These Raspberry Ripple Gluten-Free Cookies offer a delightful blend of tart raspberry and sweet sugar, all in a soft and chewy cookie form. Infused with homemade raspberry syrup and speckled with chopped raspberries, these cookies not only burst with flavor but also provide a visually appealing marbled effect. Crafted with gluten-free flour, these cookies are perfect for those with dietary restrictions without compromising on taste or texture.
Why You’ll Love This: These cookies are a fantastic way to enjoy the fresh, zesty flavor of raspberries in a decadent treat. The combination of raspberry syrup and fresh chopped raspberries ensures that each bite is infused with the perfect balance of fruitiness and sweetness. The unique marbling effect also makes these cookies as beautiful as they are delicious, perfect for impressing at any gathering.
Perfect Occasion: These Raspberry Ripple Cookies are ideal for festive occasions, from holiday parties to tea times, or as a special treat to brighten up your day. They’re also great for gifting, especially when beautifully packaged, or bringing along to potlucks where a gluten-free option is thoughtful and appreciated.
Decoration Tips: For an extra touch of elegance, sprinkle some powdered sugar over the cooled cookies. You can also drizzle them with a little extra raspberry syrup or garnish with fresh raspberry halves right before serving. To make them even more festive, a few edible glitter or sugar pearls can add a delightful sparkle.
Ingredients:
- For the Raspberry Syrup:
- 1 cup frozen raspberries
- ¼ cup granulated sugar
- For the Cookies:
- 2 cups gluten-free flour (with xanthan gum)
- 1.5 tablespoons cornstarch
- 1.5 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter or vegan baking stick, room temperature
- 1 ¼ cups + 2 tablespoons granulated sugar (extra for rolling)
- 2 heaping tablespoons cornstarch (mixed with 3 tablespoons water)
- 3 tablespoons milk
- 3 tablespoons raspberry syrup
- 3 drops red food coloring (optional)
- ½ cup frozen raspberries, chopped
- Prepare the Raspberry Syrup:
- In a saucepan, cook raspberries and sugar over medium heat until syrupy, about 10 minutes. Strain and cool.
- Make the Cookie Dough:
- Whisk together gluten-free flour, cornstarch, baking powder, and salt. Set aside.
- In another bowl, cream butter and 1 ¼ cups sugar until light. Mix in cornstarch slurry, milk, and raspberry syrup until combined. Gradually add flour mixture.
- Fold in chopped raspberries lightly to create a marbled effect. Freeze dough for at least 1 hour.
- Bake the Cookies:
- Preheat oven to 325°F. Roll dough into balls, coat in sugar, and place on a lined baking sheet.
- Bake for 15 minutes. Reshape cookies immediately after baking if necessary, then cool.
Enjoy these delectable Raspberry Ripple Gluten-Free Cookies, where each cookie is a canvas of vibrant colors and bold flavors, making them a joy to make and a delight to eat!
