Strawberry Sugar Cookies

Directions

Strawberries and Sauce

1. In a small saucepan, cook strawberries and sugar on medium heat until mixture boils and thickens. About 10 minutes.

   

2. Add a colander over a small bowl and strain the strawberries from the liquid. Set aside.

For the batter

1. In a large bowl, mix the flour, 1 ½ T. Cornstarch, baking powder and salt. Set aside.

   

2. In a small bowl, make a slurry with the cornstarch and water mixture.

3. In a medium sized bowl, add the butter and sugar and beat with stand or hand mixer until creamy. Then add cornstarch slurry mixture, vanilla, milk, and strawberry liquid. Mix well until combined. Mixture will look grainy.

4. Into the flour mixture, add the butter mixture, the cooked strawberries and red food coloring. Gently mix until combined. Save the remaining strawberries and liquid to drizzle over ice cream or make an ice cream sandwich.

5. Keep the dough in a bowl and cover with plastic wrap. Set in the refrigerator at least two hours so the dough gets firm. If you skip this step your cookies will be flat. I left my dough in the fridge overnight.

6. Once the cookie dough is chilled through. Preheat your oven to 325 degrees.

7. Using a large cookie scoop, scoop out the dough and shape into a round ball. Roll the balls in the sugar (4 T.) and place on a lined cookie sheet. I placed 6 cookie balls per sheet so I could shape my cookies into a perfect circle using a large round cookie cutter. (See note below).

8. Bake cookies for 12-15 minutes. When they come out of the oven, still warm. Place the larger cookie cutter around the warm cookie and swirl to make a perfectly round cookie. You can use a glass and turn it upside down for the same effect.

9. While the cookies were warm, I gently sprinkled with a pinch of the leftover sugar. Let the cookies cool before removing from cookie sheet.

10. Serve as a cookie ice cream sandwich drizzled with the extra strawberry and juice you have left over.