Strawberry Sugar Cookies
Strawberry Sugar Cookies
Ingredients
For the Strawberry Puree
- 1 1/2 cups frozen sliced strawberries
- 1/4 cup granulated sugar
For the Dry Ingredients
- 2 1/4 cups gluten-free all-purpose flour blend
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the Cookie Dough
- 1 cup unsalted butter, softened (for vegan, use plant-based butter)
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- few drops red food coloring, as needed
For Rolling
- 1/2 cup granulated sugar
Instructions
- 1
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.
⏱️ 10 min
- 2
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.
⏱️ 10 min
- 3
In a medium bowl, whisk together the gluten-free all-purpose flour blend, baking powder, and salt. Set aside.
⏱️ 2 min
- 4
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.
⏱️ 5 min
- 5
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.
⏱️ 2 min
- 6
Add a few drops of red food coloring, if desired, to achieve a vibrant pink color. Mix until the color is evenly distributed.
⏱️ 1 min
- 7
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.
⏱️ 3 min
- 8
Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes to firm up, making it easier to handle.
⏱️ 30 min
- 9
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350
- 10
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.
⏱️ 5 min
- 11
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.
⏱️ 3 min
- 12
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.
⏱️ 12 min•🌡️ 350
- 13
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Strawberry Sugar Cookies
Ingredients
For the Strawberry Puree
- 1 1/2 cups frozen sliced strawberries
- 1/4 cup granulated sugar
For the Dry Ingredients
- 2 1/4 cups gluten-free all-purpose flour blend
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the Cookie Dough
- 1 cup unsalted butter, softened (for vegan, use plant-based butter)
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- few drops red food coloring, as needed
For Rolling
- 1/2 cup granulated sugar
Instructions
- 1
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.
⏱️ 10 min - 2
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.
⏱️ 10 min - 3
In a medium bowl, whisk together the gluten-free all-purpose flour blend, baking powder, and salt. Set aside.
⏱️ 2 min - 4
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.
⏱️ 5 min - 5
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.
⏱️ 2 min - 6
Add a few drops of red food coloring, if desired, to achieve a vibrant pink color. Mix until the color is evenly distributed.
⏱️ 1 min - 7
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.
⏱️ 3 min - 8
Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes to firm up, making it easier to handle.
⏱️ 30 min - 9
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350 - 10
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.
⏱️ 5 min - 11
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.
⏱️ 3 min - 12
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.
⏱️ 12 min•🌡️ 350 - 13
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
⏱️ 10 min