Soft Eggless Raspberry Cookies (Print Version)
# Ingredients:
→ Raspberry Syrup
01 -
1 cup frozen raspberries
02 -
1/4 cup granulated sugar
→ Cookie Base
03 -
2 cups gluten free flour (with xanthan gum)
04 -
1.5 tablespoons cornstarch
05 -
1.5 teaspoons baking powder
06 -
1/2 teaspoon kosher salt
07 -
1/2 cup unsalted butter or vegan baking stick, room temperature
08 -
1 1/4 cups plus 2 tablespoons granulated sugar (divided)
→ Wet Ingredients
09 -
2 tablespoons cornstarch mixed with 3 tablespoons water
10 -
3 tablespoons milk
11 -
3 tablespoons raspberry syrup
12 -
3 drops red food coloring
13 -
1/2 cup frozen raspberries, chopped
# Instructions:
01 -
Cook 1 cup raspberries with sugar over medium heat until syrupy, about 10 minutes. Strain and cool.
02 -
Chop 1/2 cup frozen raspberries into small pieces, keep frozen until needed.
03 -
Whisk together gluten-free flour, baking powder, cornstarch, and salt.
04 -
Beat butter and sugar until creamy. Add cornstarch mixture, milk, and raspberry syrup. Gradually mix in dry ingredients.
05 -
Mix in food coloring if desired. Gently fold in frozen chopped raspberries for marbled effect.
06 -
Freeze dough 1 hour. Scoop, roll in sugar, and bake at 325°F for 15 minutes. Reshape while hot.
# Notes:
01 -
Must freeze dough before baking
02 -
Can be made vegan with substitutions
03 -
Reshape cookies immediately after baking