If you love the nostalgic sweetness of sugar cookies and the fruity brightness of strawberries, you’re going to fall in love with these Strawberry Sugar Cookies. These pink beauties combine a chewy, tender center with crisp edges, all naturally flavored with a homemade strawberry syrup. Unlike most store-bought strawberry treats, these cookies are made with real strawberries — no artificial flavors needed!
Not only are they delicious, but they’re also egg-free, nut-free, gluten-free, and easily made vegan, so everyone can enjoy them without worry. Best of all, they stay soft and chewy for days, making them perfect for making ahead, gifting, or bringing to your next celebration.
Why You’ll Love Strawberry Sugar Cookies
Real strawberries bring a fresh, authentic flavor
Naturally gluten-free, egg-free, and nut-free
Easy to make vegan
Pretty pink color makes them perfect for Valentine’s Day, birthdays, or baby showers
Soft in the middle, crispy on the edges — the best combo
They stay fresh and soft for days
Ingredients You’ll Need
For the Strawberry Syrup
- 1 ¾ cups fresh or frozen quartered strawberries
- ¾ cup granulated sugar
For the Cookies
- 2 cups gluten-free 1:1 flour blend with xanthan gum
- 1 ½ tablespoons cornstarch
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter or vegan baking stick, at room temperature
- 1 ¼ cups granulated sugar (plus 2 tablespoons for rolling)
- 2 heaping tablespoons cornstarch mixed with 3 tablespoons water (egg replacer)
- 1 teaspoon pure vanilla extract
- ¼ cup milk (dairy or plant-based)
- 3.5 tablespoons prepared strawberry syrup
- ¼ teaspoon red food coloring (optional, for bolder pink color)
How to Make Strawberry Sugar Cookies
Step 1: Make the Strawberry Syrup
In a medium saucepan, combine the strawberries and sugar over medium heat. Stir frequently until the mixture is thick and syrupy, about 10 minutes. It’s okay if it’s still a bit chunky! Strain through a mesh colander into a bowl to remove the seeds and set aside to cool.
Step 2: Prepare the Dry Ingredients
In a large bowl, whisk together the gluten-free flour, 1.5 tablespoons of cornstarch, baking powder, and kosher salt. Set aside.
Step 3: Prepare the Egg-Free Binder
In a small bowl, mix 2 heaping tablespoons of cornstarch with 3 tablespoons of water. Stir until thin and watery (it will be thick and sticky at first — keep stirring!). This acts as the egg substitute to bind the cookies.
Step 4: Cream the Butter and Sugar
Using a stand mixer fitted with the paddle attachment or a handheld mixer, beat the butter (or vegan baking stick) with the 1 ¼ cups granulated sugar until soft, fluffy, and light in color, about 2–3 minutes.
Step 5: Combine Wet Ingredients
Slowly beat in the cornstarch-water mixture, vanilla extract, milk, and 3.5 tablespoons of the cooled strawberry syrup. The mixture will look pale pink and a bit chunky, which is perfect.
Step 6: Combine Dry and Wet Ingredients
Gradually mix the dry ingredients into the wet ingredients on low speed, mixing until just combined. If you’d like a brighter pink color, add the optional red food coloring and mix briefly to incorporate.
Step 7: Chill the Dough
Cover the dough with plastic wrap and refrigerate for at least 2.5 hours, or ideally overnight. This step is essential to prevent the cookies from overspreading.
Step 8: Bake
After chilling, preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper. Scoop 12 evenly sized cookie dough balls using a cookie scoop or ice cream scoop. Roll each dough ball in the reserved 2 tablespoons of sugar.
Place the cookies 3–4 inches apart on the baking sheet (they’ll spread a bit). Bake for about 15 minutes until the edges are set and the centers look slightly underdone — they will firm up as they cool.
