Raspberry Sugar Cookies Vegan (Print-Friendly Version)
Chewy, eggless cookies with tart raspberries. Gluten free, nut free, vegan option, and deliciously fluffy.
# What You’ll Need to Make This:
→ For the Raspberry Syrup
01 -
240 grams frozen raspberries
02 -
50 grams granulated sugar
→ For the Cookies
03 -
250 grams gluten free flour blend with xanthan gum
04 -
13 grams cornstarch
05 -
6 grams baking powder
06 -
3 grams kosher salt
07 -
113 grams unsalted butter or vegan baking stick, at room temperature
08 -
270 grams granulated sugar, divided (additionally reserve 25 grams for rolling)
09 -
16 grams cornstarch mixed with 45 ml water
10 -
45 ml milk or plant-based milk
11 -
45 ml raspberry syrup
12 -
3 drops red food coloring (optional, use less if using gel or paste)
13 -
60 grams frozen raspberries, chopped into small pieces
# How to Prepare:
01 -
In a saucepan over medium heat, combine the frozen raspberries and granulated sugar, stirring constantly, until the berries break down and form a syrup, about 10 minutes. The mixture will remain slightly chunky.
02 -
Set a fine-mesh strainer over a bowl and pour the raspberry mixture through. Allow the syrup to cool completely. You should obtain 45 millilitres of syrup.
03 -
Roughly chop 60 grams frozen raspberries into small pieces, then return them to the freezer until needed.
04 -
In a large bowl, whisk together the gluten free flour blend, baking powder, cornstarch, and salt until evenly combined.
05 -
In a small bowl, mix 16 grams cornstarch with 45 millilitres water until smooth and watery.
06 -
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter or vegan baking stick with 270 grams granulated sugar on medium speed until soft and creamy, about 2-3 minutes.
07 -
Gradually beat in the cornstarch mixture, milk, and cooled raspberry syrup to the creamed mixture. The texture will appear slightly pink and chunky.
08 -
Slowly mix in the flour mixture in batches until just combined. Avoid overmixing.
09 -
If desired, blend in a few drops of red food coloring. Gently fold in the chopped frozen raspberries with a spatula to create a marbled effect without overmixing.
10 -
Cover the bowl with plastic wrap and freeze the dough for at least 1 hour to prevent excessive spreading during baking.
11 -
Preheat oven to 165°C (325°F). Line a baking sheet with parchment paper.
12 -
Using a large cookie scoop or ice cream scoop, divide dough into 12 portions. Roll each dough ball in the reserved granulated sugar to coat completely.
13 -
Arrange the dough balls at least 8 centimetres apart on the prepared baking sheet. Bake in the preheated oven for 15 minutes. Keep remaining dough balls in the freezer if baking in batches.
14 -
Immediately after removing from the oven, use a spatula to reshape cookies into rounds. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
# Extra Tips:
01 -
For smaller cookies, use a smaller scoop and bake for 13 minutes. Keep dough chilled between batches.
02 -
For a vegan version, choose plant-based butter, non-dairy milk, vegan sugar, and vegan food coloring.
03 -
Store baked cookies in an airtight container in the refrigerator for up to 3 days, or freeze dough balls for up to 30 days.