Chewy Berry Cookie Treats (Printable Version)
Soft and chewy cookies bursting with raspberry goodness. The sweetness and tart hits the perfect balance every time.
# Ingredients:
→ Berry Sauce
01 -
1/4 cup white sugar
02 -
1 cup raspberries, frozen
→ Cookie Dough
03 -
2 cups gluten-free flour (includes xanthan gum)
04 -
1.5 teaspoons baking powder
05 -
1.5 tablespoons corn starch
06 -
1/2 teaspoon salt, kosher
07 -
Room temp 1/2 cup butter or vegan stick
08 -
1 cup plus 2 tbsp sugar, divided
→ Liquid Mix
09 -
3 tablespoons syrup made with raspberries
10 -
3 tbsp red food coloring drops (optional)
11 -
1/2 cup raspberry chunks, chilled
12 -
2 tbsp cornstarch stirred with 3 tbsp water
13 -
3 tablespoons milk of choice
# Steps:
01 -
Heat sugar with a cup of raspberries on medium for about 10 mins till it thickens. Strain it after and cool.
02 -
Cut frozen berries into tiny bits. Put back in freezer for later.
03 -
Mix cornstarch, salt, gluten-free flour, and baking powder in a bowl.
04 -
Whip sugar and butter till it’s fluffy. Toss in cornstarch mixture, milk, and some raspberry syrup. Slowly add dry mix.
05 -
Optional! Stir in food coloring, then mix in cold berry pieces softly for a cool swirl look.
06 -
Let dough freeze for 60 mins. Shape into balls, coat with extra sugar, then bake at 325°F for a quarter hour. Push into shape when hot.
# Notes:
01 -
Dough needs to chill before baking.
02 -
Swaps make it vegan.
03 -
Press cookies gently right after baking.