Strawberry Cookies

Ingredients

• 3 cups strawberries (about 1½ cups purée)
• 1 cup sugar
• ⅔ cup butter, softened
• 1 tsp vanilla extract
• ¼ to 1 tsp pink or red food coloring (optional)
• 2¼ cups all-purpose flour
• 1 tsp baking soda
• Pinch of salt

Sugar Coating

• ¼ cup sugar

Instructions

Blend or purée the strawberries. Transfer to a saucepan and cook over medium heat, stirring occasionally, for 15 to 30 minutes until thickened to a paste-like consistency. Let cool completely.

Preheat the oven to 350°F. Line 2 to 3 baking sheets with parchment paper.

In a large bowl, cream together the butter and sugar until light and fluffy. Mix in the cooled strawberry purée, vanilla extract, and food coloring, if using.

Add the flour, baking soda, and salt. Mix until just combined. The dough should be soft and slightly tacky. If the dough is too sticky, refrigerate for 10 to 20 minutes.

Scoop the dough into about 20 balls. Roll each ball in the sugar coating and place on the prepared baking sheets. Gently flatten each cookie.

Bake for 13 to 15 minutes. Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.