Gluten Free Raspberry Sugar Cookies (Print Version)
# Ingredients:
→ Raspberry Syrup
01 -
Frozen raspberries, 1 cup
02 -
Granulated sugar, 1/4 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 with water)
05 -
Baking powder, 1.5 teaspoons
06 -
Kosher salt, 1/2 teaspoon
07 -
Unsalted butter or vegan baking stick, room temperature, 1/2 cup
→ Additional Ingredients
08 -
Granulated sugar, 1 1/4 cups plus 2 tablespoons for rolling
09 -
Milk (or non-dairy alternative), 3 tablespoons
10 -
Red food coloring, 3 drops
11 -
Frozen raspberries, chopped small, 1/2 cup
12 -
Water for cornstarch mixture, 3 tablespoons
# Instructions:
01 -
Combine 1 cup raspberries and 1/4 cup sugar in a saucepan over medium heat. Cook for about 10 minutes, stirring constantly, until broken down and syrupy. Strain through a mesh colander and let cool.
02 -
Chop 1/2 cup frozen raspberries into small pieces (don't overmix) and return to freezer. Whisk together flour, baking powder, cornstarch, and salt. Mix remaining cornstarch with water until thin.
03 -
Beat butter and 1 1/4 cups sugar until creamy (2-3 minutes). Mix in cornstarch water, milk, and cooled raspberry syrup. Gradually add dry ingredients, then food coloring. Gently fold in frozen raspberry pieces until marbled pink.
04 -
Freeze dough for at least 1 hour. Preheat oven to 325°F. Scoop dough, roll in reserved sugar, and place 3-4 inches apart on parchment-lined sheet. Bake 15 minutes. Immediately reshape with spatula and cool 5 minutes on sheet before transferring.
# Notes:
01 -
Can be made vegan using dairy-free alternatives
02 -
Freezing dough is crucial to prevent spreading
03 -
Can make smaller cookies by adjusting scoop size and baking time
04 -
Keeps in fridge for 3 days or freezer for 30 days