Strawberry Sugar Cookies

A warm kitchen infused with the sweet aroma of baking cookies brings back cherished memories. Strawberry sugar cookies, in particular, transport me back to my childhood—imagine sitting around a cozy kitchen table, the sun pouring in, while my family gathered for a baking day. The vibrant red strawberries grabbed everyone’s attention. Each sugar cookie, adorned with bits of fruit, became a delightful treat that we devoured with smiles.

Baking strawberry sugar cookies not only fills your home with sweetness, but they also create an environment of warmth and togetherness. The buttery flavor blends beautifully with strawberries, making these cookies a perfect companion for afternoon tea or a snack during movie nights. The best part is the vibrant color, enhanced by a hint of food coloring, transforming ordinary cookies into stunning edible art.

With a blend of gluten-free flour and fresh strawberries, these cookies cater to various dietary preferences without compromising taste. Let’s dive into creating these mouthwatering strawberry sugar cookies, where every bite is a celebration of strawberries and shared moments.

Strawberry Sugar Cookies

Fundamentals

Understanding the essential components of strawberry sugar cookies makes your baking journey enjoyable and successful. This recipe uses basic baking principles, perfect for novice bakers and seasoned pros alike. The combination of strawberries, granulated sugar, and gluten-free flour creates a cookie with the perfect balance of sweetness and texture.

The butter provides richness, while cornstarch helps in achieving a soft and tender cookie. You’ll also notice how baking powder works its magic, creating a slight rise and making the cookies fluffy. Every ingredient plays a vital role, and knowing how they interact can elevate your baking skills.

Preparation/setup

Before jumping into mixing and baking, prepare your workspace for a seamless experience. Start by gathering all your ingredients: fresh or frozen strawberries, sugar, garbanzo flour, cornstarch, baking powder, salt, butter, milk, strawberry syrup, vanilla extract, and food coloring. Having everything ready keeps your flow going and minimizes mess.

Preheat your oven to 350°F and line your baking sheets with parchment paper. This small step helps in easy cookie removal and ensures even baking. Don’t forget to mash your strawberries if you’re using fresh ones! A quick mash will make it easier to incorporate them into the cookie dough later.

Ingredients

• 1 3/4 cups quartered strawberries (fresh or frozen)
• 3/4 cup granulated sugar
• 2 cups multipurpose gluten-free flour (with xanthan gum)
• 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
• 3.5 tablespoons strawberry syrup
• 1/4 teaspoon red food coloring (adjust based on type)

Directions

1. Begin by preparing your strawberries. If using fresh strawberries, rinse, hull, and quarter them, then mash slightly for easier incorporation.

2. In a large bowl, cream together the butter and 1 1/4 cups plus 2 tablespoons of sugar until light and fluffy. This process takes about 3-4 minutes and creates a beautiful base for your cookies.

3. Add the cornstarch-water mixture and vanilla extract to the butter-sugar mix. Stir until combined, ensuring an even blend.

4. Gradually mix in the gluten-free flour, baking powder, and salt. Blend everything together gently to avoid overworking the dough.

5. Fold in the mashed strawberries, milk, strawberry syrup, and red food coloring. Mix just until combined, ensuring strawberries remain evenly distributed.

6. Scoop tablespoon-sized dollops of dough onto the prepared baking sheets. Leave space between each cookie for spreading.

7. Bake for 12-15 minutes or until the edges turn lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.

Techniques for Strawberry Sugar Cookies

Technique

Techniques play a vital role in cookie baking. Focus on the creamy texture when mixing butter and sugar; this step lays the foundation for your cookie’s fluffiness. When adding the dry ingredients, mixing slowly prevents overworking the dough and results in a lighter cookie.

Pay attention to the cookie’s thickness. If you prefer denser cookies, don’t flatten the scoop; but if you want your cookies to be more delicate, gently press them down before baking.

