Raspberry Gluten-Free Cookies (Print Version)

# Ingredients:

→ Raspberry Syrup

01 - 1 cup frozen raspberries
02 - ¼ cup white sugar

→ Cookie Base

03 - 2 cups GF flour blend with xanthan gum
04 - 1.5 tbsp cornstarch, plus 2 heaping tbsp for mixing later
05 - 1.5 tsp baking powder
06 - ½ tsp kosher salt
07 - ½ cup softened butter or plant-based stick

→ Wet Ingredients

08 - 3 tbsp milk
09 - 1¼ cups sugar plus 2 tbsp set aside for rolling
10 - 3 tbsp water for cornstarch mix
11 - 3 drops red food dye
12 - ½ cup chopped frozen raspberries

# Instructions:

01 - Simmer berries with sugar till thick, about 10 mins. Drain and let cool down
02 - Cut the frozen raspberries into tiny bits while still frozen
03 - Stir flour, baking powder, cornstarch and salt together in a bowl
04 - Blend cornstarch with water until it's runny
05 - Beat butter with sugar, add wet parts, then dry mix. Carefully stir in frozen berry pieces
06 - Wrap dough and stick in freezer for 1+ hour
07 - Scoop balls of dough, coat in sugar, and bake at 325°F for 15 mins. Shape them right after they come out

# Notes:

01 - Works with vegan swaps too
02 - Don't skip the freezing step or cookies will spread too much
03 - They'll stay chewy for several days
04 - Don't crowd the pan - just 6 cookies per batch

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