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Soft and Chewy Raspberry Sugar Cookies

These Raspberry Sugar Cookies are a delightful twist on the classic sugar cookie, infused with the vibrant, sweet-tart flavor of fresh raspberries. The cookies boast a soft and chewy texture with slightly crisp edges, a beautiful pink hue, and are rolled in granulated sugar for added sweetness and sparkle. They are perfect for any occasion, from holiday gatherings to afternoon tea, or simply as a sweet treat to brighten your day.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 10 minutes
Ingredients Method

Ingredients
  

  • For the Raspberry Syrup
  • 1 cup frozen raspberries
  • ¼ cup granulated sugar
  • For the Cookies
  • 2 cups gluten-free flour 1:1 multipurpose flour with xanthan gum
  • 1 ½ tablespoons cornstarch
  • 1 ½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • ½ cup unsalted butter or vegan baking stick room temperature
  • 1 ¼ cups + 2 tablespoons granulated sugar reserve 2 tablespoons for rolling
  • 2 tablespoons cornstarch mixed with 3 tablespoons water
  • 3 tablespoons milk dairy or non-dairy
  • 3 tablespoons raspberry syrup from above
  • 3 drops red food coloring optional
  • ½ cup frozen raspberries chopped into small pieces

Method
 

  1. Step 1: Make the Raspberry Syrup
  2. In a medium saucepan over medium heat, combine the frozen raspberries and sugar. Cook, stirring constantly, for about 10 minutes until the raspberries break down and the mixture becomes syrupy. Ensure the mixture doesn't burn; lower the heat if necessary.
  3. Step 2: Strain the Syrup
  4. Strain the raspberry mixture through a fine-mesh strainer into a bowl. Use a spoon or spatula to press the solids against the strainer to extract as much syrup as possible. Let the syrup cool completely. Reserve 2-3 tablespoons of the syrup for the cookie dough. The remaining syrup can be used for other culinary creations, such as drizzling over pancakes or ice cream.
  5. Step 3: Prepare the Raspberries
  6. Chop ½ cup of frozen raspberries into small pieces. Place the chopped raspberries in a small bowl and return them to the freezer. This will help them stay firm and prevent them from bleeding into the dough too much during baking.
  7. Step 4: Combine Dry Ingredients
  8. In a large bowl, whisk together the gluten-free flour, cornstarch, baking powder, and salt. Whisking ensures that the ingredients are evenly distributed, which is essential for a consistent cookie texture.
  9. Step 5: Mix Cornstarch Slurry
  10. In a small bowl, mix the cornstarch with water until smooth. This slurry acts as a binder and helps create a soft and chewy texture in the cookies.
  11. Step 6: Cream Butter and Sugar
  12. In a large mixing bowl, using a mixer (either stand mixer or hand mixer), cream together the softened butter and 1 ¼ cups of granulated sugar until light and fluffy. This process should take about 3 minutes. Creaming incorporates air into the butter and sugar mixture, which contributes to the cookies' light and airy texture.
  13. Step 7: Add Wet Ingredients
  14. Gradually mix in the cornstarch-water mixture, milk, and cooled raspberry syrup into the creamed butter and sugar. Mix until well combined. Add red food coloring, if desired, for a more vibrant pink color.
  15. Step 8: Incorporate Dry Ingredients
  16. Slowly add the flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can result in tough cookies.
  17. Step 9: Fold in Raspberries
  18. Gently fold in the chopped frozen raspberries into the dough. Ensure the raspberries are evenly distributed throughout the dough.
  19. Step 10: Chill the Dough
  20. Cover the dough tightly with plastic wrap and freeze it for at least 1 hour. Chilling the dough is crucial for preventing the cookies from spreading too much during baking.
  21. Step 11: Preheat Oven and Prepare Baking Sheet
  22. Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper. Parchment paper prevents the cookies from sticking to the baking sheet and makes cleanup easier.
  23. Step 12: Shape and Roll the Cookies
  24. Scoop the chilled dough into balls, about 1-1.5 inches in diameter. Roll each ball in the reserved 2 tablespoons of granulated sugar, coating it evenly.
  25. Step 13: Arrange on Baking Sheet
  26. Place the sugar-coated dough balls 3-4 inches apart on the prepared baking sheet. This spacing allows the cookies to spread slightly without running into each other.
  27. Step 14: Bake the Cookies
  28. Bake for 15 minutes, or until the edges are lightly golden and the centers are set.
  29. Step 15: Reshape and Cool
  30. Immediately after removing the cookies from the oven, gently reshape them with a spatula if necessary. This helps to create a more uniform shape. Cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.