Name: Fluffy Raspberry Cookies with a Marbled Pink Twist Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 1 cup frozen raspberries; 1/4 cup granulated sugar; 2 cups multipurpose gluten free flour (with xanthan gum included); 1.5 tablespoons cornstarch; 1.5 teaspoons baking powder; 1/2 teaspoon kosher salt; 1/2 cup unsalted butter or vegan baking stick, room temperature; 1 1/4 cups granulated sugar; 2 rounded tablespoons cornstarch (for slurry); 3 tablespoons water (for slurry); 3 tablespoons milk; 3 tablespoons raspberry syrup (strained from the syrup made earlier); 3 drops red food coloring; 1/2 cup frozen raspberries, chopped into tiny pieces; 2 tablespoons granulated sugar (for rolling dough balls)

Ingredients

1 cup frozen raspberries

1/4 cup granulated sugar

2 cups multipurpose gluten free flour (with xanthan gum)

1.5 tablespoons cornstarch

1.5 teaspoons baking powder

1/2 teaspoon kosher salt

1/2 cup unsalted butter or vegan baking stick, room temperature

1 1/4 cups plus 2 tablespoons granulated sugar

2 rounded tablespoons cornstarch mixed with 3 tablespoons water

3 tablespoons milk

3 tablespoons raspberry syrup (made from the raspberries and sugar below)

3 drops red food coloring (optional)

1/2 cup frozen raspberries, chopped into tiny pieces

Instructions

Step 1: Prepare the raspberry syrup by cooking 1/4 cup granulated sugar and 1 cup frozen raspberries over medium heat, stirring constantly until syrupy and broken down (about 10 minutes). Strain through a mesh colander into a bowl, let cool. You should have 2-3 tablespoons of syrup.

Step 2: Roughly chop 1/2 cup frozen raspberries and return them to the freezer until needed.

Step 3: In a large bowl, whisk together gluten free flour, baking powder, cornstarch, and kosher salt. Set aside.

Step 4: Mix the remaining 2 rounded tablespoons of cornstarch with 3 tablespoons water in a small bowl until smooth and watery.

Step 5: In a large mixing bowl, beat butter and 1 1/4 cups sugar with an electric mixer until soft and creamy, about 2-3 minutes.

Step 6: Slowly add the cornstarch-water mixture, milk, and cooled raspberry syrup to the creamed butter and sugar. It will appear pink and chunky.

Step 7: Gradually beat in the flour mixture until just combined. If desired, add red food coloring and mix until blended.

Step 8: Gently fold in the frozen chopped raspberries using a spatula, creating a marbled pink dough without overmixing.

Step 9: Cover the dough with plastic wrap and freeze for at least 1 hour. This step is essential to prevent spreading.

Step 10: Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.

Step 11: Use a large cookie scoop (about 2 ounces) to form 12 dough balls. Roll each ball in the extra 2 tablespoons granulated sugar to coat.

Step 12: Place dough balls 3-4 inches apart on the baking sheet. Bake for 15 minutes, baking in batches if needed.

Step 13: When cookies come out of the oven, immediately reshape them into circles with a spatula. Let cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Tips & Variations

Freeze the dough as directed to ensure the cookies hold their shape and do not spread too much.

For a vegan version, substitute butter with a vegan baking stick and use non-dairy milk.

Adjust the amount of red food coloring to your preference or omit it for a more natural look.

Try adding a sprinkle of coarse sugar on top before baking for extra crunch.

Storage

Store baked cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Unbaked dough balls can be kept frozen for up to 2 months; bake directly from frozen, adding a couple extra minutes to the baking time. Reheat cookies gently in a low oven or microwave to refresh their softness.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries can be used. However, frozen raspberries help with the dough consistency and prevent it from becoming too wet. If using fresh, make sure to drain excess moisture well.

Why do I need to freeze the dough before baking?

Freezing the dough firms it up, which helps the cookies keep their shape and prevents them from spreading too much during baking. Skipping this step may result in thin, flat cookies.