Description
Gluten-free, vegan-friendly raspberry cookies with a marbled pink hue, crisp edges, and soft centers—made with fresh raspberry syrup and frozen berries for a fruity, tender bite.
Ingredients
Raspberry Syrup
1 cup frozen raspberries
¼ cup granulated sugar
Cookies
2 cups gluten‑free all‑purpose flour (1:1 blend with xanthan gum)
1½ Tbsp cornstarch (plus 2 Tbsp for rolling)
1½ tsp baking powder
½ tsp kosher salt
½ cup unsalted butter or vegan baking stick (room temperature)
1¼ cups granulated sugar
3 Tbsp milk (dairy or plant‑based)
3 Tbsp raspberry syrup (from above)
3 drops red food coloring (optional)
½ cup frozen raspberries, chopped small
Vegetable oil or flour for dusting (if needed)
Instructions
- In a saucepan, combine raspberries and sugar. Cook over medium heat until berries break down (~10 minutes). Strain and reserve 2–3 Tbsp syrup. Let cool.
- Chop frozen raspberries and return to freezer until needed.
- In a large bowl, whisk flour, baking powder, 1½ Tbsp cornstarch, and salt.
- Mix 1½ Tbsp cornstarch with 3 Tbsp water in a small bowl until smooth.
- Cream butter and 1¼ cups sugar in a mixer for 2–3 minutes.
- Add cornstarch slurry, milk, and raspberry syrup to the butter mixture. Beat until combined.
- Gradually add dry ingredients to the wet mixture and beat until just combined.
- Mix in food coloring if using. Fold in frozen raspberries gently to marble.
- Cover and freeze dough for at least 1 hour.
- Preheat oven to 325 °F (163 °C). Line a baking sheet with parchment paper.
- Scoop large dough balls (~½ cup each), roll in extra sugar, and place 3–4 inches apart on the sheet.
- Bake for 15 minutes. Immediately shape gently with a spatula and cool 5 minutes before transferring to a rack.
Notes
- Freezing the dough is essential to maintain shape during baking.
- Use vegan alternatives for butter and milk to make the recipe fully plant-based.
- Chop frozen berries small to prevent pockets of moisture.
- Optional food coloring enhances pink hue but is not required.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 16 g
- Sodium: 105 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
