These Strawberry Sugar Cookies are 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 strong 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!
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.
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Reasons to Love These 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- Gives the cookies a pale pink color (to get the brighter pink use a bit of red food coloring) and an amazing strawberry flavor!
Ingredient Notes
- 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 nut safe but it does contain dairy. It also contains xanthan gum which really helps give baked goods their bounce.
- 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 non dairy 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- These cookies have no egg so this mixture helps bind everything together.
- Strawberries- You can use fresh or frozen.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these Vegan
- 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.
How to Make this recipe with All Purpose Flour
- Use 2 packed cups of regular flour (336 grams).
- Only use 2 tablespoons of milk.
- Only use 2.5 tablespoons of strawberry liquid.
- You still need to chill the dough due to the lack of eggs.
This recipe has not been tested with 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!
Make the Strawberry Liquid
Step 1: Heat the Strawberries and Granulated Sugar
In a saucepan set over medium heat, cook the granulated sugar and strawberries, stirring constantly, until they are syrupy. About 10 min. It will still appear chunky and that’s fine.
Step 2: Strain the Strawberries
Set a mesh colander over a bowl. Pour the strawberry liquid through the strainer and set aside to let cool.
Make the Cookies
Step 1: 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 2: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the remaining 2 heaping tablespoons of cornstarch with 3 tablespoons of water until thin and watery. It will be thick and tacky at first.
Step 3: Cream the Sugar
In a large bowl of an electric mixer fitted with the paddle attachment, beat the butter or vegan baking stick and 1 ¼ cups of the sugar until it is soft and creamy. About 2-3 minutes.
Step 4: Add in the other Wet Ingredients
Slowly beat the cornstarch water mixture, milk, the cooled strained strawberry liquid (about 3.5 tablespoons...you may have some left over) and vanilla into the creamed butter and sugar. It will look pale pink and chunky.
Step 5: Add in the Dry Ingredients and Chill the Dough
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 the 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. I love to chill mine overnight.
Step 6: Scoop the Dough and Coat with Sugar
I use an ice cream scoop to make large cookies. It makes 12 scoops.
Roll each dough ball in the extra 2 tablespoons of granulated sugar to coat completely.
Step 7: Bake the Cookies
Place dough balls about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 325 degrees Fahrenheit for 15 minutes.
Store extra dough balls in the fridge while the rest are baking if they don't all fit. I only bake 6 at a time.
Immediately reshape the cookies when they come out of the oven by using a spatula to push them into a circle shape and let cool on the baking sheet for 5 min before transferring to a cooling rack. If you don't do this, the cookies will break apart into a giant mess.
Expert Baking Tips
- 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 Liquid- 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.
- 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
You can make the dough the night before. Keep it shaped in a disc, wrapped in plastic and place in a zip top bag.
If doing this, there is no need to chill it again, prior to baking.
Or you can freeze the dough for up to 30 days. Thaw the dough in the fridge the night prior to using.
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! You can use a small cookie scoop.
Bake the cookies at the same temperature but for 13 minutes. Reshape as needed. Should make around 24 cookies.
Many food colorings are not safe for those with celiac and nut allergies.
It appears to me that McCormick is.
I checked their website and it said that any product that contains a gluten free label is produced on a dedicated gluten free line and has been validated as gluten free.
McCormick says if gluten appears in a product, they will always list it on a label.
They will never hide allergens under the term “natural flavors.”
I even called the company. The statement said, if a product ever contained an allergen it would be declared on the label. If it is not declared, this means the product does not contain it.
I feel very confident in using McCormick products due to these procedures they have in place, but of course you need to make your own decisions.
You can also use plant based natural food colorings but keep in mind the color may differ from mine.
Or you can eliminate the food coloring completely. The cookies will be a very pale pink.
Once the cookies have cooled, store them in an airtight container 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!
Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!!
