These delightful Strawberry Sugar Cookies are made with real strawberries, giving them a beautiful pale pink color and a burst of fresh flavor. The texture is the perfect balance of soft and chewy in the middle with a subtle crunch on the edges. Best of all, they’re gluten-free, nut-free, egg-free, and easily made vegan! Unlike many eggless cookies that go stale quickly, these stay soft for days!
These cookies are perfect for anyone who loves strawberries and a beautifully soft sugar cookie. If you’re looking for a new favorite treat that’s allergy-friendly and delicious, these strawberry sugar cookies are a must-try! They taste just like traditional sugar cookies, but with a unique twist from the strawberries, making them even more special.
Reasons to Love These Cookies:
- Allergy-Friendly: These cookies are gluten-free, nut-free, egg-free, and can easily be made vegan.
- Soft and Chewy: The texture is divine – soft in the middle and just the right amount of crunch around the edges.
- Made with Real Strawberries: Fresh strawberries give these cookies a beautiful pink color and a real fruity flavor.
- Perfect for Sharing: Whether it’s a party, a picnic, or a special treat for loved ones, these cookies are sure to impress!
Ingredient Notes:
- Gluten-Free Flour: Make sure to choose a gluten-free flour that’s made in a nut-free facility if allergies are a concern. I recommend one with xanthan gum for better texture.
- Cornstarch: This ingredient helps to prevent the cookies from spreading too much. It’s essential for getting that perfect chewy texture.
- Milk: Feel free to use any milk of your choice, whether it’s dairy or non-dairy.
- Butter or Vegan Sticks: You can use regular butter or a dairy-free alternative. Just ensure it’s at room temperature to help the cookies hold their shape.
- Fresh or Frozen Strawberries: Both work well, so use whatever you have on hand!
How to Make Strawberry Sugar Cookies:
- Make the Strawberry Liquid:
- Cook strawberries and granulated sugar in a saucepan over medium heat, stirring occasionally until syrupy. This will take about 10 minutes. Don’t worry if it’s a little chunky!
- Strain the strawberry mixture through a mesh colander and let the liquid cool.
- Prepare the Dry Ingredients:
- In a large bowl, whisk together the gluten-free flour, baking powder, cornstarch, and salt.
- Make the Cornstarch Mixture:
- In a small bowl, mix together cornstarch and water until it becomes a thin, watery mixture.
- Cream the Butter and Sugar:
- Using an electric mixer, beat the butter (or vegan stick) and granulated sugar until light and creamy. This should take about 2-3 minutes.
- Add the Wet Ingredients:
- Slowly beat in the cornstarch mixture, milk, cooled strawberry liquid, and vanilla extract. The dough will have a pale pink color.
- Combine with Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. If you want an even brighter pink, add red food coloring.
- Cover the dough and chill for at least 2.5 hours (overnight is even better).
- Shape and Bake the Cookies:
- Preheat your oven to 325°F and line a baking sheet with parchment paper.
- Scoop the dough into 12 even balls, rolling them in granulated sugar.
- Bake for 15 minutes. Let them cool on the baking sheet for 5 minutes before transferring to a cooling rack. For a perfect round shape, reshape them gently with a spatula right after baking.
Expert Baking Tips:
- Chill the Dough: Don’t skip this step! Chilling the dough helps the cookies maintain their shape and ensures they won’t spread too much during baking.
- Use Room Temperature Butter: Make sure your butter is soft but not melted. This helps the cookies maintain the right texture.
- Reshape Immediately: To keep your cookies round and perfect, reshape them right after baking with a spatula.
Substitutions and Variations:
- Vegan: Use dairy-free butter sticks, plant-based milk, and ensure the sugar and food coloring are vegan.
- Regular Flour Option: If you’re not gluten-free, you can swap the gluten-free flour for regular all-purpose flour. Make sure to reduce the milk and strawberry liquid a little.
Storing and Freezing:
- Store in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze the dough or baked cookies. Thaw dough in the fridge overnight before baking.
More Strawberry Recipes You’ll Love:
- Strawberry Red Velvet Cake
- Strawberry Filled Cupcakes
- Eggless Strawberry Cake
- No-Bake Strawberry Pie
Enjoy these soft, chewy, and totally delicious strawberry sugar cookies, perfect for any occasion!