Ingredients

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

• 2 cups gluten-free flour (with xanthan gum)
• 1 ½ tablespoons cornstarch
• 1 ½ teaspoons baking powder
• ½ teaspoon kosher salt
• ½ cup unsalted butter or vegan baking stick, room temperature
• 1 ¼ cups granulated sugar, plus 2 tablespoons for rolling
• 2 heaping tablespoons cornstarch, mixed with 3 tablespoons water
• 1 teaspoon pure vanilla extract
• ¼ cup milk (or non-dairy alternative)
• 3.5 tablespoons prepared strawberry liquid
• ¼ teaspoon red food coloring (adjust if using a gel or paste)

Instructions

1. Combine strawberries and sugar in a saucepan over medium heat.
   • Stir constantly until the mixture is syrupy, about 10 minutes.
   • It's okay if the mixture is slightly chunky.
2. Strain the mixture through a mesh colander into a bowl.
   • Allow to cool before using.

1. In a large bowl, whisk together the gluten-free flour, cornstarch, baking powder, and salt.
2. In a separate small bowl, mix cornstarch and water until smooth.
3. In another large bowl, cream together butter and 1 ¼ cups sugar until soft and creamy (about 2-3 minutes), using an electric or hand mixer.
   • Gradually mix in the cornstarch mixture, milk, cooled strawberry liquid, and vanilla until well combined. The mixture should look pale pink and slightly chunky.
   • Gradually add the flour mixture to the wet ingredients, mixing just until combined.
   • Optionally, add red food coloring and mix until color is evenly distributed.
4. Cover the bowl with plastic wrap and refrigerate the dough for at least 2.5 hours to prevent spreading; overnight chilling is recommended.

1. Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper.
2. Remove the dough from the refrigerator. Using an ice cream scoop, form 12 dough balls.
3. Roll each dough ball in the extra granulated sugar to coat thoroughly.
4. Place the dough balls 3-4 inches apart on the prepared baking sheet.
5. Bake at 325°F for 15 minutes or until lightly golden. Bake in batches if necessary, keeping extra dough chilled.
6. Immediately after baking, use a spatula to gently reshape the cookies into circles. Allow to cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Notes:

• For smaller cookies, adjust the baking time to 13 minutes.
• To adapt for a vegan recipe, use vegan-friendly substitutes for butter, milk, and red food coloring.
• Substitute regular flour if non-celiac: use 2 packed cups (336 grams) of all-purpose flour, adjust milk to 2 tablespoons, and strawberry liquid to 2.5 tablespoons. Chilling remains essential.

Storage:

• Store cookies in an airtight container at room temperature for up to 3 days.
• Freeze dough for up to 30 days; thaw in the refrigerator before use.

Nutrition