Name: Raspberry Cookies
Prep time: 30 min
Cook time: 15 min
Total time: 1 h 45 min
Ingredients: 1 cup frozen raspberries; ¼ cup granulated sugar; 2 cups gluten-free flour (1:1 multipurpose flour with xanthan gum); 1½ tablespoons cornstarch; 1½ teaspoons baking powder; ½ teaspoon kosher salt; ½ cup unsalted butter or vegan baking stick, room temp; 1¼ cups granulated sugar; 2 tablespoons granulated sugar (for rolling); 2 heaping tablespoons cornstarch + 3 tablespoons water (egg replacer); 3 tablespoons milk (dairy or non-dairy); 3 tablespoons raspberry syrup (from above); 3 drops red food coloring (optional); ½ cup frozen raspberries, chopped into small pieces

Description

These soft and chewy eggless Raspberry Cookies are made with frozen raspberries, fluffy in the middle with perfectly crunchy edges. The sweet sugar cookie base and tart raspberries make a perfect pairing.

Ingredients

Scale

For the Raspberry Syrup

1 cup frozen raspberries
¼ cup granulated sugar

For the Cookies

2 cups gluten-free flour (1:1 multipurpose flour with xanthan gum)
1½ tablespoons cornstarch
1½ teaspoons baking powder
½ teaspoon kosher salt
½ cup unsalted butter or vegan baking stick, room temp
1¼ cups granulated sugar
2 tablespoons granulated sugar (for rolling)
2 heaping tablespoons cornstarch + 3 tablespoons water (egg replacer)
3 tablespoons milk (dairy or non-dairy)
3 tablespoons raspberry syrup (from above)
3 drops red food coloring (optional)
½ cup frozen raspberries, chopped into small pieces

Instructions

Make the Raspberry Syrup

In a saucepan over medium heat, combine raspberries and sugar. Stir constantly until the berries break down and form a syrup, about 10 minutes.
Pour the syrup through a mesh colander set over a bowl to strain. Set aside to cool. You should have 2–3 tablespoons of syrup.

Prepare the Cookies

Rough chop the ½ cup frozen raspberries. Avoid over-chopping to prevent a mushy texture. Return chopped raspberries to the freezer.
In a large bowl, whisk together flour, baking powder, cornstarch, and salt. Set aside.
In a small bowl, mix the 2 heaping tablespoons of cornstarch with 3 tablespoons of water until fully combined.
In the bowl of a stand mixer fitted with the paddle, beat butter and 1¼ cups sugar until creamy and light, about 2–3 minutes.
Slowly beat in the cornstarch-water mixture, milk, and raspberry syrup. The mixture will look slightly pink and textured.
Mix in the dry ingredients gradually until just combined. Add food coloring if desired.
Gently fold in the frozen raspberry pieces with a spatula until the dough is marbled pink. Do not overmix.
Cover the bowl and freeze the dough for at least 1 hour (not the fridge!). This step prevents spreading.

Bake the Cookies

Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
Scoop dough into 12 large balls using a cookie or ice cream scoop.
Roll each ball in the remaining 2 tablespoons of sugar and place on the prepared baking sheet, 3–4 inches apart.
Bake for 15 minutes. While baking, keep any remaining dough balls in the freezer.
Immediately after baking, use a spatula to gently reshape cookies into circles. Let cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Notes

Smaller Cookies: Use a small cookie scoop and bake for 13 minutes.
Vegan Adaptation: Use vegan butter, non-dairy milk, vegan sugar, and vegan-safe food coloring.
All-Purpose Flour: You can sub in 336g of all-purpose flour (untested if you are GF). Still freeze the dough.
Storage: Store cookies in an airtight container in the fridge for up to 3 days.

Freezing: Wrap dough balls in plastic wrap and store in a zip-top freezer bag for up to 30 days.