Soft Raspberry Sugar Cookies
These Raspberry Sugar Cookies are a total game-changer for anyone who thinks allergy-friendly baking has to be bland or crumbly. The moment you pull these out of the oven, the scent of tart raspberries and sweet vanilla fills the kitchen, signaling that something special is happening.
Ingredients
- ½ cup Unsalted butter softened (or vegan buttery sticks)
- 1 cup Granulated sugar plus 3 tbsp for rolling
- 1 ½ tsp Vanilla extract
- 1 ¾ cups Gluten-free 1-to-1 baking flour with xanthan gum
- ½ tsp Baking soda
- ¼ tsp Salt
- ¾ cup Raspberries fresh or slightly thawed frozen
Instructions
- Preheat your oven to 350°F and line two large baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and 1 cup of sugar until pale and fluffy (about 2 minutes). Stir in the vanilla extract.
- In a separate bowl, whisk together the gluten-free flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Gently fold in the raspberries using a spatula. Mix just until streaks appear and the berries are distributed.
- Scoop rounded tablespoons of dough, roll into balls, and coat thoroughly in the extra granulated sugar.
- Place on the prepared baking sheets about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are set but the centers still look soft.
- Allow the cookies to cool on the baking sheet for at least 10 minutes before transferring to a wire rack.