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Gluten-free raspberry cookies: a festive and tasty treat

Gluten-free raspberry cookies: a festive and tasty treat

These gluten-free Raspberry Ripple cookies offer a delicious blend of tart raspberry and sweet sugar, all in a soft, chewy cookie form. Infused with homemade raspberry syrup and sprinkled with chopped raspberries, these cookies are not only bursting with flavor, but also offer a visually appealing marbled effect. Made with gluten-free flour, these cookies are perfect for those with dietary restrictions without compromising taste or texture.

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Why you'll love it: These cookies are a fantastic way to enjoy the fresh, tangy flavor of raspberries in a decadent treat. The combination of raspberry syrup and chopped fresh raspberries ensures that each bite is infused with the perfect balance of fruitiness and sweetness. The unique marbled effect also makes these cookies as beautiful as they are delicious, perfect for impressing at any gathering.

Perfect occasion: These raspberry wavy biscuits are ideal for festive occasions, from holiday parties to tea time, or as a special treat to brighten your day. They are also perfect for gifting, especially when beautifully packaged, or to accompany potlucks where a gluten-free option is considered and appreciated.

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Decorating Tips: For an extra touch of elegance, sprinkle a little powdered sugar on the cooled cookies. You can also drizzle them with a little extra raspberry syrup or garnish with fresh raspberry halves just before serving. replaces the word nice with empty make them even more festive, some edible glitter or sugar pearls can add a delicious sparkle.

Ingredients:

  • For the raspberry syrup:
    • 1 cup frozen raspberries
    • ¼ cup granulated sugar
  • For Cookies:
    • 2 cups 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 cup + 2 tablespoons granulated sugar (extra for rolling)
    • 2 heaping tablespoons of cornstarch (mixed with 3 tablespoons of water)
    • 3 tablespoons of milk
    • 3 tablespoons of raspberry syrup
    • 3 drops of red food coloring (optional)
    • ½ cup frozen raspberries, chopped
  1. Prepare the raspberry syrup:
    • In a saucepan, cook the raspberries and sugar over medium heat until syrupy, about 10 minutes. Filter and let cool.
  2. Prepare the cookie dough:
    • Mix together gluten-free flour, cornstarch, baking powder and salt. Put aside.
    • In another bowl, beat butter and 1 ¼ cups sugar until light. Stir in cornstarch slurry, milk and raspberry syrup until blended. Gradually add the flour mixture.
    • Lightly incorporate the chopped raspberries to create a marbled effect. Freeze the dough for at least 1 hour.
  3. Bake the cookies:
    • Preheat oven to 325°F. Roll the dough into balls, coat with sugar and place on a lined baking sheet.
    • Bake for 15 minutes. Reshape the cookies immediately after baking if necessary, then let cool.

Enjoy these delicious gluten-free raspberry cookies, where each cookie is a canvas of bright colors and bold flavors, making them a joy to make and a delight to eat!

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