Raspberry Cookies - Gluten Free (Print Version)

# Ingredients:

→ Raspberry Sauce

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

→ Cookie Mixture

03 - Two cups gluten-free flour with xanthan gum used as a binder
04 - One and a half tablespoons of cornstarch, with 2 extra big spoonfuls to mix in water
05 - One and a half teaspoons of baking powder
06 - Kosher salt, 1/2 teaspoon
07 - 1/2 cup butter, unsalted (or vegan substitute) left out to soften

→ Other Parts

08 - 1 and 1/4 cups granulated sugar, plus some extra for rolling—2 tablespoons
09 - 3 tablespoons of milk, or use plant-based milk here
10 - A few drops (3) of red food color
11 - 1/2 cup frozen raspberries, diced into little bits
12 - 3 tablespoons of water to mix with the cornstarch

# Instructions:

01 - In a saucepan on medium heat, stir 1 cup of raspberries and 1/4 cup sugar for close to 10 minutes. Keep stirring—it should break down into a syrupy mix. Strain using a fine colander and allow it to cool.
02 - Chop up 1/2 cup raspberries into small bits, but don’t mash it together. Put back in the freezer. Mix dry ingredients like flour, baking powder, salt, and cornstarch in one bowl. In another, thin out the leftover cornstarch with water.
03 - Using a mixer, cream the butter with 1 and 1/4 cups sugar for a few minutes till smooth. Blend in the cornstarch mixture, milk, and raspberry syrup (cooled). Gradually stir in the dry mix, along with food color. Fold in frozen raspberry pieces at the end for the pink swirl effect.
04 - Give the dough at least an hour in the freezer to set. Heat the oven to 325°F. Roll balls of dough in that extra sugar, keeping each one far apart (3-4 inches) on a parchment-lined baking tray. Cook for 15 minutes. Right out of the oven, reshape with a spatula and leave on the sheet for 5 minutes. Transfer to cool fully.

# Notes:

01 - Substitute with vegan versions to make the recipe completely plant-based.
02 - Freezing the dough is super important—it keeps the cookies from spreading.
03 - You can make smaller cookies by scooping less dough and tweaking the bake time.
04 - Once baked, these cookies last for 3 days in the fridge or 30 in the freezer.

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