These Strawberry Sugar Cookies are soft and chewy eggless pink sugar cookies that are made with real strawberries! They're soft and chewy in the middle and crunchy on the edges; the perfect combo! Best yet, they're also gluten free, nut free and easily vegan!!! Unlike many eggless cookies that go stale very quickly, these beauties stay soft for days!
These strawberry sugar cookies could not be more gorgeous! If you're a strawberry lover, these beauties are for you! They have a strawberry flavor throughout while still tasting like my Small Batch Sugar Cookies! Thanks to all the moisture from the strawberries, these beauties stay soft for days! If you're a chocolate covered strawberry lover, make sure to check out my Strawberry Chocolate Cookies and my Strawberry Shortbread Cookies!
For more sugar cookie recipes, try my super popular Sprinkle Sugar Cookies, my Chocolate Chip Sugar Cookies, my Dark Chocolate Sugar Cookies and my Cut Out Sugar Cookies.
Reasons to Love These Strawberry Cookies
- Allergy Friendly- These cookies are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Soft & Chewy- These cookies are the most perfect texture.
- Covered in Sugar- The sugar coating gives a nice sweetness just like with our Fruity Pebbles Cookies!
- Real Strawberries- The strawberries give the cookies a pale pink color (to get the brighter pink use a bit of red food coloring) and an amazing strawberry flavor! No cake box mix used here!
Ingredient Notes
- Strawberries- You can use fresh or frozen for this recipe. I like to use frozen in this recipe because the frozen ones tend to create more liquid when they are cooked down. If using fresh, you may need more than 1 ¾ cups of sliced strawberries to create the needed 6 tablespoons of strained strawberry syrup.
- Granulated Sugar- It wouldn't be a sugar cookie without this main ingredient!
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Cornstarch- This little bit of cornstarch mixed into the flour prevents the cookies from spreading. Without it, the cookies will spread out when baking.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
- Unsalted Butter or Vegan Baking Sticks- Don’t use melted; the cookies will spread into a giant mess.
- Cornstarch and Water- This is an egg free sugar cookies recipe so this mixture is needed to help bind everything together.
- Red Food Coloring- Make sure to read the label to keep your food safe for your family. I use McCormick. You do not need to use this but keep in mind, the cookies will be a pale peach color.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these into Vegan Strawberry Sugar Cookies
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter.
- Only use a non-dairy milk of choice.
- If using red food coloring, make sure the red food coloring is made in a vegan facility or is plant based.
Make this Recipe with All Purpose Flour
- Use 2 packed cups of regular flour (336 grams).
- Only use 2 tablespoons of milk.
- Use 2.5 tablespoons of strawberry liquid.
- You still need to chill the dough due to the lack of eggs.
For Smaller Cookies
- Use a small cookie scoop or roll the dough into 1 inch balls.
- Bake the cookies at the same temperature but for 13 minutes. Reshape as needed. Should make 24 cookies.
This recipe has not been tested with all of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Strawberry Sugar Cookies
Here are the step by step instructions to make these pink sugar cookies!
Step 1: Cook the Strawberries and Sugar
In a small saucepan set over medium heat, combine the sliced strawberries and granulated sugar. Stir constantly for about 10 minutes until the strawberries have become syrupy and liquified.
Step 2: Strain the Strawberries
Strain the strawberry liquid through a mesh colander. You should have at least 4 tablespoons of liquid after straining.
Transfer to a heat safe bowl and set on the counter to cool. Once cool, transfer to the fridge as you are making the dough.
Step 3: Whisk Together the Dry Ingredients
In a large bowl, whisk together the gluten free flour, baking powder, 1.5 tablespoons of cornstarch and salt. Set aside.
Step 4: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 5: Cream the Butter and Sugar
Beat the butter and 1 ¼ cups of the sugar until it is soft and creamy. About 2-3 minutes.
Step 6: Add in the other Wet Ingredients
Slowly beat in the cornstarch water, the pure vanilla extract and 3.5 tablespoons strawberry syrup until fully combined.
It will look pale pink and chunky.
Step 7: Add in the Dry Ingredients and Food Coloring
Slowly beat in the gluten free flour mixture a little at a time until just combined.
If desired, add in ¼ teaspoon red food coloring and mix into the dough so it is blended throughout.
Step 8: Chill and Form into Balls
Cover the top of the bowl with plastic wrap and refrigerate the dough for at least 2.5 hours. You must not skip this step or the cookies will spread everywhere.
