Raspberry Cookies
Table of Contents
Growing up, the kitchen was the heart of our home, filled with the aroma of fresh bakes, laughter, and a pinch of magic. There’s something truly special about baking a batch of cookies, especially when they’re raspberry cookies that capture the essence of summer in every bite. Today, I’m inviting you to join me in my cozy kitchen corner, where we’ll whip up a delightful treat that promises to bring warmth and joy to your home.
These raspberry cookies are more than just a sweet indulgence; they’re a heartfelt experience. As you mix, bake, and taste, you’ll be transported to a world of homemade bliss. Imagine the burst of raspberry syrup mingling with the soft, chewy cookie dough, offering a delightful contrast that’s both comforting and refreshing. These cookies are perfect for a family gathering, a cozy night in, or simply when you need a moment of sweet nostalgia.
Why This Recipe Should Be on Your Table
There’s no denying the emotional and sensory magic of baking. Here are a few reasons why these raspberry cookies deserve a spot on your table:
A Taste of Nostalgia: These cookies remind us of simpler times, evoking memories of family kitchens and childhood delights. The sweet, tart taste of raspberries combined with the subtle flavors of a perfectly baked cookie can transport you back to those cherished moments.
Perfect for All Occasions: Whether it’s a festive gathering or a quiet evening, these cookies add a touch of sweetness to any moment. Their bright color and inviting aroma can instantly liven up a dessert table, making them a versatile choice for various events.
Easy and Approachable: With simple steps and readily available ingredients, this recipe is perfect for bakers of all levels. Even if you’re new to baking, the straightforward instructions ensure that you’ll have a successful batch of cookies on your first try.
Gluten-Free Goodness: Made with gluten-free flour, they cater to everyone, ensuring no one misses out on the joy of cookies. This makes them an inclusive treat, allowing guests with gluten sensitivities to indulge without worry.
A Family Favorite: These cookies are sure to become a beloved treat for both kids and adults alike. The combination of sweet and tart flavors is universally appealing, making them a hit at any gathering or family event.
Kitchen Tools to Make This Recipe Easy Peasy
To recreate the magic of these raspberry cookies, you’ll need a few trusty kitchen companions:
Saucepan: For preparing the luscious raspberry syrup. A heavy-bottomed saucepan ensures even cooking and prevents the syrup from scorching.
Mesh Colander: Essential for straining the syrup to perfection. This ensures a smooth, seed-free finish that can be easily incorporated into the cookie dough.
Mixing Bowls: Various sizes for mixing dry and wet ingredients. Having multiple bowls on hand makes it easier to organize your ingredients and streamline the mixing process.
Electric Mixer: Ideal for achieving that creamy butter and sugar blend. A stand mixer or hand mixer can save time and effort, ensuring a light and fluffy texture.
Baking Sheet: Lined with parchment for perfect baking. The parchment paper prevents sticking and promotes even baking, resulting in cookies that are golden on the bottom and soft in the middle.
Ice Cream Scoop: Ensures uniform cookie sizes for even baking. An ice cream scoop helps portion the dough consistently, leading to evenly baked cookies.
Spatula: For folding in those delightful raspberry bits without overmixing. A rubber spatula is gentle on the dough and prevents the raspberries from breaking apart.
How to Make This Recipe Easy Peasy
INGREDIENTS
For the Raspberry Syrup
- 1 cup frozen raspberries
- ¼ cup granulated sugar
For the Cookies
- 2 cups multipurpose 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 plus 2 tablespoons granulated sugar (keep the 2 tablespoons separate for rolling)
- 2 rounded 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 into tiny pieces
INSTRUCTIONS
For the Raspberry Syrup
In a saucepan over medium heat, cook the sugar and raspberries, stirring constantly until syrupy, about 10 minutes. The raspberries will break down, releasing their juices and combining with the sugar to create a thick syrup.
Strain the mixture through a mesh colander into a bowl and let it cool. You should have about 2-3 tablespoons of syrup. This step ensures that your syrup is smooth and free from seeds, which can affect the texture of the cookies.
For the Cookies
Chop ½ cup frozen raspberries into small pieces and return them to the freezer. Keeping them cold prevents them from bleeding too much into the dough.
In a large bowl, whisk flour, baking powder, cornstarch, and salt together. This helps distribute the leavening agent and dry ingredients evenly, ensuring a uniform dough.
Mix cornstarch and water in a small bowl until thin. This acts as an egg substitute, providing structure and moisture to the cookies.
Beat butter and 1 ¼ cups sugar in a mixer until creamy, about 2-3 minutes. The creaming process is crucial for incorporating air into the dough, contributing to the cookies’ lightness.
Slowly beat in cornstarch water, milk, and raspberry syrup. The liquids should be added gradually to prevent the mixture from curdling.
Gradually add the dry ingredients until just combined. Overmixing can lead to tough cookies, so mix until no streaks of flour remain.
Add food coloring and mix if desired. If you opt for food coloring, a few drops are sufficient to enhance the natural pink hue from the raspberries.
Fold in the frozen raspberries gently to create a marbled effect. The cold raspberry pieces will maintain their shape and add bursts of flavor throughout the cookies.
Cover and freeze the dough for at least 1 hour. Chilling the dough helps the cookies maintain their shape and prevents them from spreading too much in the oven.
