Chewy Strawberry Sugar Cookies

This recipe is a keeper! I made the recipe as written, except I had to use gluten free flour. The cookies are plump and delicious. They have just enough sweetness and a good amount of strawberry flavor. Such a perfect recipe for Valentine's Day (or any day)!

I made my own strawberry puree with fresh strawberries, vanilla bean paste, and a bit of brown sugar and ohhh it was delicious! As others suggested I doubled the amount of puree the recipe called for and that really helped these cookies taste amazing! I also had strawberry flavored sprinkles so used those on top instead of rolling in sugar. My cookies turned out a bit more fluffy and cake-like than the chewy cookies I was hoping for, but they were still delicious. I'd definitely make these again.

I halved this recipe, and still used 1/4 cup of strawberry reduction ( 1cup frozen strawberries that were defrosted and pureed, then cooked down with a bit of lemon juice, sugar, and thickened with corn starch). Even with using that amount for a half recipe, I did not really detect much strawberry flavor. I also opted to use baking soda in place of baking powder for this recipe; so as to ensure the cookies would come out chewy vs cakey. After rolling the dough balls into the sugar mixture, I refrigerated them for 30 minutes; and did not flatten them at all before baking. I ended up with some gorgeously crackled sugar cookies. I think the cookies are delicious and wonderfully chewy--just not real strong on the strawberry flavor. Thanks for sharing your recipe!

The whole family liked them. I increased the strawberry puree by 4 more tbsps (and, at the same time, increased the flour by 1 more cup). Very tasty, really chewy, with intense strawberry flavor! Many thanks from Greece!

Absolutely loved how these turned out! I cut the butter by 2TBS, and added a little over 6TBS strawberry puree that I added a splash of strawberry daiquiri mix and a tsp of jam to. I ended up using just under 3 cups of flour to account for the extra liquid and added a few drops of almond extract. They came out amazingly soft in the center, perfect strawberry shortcake flavor, and not too sweet! Such a great use of leftover strawberries!

Thanks for the recipe! I made one modification, 6 tbsp strawberry purée reduction (instead of 3 tbsp strawberry purée). I also made strawberry buttercream and lemon curd...sandwich cookies.

So sweet and delicious! I used fresh strawberries for the puree so good!