Gluten Free Sugar Cookies (Print Version)
# Ingredients:
→ Raspberry Syrup
01 -
1 cup frozen raspberries
02 -
1/4 cup white sugar
→ Cookie Base
03 -
2 cups gluten-free flour blend (with xanthan gum)
04 -
1.5 tablespoons cornstarch (plus 2 extra tablespoons to mix with water)
05 -
1.5 teaspoons baking powder
06 -
Half a teaspoon kosher salt
07 -
1/2 cup softened unsalted butter or plant-based baking stick
→ Additional Ingredients
08 -
1 1/4 cups sugar, plus 2 tablespoons for rolling dough
09 -
3 tablespoons milk or a non-dairy substitute
10 -
3 drops red food dye
11 -
1/2 cup finely chopped frozen raspberries
12 -
3 tablespoons water for thinning cornstarch
# Instructions:
01 -
Stir together sugar (1/4 cup) and frozen raspberries (1 cup) in a pot on medium. Cook while stirring for 10 minutes until it’s broken down. Pour the mixture through a mesh strainer and let it chill.
02 -
Dice the frozen raspberries small (1/2 cup) and refreeze them. Blend together flour, salt, baking powder, and cornstarch. In another bowl, stir the rest of the cornstarch with water until smooth.
03 -
Using a mixer, whip the butter together with 1 1/4 cups of sugar for 2-3 minutes until fluffy. Carefully mix in the water-cornstarch blend, milk, and cooled syrup. Add the dry ingredients little by little, finishing with the food coloring. Swirl in the chilled raspberry bits.
04 -
Chill the dough for at least an hour. Heat your oven to 325°F. Form dough balls, coat them in sugar, and space them 3-4 inches on a sheet lined with parchment. Bake for 15 minutes. Use a spatula to reshape immediately, then cool on the tray for 5 minutes before moving them.
# Notes:
01 -
Swap milk and butter for vegan substitutes to make it plant-based
02 -
Freezing dough helps it hold its shape while baking
03 -
Smaller sizes work too, just adjust baking time
04 -
Keeps fresh in the fridge for up to 3 days or 30 days in the freezer