Strawberry Sugar Cookies

• servings: 12 servings
• active time: 30 minutes
• total time: 3 hours 15 minutes

Ingredients

1 3/4 cups quartered strawberries (, fresh or frozen)

3/4 cup granulated sugar

2 cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)

1 1/2 tablespoons cornstarch

1 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

1/2 cup unsalted butter (or vegan baking stick, room temperature)

1 1/4 cups plus 2 tablespoons granulated sugar

2 rounded tablespoons cornstarch mixed with 3 tablespoons water

1 teaspoon pure vanilla extract

1/4 cup milk

3 ½ tablespoons strawberry syrup

1/4 teaspoon red food coloring (I use McCormick. You may need less if you’re using a gel or paste)

Directions

For the Strawberry Syrup

In a small saucepan set over medium heat, combine the 1 ¾ cups sliced strawberries and ¾ cup granulated sugar. Stir constantly for about 10 minutes until the strawberries have liquified and the sugar has dissolved. Use the back of your spoon to mash the strawberries apart.

Set a strainer or a mesh colander over a bowl and strain the strawberry liquid. You don’t want any of the seeds, you just want the liquid. You should have at least 4 tablespoons of liquid.If you have more liquid that's ok...it just means you could have cooked it longer.

Transfer the strawberry syrup to a heat safe bowl and set on the counter to cool. Once cool, transfer to the fridge as you are making the dough.It will thicken as it cools.

For the Strawberry Cookies

In a large bowl, whisk together the 2 cups multipurpose gluten free flour, the 1.5 tablespoons of cornstarch, the 1 1/2 teaspoons baking powder and the 1/2 teaspoon kosher salt. Set aside.

In a small bowl, using a spoon, mix together the 2 rounded tablespoons of cornstarch and the 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 or using a hand held mixer, beat the 1/2 cup room temperature butter and 1 ¼ cups of granulated sugar until soft and creamy. About 2-3 minutes.

Slowly beat the cornstarch water, the 1/4 cup milk, the 1 teaspoon pure vanilla extract and 3.5 tablespoons of the cooled strawberry syrup into the creamed butter and sugar. The mixture will look pale pink and chunky.

Slowly beat in the gluten free flour mixture a little at a time until just combined. If desired, add in 1/4 teaspoon red food coloring and mix into the dough so it is blended throughout.

Keep the dough in a bowl, cover the top with plastic wrap and refrigerate for at least 2.5 hours. You must not skip this step or the cookies will spread everywhere.

When the dough is almost done chilling, preheat your oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper. Do not grease.After the dough is done chilling, using a large cookie scoop, make 12 scoops with the dough. (I use a 2 ounce cookie scoop).If the dough is sticking to the cookie scoop, wash the scoop half way through to get off any stuck on dough.

Roll each dough ball in the extra 2 tablespoons of granulated sugar and 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. I only bake 6-8 at a time. Pop the rest of the dough balls in the fridge while the first batch is baking.

Immediately reshape the cookies when they come out of the oven. Use a spatula to push them into a circle and let cool on the baking sheet for 5 min before transferring to a cooling rack.If you don't let them cool on the pan, the cookies will break apart into a giant mess when you try to lift them up.

Nutrition

• Calories: 270 kcal
• Total Fat: 9 g
• Saturated Fat: 5 g
• Unsaturated Fat: 2.4 g
• Trans Fat: 0.3 g
• Cholesterol: 21 mg
• Sodium: 154 mg
• Total Carbohydrate: 49 g
• Dietary Fiber: 2 g
• Total Sugars: 35 g
• Protein: 2 g