Raspberry Sugar Cookies Gluten Free (Print View)

Soft gluten free cookies with tart raspberries and sweet sugar. Fluffy, chewy, and deliciously satisfying.

# Components:

→ Raspberry Syrup

01 - 1 cup frozen raspberries
02 - 0.25 cup granulated sugar

→ Dough

03 - 2 cups gluten-free multipurpose flour with xanthan gum
04 - 1.5 tablespoons cornstarch
05 - 1.5 teaspoons baking powder
06 - 0.5 teaspoon kosher salt
07 - 0.5 cup unsalted butter or vegan baking stick, at room temperature
08 - 1.25 cups granulated sugar
09 - 2 tablespoons granulated sugar, for rolling
10 - 2 heaping tablespoons cornstarch
11 - 3 tablespoons water
12 - 3 tablespoons milk or nondairy milk
13 - 3 tablespoons raspberry syrup
14 - 3 drops red food coloring
15 - 0.5 cup frozen raspberries, chopped

# Directions:

01 - Combine frozen raspberries and granulated sugar in a saucepan over medium heat. Stir constantly and cook until the berries release their juices and become syrupy, about 10 minutes. The mixture will remain slightly chunky.
02 - Set a mesh strainer over a bowl and pour the raspberry mixture through. Allow the strained syrup to cool; you should have approximately 2–3 tablespoons.
03 - Roughly chop half a cup of frozen raspberries into small pieces. Take care not to overprocess, avoiding excess juice. Return the pieces to the freezer until needed.
04 - In a large bowl, whisk together the gluten-free flour, baking powder, 1.5 tablespoons of cornstarch, and kosher salt. Set aside.
05 - In a small bowl, stir 2 heaping tablespoons cornstarch with 3 tablespoons water until smooth and thin.
06 - In the bowl of a mixer fitted with a paddle attachment, beat the room temperature butter and 1.25 cups granulated sugar until soft and creamy, about 2–3 minutes.
07 - Gradually beat in the cornstarch slurry, milk, and cooled raspberry syrup to the creamed butter and sugar. The mixture will develop a pink, chunky appearance.
08 - Add the dry ingredient mixture to the wet, blending a little at a time until just incorporated. Do not overmix.
09 - If desired, blend in 3 drops of red food coloring for a vibrant hue.
10 - Gently fold frozen chopped raspberries into the dough by hand, creating a marbled pink effect. Mix minimally to avoid excess moisture.
11 - Cover the bowl with plastic wrap and freeze for at least 1 hour. This step is essential for maintaining shape during baking.
12 - After chilling, preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.
13 - Scoop dough into 12 large balls using an ice cream or large cookie scoop. Roll each in the reserved 2 tablespoons granulated sugar to completely coat.
14 - Place dough balls at least 3–4 inches apart on the prepared baking sheet. Bake at 325°F (163°C) for 15 minutes. Keep remaining dough in the freezer between batches.
15 - Immediately after baking, use a spatula to reshape cookies into circles. Allow to cool on the sheet for 5 minutes, then transfer to a wire rack.

# Expert Advice:

01 -
  • Ready with just simple ingredients from your pantry and freezer
  • Freezes beautifully for batch baking or last minute cravings
  • Stays soft and chewy for days and does not get stale
  • Completely gluten free and nut free with easy vegan swaps available
  • Chilled dough means cookies hold shape and bake up thick and pretty
02 -
  • Naturally eggless nut free and gluten free to include everyone in the treat
  • High in fiber thanks to raspberries and gluten free flour
  • Freezes well both as dough and as baked cookies for make ahead prep
03 -
  • Let your butter or vegan stick soften at room temperature fully for creaming this gives the cookies their fluffiness
  • Always use frozen berries for best texture and to prevent the dough from becoming too wet
  • If you want crisper edges bake the cookies for an extra one to two minutes but do not over bake or they will lose their chewy centers

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