Raspberry Sugar Cookie Cobbler
Sugar Cookie
  • 1¼ cup gluten-free flour blend
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • 3 tablespoons butter, soft
  • 3 tablespoons milk
  • 1 teaspoon vanilla
  • 5 cups raspberries
  • ¼ cup sugar
  • 2 tablespoons cornstarch
  1. Preheat oven to 350 degrees.
  2. In a saucepan over medium heat, combine the raspberries, cornstarch, and sugar.
  3. Let cook, stirring occasionally for 10-15 minutes or until thick and bubbly.
  4. Meanwhile, in a large bowl or stand mixer, mix together sugar, butter, milk, and vanilla.
  5. Whisk together gluten-free flour, baking powder, and salt. Stir into butter mixture.
  6. Pour raspberry filling into a shallow baking dish. Mine was about 8x11.
  7. Roll cookie dough into balls, about 1½ inches big. Flatten slightly and place on top of raspberry filling.
  8. Bake for 20 minutes, covering partway through with foil if cookies start to brown too much.
Recipe by at https://miloandoats.com/raspberry-sugar-cookie-cobbler/