After 2.5 hours, using a large cookie scoop, make 12 scoops with the dough.
If the dough is sticking to the cookie scoop, wash the scoop half way through to get off any stuck on dough.
Step 9: Roll the Dough in Sugar
Roll each dough ball in granulated sugar and coat completely.
Step 10: Bake the Cookies and Cool
Place the dough balls about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 325 degrees Fahrenheit for 15 minutes.
Immediately reshape the cookies when they come out of the oven and let cool on the baking sheet for 5 min before transferring to a cooling rack.
Expert Baking Tips
- You Can Make the Syrup Ahead of Time- You can make the strawberry syrup the night before. Store it in the fridge in an airtight container or in a bowl covered with plastic wrap.
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape.
- Use Room Temperature Butter- Do not use softened or melted butter/vegan baking sticks. The cookies will spread out when baking into a giant mess.
- Strain the Strawberry Syrup- This is crucial. If you do not strain the strawberry liquid, there will be seeds all throughout your cookies. In addition, there will be way too much liquid and the cookies will end up being a spread out mess.
- Chill the Dough- If you don’t chill the dough for at least 2.5 hours, the cookies will spread and be flat and thin. Chilling overnight is the best.
- Wash the Cookie Scoop- If you notice the dough getting stuck in the cookie scoop, wash and dry your scoop halfway through making the dough balls.
- Reshape the Cookies- If you want your cookies nice and round, reshape them as soon as they come out of the oven. Use a spatula to push them back into a circle shape.
Recipe FAQs
Yes. You can make the dough the day before. Keep it in a bowl and cover the top with plastic wrap in the fridge.
If doing this, there is no need to chill again prior to baking.
Or you can wrap the dough in plastic wrap and freeze the dough for up to 30 days. Thaw the dough in the fridge the night prior to using.
Freezing Raw Dough Balls: Place dough balls (not stacked) on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 10-15 minutes or until completely frozen. Once frozen, store the dough balls in a zip top bag for 1 month. When ready to use, bake at the same temperature for 17-19 minutes instead of 15
Most gluten free baked goods are best made the same day, but you can make these cookies a day before!
Unlike most gluten free cookies, they’re actually so soft they stay fresh for several days!
Yes but keep in mind the cookie color will be a very pale peach instead of pink.
Once the cookies have cooled, store them in an airtight container or zip top bag at room temperature for up to 3 days.
Other Strawberry Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
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📖 Recipe
Strawberry Sugar Cookies
Ingredients
For the Strawberry Syrup
- 1 ¾ cups quartered strawberries , fresh or frozen
- ¾ cup granulated sugar
For the Strawberry Cookies
- 2 cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- 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 plus 2 tablespoons granulated sugar (keep the 2 tablespoons separate for rolling)
- 2 rounded tablespoons cornstarch mixed with 3 tablespoons water
- 1 teaspoon pure vanilla extract
- ¼ cup milk
- 3.5 tablespoons strawberry syrup
- ¼ teaspoon red food coloring (I use McCormick. You may need less if you’re using a gel or paste)
Instructions
For the Strawberry Syrup
- In a small saucepan set over medium heat, combine the 1 ¾ cups sliced strawberries and ¾ cup granulated sugar. Stir constantly for about 10 minutes until the strawberries have liquified and the sugar has dissolved. Use the back of your spoon to mash the strawberries apart.
- Set a strainer or a mesh colander over a bowl and strain the strawberry liquid. You don’t want any of the seeds, you just want the liquid. You should have at least 4 tablespoons of liquid.If you have more liquid that's ok...it just means you could have cooked it longer.
- Transfer the strawberry syrup to a heat safe bowl and set on the counter to cool. Once cool, transfer to the fridge as you are making the dough.It will thicken as it cools.
For the Strawberry Cookies
- In a large bowl, whisk together the 2 cups multipurpose gluten free flour, the 1.5 tablespoons of cornstarch, the 1 ½ teaspoons baking powder and the ½ teaspoon kosher salt. Set aside.
- In a small bowl, using a spoon, mix together the 2 rounded tablespoons of cornstarch and the 3 tablespoons of water until thin and watery. It will be thick and tacky at first.
- In a large bowl of an electric mixer fitted with the paddle attachment or using a hand held mixer, beat the ½ cup room temperature butter and 1 ¼ cups of granulated sugar until soft and creamy. About 2-3 minutes.
