Description
🍓💖 Soft & Chewy Strawberry Sugar Cookies that are naturally flavored AND allergy-friendly!
These dreamy pink cookies are made with a homemade strawberry syrup and no artificial extracts. They’re gluten-free, egg-free, nut-free, and easily vegan perfect for just about anyone.
You’ll love their crinkly tops, chewy centers, and fruity aroma. A must-bake for Valentine’s Day or summer parties!
Ingredients
For Strawberry Syrup:
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1 cup chopped fresh strawberries (or frozen, thawed)
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2 tbsp granulated sugar
For Cookie Dough:
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½ cup vegan butter or dairy-free baking stick (softened)
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¾ cup granulated sugar
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¼ cup cooled strawberry syrup
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1 tbsp cornstarch + 2 tbsp water (egg replacement)
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1 tsp vanilla extract
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1½ cups gluten-free flour (with xanthan gum)
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½ tsp baking powder
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¼ tsp salt
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Optional: red or pink food coloring
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Extra sugar for rolling
Instructions
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Make the Strawberry Syrup
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Add strawberries and sugar to a saucepan. Simmer on medium for 10–12 minutes until thick.
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Mash gently, then strain the syrup. Discard solids.
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Chill syrup for at least 30 minutes.
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Mix the Dough
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In a bowl, cream the vegan butter and sugar until fluffy.
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Add cooled syrup, cornstarch-water mix, and vanilla. Stir well.
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In another bowl, mix flour, baking powder, and salt.
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Gradually add dry mix to wet until a thick dough forms. Add food coloring if using.
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Chill
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Cover and chill dough in the fridge for 2½ hours (or overnight).
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Shape & Bake
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Preheat oven to 325°F (163°C).
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Scoop dough (1.5 tbsp per cookie), roll in sugar, and space on a lined baking sheet.
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Bake for 14–16 minutes until edges are set and tops crackle.
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Cool on tray for 10 minutes before transferring.
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Notes
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Chill the dough thoroughly before baking. A minimum of 2½ hours is essential for achieving chewy centers and preventing cookies from overspreading in the oven.
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Don’t skip the strawberry syrup reduction. It provides concentrated flavor without excess moisture—crucial for a chewy, non-soggy cookie.
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Use gluten-free flour blends that include xanthan gum. This helps mimic the structure of traditional flour and keeps the cookies from crumbling.
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Add food coloring sparingly. A small amount of red or pink gel coloring enhances the cookie’s natural pink hue from the strawberries, but it’s totally optional.
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Roll cookies in sugar before baking for a sparkly, crinkled top and added texture.
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Make ahead tip: Dough can be prepared up to 3 days in advance and kept refrigerated. You can also freeze dough balls and bake straight from frozen with 1–2 minutes added to the bake time.
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Flavor boost idea: Add ½ teaspoon lemon zest to the dough for a subtle citrus pop that complements the strawberry beautifully.
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For sandwich cookies, spread vegan buttercream, cream cheese frosting, or strawberry jam between two cooled cookies.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approx. 35g)
- Calories: 135 kcal
- Sugar: 9 g
- Sodium: 85 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0g
- Carbohydrates: 19 g
- Fiber: 0.8 g
- Protein: 1g
- Cholesterol: 0 mg (vegan/dairy-free)
Keywords: Gluten-Free Recipes, Vegan Baking, Strawberry Desserts, Valentine’s Day Cookies, Easy Allergy-Free Cookies, Natural Flavor Treats, Fruit-Based Sweets, Egg-Free Recipes, Nut-Free Baking