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Frosted Raspberry Cookies Recipe

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★★★★★

4.9 from 101 reviews

Delight in these soft and scrumptious Raspberry Cookies made with gluten-free flour and bursting with fresh and syrupy raspberry flavors. These cookies boast a lovely marbled pink appearance, achieved with fresh raspberries and homemade raspberry syrup, offering a perfect balance of tartness and sweetness. The dough is carefully frozen before baking to ensure the cookies hold their shape without spreading, resulting in large, tender cookies with a delicate crumb.

Ingredients

Scale

Raspberry Syrup

  • 1 cup frozen raspberries
  • 1/4 cup granulated sugar

Cookie Dough

  • 2 cups multipurpose gluten free flour (with xanthan gum)
  • 1.5 tablespoons cornstarch
  • 1.5 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup unsalted butter (or vegan baking stick, room temperature)
  • 1 1/4 cups plus 2 tablespoons granulated sugar, divided
  • 2 rounded tablespoons cornstarch mixed with 3 tablespoons water
  • 3 tablespoons milk
  • 3 tablespoons raspberry syrup (from syrup preparation)
  • 3 drops red food coloring (optional, adjust if using gel or paste)
  • 1/2 cup frozen raspberries, chopped into tiny pieces

Instructions

  1. Make Raspberry Syrup: In a medium saucepan over medium heat, combine 1/4 cup granulated sugar with 1 cup frozen raspberries. Stir constantly and cook for about 10 minutes until the berries break down and form a syrupy mixture with some chunks remaining.
  2. Strain Syrup: Pour the raspberry mixture through a mesh strainer into a bowl to separate seeds and pulp. Set aside the strained raspberry liquid to cool; you should have approximately 2-3 tablespoons of syrup.
  3. Prepare Frozen Raspberries: Roughly chop 1/2 cup frozen raspberries into small pieces without over-processing them to avoid pulp, then return them to the freezer in a freezer-safe bowl until needed.
  4. Mix Dry Ingredients: In a large bowl, whisk together 2 cups gluten-free flour, 1.5 teaspoons baking powder, 1.5 tablespoons cornstarch, and 1/2 teaspoon kosher salt. Set aside.
  5. Mix Cornstarch Water: In a small bowl, dissolve 2 rounded tablespoons cornstarch in 3 tablespoons water until thin and watery, despite its initial thickness.
  6. Cream Butter and Sugar: Using an electric mixer fitted with a paddle attachment, beat 1/2 cup unsalted butter and 1 1/4 cups granulated sugar until soft and creamy, about 2-3 minutes.
  7. Add Wet Ingredients: Slowly incorporate the cornstarch water mixture, 3 tablespoons milk, and the cooled raspberry syrup into the creamed butter and sugar. The mixture will become pink and slightly chunky.
  8. Add Dry Ingredients and Coloring: Gradually beat in the gluten-free dry flour mixture until just combined. If desired, add 3-4 drops of red food coloring and mix thoroughly for an even pink hue.
  9. Fold in Chopped Raspberries: Gently fold the frozen chopped raspberries into the dough with a spatula, creating a marbled pink effect. Do not over-mix, as this can cause the dough to become slimy.
  10. Freeze Dough: Cover the bowl with plastic wrap and freeze the dough for at least 1 hour. Freezing is essential to prevent cookie spreading during baking.
  11. Preheat Oven and Prepare Baking Sheet: Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper and set aside.
  12. Form and Sugar Cookie Balls: Using a 2-ounce large cookie scoop or ice cream scoop, portion out the dough into 12 large scoops. Roll each dough ball in the remaining 2 tablespoons granulated sugar to coat fully.
  13. Arrange and Bake Cookies: Place the sugared dough balls 3-4 inches apart on the parchment-lined baking sheet. Bake for 15 minutes at 325°F. Bake in batches if needed, keeping extra dough balls frozen until use.
  14. Shape and Cool Cookies: Immediately after removing from the oven, use a spatula to gently press each cookie into a circle to avoid breakage. Let them cool on the baking sheet for 5 minutes before transferring to a cooling rack to finish cooling.

Notes

  • Freezing the dough is crucial to prevent cookies from spreading too much during baking and to maintain their shape.
  • Be careful not to over-chop the frozen raspberries to avoid releasing excessive juices that could make the dough slimy.
  • Using gluten-free flour with xanthan gum helps bind the dough for a tender texture.
  • Adjust food coloring amount based on the type (liquid, gel, or paste) to achieve desired pink color.
  • Shape the cookies immediately when hot from the oven to prevent crumbling and ensure an even round shape.
  • Store leftover cookie dough balls in the freezer for baking fresh batches later.

Keywords: raspberry cookies, gluten free cookies, berry cookies, soft cookies, dessert, raspberry syrup

Find it online: https://reemcook.com/frosted-raspberry-cookies-recipe/