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Strawberry-Sugar Cookies with Fresh Strawberry Syrup Recipe

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4.8 from 12 reviews

These delightful Strawberry-Sugar-Cookies combine the fresh, fruity sweetness of homemade strawberry syrup with a tender, gluten-free cookie dough. Perfectly soft with a crackly top and a subtle hint of vanilla, these vegan and gluten-free cookies are a delicious treat for any occasion.

Ingredients

Strawberry Syrup

  • 1 cup chopped fresh strawberries (or frozen, thawed)
  • 2 tbsp granulated sugar

Cookie Dough

  • 1/2 cup vegan butter or dairy-free baking stick (softened)
  • 3/4 cup granulated sugar
  • 1/4 cup cooled strawberry syrup
  • 1 tbsp cornstarch + 2 tbsp water (egg replacement)
  • 1 tsp vanilla extract
  • 1 1/2 cups gluten-free flour (with xanthan gum)
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • Optional: red or pink food coloring
  • Extra sugar for rolling

Instructions

  1. Make the Strawberry Syrup: Add the chopped strawberries and 2 tablespoons of granulated sugar to a saucepan. Simmer over medium heat for 12 minutes, stirring occasionally, until the mixture thickens into a syrup.
  2. Mash and Strain: Gently mash the strawberries to release more juice, then strain the syrup through a fine sieve or cheesecloth, discarding the solids to achieve a smooth syrup.
  3. Chill Syrup: Place the strawberry syrup in the refrigerator and chill for at least 30 minutes to cool completely before using.
  4. Cream the Butter and Sugar: In a mixing bowl, beat the softened vegan butter with 3/4 cup granulated sugar until light, fluffy, and creamy.
  5. Add Wet Ingredients: Stir in the cooled strawberry syrup, the cornstarch-water mixture as an egg replacer, and vanilla extract until combined well.
  6. Mix Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, baking powder, and salt.
  7. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring until a thick, cohesive dough forms. If desired, add a few drops of red or pink food coloring and mix to distribute evenly.
  8. Chill Dough: Cover the dough with plastic wrap and refrigerate for 2 hours 30 minutes to firm up and develop flavor.
  9. Preheat Oven: Set the oven to 325°F (163°C) and prepare a baking sheet lined with parchment paper or silicone mat.
  10. Shape the Cookies: Scoop approximately 1.5 tablespoons of dough per cookie, roll each ball in extra granulated sugar, and place them spaced apart on the prepared baking sheet.
  11. Bake: Bake in the preheated oven for 16 minutes until the edges are set and the tops of the cookies start to crackle.
  12. Cool: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use frozen strawberries thawed if fresh are unavailable; they work equally well for the syrup.
  • The cornstarch and water mixture is an effective egg replacer for a vegan-friendly cookie.
  • Adding a few drops of red or pink food coloring enhances the strawberry theme but is optional.
  • Chilling the dough overnight can enhance flavor and texture further.
  • Roll the dough balls thoroughly in sugar to get a nice sweet crust on the outside.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Find it online: https://freshfromkitchen.com/strawberry-sugar-cookies-with-fresh-strawberry-syrup-recipe/