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Prepare the strawberry puree: In a small saucepan, combine the frozen sliced strawberries and 1/4 cup granulated sugar. Cook over medium heat, stirring occasionally, until the strawberries soften and release their juices, forming a jam-like consistency, about 8-10 minutes.

Remove the saucepan from heat. Mash the cooked strawberries with a fork or potato masher until mostly smooth. Strain the mashed strawberries through a fine-mesh sieve into a bowl, pressing firmly with the back of a spoon to extract as much puree as possible. Discard the solids. Set aside to cool completely.

In a medium bowl, whisk together the gluten-free all-purpose flour blend, baking powder, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter and 1 1/2 cups granulated sugar on medium speed until light and fluffy, about 3-5 minutes.

Add the vanilla extract and the cooled strawberry puree to the butter mixture. Beat on low speed until just combined. The mixture will look slightly curdled, which is normal.

Add a few drops of red food coloring, if desired, to achieve a vibrant pink color. Mix until the color is evenly distributed.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Be careful not to overmix.

Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes to firm up, making it easier to handle.

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Place the remaining 1/2 cup granulated sugar in a shallow bowl for rolling. Using a cookie scoop, scoop out portions of dough and roll them into balls. Roll each dough ball in the granulated sugar until fully coated.

Place the sugar-coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each cookie dough ball slightly with the palm of your hand or the bottom of a glass.

Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft. Do not overbake. The cookies will be soft when they come out of the oven.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!


Prepare the strawberry puree: In a small saucepan, combine the frozen sliced strawberries and 1/4 cup granulated sugar. Cook over medium heat, stirring occasionally, until the strawberries soften and release their juices, forming a jam-like consistency, about 8-10 minutes.

Remove the saucepan from heat. Mash the cooked strawberries with a fork or potato masher until mostly smooth. Strain the mashed strawberries through a fine-mesh sieve into a bowl, pressing firmly with the back of a spoon to extract as much puree as possible. Discard the solids. Set aside to cool completely.

In a medium bowl, whisk together the gluten-free all-purpose flour blend, baking powder, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter and 1 1/2 cups granulated sugar on medium speed until light and fluffy, about 3-5 minutes.

Add the vanilla extract and the cooled strawberry puree to the butter mixture. Beat on low speed until just combined. The mixture will look slightly curdled, which is normal.

Add a few drops of red food coloring, if desired, to achieve a vibrant pink color. Mix until the color is evenly distributed.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Be careful not to overmix.

Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes to firm up, making it easier to handle.

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Place the remaining 1/2 cup granulated sugar in a shallow bowl for rolling. Using a cookie scoop, scoop out portions of dough and roll them into balls. Roll each dough ball in the granulated sugar until fully coated.

Place the sugar-coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each cookie dough ball slightly with the palm of your hand or the bottom of a glass.

Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft. Do not overbake. The cookies will be soft when they come out of the oven.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
