In a medium saucepan, combine 1 cup of chopped strawberries with 2 tablespoons of granulated sugar. Simmer over medium heat for 10-12 minutes until thickened. Mash and strain to remove solids; cool in the refrigerator for 30 minutes.

In a large mixing bowl, cream together 1/2 cup vegan butter and 3/4 cup granulated sugar until fluffy. Add chilled strawberry syrup, cornstarch mixture, and vanilla. Mix until smooth.

Whisk together 1 1/2 cups gluten-free flour, baking powder, and salt in a separate bowl. Gradually add to wet ingredients, mixing until a thick dough forms. Optionally add food coloring for color.

Cover the bowl and refrigerate the dough for at least 2½ hours or overnight.

Preheat oven to 325°F. Line sheets with parchment. Scoop 1.5 tbsp of dough, roll into balls, and roll in extra sugar. Place on baking sheets.

Bake for 14-16 minutes until edges are set and tops are crinkled. Cool on the tray for 10 minutes, then transfer to a wire rack.