📖 Recipe
Strawberry Sugar Cookies
Ingredients
For the Strawberry Liquid
- 1 ¾ cups quartered strawberries , fresh or frozen
- ¾ cup granulated sugar
For the Cookies
- 2 cups gluten free flour (I use a 1:1 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 plus 2 tablespoons granulated sugar (keep the 2 tablespoons separate for rolling)
- 2 heaping tablespoons cornstarch mixed with 3 tablespoons water
- 1 teaspoon pure vanilla extract
- ¼ cup milk
- 3.5 tablespoons strawberry liquid
- ¼ teaspoon red food coloring (I use McCormick. You may need less if you’re using a gel or paste)
Instructions
For the Strawberry Liquid
- In a saucepan set over medium heat, cook the granulated sugar and strawberries, stirring constantly, until they are syrupy. About 10 min. It will still appear a little chunky and that’s fine.
- Set a mesh colander over a bowl. Pour the strawberry liquid through the strainer and set aside to let cool.
For the Cookies
- In a large bowl, whisk together the gluten free flour, the 1.5 tablespoons of cornstarch, the baking powder and the kosher salt. Set aside.
- 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.
- In a large bowl of an electric mixer fitted with the paddle attachment or using a hand held mixer, beat the room temperature butter or vegan baking stick and 1 ¼ cups of granulated sugar until soft and creamy. About 2-3 minutes.
- Slowly beat the cornstarch water mixture, milk, the cooled strained strawberry liquid (3.5 tablespoons...you may have some left over) and vanilla into the creamed butter and sugar. It 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. I love to chill mine overnight.
- After 2.5 hours, preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.
- Take the dough out of the fridge. Using an ice cream scoop, scoop the dough out. You should have 12 scoops.
- Roll each dough ball in the extra 2 tablespoons of granulated sugar to 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. Store extra dough balls in the fridge while the rest are baking if they don't all fit. I only bake 6 at a time.
- 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 do this, the cookies will break apart into a giant mess.
Vegan Victuals
So beautiful, delicate and delicious! I baked a double batch with Bob's 1:1 Baking Flour and made it vegan with Earth Balance sticks. Some on the sheet flattened well, but others stayed more round--might have been uneven temps in my oven? If you do flatten with your fingers, do that before sanding with sugar as doing after sanding with sugar takes a way from their crystally twinkle. Gorgeous!
Lee
Thank you!!!!!
Ann Joness
Use the fruit solids that you strained out of the liquid to fill thumbprint on cookies
Carey
Could I use tapioca starch in place of cornstarch?
Lee
Hi Carey! I haven't tried with tapioca starch and I did read that it would be a little more tapioca starch vs cornstarch. Many people have used arrowroot starch instead of the cornstarch (equal amounts) and it has worked out well. Hope this helps!
Iris
These cookies were so good! They looked just like in the pictures and stayed fresh for a while. It was really nice to have a recipe that was vegan since my dad is vegan and I usually just bake non-vegan things. They strawberry taste stayed really really well which surprised me.
Lee
So glad you guys liked them!!! Thanks so much!
Kelsee
can I use regular all purpose flour?
Lee
You can! I explain how in the blog post above. Also check these comments because some people made them with AP flour and explained what they did. Hope that helps!
Martyna
Can I add less white sugar or substitute it for brown sugar? they are "sugar cookies" but they are too sweet for me...
Martyna
can I add more strawberry syrup to them or it will break the recipe? Less sugar more strawberry?
Lee
You can try! Some people did add a little more syrup but keep in mind it will add extra moisture into the cookies so they may want to spread out more. Hope it works out!
Lee
Hi there! You can replace some white sugar with brown. Or you can try to use swerve or stevia or monk fruit sweetener. Some people have use those in my recipes and they have worked well. I am not sure if they used them on this particular recipe. Sorry I can't be of more help!
Anna-Maria
Sounds reaaaaallly intriguing, can I scoop the dough and freeze as balls and bake from there??
Lee
Yes you can! You may need to bake them a few extra minutes as the dough will be colder than if it was in the fridge.
