How To Make Raspberry Cookies – A Guide To Your Dream Dessert

Don’t you love enjoying raspberries after every meal, with every dessert, or just around your day? This refreshing and berrylicious fruit has all the reasons to make us drool over its amazing taste! 

As a professional baker, I love making variations out of the fruits or ingredients I love. This morning, as I was chewing the raspberries, an idea randomly hit me: I wanted to try baking raspberry cookies! So, read this blog if you want to follow my experience in learning how to make raspberry cookies. 

I went into the kitchen, created a mind plan, imagined the taste, and got straight to work! 

Check the ingredients I used below!

How To Make Raspberry Cookies – A Guide To Your Dream Dessert

Ingredients For Raspberry Cookies

It is a simple recipe, and if you are a baking enthusiast, you may already have all these ingredients ready in your cupboard. 

For The Raspberry Syrup

• 1 Cup Frozen Raspberries

• 1/4 Cup Granulated Sugar

For The Cookies

• 2 Gluten-free Flour

• 1.5 tablespoon cornstarch 

• 1.5 teaspoon baking powder

• 1.5 teaspoon kosher salt

• 1 ¼ cups plus 2 tablespoons granulated sugar  (keep the 2 tablespoons separate for rolling)

• 2 heaping tablespoons cornstarch mixed with 3 tablespoons water

• 3 tablespoons milk

• 3 tablespoons raspberry syrup

• Red food colouring

• ½ cup frozen raspberries

Gathered the ingredients? Let’s move on to the good part! Bring your aprons and get ready to bake these. 

Instructions 

Follow these instructions to reach the highest level of dessert satisfaction! 

To Make the Perfect Raspberry Syrup, Do This:

Step 1: 

In a saucepan set over medium heat, cook the ¼ cup granulated sugar and 1 cup of raspberries, stirring constantly, until they are broken down and syrupy. About 10 min. It will still appear a little chunky and that’s fine. 

Step 2: 

Set a mesh colander over a bowl. Pour the raspberry liquid through the strainer and set aside to let cool. There should be about 2-3 tablespoons of raspberry syrup once it's strained.

And For The Cookies:

Step 1: 

Take half a cup of frozen raspberries and chop them into small pieces. However, you don’t want to chop them too small. The point here is to feel the texture of raspberries, not make a soup out of it. 

Place the chopped berries in a bowl and freeze them again until you are ready to add them to the other ingredients. 

Step 2:

Now get a large bowl and start mixing your dry ingredients, which include: 

• Gluten-free flour

• Cornstarch 

• Kosher salt 

• Baking powder

Thoroughly mix all ingredients until you get a fine mixture. 

Step 3: 

In a separate, small bowl, take two more than full tablespoons of cornstarch and mix it with 3 tablespoons of water. Keep mixing until you form a watery texture. (it will be thick and tacky at first so don’t worry.)

Step 4: 

In a large bowl of an electric mixer fitted with the paddle attachment, beat the butter or vegan baking stick and 1 ¼ cups of the sugar until it is soft and creamy. About 2-3 minutes.

Step 5:

Slowly beat the cornstarch water mixture, milk, and the cooled strained raspberry liquid (about 2-3 tablespoons) into the creamed butter and sugar. It will look pink and chunky.

Step 6:

Slowly beat in the gluten-free flour mixture a little at a time until just combined. 

If desired, add 3-4 drops of red food colouring and mix into the dough so it is blended throughout. 

Step 7:

Gently, using a spatula, fold in the frozen chopped raspberries. The dough will become a lovely marbled pink colour. Be careful not to mix too much or the dough will become slimy. 

Step 8:

Keep the dough in the bowl, cover the top with plastic wrap and freeze for at least 1 hour. You must not skip this step or the cookies will spread everywhere and it must be frozen, not in the fridge.

Step 9:

After the dough has been in the freezer for at least 1 hour, preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.

Step 10:

Use an ice cream scoop or a large cookie scoop to make large cookies. It makes 12 scoops. 

Step 11:

Roll each dough ball in the extra 2 tablespoons of granulated sugar to coat completely.

Step 12:

Place dough balls about 3-4 inches apart on the parchment-lined baking sheet. Bake the cookies at 325 degrees Fahrenheit for 15 minutes. 

Step 13:

Store extra dough balls in the freezer while the rest are baking if they don't all fit. I only bake 6 at a time.

The Final Step:

Immediately reshape the cookies when they come out of the oven by using a spatula to push them into a circle shape and let them cool on the baking sheet for 5 minutes before transferring them to a cooling rack. If you don't do this, the cookies will break apart into a giant mess.

It’s Time To Eat!

To conclude the recipe, pair your raspberry cookies with this delicious syrup and have it as your first meal of the day or as an evening snack with your friends and family. 

Visit our website, Frosting by Feroze to discover more of such sweet treats!