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.
amy says
really tasty and easy to follow the instructions x
Lee says
Thanks so much!
Andee says
I made these strawberry sugar cookies for midsommar and they were a hit! The cookies have a perfect strawberry flavor that isn't too decadent or heavy - even if you eat 5 of them in a row. They're perfect for summer. I will absolutely be making these again!
Lee says
Thank you!!!
Beth says
Hi, beginner baker whose allergic to egg here- Any ways to use egg substitute? Would that help with the need to freeze and prevent from falling apart?
Lee says
Hi Beth! The cornstarch water (slurry) is actually the egg substitute. I do not use flax seed etc because my son is allergic to many of the pre-made substitutes out there. You can also use arrowroot starch if you cannot have cornstarch, but I have not attempted the recipe with other egg substitutes.
Elliot says
I absolutely loved these cookies! They were so fun and easy to make and they tasted delicious. My whole family loved these natural strawberry cookies. The texture was also very unique! I loved squishing the cookies straight out of the oven. That is something I have never done before! They cooled down and hardened well, but we’re still soft and nice. I loved them overall.
Lee says
So glad! Thanks so much!
tristen says
beautiful
Nicolé says
I have my 2nd attempt in the fridge as i type this!
Tried these nearly too weeks ago and although i didn't get it pink (i only had pink food coloring and no red) they tasted so good! I used plain flour and ended up with loads of spare strawberry mixture. just meant i had to make 2 batches of strawberry buttercream (highly recommend the recipe on here!) and the batch of cookies i'm making today 🙂
Kara says
I made these for my work study students for a finals week treat and they loved them! No one could believe that they were gluten free! I make mine smaller because I have 20 plus students, but they were super soft and delicious!
Lee says
So glad! Thank you so much for sharing!
April Edwards says
These are so yummy. They stay gooey and don’t dry out for a long time. Once you’ve made them once it’s not that hard. I made them for a church function and they were a big hit.
Lee says
Thank you so much!
Doris says
I have a question. Is it possible to just use strawberry jam instead of making the strawberry liquid for the cookies?
Lee says
Hi Doris! Check out my Strawberry Jam Cookies! Those use jam instead of the strawberry syrup!
Ashita says
i am unable to see ingredients quantity on your webpage, please help me with it?
Lee says
Hi there! The recipe card with all the ingredient quantities and step by step instructions is directly above these comments. You can even print it out so it's easier to read. If you're still having issues you can click here and it will take you directly to the recipe card for the Strawberry Sugar Cookies. Hope this makes sense!
OJ says
Can I make these while regular flour? Would I have to add or take anything off from the original recipe? Thank you would love to make these today!
Lee says
Hi! If you scroll to the "substitutions and variations" section of this post, I explain what to do with AP flour! I also have it in the notes section of the recipe card in case you want to print the recipe! Hope this helps!!!
Karen says
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. 🩷🩷🩷
Catalina says
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 🤤
Jason says
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!
Ashley R says
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!
Rachel Summey says
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 says
Thanks so much!
Kate says
Any ideas for what to do with the leftover strawberry liquid? I have a bunch that didn't end up used
Lee says
Yes! I use it to make my strawberry buttercream frosting! You need about 4 tablespoons (or 8 to double the frosting recipe)! Strawberry Buttercream
Perrin says
Making these cookies were super fun! I ended up using regular flour. However, when I took my cookies out of the oven they were not pink, more of a beige cookie with dark pink inside. Not sure where I went wrong, still delicious though!