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. It will still appear a little chunky and that’s fine.

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.

Place the chopped raspberries into a freezer safe bowl and pop back into the freezer until you're ready to add them into the dough.

In a large bowl, whisk together the 2 cups gluten free flour, 1.5 teaspoons baking powder, 1.5 tablespoons of cornstarch and ½ teaspoon kosher salt. Set aside.

In a small bowl, using a spoon, mix together the remaining 2 rounded 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 ½ cup unsalted butter and 1 ¼ cups of the sugar until it is soft and creamy. About 2-3 minutes.

Slowly beat the cornstarch water mixture, 3 tablespoons milk, the cooled strained raspberry liquid (about 2-3 tablespoons) into the creamed butter and sugar. It will look pink and chunky.

Slowly beat in the gluten free flour mixture a little at a time until just combined.

If desired, add in 3-4 drops of red food coloring and mix into the dough so it is blended throughout.

Gently using a spatula, fold in the ½ cup frozen chopped raspberries. The dough will become a lovely marbled pink color. Be careful not to mix too much or the dough will become slimy.

Keep the dough in the bowl, cover the top with plastic wrap and freeze for at least 1 hour.

After the dough has been in the freezer for at least 1 hour, preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.

Use an ice cream scoop or a 2 ounce large cookie scoop to make large cookies, yielding 12 scoops. Roll each dough ball in the extra 2 tablespoons of granulated sugar to coat completely.

Place dough balls about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 325 degrees Fahrenheit for 15 minutes. Store extra dough balls in the freezer while the rest are baking.

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