These Strawberry Sugar Cookies are soft, chewy, and made with real strawberries, giving them a delightful pink hue and bursting with fresh strawberry flavor. With a perfect balance of soft centers and crispy edges, these cookies are irresistible. Plus, they’re gluten-free, nut-free, and easily vegan, making them perfect for anyone with dietary restrictions. Unlike many eggless cookies that go stale quickly, these beauties stay soft for days!
If you’re a fan of strawberries, these cookies are for you. With a strong strawberry flavor and the same delicious texture as traditional sugar cookies, they are the perfect treat for strawberry lovers. You can also enjoy them alongside my other popular sugar cookie variations like Sprinkle Sugar Cookies, Chocolate Chip Sugar Cookies, Dark Chocolate Sugar Cookies, and Cut-Out Sugar Cookies.
Why You’ll Love These Strawberry Sugar Cookies:
- Allergy-Friendly: These cookies are gluten-free, nut-free, and egg-free, with an easy vegan option!
- Soft & Chewy: The perfect texture with a crisp edge and chewy center.
- Real Strawberry Flavor: Made with real strawberries, these cookies have a wonderful fruity taste and a soft pink color.
- Long-Lasting Freshness: Thanks to the moisture from the strawberries, these cookies stay soft for several days, unlike many eggless cookies.
Ingredients You’ll Need:
- For the Strawberry Liquid:
- 1 ¾ cups quartered strawberries (fresh or frozen)
- ¾ cup granulated sugar
- For the Cookies:
- 2 cups gluten-free flour (use a 1:1 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), room temperature
- 1 ¼ cups plus 2 tablespoons granulated sugar (keep the extra 2 tablespoons separate for rolling)
- 2 heaping tablespoons cornstarch mixed with 3 tablespoons water
- 1 teaspoon pure vanilla extract
- ¼ cup milk (dairy or non-dairy)
- 3 ½ tablespoons strawberry liquid (strained)
- ¼ teaspoon red food coloring (optional for a brighter pink)
How to Make Strawberry Sugar Cookies:
- Prepare the Strawberry Liquid:
- In a medium saucepan over medium heat, cook 1 ¾ cups strawberries and ¾ cup sugar, stirring constantly, for about 10 minutes until syrupy and chunky.
- Strain the mixture through a fine-mesh colander, discarding the solids, and let the strawberry liquid cool.
- Prepare the Dry Ingredients:
- In a large bowl, whisk together gluten-free flour, 1 ½ tablespoons cornstarch, baking powder, and salt. Set aside.
- Make Cornstarch Water:
- In a small bowl, mix 2 heaping tablespoons cornstarch with 3 tablespoons water to form a thick, tacky mixture.
- Cream the Butter and Sugar:
- Beat the butter or vegan baking stick with 1 ¼ cups sugar in an electric mixer for 2-3 minutes until soft and creamy.
- Add the Wet Ingredients:
- Slowly beat in the cornstarch-water mixture, cooled strawberry liquid (about 3 ½ tablespoons), milk, and vanilla extract into the creamed butter mixture. The dough will look pale pink and slightly chunky.
- Combine Wet and Dry Ingredients:
- Gradually mix in the dry ingredients until just combined. For a brighter pink, add red food coloring (optional) and blend well.
- Chill the Dough:
- Cover the dough with plastic wrap and refrigerate for at least 2.5 hours (or overnight for best results).
- Shape and Coat the Dough:
- Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
- Scoop dough into 12 large balls using an ice cream scoop. Roll each dough ball in the remaining 2 tablespoons sugar to coat completely.
- Bake the Cookies:
- Arrange dough balls 3-4 inches apart on the baking sheet. Bake for 15 minutes or until the edges are lightly golden.
- After baking, use a spatula to gently reshape the cookies into circles and let them cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Expert Tips for Perfect Cookies:
- Packed Flour: When using gluten-free flour, pack it into your measuring cup to ensure the dough holds its shape.
- Room Temperature Butter: Make sure the butter or vegan baking stick is at room temperature to avoid spreading during baking.
- Strain the Strawberry Liquid: Straining the strawberry liquid is crucial to prevent seeds from getting into the dough and to avoid excess liquid, which can cause the cookies to spread too much.
- Chill the Dough: Don’t skip the chilling step. If you don’t chill the dough long enough, your cookies will spread too thin and lose their shape.
- Reshape Immediately After Baking: Gently press cookies into a circle shape right after they come out of the oven for perfect round cookies.
FAQs:
- Can I use all-purpose flour? Yes, you can substitute gluten-free flour with 2 packed cups of all-purpose flour (336 grams). Reduce the milk to 2 tablespoons and the strawberry liquid to 2 ½ tablespoons.
- Can I make these cookies vegan? Yes! Use a non-dairy milk and a vegan butter alternative, and make sure the sugar you use is vegan.
More Strawberry Recipes to Try:
- Strawberry Filled Cupcakes
- No-Bake Strawberry Pie
- Strawberry Red Velvet Cake
- Eggless Strawberry Cake
If you try this recipe, leave a ⭐️ review below and tag me on Instagram @laneandgreyfare! Enjoy these soft, strawberry-filled delights!
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