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.
Jackie says
What is the corn starch for? Works as a binder? Can egg be used as a substitution?
Lee says
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!
Emily says
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 says
So glad it worked with the AP flour! Thanks so much!
Cheryl says
Looks delicious! What if I want to use eggs? What would I then omit? Will the cookies have a good texture?
Lee says
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!
Amanda Slade says
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 says
Oh my gosh thank you so so much!!!!! So glad it worked out with the AP flour!!!
Catherine says
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 says
So glad!!! Thank you!!
Annika says
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 says
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!
Cori says
I am looking to make these cookies for valentines day. I am going to use ap flour instead of the gluten free so I will follow the advice of other comments. do you think it's possible to be able to shape them in a heart shape either before baking or after? so instead of using the spatula to make them round make them a heart instead.
Lee says
Hi Cori! I haven't attempted but others did. I know that they cut them into heart shapes with cookie cutters after the cookies were baked. If you wanted to try prior to baking, maybe follow the steps in my Heart Shaped Chocolate Chip Cookies. Not positive it will work out though. Your best bet might be to form the shape after with the cookie cutter.
Heather says
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 says
I'm so so glad! Thank you!!!
Natalie says
Can we add strawberry jam instead of making fresh jam? How much should we add? I’ll be making with AP flour
Lee says
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!
Rebecca says
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 says
That sounds wonderful!!! Thank you!
Karly says
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 says
So glad it worked out!!! Thank you so much!
Maxine says
Would I be able to use freeze-dried strawberries instead of the strawberry reduction?
Thanks!
Lee says
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.
Gabb says
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 says
So so glad! Thank you so so much!!!
Chandler Benson says
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 says
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!
Iris says
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 says
So glad you guys liked them!!! Thanks so much!
Kelsee says
can I use regular all purpose flour?
Lee says
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 says
Can I add less white sugar or substitute it for brown sugar? they are "sugar cookies" but they are too sweet for me...
Martyna says
can I add more strawberry syrup to them or it will break the recipe? Less sugar more strawberry?
Lee says
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 says
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 says
Sounds reaaaaallly intriguing, can I scoop the dough and freeze as balls and bake from there??
Lee says
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.
Ann Joness says
Use the fruit solids that you strained out of the liquid to fill thumbprint on cookies
Carey says
Could I use tapioca starch in place of cornstarch?
Lee says
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!
Vegan Victuals says
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 says
Thank you!!!!!
Kenzie says
Made these! Made some modifications as we have different allergies but they are heavenly! We used 2.5 C of white flour, no cornstarch (for dry or wet), blended the strawberry liquid so it had tiny bits of strawberries, used dairy/soy free butter (same amount), no milk, 5TBSP of strawberry mix, 1 egg, and kept the rest the same (I believe!) No need to freeze, made them a bit smaller and cooked them at the same time for the same temp. They were amazing! Thank you for this recipe!
Lee says
I'm so glad you loved them and thank you for sharing your changes with the AP flour and egg for those who can have them!
Grace says
So delicious, easy to follow recipe. Couldn’t be happier! So far I’ve tried a few of the cookie recipes on here, can’t wait to try some of the other categories !
Lee says
So glad thank you so much!!!
Lilli says
These were delicious! I made them with normal flour and they were great! You could really taste the strawberry flavor too
Lee says
So glad! Thank you!!!
Fayth says
Did you change anything else or JUST the flour?
Denashia says
Hi Fayth,
I used regular AP flour and kept every other ingredient the same.
Erin says
Love this recipe! I used vegan butter and whole fat coconut milk to make these dairy free too. Huge hit with my kids and their friends, will def make again!
Lee says
So glad thank you!!