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Raspberry Cookies

Raspberry Cookies
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If you’re in search of a delightful treat that combines comfort and flavor, look no further than these Raspberry Cookies. Soft, chewy, and bursting with the tartness of frozen raspberries, they strike the perfect balance between sweet and tangy. Ideal for busy weeknights or family gatherings, these cookies are sure to impress with their vibrant color and irresistible taste. Plus, they remain soft and delicious for days, making them a convenient make-ahead option. Whether enjoyed warm from the oven or saved for later, these gluten-free and eggless delights will satisfy any sweet tooth.

Ingredients

Scale
  • 1 cup frozen raspberries
  • 2 cups multipurpose gluten-free flour
  • 1/2 cup unsalted butter (or vegan alternative)
  • 1 1/4 cups granulated sugar
  • 3 tablespoons milk (or plant-based alternative)
  • 2 rounded tablespoons cornstarch
  • 1.5 tablespoons cornstarch
  • 1.5 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 3 tablespoons raspberry syrup
  • 3 drops red food coloring (optional)
  • 1/2 cup frozen raspberries (chopped into tiny pieces)

Instructions

  1. Preheat your oven to 350°F (175°C). Gather all ingredients.
  2. In a bowl, whisk together gluten-free flour, cornstarch, baking powder, and salt.
  3. In another bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
  4. Mix in raspberry syrup, milk, and cornstarch mixture until well combined.
  5. Gently fold in both whole frozen raspberries and chopped ones into the dough.
  6. Drop spoonfuls of dough onto a lined baking sheet. Bake for about 15 minutes until edges are golden but centers remain soft.
  7. Allow cookies to cool before enjoying.

Nutrition

Find it online: https://www.kitchenstorydaily.com/raspberry-cookies/