Ingredients:

• 1 ¾ cups fresh or frozen strawberries, quartered
• ¾ cup granulated sugar

• 2 cups gluten-free flour (a 1:1 blend with xanthan gum works best)
• 1 ½ tbsp cornstarch
• 1 ½ tsp baking powder
• ½ tsp kosher salt
• ½ cup unsalted butter or vegan baking stick (room temp)
• 1 ¼ cups + 2 tbsp granulated sugar (set aside 2 tbsp for rolling)
• 2 tbsp cornstarch mixed with 3 tbsp water (slurry)
• 1 tsp vanilla extract
• ¼ cup milk (use any plant milk for vegan)
• 3 ½ tbsp strawberry syrup (from above)
• ¼ tsp red food coloring (optional, adjust to preference)

Instructions:

1. In a saucepan over medium heat, combine strawberries and sugar. Stir constantly for about 10 minutes until the mixture becomes syrupy (still a bit chunky is fine).
2. Strain through a mesh colander into a bowl and set aside to cool.

1. In a large bowl, whisk together gluten-free flour, cornstarch, baking powder, and salt. Set aside.
2. In a separate small bowl, mix cornstarch and water to create a thin slurry.
3. Using an electric mixer (or hand mixer), beat butter and 1 ¼ cups sugar for 2-3 minutes until soft and creamy.
4. Gradually add the slurry, milk, cooled strawberry syrup, and vanilla extract. The dough will look pale pink and slightly chunky.
5. Slowly incorporate the dry ingredients until just combined. If you want a richer color, stir in food coloring now.
6. Cover the dough with plastic wrap and refrigerate for at least 2.5 hours (overnight is best).

1. Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
2. Scoop out 12 equal portions of dough using an ice cream scoop. Roll each dough ball in the reserved 2 tbsp of sugar.
3. Place dough balls about 3-4 inches apart on the baking sheet. Bake for 15 minutes. If you’re baking in batches, keep the extra dough chilled.
4. When the cookies come out of the oven, gently reshape them with a spatula into perfect circles. Let them cool for 5 minutes on the sheet before transferring to a wire rack.

Tips:

• For smaller cookies: Use a small cookie scoop and bake for 13 minutes. Keep the dough cold between batches.
• Vegan Substitutes: Use dairy-free butter, plant-based milk, and vegan sugar.
• Using Regular Flour: If not gluten-free, use 2 packed cups of all-purpose flour (336g), 2 tbsp milk, and 2.5 tbsp strawberry syrup.
• Storage: Keep cookies in an airtight container at room temp for up to 3 days.
• Freezing: Wrap dough in plastic wrap and store in a zip-top bag for up to 30 days. Thaw overnight in the fridge before baking.

Nutrition

Calories: 270 kcal | Carbohydrates: 49g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g |Cholesterol: 21mg | Sodium: 154mg | Potassium: 43mg | Fiber: 2g | Sugar: 35g | Vitamin A: 247 IU | Vitamin C: 12mg | Calcium: 53mg | Iron: 1mg