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Strawberry Sugar Cookies

Soft, pink and gluten-free sugar cookies flavoured with a real strawberry syrup.

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Watch how it is made

The reel shared on @veganjoyciful.

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Before you start

The creator gives the vegan swaps herself: vegan baking sticks, plant milk, vegan sugar and plant-based colouring. Use room-temperature (not soft) baking sticks, strain the syrup well and do not skip the chill, or the cookies spread.

Strawberry Sugar Cookies

12 large cookies · chill 2½ hours

Ingredients

Syrup: 1¾ cups quartered strawberries (fresh or frozen); ¾ cup granulated sugarDry: 2 packed cups multipurpose gluten-free flour with xanthan gum; 1½ tbsp cornstarch; 1½ tsp baking powder; ½ tsp kosher saltWet: ½ cup vegan baking stick, room temperature; 1¼ cups + 2 tbsp sugar (2 tbsp for rolling); 2 rounded tbsp cornstarch mixed with 3 tbsp water1 tsp vanilla; ¼ cup plant milk; 3.5 tbsp strawberry syrup; ¼ tsp plant-based red colouring (optional)

Step by step

Cook strawberries and ¾ cup sugar over medium heat, stirring and mashing, about 10 minutes until liquid. Strain (you need at least 4 tbsp) and cool.
Whisk flour, 1½ tbsp cornstarch, baking powder and salt. Mix the 2 tbsp cornstarch with the water until thin.
Beat baking stick with 1¼ cups sugar 2–3 minutes. Beat in cornstarch water, milk, vanilla and 3.5 tbsp syrup, then the flour mix and colouring.
Cover and chill at least 2½ hours. Scoop 12 balls, roll in the remaining sugar and bake 3–4 in apart at 325°F (165°C) for 15 minutes. Reshape while hot and cool 5 minutes on the tray.

Original recipe and image: @laneandgreyfare.

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