Step 9: Shape and Cool
As soon as the cookies come out of the oven, use a spatula to gently push the edges into a circular shape if needed. Let them cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Tips for Success
Chill the dough thoroughly to prevent spreading
Use a gluten-free 1:1 flour blend with xanthan gum for best results
Roll the dough in sugar for a sparkly, crisp exterior
Don’t skip reshaping after baking — it makes the cookies picture-perfect
Let cookies cool fully before storing to keep them from getting soggy
Serving Suggestions
These Strawberry Sugar Cookies are perfect:
- With a cup of hot tea or coffee
- Packed in a lunchbox
- As a Valentine’s Day or birthday treat
- On a pretty dessert tray
- As a thoughtful homemade gift
Storage & Make-Ahead Tips
- Store in an airtight container at room temperature for up to 4 days
- Freeze baked cookies for up to 2 months
- Freeze unbaked dough balls for 1–2 months; bake directly from frozen, adding 2–3 minutes of baking time
FAQs
Can I use regular flour instead of gluten-free?
Yes! Substitute an equal amount of all-purpose flour.
Can I skip the food coloring?
Absolutely — the strawberry syrup alone gives them a soft pink hue.
Can I use freeze-dried strawberries?
You can, but you’ll want to grind them into a powder and adjust the liquids since you’ll skip the syrup step.
Let’s Stay Connected
If you try these Strawberry Sugar Cookies, I’d love to see how they turned out! Tag me on Instagram or leave a comment below — I’m always inspired by your kitchen adventures.
Strawberry Sugar Cookies
Ingredients
For the Strawberry Syrup
- 1 ¾ cups fresh or frozen quartered strawberries
- ¾ cup granulated sugar
For the Cookies
- 2 cups gluten-free 1:1 flour blend with xanthan gum
- 1 ½ tablespoons cornstarch
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter or vegan baking stick at room temperature
- 1 ¼ cups granulated sugar plus 2 tablespoons for rolling
- 2 heaping tablespoons cornstarch mixed with 3 tablespoons water egg replacer
- 1 teaspoon pure vanilla extract
- ¼ cup milk dairy or plant-based
- 3.5 tablespoons prepared strawberry syrup
- ¼ teaspoon red food coloring optional, for bolder pink color
Instructions
Step 1: Make the Strawberry Syrup
- In a medium saucepan, combine the strawberries and sugar over medium heat. Stir frequently until the mixture is thick and syrupy, about 10 minutes. It’s okay if it’s still a bit chunky! Strain through a mesh colander into a bowl to remove the seeds and set aside to cool.
Step 2: Prepare the Dry Ingredients
- In a large bowl, whisk together the gluten-free flour, 1.5 tablespoons of cornstarch, baking powder, and kosher salt. Set aside.
Step 3: Prepare the Egg-Free Binder
- In a small bowl, mix 2 heaping tablespoons of cornstarch with 3 tablespoons of water. Stir until thin and watery (it will be thick and sticky at first — keep stirring!). This acts as the egg substitute to bind the cookies.
Step 4: Cream the Butter and Sugar
- Using a stand mixer fitted with the paddle attachment or a handheld mixer, beat the butter (or vegan baking stick) with the 1 ¼ cups granulated sugar until soft, fluffy, and light in color, about 2–3 minutes.
Step 5: Combine Wet Ingredients
- Slowly beat in the cornstarch-water mixture, vanilla extract, milk, and 3.5 tablespoons of the cooled strawberry syrup. The mixture will look pale pink and a bit chunky, which is perfect.
Step 6: Combine Dry and Wet Ingredients
- Gradually mix the dry ingredients into the wet ingredients on low speed, mixing until just combined. If you’d like a brighter pink color, add the optional red food coloring and mix briefly to incorporate.
Step 7: Chill the Dough
- Cover the dough with plastic wrap and refrigerate for at least 2.5 hours, or ideally overnight. This step is essential to prevent the cookies from overspreading.
Step 8: Bake
- After chilling, preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper. Scoop 12 evenly sized cookie dough balls using a cookie scoop or ice cream scoop. Roll each dough ball in the reserved 2 tablespoons of sugar.
- Place the cookies 3–4 inches apart on the baking sheet (they’ll spread a bit). Bake for about 15 minutes until the edges are set and the centers look slightly underdone — they will firm up as they cool.
Step 9: Shape and Cool
- As soon as the cookies come out of the oven, use a spatula to gently push the edges into a circular shape if needed. Let them cool on the baking sheet for 5 minutes before transferring to a cooling rack.
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