Tips/Tricks

To maximize flavor, always use fresh strawberries and high-quality vanilla extract. These two ingredients significantly enhance the cookie’s final taste. Experimenting with amounts of strawberry syrup can also customize the sweetness level to your preference.

Chilling the dough for about 30 minutes before baking helps in achieving thicker cookies that maintain their shape. This step is particularly important when using gluten-free flour as it can behave differently compared to regular flour.

Perfecting Strawberry Sugar Cookies

Perfecting results

Achieving the perfect strawberry sugar cookies means paying attention to texture and balance. Use room temperature butter; this helps in creaming effectively, resulting in a cohesive dough that bakes evenly.

If you notice cookies are too flat, you may need to check if your baking powder is fresh. An expired ingredient may lead to flat cookies that don’t rise as desired. Perfectly baked cookies will be slightly golden at the edges while the center remains soft.

Troubleshooting/variations

Sometimes, baking doesn’t go as planned. If your cookies spread too much, consider reducing the butter slightly or using an extra tablespoon of flour. On the other hand, if they don’t spread enough, ensure you’ve creamed the butter and sugar adequately.

For different flavor variations, consider adding lemon zest or a teaspoon of almond extract alongside vanilla for twist. Each addition creates a unique twist while keeping the spirit of strawberry cookies alive.

Serving and Storing Strawberry Sugar Cookies

Serving/presentation

Strawberry sugar cookies shine best when served warm. The bright strawberry pieces peeking through the cookie invite everyone to indulge. Present these cookies on a colorful plate, perhaps garnished with mint leaves for an extra touch.

Pairing with a scoop of vanilla or strawberry ice cream creates a delightful dessert experience that’s hard to resist. If hosting, stack them high on a cake stand for an impressive and inviting display.

Pairings/storage

These strawberry sugar cookies pair wonderfully with a variety of beverages. Consider serving them alongside a refreshing lemonade, or enjoy with a glass of milk for a classic combination.

To store, keep the cooled cookies in an airtight container at room temperature for up to five days. For longer storage, freeze them for up to three months. Thaw them at room temperature, and they’ll taste freshly baked when you heat them in the oven briefly before serving.

Enjoy your strawberry sugar cookies as a beautiful way to celebrate any occasion, or simply indulge in a sweet moment.

Strawberry Sugar Cookies

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• Author: emma
• Total Time: 30 minutes
• Yield: 24 cookies 1x
• Diet: Gluten-Free

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Description

Delightful strawberry sugar cookies infused with fresh strawberries, perfect for sharing moments and indulging in sweetness.

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Ingredients

Scale 1x2x3x

• 1 3/4 cups quartered strawberries (fresh or frozen)
• 3/4 cup granulated sugar
• 2 cups multipurpose gluten-free flour (with xanthan gum)
• 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
• 3.5 tablespoons strawberry syrup
• 1/4 teaspoon red food coloring (adjust based on type)

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Instructions

1. Prepare your strawberries by rinsing, hulling, and quartering them, then mash slightly for easier incorporation.
2. In a large bowl, cream together the butter and 1 1/4 cups plus 2 tablespoons of sugar until light and fluffy, about 3-4 minutes.
3. Add the cornstarch-water mixture and vanilla extract to the butter-sugar mix. Stir until combined.
4. Gradually add in the gluten-free flour, baking powder, and salt, blending gently to avoid overworking the dough.
5. Fold in the mashed strawberries, milk, strawberry syrup, and red food coloring, mixing just until combined.
6. Scoop tablespoon-sized dollops of dough onto prepared baking sheets, leaving space in between each cookie.
7. Bake for 12-15 minutes or until the edges turn lightly golden.
8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

Notes

Chill the dough for about 30 minutes before baking for thicker cookies. Ensure baking powder is fresh for better rise.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 150
• Sugar: 8g
• Sodium: 180mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 20mg

Keywords: strawberry, cookies, gluten-free, dessert, baking, sweet treats