Description
Indulge in the delightful taste of Raspberry Cookies, where sweet and tart flavors come together in a perfect treat. These cookies feature a soft, chewy texture with a satisfying crunchy edge, making them an ideal dessert for any occasion—from cozy family gatherings to festive celebrations. Gluten-free, nut-free, and easily made vegan, they cater to various dietary preferences without sacrificing flavor. Each bite bursts with juicy raspberries, creating a flavor explosion that will leave you craving more. Make these easy-to-follow cookies today and enjoy their irresistible charm!
Ingredients
Scale
- 1 cup frozen raspberries
- 2 cups gluten-free flour
- 1/2 cup unsalted butter (or vegan baking stick)
- 1 1/4 cups granulated sugar
- 1.5 tablespoons cornstarch
- 1.5 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 heaping tablespoons cornstarch mixed with 3 tablespoons water
- 3 tablespoons milk
- 3 tablespoons raspberry syrup
- 3 drops red food coloring
- 1/2 cup frozen raspberries (chopped into tiny pieces)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together gluten-free flour, cornstarch, baking powder, and salt.
- In another bowl, cream the butter and sugar until fluffy.
- Mix in the cornstarch-water mix, milk, raspberry syrup, and food coloring.
- Gradually add dry ingredients to wet mixture; stir until just combined.
- Fold in frozen raspberries until evenly distributed.
- Scoop dough onto prepared baking sheet about two inches apart.
- Bake for approximately 15 minutes or until edges are lightly golden.
- Allow to cool on the baking sheet before transferring to a wire rack.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approximately 30g)
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg