Description
These Raspberry Cookies are soft, chewy, and eggless gluten-free treats made with frozen raspberries, offering a perfect balance of tartness and sweetness. Ideal for any occasion, they feature fluffy centers, crunchy edges, and remain soft for days, making them perfect for sharing or everyday snacking. Simple to prepare with straightforward ingredients, these cookies are vegan-friendly and nut-free.
Ingredients
Scale
For the Cookie Dough
- 2 cups 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 butter, room temperature
- 1 1/4 cups granulated sugar
For the Raspberry Mixture
- 1 cup frozen raspberries (divided: 1/2 cup chopped into tiny pieces)
- 2 rounded tablespoons cornstarch mixed with 3 tablespoons water
- 3 tablespoons milk (or non-dairy milk for vegan option)
- 3 tablespoons raspberry syrup
- 3 drops red food coloring
- 1/4 cup granulated sugar (for raspberry mixture)
Instructions
- Prepare Your Oven and Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent cookies from sticking.
- Mix Dry Ingredients: In a mixing bowl, whisk together gluten-free flour, cornstarch, baking powder, and kosher salt until evenly combined.
- Cream Butter and Sugar: In another bowl, beat unsalted or vegan butter with 1 1/4 cups granulated sugar until light and fluffy. Gradually add raspberry syrup, milk, and red food coloring while mixing until well incorporated.
- Combine Mixtures: Slowly add the dry ingredient mixture into the wet mixture, stirring just until combined. Gently fold in the chopped frozen raspberries to avoid crushing them and maintain texture.
- Form Cookies: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them adequately to allow for spreading during baking.
- Bake the Cookies: Bake for approximately 15 minutes or until the edges are lightly golden brown. Let cookies cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely.
Notes
- Use frozen raspberries to maintain texture and prevent sogginess.
- Mix dough just until combined to keep cookies tender and avoid toughness.
- Chill the dough for at least 30 minutes before baking to enhance flavor and prevent cookies from spreading too much.
- Store baked cookies in an airtight container at room temperature for up to 5 days to maintain softness.
- Freeze cookies by arranging them in a single layer on a baking sheet until hard, then transferring to a freezer-safe container for up to 3 months.
- Reheat cookies in oven at 350°F for 5 minutes, microwave for 10-15 seconds, or warm on stovetop over low heat for 2 minutes.
- For vegan cookies, substitute dairy milk with plant-based milk and use vegan butter.
