Soft Raspberry Sugar Cookies (Print Version)

# Ingredients:

→ Raspberry Syrup

01 - 1 cup frozen raspberries
02 - 1/4 cup granulated sugar

→ Cookie Base

03 - 2 cups gluten free flour (1:1 with xanthan gum)
04 - 1.5 tablespoons cornstarch
05 - 1.5 teaspoons baking powder
06 - 1/2 teaspoon kosher salt
07 - 1/2 cup unsalted butter or vegan baking stick, room temperature
08 - 1 1/4 cups plus 2 tablespoons granulated sugar (separate 2 tbsp for rolling)

→ Wet Ingredients

09 - 2 heaping tablespoons cornstarch mixed with 3 tablespoons water
10 - 3 tablespoons milk
11 - 3 drops red food coloring
12 - 1/2 cup frozen raspberries, finely chopped

# Instructions:

01 - Cook raspberries and sugar until syrupy, about 10 minutes. Strain and cool
02 - Mix dry ingredients. Beat butter and sugar. Add cornstarch mixture, milk, raspberry syrup. Mix in flour and fold in frozen raspberries
03 - Freeze dough for at least 1 hour
04 - Roll balls in sugar, place 3-4 inches apart. Bake at 325°F for 15 minutes. Reshape while hot, cool 5 minutes on sheet

# Notes:

01 - Keep dough frozen between batches
02 - Can be made vegan with substitutions
03 - Keeps in fridge up to 3 days

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