Strawberry Sugar Cookies deliver 18 irresistible treats.

Strawberry Sugar Cookies are my answer to busy days—soft, chewy, and bursting with real strawberry flavor. As a professional chef who thrives on creating crave-worthy treats that still fit a hectic schedule, I designed this recipe to be gluten-free, vegan, and egg-free, so it’s accessible for friends and family with diverse needs. These cookies are ideal for Valentine’s Day gifting, classroom swaps, or a fruity indulgence after a long week. You’ll notice the bright strawberry tang, a tender crumb, and a color that can go pale pink or deeper red with a touch of color. Ready in steps that respect your time, these 18 cookies prove you can have bakery-quality flavor at home without sacrificing your day. Let’s bake with berries, bite after bite.

Table of Contents

What makes this Strawberry Sugar Cookies special

Strawberry Sugar Cookies are more than a pretty plate. They’re my honest answer to busy days, when I want comfort without fuss. I designed them to be gluten-free, vegan, and egg-free so friends and family stay included. The cookies celebrate real strawberry flavor with a tender crumb and a blush of color that brightens the kitchen. You’ll notice they rise softly, stay moist, and pair perfectly with tea or coffee. This recipe fits a hectic week, a thoughtful gift, or a quick after-school treat. Plus, the aroma fills your kitchen and pretends to slow time.

It’s a crowd-pleaser for Valentine’s swaps, classroom treats, and weeknight cravings. It’s easy to print and share.

Strawberry Sugar Cookies that fit busy schedules

On busy days, I need a recipe that comes together fast. This Strawberry Sugar Cookies version fits that need: vegan, gluten-free, and egg-free, yet still indulgent. The batter comes together in minutes with simple pantry staples. You can bake a batch for after-school cravings or quick gifting. It yields 18 cookies, and the dough is forgiving if you’re juggling tasks. For even quicker mornings, refrigerate the dough and bake later.

Ingredients Strawberry Sugar Cookies

Here’s what I pull from the pantry for Strawberry Sugar Cookies.

I love how each ingredient plays a tiny role in flavor and texture.

Everything comes together fast, perfect for busy days.

• ½ cup fresh strawberries, finely chopped or pureed — adds bright flavor and moisture.
• 2 tbsp water — helps form the cornstarch slurry for texture.
• 2 tbsp cornstarch — tightens the crumb and keeps cookies soft.
• 2 cups gluten-free all-purpose flour with xanthan gum — structure for the dough.
• ½ tsp baking powder — lift and tenderness.
• ¼ tsp salt — enhances sweetness and flavor balance.
• ½ cup vegan butter or dairy-free baking stick, softened — provides richness and tenderness.
• ¾ cup granulated sugar — sweetness and creaminess in the batter.
• 1 tsp vanilla extract — adds warm aroma.
• 2–3 tbsp plant-based milk — hydrates the dough; adjust as needed.
• 1–2 drops red food coloring (optional) — for a pink hue.

Exact quantities are printed at the bottom of the article for printing.

Ingredient overview and substitutions

Fresh strawberries give bright flavor and moisture. Cornstarch tightens the crumb and keeps cookies soft. Gluten-free flour with xanthan gum provides structure. If you swap in regular flour, use 1:1. Add ¼ tsp baking powder. Vegan butter adds tenderness. You can use coconut oil, but texture shifts. Plant-based milk adjusts hydration. Add more if the dough seems dry. Optional: red coloring for pink.

How to Make Strawberry Sugar Cookies

Here’s the straightforward path to Strawberry Sugar Cookies. I keep it simple so you can bake with confidence, even on a busy day.

Strawberry Sugar Cookies Step One

I start with a cornstarch slurry. In a small bowl, whisk 2 tablespoons cornstarch with 2 tablespoons water until smooth, then set it aside. I mash fresh strawberries until mostly smooth, leaving a few chunks for texture. Preheat the oven to 350°F and line sheets with parchment. This base keeps the cookies tender and gluten-free.

Strawberry Sugar Cookies Step Two

In another bowl, I cream vegan butter with sugar until light and fluffy. I beat in the strawberry puree and vanilla, then stir in the cornstarch slurry. This is where the strawberry flavor blooms in our vegan, egg-free dough. If the batter looks a touch loose, add a splash of plant-based milk.

Strawberry Sugar Cookies Step Three

Whisk gluten-free flour, baking powder, and salt in a separate bowl. Gently fold the dry mix into the wet dough, until just combined. Add plant-based milk 1 tablespoon at a time if needed to bring the dough together. Chill briefly if it’s sticky for easier shaping.

Strawberry Sugar Cookies Step Four

Scoop dough onto the prepared sheets and flatten lightly to about 1/4 inch. Bake 12–14 minutes, or until edges are set but centers stay soft. Let cool on the pan for 5 minutes, then move to a rack to finish. You’ll have 18 cookies ready for gifting or snacking.

Tips for Success

• Chill the dough 15 to 30 minutes for Strawberry Sugar Cookies if it’s sticky; shaping gets easier.
• Line sheets with parchment for easy release and even browning.
• Flatten dough slightly after scooping for uniform, chewy centers.
• Fold dry ingredients into wet just until combined to keep tenderness.
• If the batter looks dry, add plant-based milk a teaspoon at a time.
• Let cookies rest 5 minutes on the sheet.

Equipment Needed

• Two mixing bowls (large and medium) for wet/dry.
• Electric mixer or whisk for creaming.
• Parchment paper and baking sheets.
• Cooling rack.
• Measuring cups and spoons.
• Cookie scoop or spoon for rounds.
• Spatula and scraper for mixing.

