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Soft and Chewy Raspberry Cookies Recipe

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4.3 from 39 reviews

  • Author: Sophia
  • Total Time: 1 hour 35 minutes
  • Yield: 12 large cookies
  • Diet: Gluten Free

Description

These soft and chewy gluten-free raspberry cookies are bursting with fresh raspberry flavor and a beautiful marbled pink color. Featuring a homemade raspberry syrup and a tender, buttery dough, these cookies are perfect for berry lovers seeking a delightful, naturally sweet treat with a delicate texture.

Ingredients

For the Raspberry Syrup

  • 1 cup frozen raspberries
  • ¼ cup granulated sugar

For the Cookies

  • 2 cups multipurpose gluten free flour (with xanthan gum included)
  • 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 (keep 2 tablespoons separate for rolling)
  • 2 rounded tablespoons cornstarch mixed with 3 tablespoons water
  • 3 tablespoons milk
  • 3 tablespoons raspberry syrup (strained from above)
  • 3 drops red food coloring (liquid, such as McCormick)
  • ½ cup frozen raspberries, chopped into tiny pieces

Instructions

  1. Make Raspberry Syrup: In a medium saucepan over medium heat, combine ¼ cup granulated sugar and 1 cup frozen raspberries. Stir constantly and cook until the raspberries break down and syrup forms, about 10 minutes. It will be somewhat chunky. Pour the mixture through a mesh strainer into a bowl to separate seeds and solids. Set aside 2-3 tablespoons of strained syrup to cool.
  2. Prep Frozen Raspberries: Roughly chop ½ cup frozen raspberries into small pieces without turning them into pulp. Place chopped raspberries into a freezer-safe bowl and return to the freezer until ready for use.
  3. Mix Dry Ingredients: In a large bowl, whisk together 2 cups gluten-free flour, 1.5 teaspoons baking powder, 1.5 tablespoons cornstarch, and ½ teaspoon kosher salt. Set aside.
  4. Make Cornstarch Slurry: In a small bowl, mix 2 rounded tablespoons cornstarch with 3 tablespoons water until thin and watery, initially thick and tacky but then smooth.
  5. Cream Butter and Sugar: Using an electric mixer fitted with a paddle attachment, beat ½ cup unsalted butter and 1 ¼ cups granulated sugar until soft and creamy, about 2-3 minutes.
  6. Add Wet Ingredients: Slowly mix in the cornstarch slurry, 3 tablespoons milk, and 2-3 tablespoons cooled raspberry syrup into the creamed butter and sugar. The mixture will appear pink and slightly chunky.
  7. Add Dry Ingredients: Gradually beat in the gluten-free flour mixture a little at a time until just combined and no flour streaks remain.
  8. Add Coloring and Raspberries: If desired, add 3-4 drops of red food coloring and mix gently to blend throughout the dough. Fold in the frozen chopped raspberries carefully to avoid breaking them up or making the dough slimy. The dough will be beautifully marbled pink.
  9. Freeze Dough: Cover the dough bowl tightly with plastic wrap and freeze for at least 1 hour. This step is essential to prevent the cookies from spreading too much during baking.
  10. Prepare to Bake: Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper.
  11. Form Cookie Balls: Use a 2-ounce cookie scoop or large ice cream scoop to portion the dough into 12 equal scoops. Roll each scoop in the reserved 2 tablespoons granulated sugar to coat completely.
  12. Bake: Place dough balls 3-4 inches apart on the prepared baking sheet. Bake for 15 minutes at 325°F. If baking in batches, keep remaining dough balls frozen until ready to bake.
  13. Shape and Cool: Immediately after removing cookies from the oven, use a spatula to gently reshape them into circles to prevent cracking. Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.

Notes

  • For smaller cookies: use a small cookie scoop and bake at 325°F for 13 minutes. Keep dough frozen between batches.
  • Vegan option: substitute dairy-free gluten-free flour, vegan sugar, vegan baking sticks, non-dairy milk, and vegan-friendly red food coloring.
  • All purpose flour alternative: Use 2 packed cups (336 grams) regular flour instead of gluten-free. Still chill the dough before baking.
  • Storing: Store extra baked cookies in an airtight container in the refrigerator for up to 3 days.
  • Freezing dough: Wrap dough balls tightly in plastic wrap, place in a zip-top bag, and freeze for up to 30 days.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sophiasrecipe.com/soft-and-chewy-raspberry-cookies-recipe/