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Benjamin

Strawberry Crinkle Sugar Cookies – A Soft & Crumbly Delight!

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!
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Prep Time 20 minutes
Cook Time 15 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

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

Method
 

Prepare the Strawberry Reduction:
  1. 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:
  1. In a medium bowl, whisk together the gluten-free flour, cornstarch, baking powder, and kosher salt. Set aside.
Cream the Butter and Sugar:
  1. 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:
  1. 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:
  1. 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:
  1. 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:
  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Shape the Cookies:
  1. 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:
  1. 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:
  1. Bake in the preheated oven for 13–15 minutes, or until the edges are lightly golden and the centers appear set.
Cool:
  1. 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.

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