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    Home » Dessert

    Strawberry Sugar Cookies

    Published: Jan 12, 2023 by Lee · This post may contain affiliate links · 9 Comments .

    Jump to Recipe Jump to Video

    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!

    Round delicious pink Strawberry Sugar Cookie on wax paper amongst fresh strawberries.

    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.

    Jump to:
    • Reasons to Love These Cookies
    • Ingredient Notes
    • Substitutions and Variations
    • How to Make Strawberry Sugar Cookies
    • Expert Baking Tips
    • Recipe FAQs
    • Other Strawberry Recipes You'll Love
    • 📖 Recipe
    • Strawberry Sugar Cookies

    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

    Granulated sugar, cornstarch water, whole strawberries, baking powder, butter, vanilla, salt, milk, red food coloring, gluten free flour and cornstarch water in separate containers.
    • 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!

    A bitten strawberry sugar cookie reveals the soft insides.

    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. 

    Sliced red strawberries and sugar in a pan.
    Heated strawberries and sugar in a pan.

    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.

    Hot strawberry liquid in a pan.
    A strainer stained red from the strawberry puree.
    Strawberry liquid in a ramekin on a plate of cut strawberry tops.

    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.

    A whisk with the dry ingredients.
    Step 1
    White cornstarch water in a glass bowl.
    Step 2

    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.

    Creamed butter and sugar in a bowl.
    Step 3
    Adding the wet ingredients to the strawberry liquid.
    Step 4

    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.

    Mixing the wet and dry into pink strawberry sugar cookie dough bater.
    Covering the glass bowl of batter with plastic wrap.

    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.

    A scooped ball of strawberry sugar cookie dough on wax paper.
    A cookie dough ball in a glass bowl of sugar.

    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.

    A warm Strawberry Sugar Cookie from the oven on parchment paper.

    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

    Can I make the dough ahead of time?


    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.

    Can I make these cookies ahead of time?


    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!

    Can I use a smaller cookie scoop?


    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.

    Is red food coloring safe for those with celiac and nut allergies?


    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.

    How do I store these Strawberry Sugar Cookies?


    Once the cookies have cooled, store them in an airtight container at room temperature for up to 3 days.

    A pink sugar cookie with a bite on wax paper and whole strawberries.

    Other Strawberry Recipes You'll Love

    • Strawberry Filled Cupcakes
    • No Bake Strawberry Pie
    • Strawberry Red Velvet Cake
    • Eggless Strawberry Cake

    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

    A round pink Strawberry Sugar Cookie on wax paper amongst fresh strawberries.

    Strawberry Sugar Cookies

    Author: Lee
    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!
    5 from 11 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 15 mins
    Chill Time 2 hrs 30 mins
    Total Time 3 hrs 15 mins
    Course Dessert
    Cuisine American
    Servings 12 large cookies
    Calories 270 kcal

    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.

    Video

    Notes

    For smaller cookies: Use a small cookie scoop and bake at same temperature for 13 min. Make sure to keep dough in the fridge in-between baking the batches.
    Vegan: Use a dairy free gluten free flour, vegan sugar, vegan baking sticks, a non dairy milk and vegan red food coloring. 
    All Purpose Flour: I cannot test this due to celiac disease, but use 2 packed cups of regular flour (336 grams), 2 tablespoons of milk and 2.5 tablespoons of strawberry liquid. Still chill the dough. 
    Storing: Keep extra cookies in an airtight container at room temperature for up to 3 days. 
    Freezing: Wrap dough in a disc in plastic wrap and then pop it in a zip top bag. Freeze for up to 30 days. Thaw dough in the fridge the night prior to using. 
    Nutrition: The info below is a generated estimate and is not guaranteed to be accurate. 

    Nutrition

    Calories: 270kcalCarbohydrates: 49gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 21mgSodium: 154mgPotassium: 43mgFiber: 2gSugar: 35gVitamin A: 247IUVitamin C: 12mgCalcium: 53mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. John

      January 12, 2023 at 9:39 pm

      5 stars
      These cookies are the best! Wow!

      Reply
    2. Ginny

      January 24, 2023 at 8:40 pm

      5 stars
      These are just perfect for Valentine’s Day! Another winner!

      Reply
      • Lee

        January 24, 2023 at 10:57 pm

        Thank you!

        Reply
    3. Kelly

      January 25, 2023 at 8:49 am

      What GF 1:1 flour did you use to get them to flatten out and look so beautiful? Thank you! Looking forward to making these this weekend!

      Reply
    4. Kathryn

      January 27, 2023 at 6:46 am

      5 stars
      Made these cookies yesterday and my kids and I loved them! They are crispy on the outside and chewy in the middle, so so yummy. The strawberry flavor is there, but subtle.
      I used white flour in place of gluten free (as we don’t have any dietary restrictions). When using white flour instead, I did not change any other liquid measurements in the recipe as author suggests.

      Reply
      • Lee

        January 27, 2023 at 9:34 am

        SO glad it worked out! Thanks!

        Reply
    5. Rachel

      January 31, 2023 at 12:29 pm

      Do you think we could use arrowroot instead of cornstarch? Or would that change it too much?

      Reply
      • Lee

        January 31, 2023 at 12:53 pm

        I haven't tried that but I have people who have done that in my other recipes and it worked. Sorry I can't be of more help!

        Reply
    6. Elaine

      February 01, 2023 at 12:27 am

      5 stars
      Another yummy recipe! So well written and easy to follow. Perfect for Valentine’s

      Reply

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    Lee, the beautiful founder of Lane and Grey Fare.

    Hi guys, I'm Lee! As a mother of two children with celiac disease and multiple food allergies, I wanted to share all that I’ve learned with others in a way that’s entertaining and helpful. All my food is 100 percent gluten free, nut free, seed free, egg free and most of my baked goods can easily be made dairy free (vegan).

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