Gabb
Instead of using the gluten free flour, I made this recipe using all purpose flour and the cookies were a success! In addition to using the all purpose flour, I also only used 2 tablespoons of milk as it's stated in the notes. Instead of using 2.5 tablespoons of strawberry liquid, I decided to add about 3 tablespoons and the cookies turned out great! I chilled the dough overnight and had no issues at all with spreading. Also, I didn't have an ice cream scoop so instead I used a tablespoon to scoop the dough and then rolled the dough into a ball. Once they came out of the oven, I flattened them a bit with a spatula. I highly recommend this recipe, these cookies were delicious!
Lee
So so glad! Thank you so so much!!!
Chandler Benson
Hi!
I had a question about the cornstarch. I’m doing doing 2x recipe and it calls for 3 tablespoon cornstarch but also the 4 tablespoons for the slurry but when you read through the recipe it says add 1.5 tablespoons to the flour then just mentions adding the slurry. Am I missing something?
So excited to try these!
Lee
Yes. You need cornstarch in two ways in this recipe. In the dry ingredients and also with the water to make the slurry. If you don't add it with the flour in the dry ingredients the cookies will spread out due to all the moisture from the strawberries. Hope that makes sense!
Maxine
Would I be able to use freeze-dried strawberries instead of the strawberry reduction?
Thanks!
Lee
You can try that! But keep in mind the reduction does add some extra moisture into the cookies so I am not sure what the cookies would be like without that added in.
Karly
This recipe was AMAZING! I followed the instructions for using all purpose flour but used 3.5 tablespoons instead of 2.5. The cookies were perfect, slightly crispy on the outside and soft and chewy on the inside. I highly recommend if you’re looking for a new recipe to try and love strawberry!
Lee
So glad it worked out!!! Thank you so much!
Rebecca
I made these with all purpose flour using less milk and they were delicious. I had the idea to try doing a thumbprint type cookie by poking the center of the raw cookie with my thumb and adding a bit of the strawberry pulp in the depression. They were great!
Lee
That sounds wonderful!!! Thank you!
Heather
my cookies turned out a paler pink then the recipe pic but I just didn't use enough gel food coloring...BUT...these were some of the best damn cookies I've ever made. I stayed true to the recipe (other than using gel coloring) and they were perfect. Slightly crunchy on the outside and so moist and chewy inside. I've never made an egg Free cookie before but these are magical.
Lee
I'm so so glad! Thank you!!!
Natalie
Can we add strawberry jam instead of making fresh jam? How much should we add? I’ll be making with AP flour
Lee
Hi Heather! I actually don't make a jam. I make a strawberry syrup. The syrup has no chunks so the cookies aren't seedy. I am sure you can try with regular jam but I have not tested it with this. I would try 2- 2.5 tablespoons. Hope it works out!
Catherine
Made this recipe with raspberries and they turned out a beautiful mauve color and SO delicious! Love the recipe and would definitely make it again 🙂
Lee
So glad!!! Thank you!!
Annika
Hi Lee,
my 1:1 gluten free flour mix does not contain any xanthan gum. Do you think the cookies will turn out fine without or should I replace it with anything? Alternatively, I would just use AP flour.
I also can't find vegan food colouring so I have been wondering whether I should try to pulverise freeze-dried strawberries and mix them unter the flour. Would that work too?
Thanks!
Lee
Hi Annika! You can add some xanthan gum into your flour! Typically you'd add 1/4 teaspoon of xanthan gum per 1 cup of gluten free flour or you can use the all purpose flour! Check out some of the reviews because a lot of people did use AP flour and explained what they did. I also explain what to do in the post.
As for the food coloring...you don't need it! When using it without coloring the cookies are a lovely pale pink but you could of course add some freeze dried strawberries in there too to get a slightly brighter color! Hope this helps!
