Raspberry Sugar Cookies Gluten Free (Print)
Tender, chewy sugar cookies with tangy raspberry bursts; gluten free, eggless, nut free, and easy to make.
# Ingredients:
→ Raspberry Syrup
01 -
1 cup frozen raspberries
02 -
¼ cup granulated sugar
→ Cookies
03 -
2 cups gluten free flour (1:1 gluten free multipurpose flour with xanthan gum)
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1.5 tablespoons cornstarch
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1.5 teaspoons baking powder
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½ teaspoon kosher salt
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½ cup unsalted butter or vegan baking stick, room temperature
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1 ¼ cups granulated sugar
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2 tablespoons granulated sugar for rolling
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2 heaping tablespoons cornstarch mixed with 3 tablespoons water
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3 tablespoons milk
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3 tablespoons raspberry syrup
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3 drops red food coloring (adjust based on gel or paste type)
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½ cup frozen raspberries, chopped into small pieces
# Steps:
01 -
In a saucepan over medium heat, cook ¼ cup granulated sugar and 1 cup raspberries, stirring constantly, until broken down into a syrupy consistency, about 10 minutes. Strain through a mesh colander into a bowl and let cool.
02 -
Chop ½ cup frozen raspberries into small pieces and freeze until needed, avoiding pulp formation.
03 -
Whisk together gluten free flour, baking powder, 1.5 tablespoons cornstarch, and salt in a large bowl. Set aside.
04 -
In a small bowl, mix 2 tablespoons cornstarch with 3 tablespoons water until thin and smooth.
05 -
In the bowl of an electric mixer, beat butter or vegan baking stick with 1 ¼ cups sugar until soft and creamy, about 2-3 minutes.
06 -
Gradually beat the cornstarch mixture, milk, and cooled raspberry syrup into the creamed butter and sugar until combined.
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Mix the dry ingredients into the wet mixture slowly until just combined. Add red food coloring if desired.
08 -
Gently fold the frozen chopped raspberries into the dough, ensuring a marbled pink color. Avoid overmixing.
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Cover the dough and freeze for at least 1 hour to prevent excess spreading during baking.
10 -
Preheat the oven to 325°F and line a baking sheet with parchment paper.
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Use an ice cream scoop to form 12 dough balls. Roll each ball in the reserved sugar to coat completely.
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Place dough balls on the baking sheet, spaced 3-4 inches apart. Bake at 325°F for 15 minutes, reshaping if needed after baking.
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Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.
# Notes:
01 -
Freezing the dough is essential to prevent spreading during baking.
02 -
Reshape cookies immediately after baking to maintain their round shape.