These Soft & Chewy Raspberry Cookies are soft, sweet and tart! They have raspberry syrup in the dough and chopped raspberries! They're gluten free, nut free, eggless and easily vegan!
In a saucepan set over medium heat, cook the ¼ cup granulated sugar and 1 cup of raspberries, stirring constantly, until they are broken down and syrupy. About 10 min.
Set a mesh colander over a bowl. Pour the raspberry liquid through the strainer and set aside to let cool. There should be about 2-3 tablespoons of raspberry syrup once it's strained.
Measure out ½ cup frozen raspberries. Rough chop the raspberries into small pieces. Be careful not to over chop; you don't want a puddle of raspberry pulp. Put back into freezer.
In a small bowl, using a spoon, mix together the 2 heaping tablespoons of cornstarch with 3 tablespoons of water until thin and watery. It will be thick and tacky at first.
In a large bowl of an electric mixer fitted with the paddle attachment, beat the butter or vegan baking stick and 1 ¼ cups of the sugar until it is soft and creamy.
Slowly beat the cornstarch water mixture, milk, the cooled strained raspberry liquid (about 2-3 tbsp) into the creamed butter and sugar. It will look chunky pink.