Raspberry Cookies Soft Chewy (Print Version)

Soft chewy cookies with tart raspberries and a sweet base; gluten-free and easily vegan!

# Ingredients:

→ Raspberry Syrup

01 - 1 cup frozen raspberries
02 - ¼ cup granulated sugar

→ Cookies

03 - 2 cups gluten free flour with xanthan gum
04 - 1.5 tablespoons cornstarch
05 - 1.5 teaspoons baking powder
06 - ½ teaspoon kosher salt
07 - ½ cup unsalted butter or vegan baking stick, room temperature
08 - 1 ¼ cups granulated sugar plus 2 tablespoons for rolling
09 - 2 heaping tablespoons cornstarch mixed with 3 tablespoons water
10 - 3 tablespoons milk
11 - 3 tablespoons raspberry syrup
12 - 3 drops red food coloring
13 - ½ cup frozen raspberries, chopped into tiny pieces

# Steps:

01 - In a saucepan set over medium heat, cook ¼ cup granulated sugar and 1 cup of raspberries, stirring constantly until they break down into a syrupy consistency, about 10 minutes. Strain through a mesh colander into a bowl and let cool. You should have 2-3 tablespoons of syrup.
02 - Roughly chop ½ cup frozen raspberries into small pieces. Place them back in the freezer until needed.
03 - In a large bowl, whisk together the gluten free flour, 1.5 tablespoons cornstarch, baking powder, and kosher salt. Set aside.
04 - In a small bowl, mix 2 heaping tablespoons of cornstarch with 3 tablespoons of water until the mixture is thin and watery. It will initially appear thick and tacky.
05 - In the bowl of an electric mixer fitted with the paddle attachment, beat the butter or vegan baking stick with 1 ¼ cups granulated sugar until soft and creamy, about 2-3 minutes.
06 - Slowly beat the cornstarch water mixture, milk, and cooled raspberry syrup into the creamed butter and sugar mixture. The mixture will appear pink and chunky.
07 - Slowly beat the dry ingredient mixture into the wet ingredients a little at a time, mixing until just combined. Optionally, add 3-4 drops of red food coloring for a uniform pink color.
08 - Gently fold the frozen chopped raspberries into the dough using a spatula until marbled. Be cautious not to overmix to prevent a slimy texture.
09 - Cover the dough with plastic wrap and freeze for at least 1 hour. Do not skip this step as the cookies will spread otherwise.
10 - Preheat the oven to 325°F and line a baking sheet with parchment paper.
11 - Form the dough into 12 large balls using an ice cream scoop. Roll each in 2 tablespoons of granulated sugar to coat.
12 - Place dough balls 3-4 inches apart on the prepared baking sheet. Bake at 325°F for 15 minutes. Store extra dough balls in the freezer if baking in batches.
13 - Immediately reshape cookies with a spatula if needed. Let cool on the baking sheet for 5 minutes before transferring to a rack.

# Notes:

01 - Always freeze the dough as instructed to prevent cookies from spreading during baking.
02 - For smaller cookies, use a small scoop and bake for 13 minutes at the same temperature.
03 - Store baked cookies in an airtight container in the refrigerator for up to 3 days.

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