Chewy Raspberry Cookies (Print Version)
# Ingredients:
→ Raspberry Syrup
01 -
1 cup of frozen raspberries
02 -
1/4 cup of regular white sugar
→ Cookie Base
03 -
2 cups of gluten-free all-purpose flour that includes xanthan gum
04 -
1.5 tablespoons of cornstarch, and 2 additional rounded tablespoons for combining
05 -
1.5 teaspoons of baking powder
06 -
Half a teaspoon of kosher or sea salt
07 -
Half a cup of unsalted butter (or vegan baking substitute) at room temperature
→ Wet Ingredients
08 -
3 tablespoons of milk
09 -
1 and 1/4 cups of white sugar, plus 2 extra tablespoons for rolling
10 -
3 tablespoons of water as part of the cornstarch mixture
11 -
3 drops of red coloring for food
12 -
Half a cup of frozen raspberries, roughly chopped
# Instructions:
01 -
Simmer raspberries and sugar on medium heat until the mixture thickens into syrup (around 10 minutes). Strain it and let cool.
02 -
Keep raspberries frozen and dice into small chunks.
03 -
In a mixing bowl, stir together the gluten-free flour, salt, baking powder, and cornstarch.
04 -
Combine cornstarch with water and stir until smooth and runny.
05 -
Cream the butter and sugar together. Add in wet ingredients and then slowly mix in the dry ingredients. Gently fold the chopped berries into the dough.
06 -
Put the dough in the freezer for at least 1 hour after wrapping it up.
07 -
Scoop the chilled dough, roll it in sugar, and bake at 325°F for 15 minutes. Shape cookies right out of the oven while still warm.
# Notes:
01 -
You can make this vegan by swapping out some ingredients.
02 -
Freezing the dough is an important step so cookies don’t spread too much when baking.
03 -
The cookies stay soft and chewy for several days.
04 -
Bake no more than 6 cookies on a sheet at once for the best results.