Raspberry Sugar Delight (Print Version)

# Ingredients:

→ Sweet Raspberry Topping

01 - 1 cup of raspberries, still frozen
02 - 1/4 cup of regular sugar

→ Base of Cookies

03 - 2 cups gluten-free, all-in-one flour (with xanthan gum)
04 - 1 and 1/2 tablespoons cornstarch, plus 2 scoops more for mixing
05 - 1 and 1/2 teaspoons of powder to help the dough rise
06 - Half a teaspoon of kosher salt
07 - Half a cup of softened unsalted butter or a vegan stick

→ Liquid and Moist Add-Ins

08 - 3 tablespoons milk of choice
09 - 1 cup and 2 tablespoons sugar, plus extra for coating
10 - 3 tablespoons of water for thinning the cornstarch
11 - A few (3) drops of red food coloring
12 - 1/2 cup raspberries, chopped up while still frozen

# Instructions:

01 - Simmer the raspberries with sugar on medium heat until thickened, about 10 minutes. Then cool it down after straining.
02 - Keep the berries frozen while cutting them into little pieces.
03 - Whisk your salt, cornstarch, gluten-free flour, and baking powder together to blend.
04 - Whisk the water and cornstarch until you've got a runny, smooth liquid.
05 - Blend butter with sugar until creamy. Add liquids, then mix in the dry ingredients. Carefully stir in chopped frozen raspberries.
06 - Wrap the cookie dough up and freeze for an hour or more.
07 - Roll dough balls in sugar, bake at 325°F for 15 minutes, then reshape them while warm if needed.

# Notes:

01 - You can swap ingredients to make it vegan-friendly.
02 - Chilling the dough is key to stopping cookies from spreading.
03 - These cookies will stay nice and soft for several days.
04 - Stick with no more than 6 cookies per bake batch.

Back