Raspberry Soft Cookies (Print Version)

# Ingredients:

→ Raspberry Syrup

01 - 1 cup of frozen raspberries
02 - 1/4 cup of white sugar

→ Cookie Base

03 - 2 cups of gluten-free flour that includes xanthan gum
04 - 1 1/2 teaspoons of baking powder
05 - 1/2 teaspoon of kosher salt
06 - 1/2 cup of softened unsalted butter or a plant-based alternative
07 - 1 tablespoon and 2 additional heaping tablespoons of cornstarch

→ Wet Ingredients

08 - 3 drops of red food dye
09 - 3 tablespoons of milk
10 - 1 1/4 cups of sugar, plus 2 extra tablespoons for coating
11 - 3 tablespoons of water for the cornstarch mix
12 - 1/2 cup of frozen raspberries that are chopped up

# Instructions:

01 - Simmer raspberries and sugar on medium heat until thick, about 10 minutes. Strain out seeds and let cool down.
02 - Cut the frozen raspberries into small chunks while still frozen.
03 - Mix together the gluten-free flour, cornstarch, salt, and baking powder in a bowl.
04 - Stir water and cornstarch together until fully blended and liquid-like.
05 - Beat sugar and butter together, mix in the liquids, and then fold in the dry mixture. Gently add the chopped raspberries in last.
06 - Wrap the dough and place in the freezer for at least an hour.
07 - Roll dough into sugar and bake at 325°F for about 15 minutes. Shape cookies while warm, right after baking.

# Notes:

01 - Easily made vegan by swapping butter and milk
02 - Freezing keeps the cookies from spreading while baking
03 - These stay moist for days after baking
04 - Limit baking to 6 cookies on a sheet

Back