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, milk, 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 ¼ cup milk, the 1 teaspoon pure vanilla extract and 3.5 tablespoons of the cooled strawberry syrup into the creamed butter and sugar. 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.
Kristina says
Love finding egg free recipes b/c my son has an egg allergy. He picked these for me to make. The strawberry liquid gave them such a nice flavor. The batter smelled so good!!! Lee was super helpful when I realized I didn’t have any cornstarch & I was trying to find a substitution. Sent my husband to the store though. Very easy recipe overall. Refrigerated over night & they baked perfectly this morning. Can’t wait to try more of Lee’s recipes! ☺️
Lee says
SO glad they worked out! Thank you!!!
Lis says
Amazing recipe! Easy to follow, clear cut instructions! I made these and they turned out delicious and perfect for a Vday treat!
Lee says
I'm so thrilled! Thanks so so much!
Stacey B says
This was so yummy!! I was amazed at how soft they were yet still held together! My kids absolutely adored them!! Will definitely make them again! Thank you!
Lee says
I'm so glad they loved them!!! Thanks so much!!
Rebecca says
Can I put the strawberries in or on the cookies?
Lee says
Hi Rebecca! I have not made these with strawberries inside as I thought it might be way too much moisture. If you wanted to put strawberries on top when they're cool, I'm sure that would taste yummy! Just not sure how well they would keep...they may get soggy quickly.
Gianna says
I had a question on how you had the cookies go flatter? I scooped them with the ice cream scooper but for some reason they didn’t seem to flatten out as much and stayed quite puffed up and only slightly went down. Do you have a recommendation on how I can get them to more of a cookie shape rather then stay so puffy? But overall they taste great! Love recipe
Lee says
Hi Gianna. Before you put them in the oven you could use your hand to flatten them down so they're not a ball shape. Mine go down in the oven on their own but hopefully doing that prior to baking will help yours along!
Katey says
Truly, TRULY, the best cookies. I used this recipe to make Kirby cookies for my 6 year old and they came out perfect! Easy to follow and just delicious. (I ate too many tbh!!!) Can’t wait to try the other sugar cookie recipes here!
Lee says
Thank you so much! Making them into Kirby was so cute and a great idea!!!
Sarah says
If I want to use eggs can I? What replaced the eggs?
Lee says
Hi Sarah! 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! Sorry I can't be of more help!
Char says
Why is cornstarch listed in the recipe twice? Are you supposed to use that much of it?
Lee says
Hi there! Yes. In the first part you're going to mix it into the gluten free four as a dry ingredient. Second you're going to mix 2 heaping tablespoons of it with the water to create a liquid which will act as an egg replacement. You do need both due to the lack of eggs and the liquid from the strawberries. Hope this helps!
Jill says
The recipe was simple and the instructions were perfect. Fresh strawberry is the prize ingredient. We cut out heart shapes for Valentine’s Day!
Lee says
Thank you!!! So glad!
Sydney says
These cookies are so fun! A great way to brighten up the gray winter skies while baking on a Wednesday afternoon... I added a 1/2c sprinkles to the flour mixture and they turned out looking sort of like unicorn cookie colors?! Will make again!
Lee says
Thanks so much!!!
Elaine says
Another yummy recipe! So well written and easy to follow. Perfect for Valentine’s
Lee says
Thank you!!!
Michele says
When I rolled them in sugar and put them in the baking sheet they still were in ball form when they were fine. Do I need to flatten the ball out Before I put in the oven? Thanks!!!
Lee says
Hi Michele! I actually do not flatten them before I put them in the oven. They have a lot of moisture in them so they tend to flatten and spread a bit on their own as they bake. Hope that makes sense!
Rachel says
Do you think we could use arrowroot instead of cornstarch? Or would that change it too much?
Lee says
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!
Kathryn says
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.
Lee says
SO glad it worked out! Thanks!
Kelly says
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!
Denny says
Made these cookies for Valentine's day using AP flour and as per Kathryn's comment, no need to change the liquid measurements. Great recipe!
Lee says
So glad they worked out!!! Thanks!
Fayth says
Did you still use cornstarch water and everything else just change to AP flour?
Ginny says
These are just perfect for Valentine’s Day! Another winner!
Lee says
Thank you!
John says
These cookies are the best! Wow!