Description

These Strawberry Sugar Cookies are soft, chewy, and bursting with real strawberry flavor. Made with a fresh strawberry reduction, they have a naturally sweet and slightly tart taste, complemented by a hint of vanilla. Their gorgeous pink hue makes them perfect for holidays, birthdays, or any time you want a fruity twist on a classic sugar cookie. Whether you’re gluten-free or not, these cookies will be a new favorite!

Ingredients

For the Strawberry Reduction:

Fresh or frozen strawberries, chopped – 1 cup
Granulated sugar – ¼ cup

For the Cookie Dough:

- Gluten-free all-purpose flour (with xanthan gum) – 2 cups
- Cornstarch – 1½ tablespoons
- Baking powder – 1½ teaspoons
- Kosher salt – ½ teaspoon
- Unsalted butter or vegan baking stick, at room temperature – ½ cup
- Granulated sugar – 1¼ cups (plus 3 tablespoons for rolling)
- Cornstarch mixed with water (acts as an egg substitute) – 2 heaping tablespoons cornstarch mixed with 3 tablespoons water
- Pure vanilla extract – 1 teaspoon
- Milk (dairy or non-dairy) – 3 tablespoons
- Red food coloring (optional, for a vibrant hue) – a few drops

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Instructions

- Prepare the Strawberry Reduction:
  - In a small saucepan over medium heat, combine the chopped strawberries and ¼ cup of granulated sugar. Stir continuously until the mixture becomes syrupy and thickens, approximately 10 minutes. Allow it to cool completely.
- Mix the Dry Ingredients:
  - In a medium bowl, whisk together the gluten-free flour, cornstarch, baking powder, and kosher salt. Set aside.
- Cream the Butter and Sugar:
  - In a large mixing bowl, beat the room-temperature butter and 1¼ cups of granulated sugar until the mixture is light and fluffy.
- Combine Wet Ingredients:
  - Add the cornstarch-water mixture, milk, vanilla extract, and the cooled strawberry reduction to the creamed butter and sugar. Mix until well combined. If using red food coloring, add a few drops to achieve the desired shade of pink.
- Incorporate Dry Ingredients:
  - Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. The dough will be thick and slightly sticky.
- Chill the Dough:
  - Cover the dough with plastic wrap and refrigerate for at least 2½ hours. This step is crucial to prevent the cookies from spreading excessively during baking.
- Preheat the Oven:
  - Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Shape the Cookies:
  - Using a large cookie scoop, portion the chilled dough into balls. Roll each ball in the reserved 3 tablespoons of granulated sugar to coat thoroughly.
- Flatten the Dough Balls:
  - Place the sugar-coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Gently flatten each ball into a thick disc to ensure even baking.
- Bake:
  - Bake in the preheated oven for 13–15 minutes, or until the edges are lightly golden and the centers appear set.
- Cool:
  - Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For Extra Flavor: Add lemon zest for a citrusy touch.
Storage: Keep in an airtight container for up to 5 days.
Freezing: Store dough balls in the freezer and bake directly from frozen.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American