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Soft and chewy strawberry sugar cookies with real strawberries

Strawberry Sugar Cookies – The Best Soft & Chewy Vegan Recipe (2025)


  • Author: Joriel
  • Total Time: 3 hours 10 minutes (includes 2½ hours chilling)
  • Yield: 1820 cookies 1x
  • Diet: Vegan

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

Scale

For Strawberry Syrup:

  • 1 cup chopped fresh strawberries (or frozen, thawed)

  • 2 tbsp granulated sugar

For 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 strawberries and sugar to a saucepan. Simmer on medium for 10–12 minutes until thick.

    • Mash gently, then strain the syrup. Discard solids.

    • Chill syrup for at least 30 minutes.

  • Mix the Dough

    • In a bowl, cream the vegan butter and sugar until fluffy.

    • Add cooled syrup, cornstarch-water mix, and vanilla. Stir well.

    • In another bowl, mix flour, baking powder, and salt.

    • Gradually add dry mix to wet until a thick dough forms. Add food coloring if using.

  • Chill

    • Cover and chill dough in the fridge for 2½ hours (or overnight).

  • Shape & Bake

    • Preheat oven to 325°F (163°C).

    • Scoop dough (1.5 tbsp per cookie), roll in sugar, and space on a lined baking sheet.

    • Bake for 14–16 minutes until edges are set and tops crackle.

    • Cool on tray for 10 minutes before transferring.

Notes

  • 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.

  • Don’t skip the strawberry syrup reduction. It provides concentrated flavor without excess moisture—crucial for a chewy, non-soggy cookie.

  • Use gluten-free flour blends that include xanthan gum. This helps mimic the structure of traditional flour and keeps the cookies from crumbling.

  • 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.

  • Roll cookies in sugar before baking for a sparkly, crinkled top and added texture.

  • 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.

  • Flavor boost idea: Add ½ teaspoon lemon zest to the dough for a subtle citrus pop that complements the strawberry beautifully.

  • 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