Description
Classic raspberry cookies showcase delicate pastry perfection with fresh fruit essence. Crumbly shortbread meets sweet-tart berries, creating a delightful Mediterranean-inspired treat you’ll savor with morning coffee or afternoon tea.
Ingredients
Scale
Primary Ingredients:
- 2 cups gluten-free flour blend with xanthan gum
- 1/2 cup unsalted butter or vegan butter, room temperature
- 1/2 cup frozen raspberries, chopped
Cookie Base Ingredients:
- 1 1/4 cups granulated sugar
- 1.5 tablespoons cornstarch
- 1.5 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 3 tablespoons water
- 3 tablespoons milk or non-dairy milk
- 3 drops red food coloring
Syrup Ingredients:
- 1 cup frozen raspberries
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch (for egg replacer)
- 2 tablespoons granulated sugar (for rolling)
Instructions
- Create a vibrant raspberry syrup by simmering raspberries with sugar until they break down into a luscious, glossy liquid. Strain through a fine-mesh sieve and allow to cool completely.
- Remove frozen raspberries from the freezer and finely dice while maintaining their frozen state to prevent color bleeding and preserve texture.
- Prepare the dry foundation by whisking flour, cornstarch, baking powder, and salt until uniformly combined.
- Craft an egg substitute by blending cornstarch with water until achieving a translucent, liquid consistency.
- Cream butter and sugar using an electric mixer, whipping until the mixture becomes light, fluffy, and pale, approximately 2-3 minutes.
- Incorporate the cornstarch liquid, milk, and prepared raspberry syrup into the creamed butter mixture, stirring until thoroughly integrated.
- Gradually fold the flour mixture into the wet ingredients, creating a smooth dough. Gently introduce the frozen raspberry pieces, distributing them evenly without crushing.
- Refrigerate the dough for a minimum of 1 hour to enhance flavor development and improve cookie structure.
- Preheat oven to 325°F. Portion dough into rounds, roll in granulated sugar, and bake for 15 minutes until edges turn golden and centers set.
Notes
- Versatile Syrup Swap raspberries with other berries like strawberries or blackberries for diverse flavor profiles.
- Texture Control Chop frozen berries finely to distribute flavor evenly and prevent large berry chunks disrupting cookie texture.
- Dairy-Free Option Replace milk with almond or oat milk for a plant-based alternative that maintains moisture and richness.
- Make-Ahead Friendly Prepare dough in advance and freeze up to 2 weeks, allowing spontaneous fresh-baked cookie moments anytime.
- Prep Time: 1 hour 20 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 166
- Sugar: 12 g
- Sodium: 52 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 16 mg