Description
Indulge in these delightful Raspberry Cookies, where the tartness of ripe raspberries meets the sweetness of a buttery sugar cookie. These eggless, gluten-free cookies are soft, chewy, and perfect for any occasion—whether you’re hosting a party or simply enjoying a treat at home. Easy to make and customizable, you can enhance them with your favorite toppings or mix-ins. With their vibrant color and refreshing flavor, these cookies are sure to impress both family and friends. Plus, they stay fresh longer than typical cookies, allowing you to savor each bite throughout the week.
Ingredients
Scale
- 1 cup frozen raspberries
- 2 cups gluten-free flour
- 1/2 cup unsalted butter (or vegan alternative)
- 1/4 cup granulated sugar
- 1.5 teaspoons baking powder
- 3 tablespoons raspberry syrup
- 1.5 tablespoons cornstarch
- 1/2 teaspoon kosher salt
- 3 tablespoons milk
- 3 drops red food coloring (adjust based on type used)
- 1/2 cup frozen raspberries (chopped into tiny pieces)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together gluten-free flour, cornstarch, baking powder, and salt.
- Cream butter and sugar in another bowl until fluffy.
- Mix in cornstarch-water mixture, milk, raspberry syrup, and food coloring.
- Combine dry ingredients into wet ingredients until just mixed; fold in whole and chopped raspberries.
- Drop spoonfuls of dough onto the baking sheet and bake for about 15 minutes until edges are golden.
- Allow to cool before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 8g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg