Raspberry Sugar Cookies (Print Version)
# Ingredients:
→ Berry Syrup
01 -
1/4 cup white sugar
02 -
1 cup frozen raspberries
→ Cookie Dough
03 -
2 cups gluten-free flour with xanthan gum
04 -
1 1/2 teaspoons baking powder
05 -
1 tablespoon plus 2 tablespoons heaped cornstarch, mixed with water
06 -
1/2 teaspoon kosher salt
07 -
1/2 cup room-temperature unsalted butter or plant-based baking stick
→ Extras
08 -
1 1/4 cups plus 2 tablespoons granulated sugar (extra for rolling)
09 -
3 tablespoons milk (or plant-based equivalent)
10 -
A few drops of red food coloring (around 3)
11 -
1/2 cup finely chopped frozen raspberries
12 -
3 tablespoons water (to mix with cornstarch)
# Instructions:
01 -
In a medium pot, stir together raspberries and sugar over medium heat. Stir constantly for about 10 minutes until it becomes syrupy and the berries break apart. Strain through a sieve and set aside to cool.
02 -
Cut frozen raspberries into smaller chunks and place back in the freezer. In a bowl, combine the flour, salt, baking powder, and cornstarch. Mix water with the remaining cornstarch separately until smooth.
03 -
Blend butter and sugar until fluffy (around 2-3 minutes). Add the cornstarch-water mix, milk, and the cooled syrup from earlier. Toss in the dry ingredients bit by bit, followed by food coloring. Lastly, stir in frozen raspberry pieces until swirled.
04 -
Let the dough chill in the freezer for at least an hour. Heat oven to 325°F. Form dough into balls, coat in the reserved sugar, and put on a parchment-covered baking tray, spacing 3-4 inches apart. Bake for 15 minutes. Use a spatula to quickly reshape the cookies, then cool on the tray for 5 minutes before moving to a rack.
# Notes:
01 -
Switch to vegan substitutes to make it dairy-free
02 -
Don’t skip the freezing step or they might spread
03 -
You can create bite-sized cookies by scooping smaller portions and baking them for less time
04 -
Stores well—up to 3 days in the refrigerator or a month in the freezer