Raspberry Sugar Cookies Chewy (Printable Version)
Soft, chewy raspberry cookies have a vibrant tart-sweet flavor and crisp edges. Gluten free and eggless options.
# What You'll Need:
→ Raspberry Syrup
01 -
130 grams frozen raspberries
02 -
50 grams granulated sugar
→ Cookie Dough
03 -
250 grams gluten free multipurpose flour with xanthan gum
04 -
12 grams cornstarch
05 -
6 grams baking powder
06 -
3 grams kosher salt
07 -
113 grams unsalted butter or vegan baking stick, at room temperature
08 -
270 grams granulated sugar, divided (250 grams for dough, 20 grams for rolling)
09 -
16 grams cornstarch mixed with 45 millilitres water
10 -
45 millilitres plant-based or dairy milk
11 -
45 millilitres raspberry syrup
12 -
3 drops red food colouring
13 -
65 grams frozen raspberries, finely chopped
# Steps to Follow:
01 -
Combine frozen raspberries and granulated sugar in a medium saucepan over medium heat. Stir frequently and cook until the raspberries break down and the mixture becomes syrupy but slightly chunky, about 10 minutes.
02 -
Strain the raspberry mixture through a fine mesh sieve into a bowl to obtain a clear syrup. Discard the pulp and seeds. Set the syrup aside to cool completely.
03 -
Roughly chop the frozen raspberries into small pieces. Place the chopped raspberries in a freezer-safe bowl and return to the freezer until ready to use, to prevent excess moisture.
04 -
In a large mixing bowl, whisk together gluten free flour, baking powder, cornstarch, and salt. Set aside.
05 -
In a small bowl, stir together the measured cornstarch with water until fully dissolved and thin in consistency.
06 -
Using an electric mixer with paddle attachment, beat the butter or vegan baking stick and 250 grams of granulated sugar until soft and creamy, about 2 to 3 minutes.
07 -
Gradually add the cornstarch slurry, milk, and cooled raspberry syrup into the creamed mixture while mixing on low speed. Mix until combined and the batter appears pink and slightly chunky.
08 -
Mix in the dry flour mixture in portions, blending just until the dough comes together. Do not overmix.
09 -
Add 3 drops of red food colouring if desired and mix gently to incorporate. Fold in the frozen chopped raspberries with a spatula until combined, being careful not to overmix to maintain a marbled effect.
10 -
Cover the bowl with plastic wrap and place the dough in the freezer for at least 1 hour to fully chill. Dough must be frozen, not just refrigerated.
11 -
Preheat oven to 165°C. Line a baking sheet with parchment paper.
12 -
Scoop the dough into 12 large balls using an ice cream scoop. Roll each ball in the reserved granulated sugar to coat evenly.
13 -
Place dough balls 8–10 centimetres apart on prepared tray. Bake for 15 minutes or until edges are set and centres remain soft.
14 -
Immediately upon removal from the oven, use a spatula to gently reshape cookies into round forms. Let cool on the tray for 5 minutes before transferring to a wire rack.
# Additional Notes:
01 -
Keep dough chilled between batches to ensure cookies maintain their shape without excessive spreading.
02 -
For a vegan batch, select dairy free gluten free flour, vegan-friendly sugar, non-dairy butter, plant-based milk, and vegan-approved colouring.
03 -
Store finished cookies in an airtight container in the refrigerator for up to three days, or freeze raw dough balls for up to one month.