Soft and Chewy Strawberry Sugar Cookies (Eggless, Gluten-Free, Vegan-Friendly!)

These Strawberry Sugar Cookies are soft, chewy, and bursting with real strawberry flavor in every bite! Naturally pink and allergy-friendly, they’re made without eggs, gluten, or nuts—and they can easily be made dairy-free, too. With crisp edges and a tender center, these cookies are the perfect sweet treat for spring, summer, or any time you’re craving something fruity and fun.

Unlike many eggless cookies that dry out quickly, these beauties stay soft for days—thanks to the moisture from fresh strawberries. Whether you’re baking for a party, a holiday, or just because, these cookies are a delicious way to enjoy the flavor of strawberries in cookie form!

❤️ Why You’ll Love These Strawberry Sugar Cookies

Allergy-Friendly: Gluten-free, nut-free, egg-free, and easily vegan.
Incredible Texture: Soft and chewy centers with crisp sugar-coated edges.
Naturally Flavored: Real strawberries add bold flavor and a soft pink hue.

Beautiful & Bright: Naturally pink with the option to deepen the color with food coloring.
Make-Ahead Friendly: The dough can be prepped ahead and baked fresh later.

📝 Ingredient Notes

Here’s what you’ll need to make these cookies (see the full recipe card for exact measurements):

Strawberries: Fresh or frozen will work. These are cooked down and strained to create a thick strawberry syrup.
Granulated Sugar: Sweetens the cookies and creates a crunchy sugar coating.
Gluten-Free 1:1 Flour: Choose a blend with xanthan gum for structure. If avoiding dairy, make sure your brand is fully allergy-safe.

Cornstarch: Helps the cookies hold their shape and creates that chewy bite.
Butter or Vegan Baking Sticks: Use room temperature—not melted—to prevent spreading.
Milk: Any dairy or non-dairy milk will work here.

Cornstarch + Water Mixture: Replaces eggs and binds the dough.
Baking Powder, Salt, Vanilla: Classic baking staples.
Red Food Coloring (Optional): For a bolder pink color—look for vegan-friendly options if needed.

🌱 Make It Vegan

To make these cookies fully vegan:

Use vegan butter sticks.
Use non-dairy milk (like almond, oat, or soy).

Choose vegan-certified granulated sugar and food coloring.

🥣 How to Make Strawberry Sugar Cookies

Step 1: Cook the Strawberries

In a saucepan, heat strawberries and sugar over medium heat until syrupy (about 10 minutes). The mixture will still have some chunks—this is okay.

Step 2: Strain

Use a mesh sieve to strain the strawberry syrup into a bowl. Let it cool before using. (Discard the solids or save for another use.)

Step 3: Mix the Dry Ingredients

In a large bowl, whisk together the gluten-free flour, 1.5 tablespoons cornstarch, baking powder, and salt.

Step 4: Make the Egg Substitute

Stir together 2 heaping tablespoons of cornstarch and 3 tablespoons of water until fully dissolved and watery.

Step 5: Cream the Butter and Sugar

In a stand mixer or with a hand mixer, beat butter and 1¼ cups sugar until light and fluffy (2–3 minutes).

Step 6: Add Wet Ingredients

Mix in the cornstarch water mixture, milk, 3.5 tablespoons of the cooled strawberry syrup, and vanilla. Add food coloring if using.

Step 7: Add Dry Ingredients

Gradually mix in the dry ingredients until a soft dough forms. Cover and chill the dough for at least 2.5 hours (or overnight).

Step 8: Scoop and Roll

Use a large cookie scoop to portion the dough into 12 balls. Roll each in the remaining sugar to coat.

Step 9: Bake

Bake at 325°F (163°C) for 15 minutes, spacing cookies 3–4 inches apart. Let cool for 5 minutes on the pan, then transfer to a wire rack. Reshape with a spatula right out of the oven if needed.

👩‍🍳 Expert Tips

Pack Your Flour: For best structure, scoop and pack the gluten-free flour into your measuring cup.
Don’t Skip Chilling: The dough must chill, or the cookies will spread too much.

Strain the Syrup: Removing the seeds keeps the texture smooth and prevents excess moisture.
Reshape While Hot: Use a spatula to nudge the cookies into perfect circles right after baking.

🍓 Recipe FAQs

Can I use all-purpose flour?
Yes! Use 2 packed cups (336g) of all-purpose flour. Reduce milk to 2 tablespoons and strawberry liquid to 2.5 tablespoons. The dough still needs to chill.

Can I freeze the dough?
Absolutely. Freeze cookie dough balls on a tray, then transfer to a bag. Bake from frozen—just add an extra 1–2 minutes to the bake time.

Can I use freeze-dried strawberries?
This recipe is designed for real strawberries. Freeze-dried strawberries would require a different method and moisture ratio.

🍰 More Strawberry Desserts to Try

Strawberry Filled Cupcakes

📖 Full Recipe: Strawberry Sugar Cookies

Yield: 12 large cookies
Prep Time: 30 minutes
Cook Time: 15 minutes
Chill Time: 2.5 hours
Total Time: 3 hours 15 minutes

Ingredients

Strawberry Syrup

1¾ cups quartered strawberries (fresh or frozen)
¾ cup granulated sugar

Cookie Dough

2 cups gluten free flour (1:1 blend with xanthan gum)
1½ tbsp cornstarch
1½ tsp baking powder

½ tsp kosher salt
½ cup unsalted butter or vegan stick, room temperature
1¼ cups + 2 tbsp granulated sugar (reserve 2 tbsp for rolling)

2 heaping tbsp cornstarch + 3 tbsp water
1 tsp vanilla extract
¼ cup milk (dairy or non-dairy)

3.5 tbsp cooled strawberry syrup
¼ tsp red food coloring (optional)

Instructions

Cook Strawberries: Simmer strawberries and ¾ cup sugar over medium heat until syrupy (about 10 mins). Strain and cool.

Mix Dry: Whisk flour, 1½ tbsp cornstarch, baking powder, and salt.
Make Egg Substitute: Combine 2 heaping tbsp cornstarch with 3 tbsp water.
Cream Butter and Sugar: Beat butter and 1¼ cups sugar until fluffy.

Add Wet Ingredients: Mix in cornstarch-water, milk, 3.5 tbsp strawberry syrup, vanilla, and food coloring.
Combine: Add dry ingredients. Mix until just combined. Chill for at least 2.5 hours.
Scoop and Roll: Roll into 12 balls. Coat with remaining sugar.

Bake: Bake at 325°F for 15 minutes. Reshape immediately, cool on pan for 5 mins, then transfer to wire rack.

⭐️ Tried This Recipe?

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