Variations

• Strawberry Sugar Cookies get a citrus lift with 1 tsp zest (orange or lemon).
• Fold in 1/2 cup vegan white chocolate chips or freeze-dried strawberry bits for texture.
• Swap in raspberries or blueberries for a different berry twist and color.
• Boost color and aroma with 1–2 drops red food coloring or a touch of rose water.
• Brown-sugar twist: replace part of the sugar with 1/4 cup brown sugar for depth.
• Chill the dough longer for thicker cookies; skip chilling for quicker bake and more spread.
• Optional nut note: add 1/4 tsp almond extract for a deeper aroma (omit if avoiding nuts).
• Oil swap: use melted coconut oil in place of butter for crisper edges.
• Make-ahead dough: refrigerate up to 3 days or freeze for later baking.
• Serve with a dusting of powdered sugar for a festive finish on Strawberry Sugar Cookies.

Why You’ll Love This Strawberry Sugar Cookies

I reach for Strawberry Sugar Cookies when time is tight but cravings are loud.

The batter comes together in minutes, and the bake fills the kitchen with a berry-sweet perfume.

They’re vegan, gluten-free, and egg-free, so everyone can join the plate without worry.

Soft, chewy, and lightly pink, they balance simplicity with bakery-worthy flavor—perfect for gifting or a quick treat after a busy day.

Serving Suggestions

• Pair with tea or lemonade for a bright finish.
• Plate with powdered sugar and fresh berries for color.
• A dollop of vanilla coconut whipped cream elevates Strawberry Sugar Cookies.
• Gift-ready: tuck Strawberry Sugar Cookies into clear bags with a ribbon.
• Serve warm or at room temp to keep edges chewy.

Make Ahead, Freezing, and Gift Ideas for Strawberry Sugar Cookies

Make-ahead and storage tips

I usually bake a batch of Strawberry Sugar Cookies ahead on a quiet Sunday and stash extras for busy weeks. For make-ahead, refrigerate unbaked dough up to 3 days, wrapped tightly. For baked cookies, store in an airtight container at room temp 2–3 days, or freeze up to 1 month. Label with date.

Freezing and thawing strategy

I freeze both dough and baked cookies. For dough, portion and chill in a freezer bag; thaw overnight in the fridge before baking. For baked cookies, wrap individually or layer with parchment, freeze up to 1 month, then reheat gently in a 325°F oven for a few minutes.

Gift-ready presentation ideas

Package cookies in clear tins or cellophane bags with a pink ribbon. Include a short note with serving suggestions and a ‘best by’ date. For extra sparkle, add a small spoonful of strawberry jam or a mini sprig of mint as a garnish.

FAQs

Are these cookies gluten-free and vegan-friendly?

Yes. They’re gluten-free and vegan-friendly, with no eggs or dairy. I rely on gluten-free flour with xanthan gum and a dairy-free butter substitute. To avoid cross-contamination, use clean utensils and a dedicated workspace. If you don’t need GF, swap in regular 1:1 all-purpose flour and skip xanthan gum, noting texture will shift.

Can I use fresh strawberry puree in place of chopped strawberries?

Fresh strawberry puree adds vibrant flavor and moisture, but it makes the dough softer and a bit wetter. I often keep the puree light and add a splash more flour or plant-based milk if needed. If you prefer texture, use chopped berries for more bite.

How long do these cookies stay fresh, and can I freeze the dough?

Cookies stay fresh 2 to 3 days at room temperature in an airtight container. For longer storage, freeze the dough or baked cookies. Dough keeps 1–2 months; thaw overnight in the fridge before baking. Reheat baked cookies briefly if you want a just-baked feel.

Can I adjust the color or sweetness?

Yes. I often use 1–2 drops red food coloring for a pink hue, or skip color for a pale finish. For sweetness, you can cut up to 1/4 cup sugar without wrecking texture; if you reduce sugar, add a touch more milk or fruit puree to maintain moisture and tenderness.

Final Thoughts

Baking these Strawberry Sugar Cookies feels like a small celebration after a long day. The scent of strawberry and vanilla wafts through the kitchen, inviting me to slow down. I love how each bite reveals a tender crumb and a blush of pink.

As a home cook with many hats, I value recipes that behave. This Strawberry Sugar Cookies batch comes together quickly, stays generous in flavor, and pleases vegans, gluten-free eaters, and busy moms alike.

If you crave comfort without fuss, this recipe fits. Bake, share, and savor the sweet moments you’ve earned. They travel well, and brighten days.

Serving Suggestions

• Pair with tea or lemonade for a bright finish.
• Plate with powdered sugar and fresh berries for color.
• A dollop of vanilla coconut whipped cream elevates Strawberry Sugar Cookies.
• Gift-ready: tuck Strawberry Sugar Cookies into clear bags with a ribbon.
• Serve warm or at room temp to keep edges chewy.

Make Ahead, Freezing, and Gift Ideas for Strawberry Sugar Cookies

Make-ahead and storage tips

I usually bake a batch of Strawberry Sugar Cookies ahead on a quiet Sunday and stash extras for busy weeks. For make-ahead, refrigerate unbaked dough up to 3 days, wrapped tightly. For baked cookies, store in an airtight container at room temp 2–3 days, or freeze up to 1 month. Label with date.

Freezing and thawing strategy

I freeze both dough and baked cookies. For dough, portion and chill in a freezer bag; thaw overnight in the fridge before baking. For baked cookies, wrap individually or layer with parchment, freeze up to 1 month, then reheat gently in a 325°F oven for a few minutes.

Gift-ready presentation ideas

Package cookies in clear tins or cellophane bags with a pink ribbon. Include a short note with serving suggestions and a ‘best by’ date. For extra sparkle, add a small spoonful of strawberry jam or a mini sprig of mint as a garnish.

FAQs

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