Description
Experience the joy of baking with these delightful Raspberry Cookies! Combining the sweetness of sugar cookies with the tangy burst of raspberries, this recipe is a family favorite for any occasion. Soft and chewy, these cookies are not only easy to make but also gluten-free, nut-free, and easily vegan. Perfect for gatherings or cozy nights at home, they’ll stay fresh and soft for days, making them ideal for meal prep. With vibrant colors from the raspberries, these cookies are as visually appealing as they are delicious. Get ready to impress your friends and family with this simple yet scrumptious treat!
Ingredients
Scale
- 1 cup frozen raspberries
- 2 cups multipurpose gluten-free flour
- 1/2 cup unsalted butter (or vegan baking stick)
- 1 1/4 cups granulated sugar
- 1.5 tablespoons cornstarch
- 3 tablespoons milk
- 3 tablespoons raspberry syrup
- 1.5 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 rounded tablespoons cornstarch mixed with 3 tablespoons water
- 3 drops red food coloring (optional)
- 1/2 cup frozen raspberries (chopped into tiny pieces)
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, whisk together gluten-free flour, cornstarch, baking powder, and salt.
- In another bowl, cream the unsalted butter (or vegan alternative) with granulated sugar until fluffy.
- Stir in the cornstarch-water mixture along with milk and raspberry syrup into the butter-sugar mix.
- Gently fold in whole and chopped frozen raspberries.
- Scoop tablespoon-sized dough onto parchment-lined baking sheets and bake for about 15 minutes until edges are lightly golden.
- Allow to cool on wire racks before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg