Introduction

These Strawberry Sugar Cookies are soft, chewy, and bursting with fresh strawberry flavor. This vegan and gluten-free recipe uses a homemade strawberry syrup to create a deliciously moist cookie perfect for any occasion.

A group of six round, pink cookies with a cracked top texture lies stacked and slightly overlapping on a piece of white crumpled parchment paper, placed on a white marbled surface. The cookies have a sugar coating that gives them a slightly frosted look, with some areas lighter pink and some deeper pink shades. Around the cookies, there are several fresh strawberries, some whole with green leafy tops and some cut in half showing their bright red inside. The arrangement is close up, showing details of the cookie cracks and the juicy texture of the strawberries. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup chopped fresh strawberries (or frozen, thawed)
2 tbsp granulated sugar
½ cup vegan butter or dairy-free baking stick (softened)
¾ cup granulated sugar
¼ cup cooled strawberry syrup
1 tbsp cornstarch + 2 tbsp water (egg replacement)
1 tsp vanilla extract
1½ cups gluten-free flour (with xanthan gum)
½ tsp baking powder
¼ tsp salt
Optional: red or pink food coloring
Extra sugar for rolling

Instructions

Step 1: Make the strawberry syrup by adding the chopped strawberries and 2 tablespoons of sugar to a saucepan. Simmer over medium heat for 10–12 minutes until the mixture thickens.
Step 2: Mash the strawberries gently, then strain the syrup through a fine sieve, discarding the solids. Chill the syrup in the fridge for at least 30 minutes.
Step 3: In a bowl, cream the softened vegan butter and ¾ cup of granulated sugar until fluffy.
Step 4: Add the cooled strawberry syrup, cornstarch mixed with water, and vanilla extract to the creamed butter. Stir until well combined.
Step 5: In a separate bowl, whisk together the gluten-free flour, baking powder, and salt.
Step 6: Gradually add the dry ingredients to the wet mixture, stirring until a thick dough forms. If desired, add red or pink food coloring for a festive touch.
Step 7: Cover the dough and chill in the refrigerator for 2½ hours or overnight to firm up.
Step 8: Preheat the oven to 325°F (163°C). Scoop about 1.5 tablespoons of dough per cookie, roll each ball in sugar, and place them spaced apart on a lined baking sheet.
Step 9: Bake for 14–16 minutes until the edges are set and the tops develop crackles.
Step 10: Allow the cookies to cool on the baking tray for 10 minutes before transferring to a wire rack.

Tips & Variations

Use fresh strawberries for the best flavor, but frozen and thawed works well in a pinch.
For extra color, add a few drops of natural beet juice instead of food coloring.
Make sure the vegan butter is softened to achieve a light, fluffy dough.
Chilling the dough overnight enhances the flavor and texture of the cookies.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. To keep them soft, add a slice of bread to the container. Reheat gently in the microwave for a few seconds if you prefer them warm.

How to Serve

The image shows a close-up of six round, pink cookies with a cracked texture on top, dusted lightly with sugar creating a frosty look. They are stacked and slightly overlapping each other on torn, translucent wax paper resting on a white marbled surface. Around the cookies are whole and halved fresh red strawberries with green leaves, adding a natural, fresh contrast to the pink cookies. The colors are bright and soft, with the white sugar sparkling under the light. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten-free?

Yes, you can substitute with all-purpose flour if you do not require gluten-free cookies. Use the same quantity, but you may want to reduce baking powder slightly.

How do I make the egg replacement?

Mix 1 tablespoon of cornstarch with 2 tablespoons of water until smooth. This mixture works as a binder to replace eggs in the recipe.

Strawberry Sugar Cookies – The Best Soft & Chewy Vegan Recipe

Print Recipe

★★★★★

5 from 113 reviews

These Strawberry Sugar Cookies are soft, chewy, and bursting with fresh strawberry flavor. This vegan recipe uses a homemade strawberry syrup and egg replacement for delicious, allergy-friendly treats perfect for any occasion. The cookies are gluten-free and have a beautiful pink hue, making them both visually appealing and delightful to eat.

Author: Dylan
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 3 hours
Yield: 18 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegan

Ingredients

Scale

Strawberry Syrup

1 cup chopped fresh strawberries (or frozen, thawed)
2 tbsp granulated sugar

Cookie Dough

½ cup vegan butter or dairy-free baking stick (softened)
¾ cup granulated sugar
¼ cup cooled strawberry syrup
1 tbsp cornstarch + 2 tbsp water (egg replacement)
1 tsp vanilla extract
1½ cups gluten-free flour (with xanthan gum)
½ tsp baking powder
¼ tsp salt
Optional: red or pink food coloring
Extra sugar for rolling

Instructions

Make the Strawberry Syrup: Add chopped strawberries and 2 tablespoons of sugar to a saucepan. Simmer over medium heat for 10 to 12 minutes until the mixture thickens.
Mash and Strain the Syrup: Gently mash the cooked strawberries, then strain the syrup through a fine mesh sieve to remove solids. Discard the solids and keep the syrup.
Chill the Syrup: Allow the strawberry syrup to cool completely, then refrigerate for at least 30 minutes before using.
Prepare the Dough Base: In a mixing bowl, cream the softened vegan butter together with ¾ cup granulated sugar until light and fluffy.
Add Wet Ingredients: Mix in the cooled strawberry syrup, the cornstarch-water mixture (as an egg replacement), and vanilla extract. Stir well to combine.
Mix Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, baking powder, and salt.
Combine Dry and Wet: Gradually add the dry ingredients to the wet mixture, stirring until a thick dough forms. If desired, add red or pink food coloring to enhance the color of the dough.
Chill the Dough: Cover the dough and refrigerate for 2½ hours or overnight to firm up and develop flavor.
Preheat the Oven: Set the oven temperature to 325°F (163°C) and prepare a baking sheet lined with parchment paper or a silicone mat.
Shape Cookies: Scoop about 1.5 tablespoons of dough per cookie, roll each ball in extra sugar, and place them spaced apart on the prepared baking sheet.
Bake: Bake the cookies for 14 to 16 minutes, until the edges are set and the tops develop a crackled texture.
Cool: Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Notes

Use fresh or thawed frozen strawberries for the syrup.
If you don’t have cornstarch, arrowroot powder can be used as an alternative egg replacement.
Adding food coloring is optional but enhances the cookies’ pink color.
Ensure vegan butter is softened for easier creaming with sugar.
Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: Strawberry Sugar Cookies, Vegan Cookies, Gluten-Free Cookies, Soft Chewy Cookies, Dairy-Free, Egg-Free, Plant-Based Dessert