- Slowly beat the cornstarch water, the 1 teaspoon pure vanilla extract and 3.5 tablespoons of the cooled strawberry syrup. The mixture will look pale pink and chunky.
- Slowly beat in the gluten free flour mixture a little at a time until just combined. If desired, add in ¼ teaspoon red food coloring and mix into the dough so it is blended throughout.
- Keep the dough in a bowl, cover the top with plastic wrap and refrigerate for at least 2.5 hours. You must not skip this step or the cookies will spread everywhere.
- When the dough is almost done chilling, preheat your oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper. Do not grease.After the dough is done chilling, using a large cookie scoop, make 12 scoops with the dough. (I use a 2 ounce cookie scoop).If the dough is sticking to the cookie scoop, wash the scoop half way through to get off any stuck on dough.
- Roll each dough ball in the extra 2 tablespoons of granulated sugar and coat completely.
- Place dough balls about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 325 degrees Fahrenheit for 15 minutes. I only bake 6-8 at a time. Pop the rest of the dough balls in the fridge while the first batch is baking.
- Immediately reshape the cookies when they come out of the oven. Use a spatula to push them into a circle and let cool on the baking sheet for 5 min before transferring to a cooling rack.If you don't let them cool on the pan, the cookies will break apart into a giant mess when you try to lift them up.
Damon Isaacs
I followed your notes for making recipe with All Purpose Flour. They turned out perfect. However, I had to cook them for 20 minutes at 325F. I did add 2TBS of ground up freeze dried strawberries with 3 TBS OF SUGAR to roll the cookies in. (I just happened to have some freeze dried strawberries.)
Heather Halstead
I am new with baking with gluten-free and I noticed it says one to one and xanthan gum is that different? I usually use King Arthur or Bob’s Redmill one to one flour but I’ve also seen just sent them gum please help.
Lee
Hi Heather! The multipurpose gluten free flour that I use is just called Cup4Cup 1:1. There is xanthan gum already in it. If your gluten free flour doesn't have xanthan gum in it...typically you would add 1/4 teaspoon xanthan gum per 1 cup of multipurpose gluten free flour. If the gf flour blend already contains xanthan gum...I would not add more. Hope this makes sense!
Nikoa
I made these with all purpose flour. They are amazing! A little xrispy on the outside and soft and chewy inside. I added the cooked strawberries too, which adds a nice touch. I also glazed the cookies with the leftover strawberry syrup! With the regular flour they take at least twice as long to cook. Absolutely delicious!
Marti
I made these today and they are amazing! I did swap out the cornstarch slurry for one large egg (since we don’t have an allergy here) and that made them more “doomed” but still incredibly delicious! I used a 2 TBL cookie scoop, and that gave me 30 cookies.
Lee
Thanks so much for sharing! If you make them with an egg again you can always form them into thick discs instead of dough balls prior to baking and that will help to prevent the dome.
Rose
These cookies are delicious! My 11 yr old likes them a lot. I followed the suggested 2 c. of all purpose flour and 2 T. of milk. But I used all of the strawberry syrup which was around 3.5 T. I wasn’t sure how long to cook down the strawberry mixture. It was longer than 10 min for me. But the consistency reminded me of a runny jam. And that is exactly how it tasted. Yum! I also didn’t need to reshape them.
Courtney
If using all purpose flour and milk, do you still use the cornstarch slurry?
Lee
Hi yes! The slurry acts as an egg replacer and a binding agent! Hope that helps!
Fritz
worked great! I made it once with blueberry syrup and once with peach syrup (i made both myself too) and these cookies turn out so chewy and delicious! i didnt have glutenfree flour with xanthan gum (im from europe, i never heard of it before) but i used buckwheat flour and it worked great too!
I printed the recipe and I'm adding it to my recipe drawer forever!
Mich
Great strawberry taste, i added a bit extra syrup.
Liv
made these after my coeliac partner begged me to and they came out so perfect!! they didnt bake out as flat i was expecting which was perfect because i like a soft and thick cookie. making the syrup was a fun extra step and i preferred it to simply adding a liquid flavouring 🙂
Lee
So glad thank you!
Amelie
These cookies are the perfect combination of soft and crispy, and the perfect thing to make to impress your friends. Even being a beginner baker, I found the recipe very easy to follow.
Lee
So glad thank you!