Soft Raspberry Cookies (Print Version)

# Ingredients:

01 - 1 cup frozen raspberries, plus extra ½ cup for cookie dough.
02 - 1½ cups granulated sugar, divided (1¼ cups for dough, ¼ cup for syrup, 2 tablespoons for rolling).
03 - 2 cups gluten-free all-purpose flour blend with xanthan gum.
04 - 3½ tablespoons cornstarch, divided.
05 - 1½ teaspoons baking powder.
06 - ½ teaspoon kosher salt.
07 - ½ cup room temperature butter or vegan butter stick.
08 - 3 tablespoons milk of choice.
09 - 3 drops red food coloring (optional).

# Instructions:

01 - Cook 1 cup frozen raspberries with ¼ cup sugar over medium heat. Stir until syrupy, about 10 minutes. Strain and let cool.
02 - Chop ½ cup frozen raspberries into small pieces. Keep frozen until needed.
03 - Combine flour, baking powder, 1½ tablespoons cornstarch, and salt in a bowl.
04 - Mix 2 tablespoons cornstarch with 3 tablespoons water until smooth.
05 - Beat butter and 1¼ cups sugar until creamy. Add cornstarch mixture, milk, and cooled raspberry syrup.
06 - Mix in flour mixture gradually. Add food coloring if using. Fold in frozen raspberry pieces gently.
07 - Cover and freeze dough for 1 hour minimum.
08 - Heat oven to 325°F. Scoop dough, roll in sugar, place on lined baking sheet. Bake 15 minutes. Reshape while hot.

# Notes:

01 - Keep unbaked dough balls frozen between batches.
02 - Reshape cookies immediately after baking for perfect circles.
03 - Store in fridge up to 3 days or freeze dough for 30 days.

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