Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups gluten-free all-purpose flour (with xanthan gum)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup freeze-dried raspberries, lightly crushed
Instructions
- In a large mixing bowl, cream the softened butter with sugar using a mixer until light and fluffy.
- Add the egg and vanilla extract. Beat until well combined, scraping the sides of the bowl.
- In a separate bowl, whisk together the gluten-free flour, baking powder, and salt.
- Gradually mix the dry ingredients into the wet mixture until a soft dough forms.
- Fold in the crushed freeze-dried raspberries gently with a spatula.
- Cover and chill the dough in the refrigerator for 30 minutes.
- Preheat the oven to 175°C (350°F). Line a baking sheet with parchment paper.
- Scoop tablespoon-sized portions of dough, roll into balls, and place on the sheet 5 cm apart.
- Flatten the tops lightly using your hand or the bottom of a glass.
- Bake for 10–12 minutes, or until edges are set and lightly golden.
- Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool fully.
Notes
Do not substitute freeze-dried raspberries with fresh or frozen ones.
For a more festive appearance, press a few raspberry bits on top of each cookie before baking.
The cookies can be stored in an airtight container for up to 4 days.
Dough balls can be frozen and baked later with minimal prep.
- Prep Time: 15
- Cook Time: 12