Strawberry Sugar Cookies

Strawberry Sugar Cookies are delightfully soft, chewy, and perfectly pink!

Made to cater to gluten-free, nut-free, and vegan diets without sacrificing flavor or texture.

Your family and friends will relish the fresh strawberry taste and the charming pink hue.
These cookies are perfect for any gathering or just a cozy day at home.

They stay irresistibly soft for days, making them the perfect treat for savoring slowly.

Bake a batch today and enjoy sweetness with every bite!

For the Strawberry Liquid

Strawberries – fresh or frozen, quartered. These give the cookies their real strawberry flavor.
Granulated Sugar – used to sweeten and create the syrupy strawberry base.

For the Cookie Dough

Gluten-Free Flour – use a 1:1 gluten-free flour blend with xanthan gum to keep the cookies soft and chewy without gluten.
Cornstarch – helps with tenderness and structure; also used as an egg replacer when mixed with water.
Baking Powder – gives the cookies a nice lift.
Kosher Salt – enhances the flavor and balances sweetness.
Unsalted Butter or Vegan Baking Stick – brings richness and moisture to the cookies.
Granulated Sugar – adds sweetness and helps create the perfect cookie texture (plus extra for rolling).
Cornstarch and Water Mixture – acts as an egg replacement to bind the dough.
Vanilla Extract – adds warmth and depth to the flavor.
Milk (or Non-Dairy Milk) – adds moisture to the dough.
Strawberry Liquid – made from real strawberries for authentic flavor and color.
Red Food Coloring – optional, but enhances the pretty pink color of the cookies.

Strawberry Sugar Cookies Created by Lee

Craving a sweet treat that everyone can enjoy? These Strawberry Sugar Cookies are not just irresistibly soft and bursting with fresh strawberry flavor, they also cater to gluten-free, nut-free, and vegan diets.

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Course: Dessert

Cuisine: American

Keyword: Strawberry Sugar Cookies Created by Lee

Prep Time: 30

Cook Time: 15

Chill Time: 2 30

Total Time: 3 15

Servings: Large cookies

Notes

Ingredients

Strawberry Liquid:

1 ¾ cups strawberries, fresh or frozen, quartered
¾ cup granulated sugar

Cookie Dough:

2 cups gluten-free flour (with xanthan gum)
1 ½ tablespoons cornstarch
1 ½ teaspoons baking powder
½ teaspoon kosher salt
½ cup unsalted butter or vegan baking stick, room temperature
1 ¼ cups granulated sugar, plus 2 tablespoons for rolling
2 heaping tablespoons cornstarch, mixed with 3 tablespoons water
1 teaspoon pure vanilla extract
¼ cup milk (or non-dairy alternative)
3.5 tablespoons prepared strawberry liquid
¼ teaspoon red food coloring (adjust if using a gel or paste)

Instructions

Strawberry Liquid:

Combine strawberries and sugar in a saucepan over medium heat.
- Stir constantly until the mixture is syrupy, about 10 minutes.
- It's okay if the mixture is slightly chunky.
Strain the mixture through a mesh colander into a bowl.
- Allow to cool before using.

Cookie Dough:

In a large bowl, whisk together the gluten-free flour, cornstarch, baking powder, and salt.
In a separate small bowl, mix cornstarch and water until smooth.
In another large bowl, cream together butter and 1 ¼ cups sugar until soft and creamy (about 2-3 minutes), using an electric or hand mixer.
- Gradually mix in the cornstarch mixture, milk, cooled strawberry liquid, and vanilla until well combined. The mixture should look pale pink and slightly chunky.
- Gradually add the flour mixture to the wet ingredients, mixing just until combined.
- Optionally, add red food coloring and mix until color is evenly distributed.
Cover the bowl with plastic wrap and refrigerate the dough for at least 2.5 hours to prevent spreading; overnight chilling is recommended.

Baking:

Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper.
Remove the dough from the refrigerator. Using an ice cream scoop, form 12 dough balls.
Roll each dough ball in the extra granulated sugar to coat thoroughly.
Place the dough balls 3-4 inches apart on the prepared baking sheet.
Bake at 325°F for 15 minutes or until lightly golden. Bake in batches if necessary, keeping extra dough chilled.
Immediately after baking, use a spatula to gently reshape the cookies into circles. Allow to cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Notes:

For smaller cookies, adjust the baking time to 13 minutes.
To adapt for a vegan recipe, use vegan-friendly substitutes for butter, milk, and red food coloring.
Substitute regular flour if non-celiac: use 2 packed cups (336 grams) of all-purpose flour, adjust milk to 2 tablespoons, and strawberry liquid to 2.5 tablespoons. Chilling remains essential.

Storage:

Store cookies in an airtight container at room temperature for up to 3 days.
Freeze dough for up to 30 days; thaw in the refrigerator before use.

Nutrition

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Can I use fresh strawberries instead of freeze-dried?
- Absolutely! You’ll be using real strawberries in this recipe (no freeze-dried stuff here!). You just cook them down into a syrupy liquid — it brings all that natural strawberry flavor without making the dough too wet.
Do I really need to chill the dough?
- Yes, you definitely do. I know it’s tempting to skip, but if you don’t chill the dough, your cookies will spread way too much in the oven and lose that perfect chewy center. Pop it in the fridge for at least 2.5 hours — overnight if you’re a planner!
How do I get that pretty pink color?
- Great question! The strawberry liquid already gives a soft pink hue, but if you want a brighter pop of color (you know, for that wow factor), a tiny drop of red food coloring will do the trick. Go easy — a little goes a long way!
Can I make these cookies vegan?
- Sure thing! Swap out the butter for a vegan baking stick, use a plant-based milk, and make sure your sugar and food coloring are vegan-friendly. Easy peasy!
How should I store them, and can I freeze the dough?
- These cookies stay soft for days if you store them in an airtight container at room temp — perfect for make-ahead treats. And yes, you can freeze the dough! Just wrap it up tight and freeze for up to a month. Let it thaw in the fridge overnight when you’re ready to bake.