Soft Strawberry Sugar Cookies Recipe
These delightful strawberry sugar cookies are every strawberry lover's dream. They have a soft, chewy texture and a vibrant berry flavour. These chewy cookies are vegan, gluten-free, and have a real strawberry flavor - making them the perfect cookies for everyone to enjoy. Happy baking!
Servings: 18 cookies
Equipment
- small saucepan
- 2 baking sheets
Ingredients
Strawberry Syrup
- 1 1/2 cups fresh strawberries chopped
- 2/3 cup organic cane sugar
Cookie Dough
- 1/2 cup vegan butter softened, room temp
- 3/4 cup organic cane sugar more for coating
- 1 tsp vanilla extract
- 1 3/4 cup gluten free 1-1 flour
- 1 tbsp cornstarch
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt kosher
- 3 tbsp unsweetened almond milk room temp
- red food dye optional, as desired
Instructions
Make Strawberry Syrup
- Add sugar and berries to a blender and blend until smooth. Transfer the mixture to a saucepan over medium heat, stirring until all of the sugar dissolves. Lower the heat and reduce the mixture down until you have about 1/2-1/4 cup of mixture in the pot. Be sure to stir continuously and avoid burning the mixture. It will thicken up significantly. Set aside and let cool.
Prepare the Cookie Dough
- Add the vegan butter and sugar to a stand mixer and beat until smooth, about 2-3 minutes. Alternatively, use a spatula to cream it by hand. Once smooth, add vanilla extract and 1/4 cup of the strawberry syrup and mix again until combined.
- Sift in the dry ingredients (flour, cornstarch, baking soda, baking powder, salt). And add almond milk. Stir to combine until a dough forms. If using food dye, add it in at this point as well. Dough should hold together nicely. Wrap the bowl with saran wrap or a kitchen towel to keep the dough moist and chill in the refrigerator for at least one hour.
- When ready to bake, preheat the oven to 350F. Line your baking sheets with parchment paper and prepare a small bowl with some organic cane sugar.
- Using a small cookie scoop, roll dough into balls, then roll in can sugar. Gently press down on the baking sheet, leaving 2" in between each cookie. Bake for 10-13 minutes, tops should slightly crackle and edges will look verrryy slightly golden brown. Remove from the oven and allow to cool on the baking sheet for another 5-10 minutes to continue to cook.
Notes
- Chill your dough. Refrigerating the dough for at least an hour helps prevent excessive spreading during baking, ensuring a perfect cookie shape.
- Keep a close eye on the strawberry syrup while it reduces, stirring continuously to prevent burning and achieve the desired thickness.
- Use precise measurements with either a measuring cup or a kitchen scale. Epecially for the flour and liquids, to maintain the ideal cookie texture.