Raspberry Sugar Cookies (Print Version)
# Ingredients:
→ Raspberry Sauce
01 -
1/4 cup sugar, granulated
02 -
1 cup raspberries, frozen
→ Base for Cookies
03 -
2 cups gluten-free flour with xanthan gum
04 -
1.5 tablespoons cornstarch (plus 2 heaping tablespoons to mix with water)
05 -
1.5 teaspoons powder for baking
06 -
1/2 teaspoon kosher salt
07 -
1/2 cup softened unsalted butter or a vegan alternative
→ Extras
08 -
1 1/4 cups sugar (plus 2 tablespoons for rolling)
09 -
3 tablespoons dairy milk or plant-based milk
10 -
3 drops food dye (red)
11 -
1/2 cup frozen raspberries, finely chopped
12 -
3 tablespoons of water to mix with cornstarch
# Instructions:
01 -
Heat raspberries with sugar in a medium pan, stirring often for about 10 minutes, until it turns into a thick syrup. Strain with a mesh sieve, discard the solids, and let the liquid cool down.
02 -
Dice frozen raspberries into tiny bits (work quickly to avoid thawing) and refreeze. Whisk the flour, salt, powder for baking, and the dry cornstarch together. Mix the wet cornstarch with water until smooth.
03 -
Whip butter with sugar for 2-3 minutes until fluffy. Add the cornstarch water, milk, and cooled raspberry sauce. Slowly stir in the dry mix, then drop in the food coloring. Carefully fold in the refrozen raspberry chunks for a swirling pink effect.
04 -
Chill dough for a minimum of one hour. Heat oven to 325°F. Form dough balls, roll in the saved sugar, and space about 3-4 inches apart on lined trays. Bake for 15 minutes. While hot, reshape using a spatula and let sit on the tray for 5 minutes before cooling on a rack.
# Notes:
01 -
Swap to vegan options by using non-dairy ingredients
02 -
Chilling dough is key to avoid spreading too much
03 -
For smaller cookies, use a smaller scoop and shorten bake time
04 -
Store in the fridge for 3 days or freezer for up to 30 days