Raspberry Cookies (Gluten-Free, Egg-Free, Easily Vegan)
Ingredients
For the Raspberry Syrup:
- 1 cup frozen raspberries
- ¼ cup granulated sugar
For the Cookie Dough:
- 2 cups gluten-free multipurpose flour, packed (use a brand with xanthan gum)
- 1½ tablespoons cornstarch
- 1½ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter or vegan baking sticks, room temperature
- 1¼ cups granulated sugar (plus 2 tablespoons kept separate for rolling)
- 2 rounded tablespoons cornstarch mixed with 3 tablespoons water
- 3 tablespoons milk or non-dairy milk
- 3 tablespoons raspberry syrup (from above, cooled)
- 3 drops red food coloring (optional)
- ½ cup frozen raspberries, chopped into small pieces
Instructions
Make the Raspberry Syrup:
- In a small saucepan over medium heat, cook 1 cup frozen raspberries and ¼ cup granulated sugar, stirring constantly, until broken down and syrupy - about 10 minutes.
- Strain through a fine mesh strainer into a bowl. Press to extract all liquid. You should get about 2–3 tablespoons of syrup. Set aside to cool completely.
Prepare the Raspberries:
- Rough chop ½ cup frozen raspberries into small pieces. Do not over-chop.
- Place in a freezer-safe bowl and return to the freezer until needed.
Make the Cookie Dough:
- In a large bowl, whisk together the gluten-free flour, 1½ tablespoons cornstarch, baking powder, and kosher salt. Set aside.
- In a small bowl, stir together 2 rounded tablespoons cornstarch with 3 tablespoons water until thin and watery. Set aside.
- In a stand mixer with the paddle attachment, beat the butter and 1¼ cups sugar together on medium speed for 2–3 minutes until light and creamy.
- With mixer on low, slowly add the cornstarch water mixture, milk, and cooled raspberry syrup. Mix until combined (dough may look pink and chunky - this is normal).
- Slowly add the flour mixture, a little at a time, until just combined.
- Add 3–4 drops red food coloring if using, and mix until evenly blended.
- Fold in the frozen chopped raspberries gently with a spatula. Do not overmix.
- Cover bowl with plastic wrap and freeze for at least 1 hour. Do not skip or substitute the fridge - it must be the freezer.
Bake:
- After freezing, preheat oven to 325°F. Line a baking sheet with parchment paper.
- Using a 2-ounce large cookie scoop, scoop dough into 12 balls.
- Roll each ball in the reserved 2 tablespoons of granulated sugar to coat completely.
- Place dough balls 3–4 inches apart on the prepared baking sheet. Bake 6 at a time; keep remaining dough balls in the freezer.
- Bake for 15 minutes or until bottoms are lightly golden.
- Immediately reshape cookies into circles using a spatula. Cool on baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Smaller cookies: Use a small cookie scoop; bake at 325°F for 13 minutes. Makes about 24 cookies.
- Vegan: Use dairy-free GF flour, vegan sugar, vegan baking sticks, non-dairy milk, and vegan food coloring.
- All-purpose flour: Substitute 2 packed cups (336g) regular flour. Still freeze the dough before baking.
- Storing: Keep in an airtight container in the fridge for up to 3 days.
- Freezing dough: Wrap dough balls in plastic wrap, place in zip-top bag, and freeze for up to 30 days.
Nutrition (per cookie, estimated)
- Calories: 245 kcal
- Carbohydrates: 43g
- Protein: 2g
- Fat: 9g
- Saturated Fat: 5g
- Fiber: 3g
- Sugar: 26g
- Sodium: 153mg