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Raspberry Cookies

Raspberry Cookies
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Indulge in the delightful taste of Raspberry Cookies, a perfect blend of soft and chewy textures with a burst of sweet-tart raspberry flavor. These eggless cookies are made with frozen raspberries, making them not only delicious but also gluten-free, nut-free, and easily adaptable to vegan diets. The fluffy centers and crunchy edges ensure they stay fresh for days—ideal for any occasion, from festive gatherings to cozy evenings at home. Whip up a batch and enjoy these colorful treats that are sure to impress everyone!

Ingredients

Scale
  • 1 cup frozen raspberries
  • 2 cups gluten-free flour
  • 1/2 cup unsalted butter or vegan baking stick
  • 1 1/4 cups granulated sugar
  • 1.5 tablespoons cornstarch
  • 1.5 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 2 rounded tablespoons cornstarch mixed with 3 tablespoons water
  • 3 tablespoons milk
  • 3 tablespoons raspberry syrup
  • 3 drops red food coloring
  • 1/2 cup frozen raspberries (chopped into tiny pieces)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In one bowl, whisk together gluten-free flour, cornstarch, baking powder, and salt.
  3. In another bowl, cream together the softened butter and granulated sugar until fluffy.
  4. Gradually mix in the dry ingredients followed by the cornstarch-water mixture, milk, raspberry syrup, and red food coloring until combined.
  5. Gently fold in the frozen raspberries.
  6. Drop spoonfuls of dough onto the prepared baking sheet, spacing them apart.
  7. Bake for about 15 minutes or until golden brown on the edges.
  8. Cool on the baking sheet for a few minutes before transferring to wire racks.

Nutrition

Find it online: https://fastcookingtips.com/raspberry-cookies/