Raspberry Sugar Cookies

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For the Raspberry Syrup:

1/4 cup granulated sugar
1 cup frozen raspberries

For the Cookie Dough:

1/2 cup unsalted butter
1 1/4 cups granulated sugar
2 tablespoons cornstarch
3 tablespoons water
2 tablespoons milk
Few drops of red food coloring (optional)

For the Dry Ingredients:

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1.5 tablespoons cornstarch
1/4 teaspoon salt

Additional Ingredient:

1/2 cup frozen raspberries, chopped
2 tablespoons granulated sugar (for coating)


In a saucepan over medium heat, combine 1/4 cup granulated sugar and 1 cup frozen raspberries. Stir until the mixture breaks down, about 10 minutes. Strain the mixture using a mesh colander to retain only the syrup, discarding the raspberry chunks. Set the raspberry syrup aside.

Chop 1/2 cup of frozen raspberries into small pieces and keep them in the fridge until needed.

In a bowl, mix together the flour, baking powder, 1.5 tablespoons of cornstarch, and salt. Set aside.

In another bowl, mix 2 tablespoons of cornstarch with 3 tablespoons of water until thin.

Using an electric mixer, beat the softened butter and 1 1/4 cups of granulated sugar until soft, about 2 minutes. Slowly add the cornstarch-water mixture, milk, and raspberry syrup to the butter-sugar mixture. Add the dry ingredients, chopped raspberries, and a few drops of red food coloring (if desired). Mix until the dough comes together.

Cover the dough and freeze it for 1 hour.

Preheat the oven to 325ยฐF (163ยฐC) and line a baking sheet with parchment paper.

After the dough has chilled, use an ice cream scoop or large cookie scoop to form 12 large dough balls. Roll each dough ball in the extra 2 tablespoons of granulated sugar to coat completely.

Place the coated dough balls about 3-4 inches apart on the parchment-lined baking sheet.

Bake the cookies for 15 minutes.

While baking, store any extra dough balls in the freezer.

Immediately reshape the cookies when they come out of the oven using a spatula to push them into a circle shape. Let them cool on the baking sheet for 5 minutes before transferring them to a cooling rack.

Enjoy these delightful raspberry cookies!

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