Soft Raspberry Sugar Cookies (Print Version)

# Ingredients:

→ Raspberry Syrup

01 - Frozen raspberries (1 cup)
02 - Granulated sugar (¼ cup)

→ Cookie Base

03 - Gluten-free 1:1 flour with xanthan gum (2 cups)
04 - Cornstarch (1.5 tablespoons, plus 2 heaping tablespoons for mixing)
05 - Baking powder (1.5 teaspoons)
06 - Kosher salt (½ teaspoon)
07 - Unsalted butter or vegan baking stick (½ cup, room temperature)

→ Wet Ingredients

08 - Milk (3 tablespoons)
09 - Granulated sugar (1¼ cups plus 2 tablespoons for rolling)
10 - Water (3 tablespoons, for cornstarch mixture)
11 - Red food coloring (3 drops)
12 - Frozen raspberries (½ cup, chopped)

# Instructions:

01 - Cook raspberries and sugar over medium heat until syrupy (about 10 minutes). Strain and cool
02 - Chop frozen raspberries into small pieces, keeping them frozen
03 - Whisk together gluten-free flour, baking powder, cornstarch, and salt
04 - Mix cornstarch with water until thin and watery
05 - Cream butter and sugar, add wet ingredients, then flour mixture. Fold in frozen raspberries gently
06 - Cover dough and freeze for at least 1 hour
07 - Scoop dough, roll in sugar, bake at 325°F for 15 minutes. Reshape immediately after baking

# Notes:

01 - Can be made vegan with substitutions
02 - Freezing dough is crucial to prevent spreading
03 - Cookies stay soft for days
04 - Bake only 6 cookies at a time

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