Soft and Chewy Strawberry Sugar Cookies (Gluten-Free & Eggless!)

These Strawberry Sugar Cookies are soft and chewy in the center with perfectly crisp edges—just the way a sugar cookie should be! Naturally flavored and tinted with real strawberries, these allergy-friendly treats are gluten-free, nut-free, egg-free, and easily made vegan. Plus, they stay soft for days, making them ideal for make-ahead baking or sharing with friends!

🍓 If you’re a strawberry lover, you’re going to fall in love with these gorgeous pink cookies. With a sweet, vibrant strawberry flavor and dreamy texture, they’re a must-bake!

❤️ Why You’ll Love These Cookies

Allergy-Friendly: Gluten-free, nut-free, egg-free, and easily dairy-free.
Soft & Chewy Texture: Tender centers and crisp, sugar-dusted edges.
Real Strawberry Flavor: Made with actual strawberries for a fresh, fruity taste and a naturally pale pink hue.
Stay Fresh for Days: Unlike many eggless cookies, these stay soft and chewy even after a few days!

🛒 Ingredient Notes

Here are some key ingredients and tips to keep in mind:

Strawberries: Fresh or frozen both work. Cooked into a syrup for maximum flavor and moisture.
Gluten-Free Flour: Use a 1:1 gluten-free blend with xanthan gum. Check labels if nut- or dairy-free is needed.
Cornstarch: Used two ways—mixed into the flour to reduce spreading and blended with water to replace eggs.
Unsalted Butter or Vegan Baking Stick: Do not use melted butter—room temp only!
Milk: Use whole milk or a plant-based alternative.
Red Food Coloring (Optional): For a brighter pink hue. Use plant-based or vegan if needed.

🔄 Substitutions & Variations

To Make These Cookies Vegan:

Use vegan butter and plant-based milk.
Use vegan-certified sugar and food coloring.
Choose a dairy-free gluten-free flour blend.

To Make with All-Purpose Flour (not gluten-free):

Use 2 cups (336g) of all-purpose flour.
Reduce milk to 2 tablespoons.
Reduce strawberry liquid to 2.5 tablespoons.
Chill dough well to prevent spreading.

Note: This version has not been tested. Share your results in the comments if you try it!

👩‍🍳 How to Make Strawberry Sugar Cookies

1. Make the Strawberry Syrup

In a saucepan over medium heat, cook 1¾ cups chopped strawberries and ¾ cup sugar, stirring until syrupy (about 10 minutes).
Strain through a fine mesh sieve to remove seeds and let the liquid cool.

2. Mix the Dry Ingredients

In a bowl, whisk together 2 cups gluten-free flour, 1½ tablespoons cornstarch, 1½ teaspoons baking powder, and ½ teaspoon salt.

3. Make the Cornstarch “Egg”

Mix 2 heaping tablespoons cornstarch with 3 tablespoons water until smooth and watery.

4. Cream the Butter and Sugar

Beat ½ cup room-temperature butter with 1¼ cups granulated sugar until soft and fluffy (2-3 minutes).

5. Add the Wet Ingredients

Beat in the cornstarch mixture, ¼ cup milk, 3.5 tablespoons of the cooled strawberry syrup, and 1 teaspoon vanilla.
Add ¼ teaspoon red food coloring if using.

6. Combine and Chill

Slowly mix in the dry ingredients until just combined.
Cover and chill dough in the bowl for at least 2½ hours, or overnight.

7. Roll and Coat

Scoop dough into 12 large balls.
Roll each in 2 tablespoons of granulated sugar for a sweet, sparkly coating.

8. Bake

Place dough balls 3-4 inches apart on a parchment-lined baking sheet.
Bake at 325°F for 15 minutes.
Reshape cookies immediately out of the oven with a spatula for round edges.
Cool on the sheet for 5 minutes before transferring to a rack.

👩‍🍳 Expert Tips

Pack the Flour: Press the gluten-free flour into your measuring cup to help the cookies hold their shape.
Don’t Skip Chilling: The dough must be chilled to prevent spreading—chill overnight if you can.
Strain the Syrup: Seeds in your cookies? No thanks! Straining ensures smooth texture and prevents excess moisture.
Reshape After Baking: These cookies bake up rustic—reshape right out of the oven for a polished look.

❓ FAQs

How long do these cookies stay fresh?
They stay soft and chewy for several days when stored in an airtight container.

Can I freeze the dough?
Yes! Scoop and freeze dough balls. Bake directly from frozen, adding 1-2 minutes to the baking time.

Can I make them smaller?
Absolutely—just reduce baking time by a few minutes for smaller cookies.

🍓 More Strawberry Recipes to Try

📖 Full Recipe: Strawberry Sugar Cookies

Prep Time: 30 mins
Cook Time: 15 mins
Chill Time: 2.5 hours
Total Time: 3 hrs 15 mins
Servings: 12 cookies
Author: Lee from Lane & Grey Fare