Preheat oven to 325°F. Line a baking sheet with parchment paper.
Scoop dough into balls, roll in sugar, and place on the sheet 3-4 inches apart. Rolling in sugar adds a delightful crunch to the exterior of the cookies.
Bake for 15 minutes, reshape immediately with a spatula, and cool for 5 minutes before transferring to a rack. Reshaping ensures a perfectly round cookie and cooling on a rack prevents sogginess.
Difficulty: Easy • Cuisine: American • Preparation Time: 20 minutes • Cooking Time: 15 minutes • Total Time: 1 hour 35 minutes • Calories: 120 per cookie • Servings: 12
Note: For a vibrant color, adjust the amount of food coloring based on the type used. Gel and paste may require less.
Health and Flavor Benefits of Ingredients
These raspberry cookies are not only delicious but also carry some surprising benefits:
Raspberries: Packed with antioxidants, they add a natural sweetness and vibrant color without extra sugar. They are also rich in fiber, which aids digestion, and contain vitamin C, which boosts the immune system.
Gluten-Free Flour: Offers a wonderful texture while being gentle on the tummy for those with gluten sensitivities. Many gluten-free flours are enriched with vitamins and minerals, making them a nutritious alternative to traditional flours.
Unsalted Butter or Vegan Alternative: Provides richness, while a vegan option keeps it plant-friendly. Unsalted butter allows you to control the saltiness of the cookies more precisely, enhancing the other flavors.
Cornstarch: Gives the cookies a soft, tender crumb, perfect for that melt-in-your-mouth experience. It also helps stabilize the cookie structure, ensuring they hold their shape.
Tasty Pairings to Serve with This Easy Peasy Dish
These raspberry cookies are delightful on their own, but they can be paired with:
A Cup of Tea or Coffee: The perfect companion for a cozy afternoon treat. The warmth and slight bitterness of coffee or tea balance the sweetness of the cookies beautifully.
Vanilla Ice Cream: A scoop of creamy vanilla ice cream turns these cookies into a sublime dessert. The cold, creamy texture complements the chewy cookies, making for a decadent treat.
Fruit Salad: Complement the cookies with a fresh, zesty fruit salad for a light finish. The acidity and freshness of the fruit salad can cleanse your palate between bites of the rich, sweet cookies.
Storage Tips and How to Enjoy Leftovers the Easy Peasy Way
To keep your cookies fresh and delightful:
Storage: Store in an airtight container at room temperature for up to 5 days. An airtight container helps maintain the cookies’ moisture and flavor.
Freezing Dough: Freeze the dough balls for up to 3 months and bake as needed. This allows you to enjoy freshly baked cookies anytime you want, with minimal effort.
Reviving: Gently warm cookies in the oven for a few minutes to refresh their just-baked goodness. A quick reheat can restore their softness and enhance the aroma, making them feel like they just came out of the oven.
Baking these raspberry cookies is like wrapping a little piece of love in each bite. The warmth of the kitchen, the joy of creating something beautiful and delicious, it’s all part of the experience. I hope you enjoy making and sharing these cookies as much as I do. They’re a testament to the simple, heartfelt joys of home cooking.
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Raspberry Cookies
Ingredients
Equipment
Method
- In a saucepan set over medium heat, cook the 1/4 cup granulated sugar and 1 cup of raspberries, stirring constantly, until they are broken down and syrupy. About 10 min.
- Set a mesh colander over a bowl. Pour the raspberry liquid through the strainer and set aside to let cool. There should be about 2-3 tablespoons of raspberry syrup once it’s strained.
- Measure out 1/2 cup frozen raspberries. Rough chop the raspberries into small pieces.
- Place the chopped raspberries into a freezer safe bowl and pop back into the freezer until you’re ready to add them into the dough.
- In a large bowl, whisk together the 2 cups gluten free flour, 1.5 teaspoons baking powder, 1.5 tablespoons of cornstarch and 1/2 teaspoon kosher salt. Set aside.
- In a small bowl, mix together the remaining 2 rounded tablespoons of cornstarch with 3 tablespoons of water until thin and watery.
- In a large bowl of an electric mixer, beat the 1/2 cup unsalted butter and 1 1/4 cups of the sugar until it is soft and creamy. About 2-3 minutes.
- Slowly beat the cornstarch water mixture, 3 tablespoons milk, the cooled strained raspberry liquid (about 2-3 tablespoons) into the creamed butter and sugar.
- Slowly beat in the gluten free flour mixture a little at a time until just combined.
- If desired, add in 3-4 drops of red food coloring and mix into the dough so it is blended throughout.
- Gently using a spatula, fold in the 1/2 cup frozen chopped raspberries.
- Keep the dough in the bowl, cover the top with plastic wrap and freeze for at least 1 hour.
- After the dough has been in the freezer for at least 1 hour, preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.
- Use an ice cream scoop or a 2 ounce large cookie scoop to make large cookies. It makes 12 scoops.
- Roll each dough ball in the extra 2 tablespoons of granulated sugar to coat completely.
- Place dough balls about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 325 degrees Fahrenheit for 15 minutes.
- Store extra dough balls in the freezer while the rest are baking if they don’t all fit. I only bake 6 at a time.
- Immediately reshape the cookies when they come out of the oven by using a spatula to push them into a circle shape and let cool on the baking sheet for 5 min before transferring to a cooling rack.