Amanda Slade
Oh my goodness! Honestly, these are the best cookies I have ever made or tasted! WOW! Making them for a get together and I am sure everyone will be asking me for the recipe. I'll send them your link. Just WOW! Thank you for the precise instructions. I used all-purpose flour and will try the gluten free next time. Thank you so much for sharing your recipes!!!
Lee
Oh my gosh thank you so so much!!!!! So glad it worked out with the AP flour!!!
Emily
Delicious and very flexible recipe! Ap flour suggested substitution and addition of chocolate chips works, and I love the eggless recipe because my family goes through eggs very quickly!
Lee
So glad it worked with the AP flour! Thanks so much!
Cheryl
Looks delicious! What if I want to use eggs? What would I then omit? Will the cookies have a good texture?
Lee
Hi Cheryl- Sadly I cannot test this recipe with eggs due to my son's severe allergy. It actually took me years to try to mimic the texture of a cookie with eggs, so I am not truly sure what adding one would do. If you wanted to try, I would use packed cups of flour (336 grams), no cornstarch water mixture, one egg, only 2 tablespoons of milk and 3 tablespoons of strawberry liquid. Hope it works out! However, you may want to read through the comments. Some people made them with eggs. I think one person eliminated the milk completely. Sorry I can't be of more help!
Jackie
What is the corn starch for? Works as a binder? Can egg be used as a substitution?
Lee
Hi Jackie! Yes, it is to replace an egg, but it isn't a straight substitute. Sadly I cannot test this recipe with eggs due to my son's severe allergy. It actually took me years to try to mimic the texture of a cookie with eggs, so I am not truly sure what adding one would do. If you wanted to try, I would use packed cups of flour (336 grams), no cornstarch water mixture, one egg, only 2 tablespoons of milk and 3 tablespoons of strawberry liquid. Hope it works out! However, you may want to read through the comments. Some people made them with eggs. I think one person eliminated the milk completely. Sorry I can't be of more help!
Kate
Any ideas for what to do with the leftover strawberry liquid? I have a bunch that didn't end up used
Lee
Yes! I use it to make my strawberry buttercream frosting! You need about 4 tablespoons (or 8 to double the frosting recipe)! Strawberry Buttercream
Rachel Summey
These cookies were AMAZING! They took a while to make, but once they were made, they were THE best sugar cookies I've ever tried!!! This recipe was Super flexible and very precise so it did not leave me with questions. So glad I chose this recipe. THANKS!!
Lee
Thanks so much!
Ashley R
This is such a delicious cookie recipe that’s easy to make! I will say however that I personally experimented with two different batches (both batches also had 1/4 teaspoon of Bob’s Red Mill xanthan gum added by mistake 😅). I used King Arthur’s GF flour for reference. One batch was left in the fridge for 3 hours then cooked for 15 minutes and they turned out more flat and the other batch was left in the fridge overnight, baked for 30 mins and turned out to be more fluffy/puffy and still chewy 🙂 Both batches were yummy and the overall ratios and measurements are perfect!
Jason
I just made 3 batches of these, well one of strawberry and substituted peach, and blueberry for batches two and three. they all turned out great. rather than use a strainer and pass through the liquid, I placed each respective fruit syrup into a blender and blended it up on smoothie setting. I really liked it, because I found it gave a more predominant flavour. Also i added way more than the 3.5tbs, I added it all. The only other thing that I changed was used regular bread flour (have a big bag that I'm trying to use up), over the GF flour. This caused the cookies to not droop after baking, making a cake-y cookie. All of them were delicious. Thank you for the recipe!
Catalina
I recommend flattening the dough a bit before baking, when I baked them in the ball form it took a little while longer to bake! They were soso delicious overall and I kept the leftover strawberry syrup to add into my vegan coconut ice cream I’m making later this week 🤤
Karen
My son sent me the link to these strawberry sugar cookies. They are now his favorite cookie. I am making them next week for a baby shower. Thanks so much for sharing your recipes! I can’t wait to try more of your recipes. 🩷🩷🩷