Description
Scrumptious raspberry cookies bring sweet Mediterranean charm to classic dessert traditions. Delicate crumbles melt with fruity notes, offering quick pleasure for cookie enthusiasts and home bakers you can easily enjoy.
Ingredients
Scale
- 2 cups (480 ml) gluten-free flour
- ½ cup (113 g) unsalted butter or vegan baking stick, room temperature
- 1 cup (150 g) frozen raspberries
- ½ cup (75 g) frozen raspberries, chopped into tiny pieces
- 2 cups (400 g) granulated sugar (for rolling)
- ¼ cup (50 g) granulated sugar
- 3 tbsps (45 ml) raspberry syrup
- 1.5 tbsps cornstarch
- 2 heaping tbsps cornstarch mixed with 3 tbsps water
- 1.5 tsps baking powder
- ½ tsp kosher salt
- 3 tbsps (45 ml) milk
- 3 drops red food coloring (optional, adjust if using gel or paste)
Instructions
- Raspberry Syrup Creation: Simmer granulated sugar and frozen raspberries in a saucepan over medium heat, stirring continuously until the mixture transforms into a syrupy consistency. Strain through a fine-mesh colander and allow to cool.
- Dough Preparation: Whisk together gluten-free flour, cornstarch, baking powder, and kosher salt in a mixing bowl. In a separate bowl, cream softened butter with sugar using an electric mixer until light and fluffy.
- Liquid Integration: Create a cornstarch slurry by whisking cornstarch with water. Blend the slurry, milk, and cooled raspberry syrup into the butter-sugar mixture until fully incorporated.
- Ingredient Fusion: Gently fold dry ingredients into wet ingredients, mixing just until a cohesive dough forms. Chop frozen raspberries and fold into the dough, adding optional red food coloring for enhanced visual appeal.
- Dough Chilling: Wrap the dough in plastic wrap and refrigerate for at least one hour to firm up and intensify flavors.
- Baking Preparation: Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper. Remove chilled dough and use a large cookie scoop to create uniform portions, rolling each ball in granulated sugar.
- Baking Process: Arrange cookie dough balls on the prepared baking sheet with adequate spacing. Bake on the center oven rack for approximately 15 minutes until edges turn golden brown.
- Finishing Touches: Immediately after removing from the oven, reshape cookies if needed using a spatula. Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely and set their texture.
Notes
- Chill Dough Thoroughly: Refrigerating the dough for at least one hour helps prevent spreading and intensifies the raspberry flavor, creating a more concentrated and structured cookie.
- Prevent Overmixing: Gently fold dry ingredients into wet ingredients until just combined to maintain a tender, soft cookie texture without developing tough gluten strands.
- Sugar Coating Trick: Rolling cookie dough balls in extra granulated sugar before baking creates a delightful sparkling exterior and adds a subtle crunch to the final cookie.
- Color Correction Option: Adding a few drops of red food coloring can enhance the visual appeal and reinforce the raspberry theme if the natural color appears too pale.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 265
- Sugar: 27 g
- Sodium: 45 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg