 minutes. Right away, use a spatula to fix the edges, then let them sit on the pan for 5 minutes before moving.
# Notes:
01 -
You can swap in dairy-free options to make these plant-based
02 -
Don't skip the freezing step or your cookies will spread too much
03 -
Make tiny treats by using a smaller scoop and cutting down bake time
04 -
They'll stay good in your fridge for 3 days or frozen for a month