Description
Soft, chewy, and bursting with sweet-tart raspberry flavor!
Ingredients
1 cup frozen raspberries (150g)
¼ cup granulated sugar (50g)
2 cups gluten-free flour (240g)
1.5 tablespoons cornstarch (12g)
1.5 teaspoons baking powder (6g)
½ teaspoon kosher salt (3g)
½ cup unsalted butter or vegan baking stick (113g), room temperature 1 ¼ cups plus 2 tablespoons granulated sugar (250g + 25g for rolling)
2 heaping tablespoons cornstarch mixed with 3 tablespoons water
3 tablespoons milk (45ml) 3 tablespoons raspberry syrup
3 drops red food coloring ½ cup frozen raspberries, chopped
Instructions
1. For raspberry syrup, cook 1 cup raspberries and ¼ cup sugar over medium heat for 10 minutes. Strain and cool.
2. Chop ½ cup frozen raspberries and freeze.
3. Whisk flour, baking powder, cornstarch, and salt in a bowl.
4. Mix cornstarch and water in a small bowl until thin.
5. Beat butter and 1 ¼ cups sugar until creamy. Add cornstarch mixture, milk, and raspberry syrup.
6. Gradually mix in dry ingredients. Fold in frozen raspberries.
7. Freeze dough for 1 hour. Preheat oven to 325°F (163°C).
8. Scoop dough into balls, roll in sugar, and place on a lined baking sheet.
9. Bake for 15 minutes, reshape if needed, and cool.
- Prep Time: 30 mins
- Cook Time: 15 mins
Nutrition
- Serving Size: 12 large cookies
- Calories: 245
- Fat: 9g
- Carbohydrates: 40g
- Protein: 2g