Strawberry Sugar Cookies
These soft, chewy, and strawberry-filled cookies are perfect for anyone with dietary restrictions. Made with real strawberries, they bring a burst of fresh flavor in every bite!
The combination of chewy centers and crispy edges makes these cookies irresistible, and they stay soft for days.
Whether you’re gluten-free, nut-free, or just craving a sweet treat, these cookies are a must-try.
They’re eggless, allergy-friendly, and perfect for anyone who loves a delicious, easy-to-make dessert!
For the Strawberry Syrup:
- Fresh or Frozen Strawberries – 1 ¾ cups, quartered
- Granulated Sugar – ¾ cup
For the Cookies:
- Gluten-Free Flour – 2 cups (I use a 1:1 gluten-free flour with xanthan gum)
- Cornstarch – 1 ½ tbsp
- Baking Powder – 1 ½ tsp
- Kosher Salt – ½ tsp
- Unsalted Butter or Vegan Baking Stick – ½ cup (room temperature)
- Granulated Sugar – 1 ¼ cups + 2 tbsp (keep the 2 tbsp separate for rolling)
- Cornstarch and Water Slurry – 2 heaping tbsp cornstarch mixed with 3 tbsp water
- Pure Vanilla Extract – 1 tsp
- Milk – ¼ cup (use any plant-based milk for vegan)
- Strawberry Syrup – 3 ½ tbsp (from above)
- Red Food Coloring – ¼ tsp (optional, adjust to preference)
Strawberry Sugar Cookies
Craving a sweet treat that's soft, chewy, and bursting with real strawberry flavor?
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Servings: 12 large cookies
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Ingredients:
For the Strawberry Syrup:- 1 ¾ cups fresh or frozen strawberries, quartered
- ¾ cup granulated sugar
- 2 cups gluten-free flour (a 1:1 blend with xanthan gum works best)
- 1 ½ tbsp cornstarch
- 1 ½ tsp baking powder
- ½ tsp kosher salt
- ½ cup unsalted butter or vegan baking stick (room temp)
- 1 ¼ cups + 2 tbsp granulated sugar (set aside 2 tbsp for rolling)
- 2 tbsp cornstarch mixed with 3 tbsp water (slurry)
- 1 tsp vanilla extract
- ¼ cup milk (use any plant milk for vegan)
- 3 ½ tbsp strawberry syrup (from above)
- ¼ tsp red food coloring (optional, adjust to preference)
Instructions:
Make the Strawberry Syrup:- In a saucepan over medium heat, combine strawberries and sugar. Stir constantly for about 10 minutes until the mixture becomes syrupy (still a bit chunky is fine).
- Strain through a mesh colander into a bowl and set aside to cool.
- In a large bowl, whisk together gluten-free flour, cornstarch, baking powder, and salt. Set aside.
- In a separate small bowl, mix cornstarch and water to create a thin slurry.
- Using an electric mixer (or hand mixer), beat butter and 1 ¼ cups sugar for 2-3 minutes until soft and creamy.
- Gradually add the slurry, milk, cooled strawberry syrup, and vanilla extract. The dough will look pale pink and slightly chunky.
- Slowly incorporate the dry ingredients until just combined. If you want a richer color, stir in food coloring now.
- Cover the dough with plastic wrap and refrigerate for at least 2.5 hours (overnight is best).
- Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
- Scoop out 12 equal portions of dough using an ice cream scoop. Roll each dough ball in the reserved 2 tbsp of sugar.
- Place dough balls about 3-4 inches apart on the baking sheet. Bake for 15 minutes. If you’re baking in batches, keep the extra dough chilled.
- When the cookies come out of the oven, gently reshape them with a spatula into perfect circles. Let them cool for 5 minutes on the sheet before transferring to a wire rack.
Tips:
- For smaller cookies: Use a small cookie scoop and bake for 13 minutes. Keep the dough cold between batches.
- Vegan Substitutes: Use dairy-free butter, plant-based milk, and vegan sugar.
- Using Regular Flour: If not gluten-free, use 2 packed cups of all-purpose flour (336g), 2 tbsp milk, and 2.5 tbsp strawberry syrup.
- Storage: Keep cookies in an airtight container at room temp for up to 3 days.
- Freezing: Wrap dough in plastic wrap and store in a zip-top bag for up to 30 days. Thaw overnight in the fridge before baking.
Nutrition
Calories: 270 kcal | Carbohydrates: 49g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g |Cholesterol: 21mg | Sodium: 154mg | Potassium: 43mg | Fiber: 2g | Sugar: 35g | Vitamin A: 247 IU | Vitamin C: 12mg | Calcium: 53mg | Iron: 1mg
- Why do I need to chill the dough before baking?
Chilling the dough helps keep the cookies from spreading too much while baking, which means you get that perfect chewy inside with a crispy edge! It’s super important for the texture, so don’t skip this step. If you can, chill it overnight for the best results. - Can I use regular all-purpose flour instead of gluten-free flour?
Absolutely! If you’re not gluten-free, you can swap the gluten-free flour with regular all-purpose flour. Just make sure to use about 2 packed cups and still chill the dough as directed. It’ll work just as well! - How can I make sure my cookies don’t spread too much?
Keep that dough chilled! Cold dough is key to preventing the cookies from spreading too much during baking. You could also line your baking sheet with parchment paper or use a silicone baking mat for an extra layer of protection. - Is there a way to make these cookies vegan?
Definitely! To make these cookies vegan, use dairy-free butter, plant-based milk (like almond or oat milk), and make sure your sugar is vegan. You can even skip the food coloring if you’re not keen on that! Simple swaps, big result - . How should I store these cookies? Once your cookies have cooled, pop them in an airtight container and they’ll stay soft for up to three days. If you’re looking to keep them longer, freeze the dough or baked cookies for up to a month. Just make sure to let them cool completely before storing!
