Raspberry Sugar Cookies (Print Version)
# Ingredients:
→ Raspberry Sauce
01 -
Raspberries, frozen
02 -
White sugar
→ Cookie Dough
03 -
All-purpose gluten-free flour with xanthan gum
04 -
Powdered cornstarch
05 -
Leavening agent (baking powder)
06 -
Coarse salt (kosher)
07 -
Unsalted butter or plant-based substitute, softened
→ Extras
08 -
More white sugar, for rolling
09 -
Dairy or plant milk
10 -
Red food dye
11 -
Chopped frozen raspberries for texture
12 -
Cold water for mixing cornstarch
# Instructions:
01 -
Simmer raspberries and sugar over low heat for about 10 minutes, until thick. Strain it and let it cool down.
02 -
Dice extra raspberries, freeze them. Whisk together dry ingredients. Combine water and cornstarch for a slurry.
03 -
Beat butter with sugar until smooth, stir in liquids, then add the dry mix. For a swirl effect, mix in food dye and fold frozen raspberries at the end.
04 -
Chill the dough in the freezer for an hour. Roll pieces in sugar, set them on parchment-lined sheets.
05 -
Bake at 325°F for 15 minutes. If needed, reshape cookies while warm. Let them cool for 5 minutes before transferring.
# Notes:
01 -
Vegan swaps work great
02 -
Chilling the dough stops spreading
03 -
Keeps 3 days in the fridge or a month in the freezer