In a small pot, heat the frozen raspberries and 1/4 cup of sugar over medium heat until the berries break down, stirring occasionally for about 5-7 minutes. Remove from heat and let it cool.

Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.

In a bowl, whisk together the gluten-free flour, cornstarch, baking powder, and salt. Set aside.

In a separate large bowl, cream together the butter and 1 1/4 cups plus 2 tablespoons sugar until fluffy.

Add the cornstarch-water mixture, milk, raspberry syrup, and food coloring to the butter mixture and mix until combined.

Slowly add the dry ingredients into the wet ones, stirring until just combined.

Gently fold in the chopped frozen raspberries.

Scoop the dough onto the baking sheet, spacing them about 2 inches apart.

Bake for 12-15 minutes until the edges are golden. Let them cool on the baking sheet for a few minutes before moving them to a wire rack.