Raspberry Cookies with Raspberry Syrup Recipe

Introduction

These raspberry cookies are delightfully soft and bursting with fresh raspberry flavor, thanks to a homemade raspberry syrup and bits of frozen berries. Perfect for gluten-free diets, they offer a sweet, fruity twist on classic cookies that everyone will love.

Ingredients

• 1 cup frozen raspberries (for syrup)
• ¼ cup granulated sugar (for syrup)
• 2 cups gluten-free flour (1:1 multipurpose blend with xanthan gum)
• 1.5 tablespoons cornstarch
• 1.5 teaspoons baking powder
• ½ teaspoon kosher salt
• ½ cup unsalted butter or vegan baking stick, room temperature
• 1 ¼ cups plus 2 tablespoons granulated sugar (reserve 2 tablespoons for rolling)
• 2 heaping tablespoons cornstarch mixed with 3 tablespoons water
• 3 tablespoons milk
• 3 tablespoons raspberry syrup (see instructions)
• 3 drops red food coloring (reduce if using gel or paste)
• ½ cup frozen raspberries, chopped into tiny pieces

Instructions

1. Step 1: Make the raspberry syrup by combining 1 cup frozen raspberries and ¼ cup granulated sugar in a small saucepan. Cook over medium heat, stirring occasionally, until the raspberries break down and the syrup thickens, about 10 minutes. Remove from heat and let cool.
2. Step 2: In a medium bowl, whisk together the gluten-free flour, 1.5 tablespoons cornstarch, baking powder, and kosher salt. Set aside.
3. Step 3: In a large bowl, cream the softened butter and 1 ¼ cups sugar until light and fluffy. Add the cornstarch-water mixture, milk, cooled raspberry syrup, and red food coloring. Beat until combined.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Gently fold in the chopped frozen raspberries.
5. Step 5: Refrigerate the dough for at least 30 minutes to firm up.
6. Step 6: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
7. Step 7: Roll the chilled dough into 1-inch balls and coat them in the reserved 2 tablespoons of granulated sugar.
8. Step 8: Place the sugar-coated dough balls on the baking sheet, spacing them about 2 inches apart. Gently flatten each with the back of a spoon.
9. Step 9: Bake for 10–12 minutes, until the edges are golden brown. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Use a gluten-free flour blend with xanthan gum for the best texture and structure.
• Increase raspberry syrup or add extra chopped raspberries to intensify the fruit flavor.
• Make the raspberry syrup ahead and store it in the refrigerator for up to one week for convenience.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies in a sealed container or freezer bag for up to 3 months. Thaw at room temperature before enjoying. Reheat briefly in a low oven if you prefer them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries can be used for both the syrup and cookie dough. They may release more moisture, so handle them gently and adjust baking time if needed.

Is there a vegan option for this recipe?

Absolutely! Use a vegan butter substitute and plant-based milk to make these cookies vegan-friendly without compromising flavor or texture.