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Stack of soft pink strawberry sugar cookies rolled in sugar on a white background
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Strawberry Sugar Cookie

These Strawberry Sugar Cookies are soft, chewy, and bursting with real strawberry flavor thanks to a homemade strawberry syrup. They're easy to make, beautifully pink, and perfect for holidays, parties, or whenever you're craving a fruity homemade cookie.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 Cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Strawberry Syrup
  • 1¾ cups fresh or frozen strawberries quartered
  • ¾ cup granulated sugar
For the Strawberry Sugar Cookies
  • 2 cups gluten-free all-purpose flour such as Cup4Cup or regular all-purpose flour
  • 1½ tablespoons cornstarch
  • 1½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • ½ cup unsalted butter softened
  • 1¼ cups granulated sugar
  • 2 tablespoons granulated sugar for rolling
  • 2 tablespoons cornstarch mixed with 3 tablespoons water
  • 1 teaspoon pure vanilla extract
  • ¼ cup milk
  • 3½ tablespoons homemade strawberry syrup
  • ¼ teaspoon red food coloring optional

Method
 

  1. Cook the strawberries and sugar over medium heat for 10–12 minutes until thick and jam-like. Let the syrup cool completely.
  2. Whisk together the flour, cornstarch, baking powder, and salt in a medium bowl.
  3. Beat the butter and 1¼ cups sugar until light and fluffy, about 2–3 minutes.
  4. Mix in the cornstarch mixture, vanilla, milk, cooled strawberry syrup, and food coloring until smooth.
  5. Gradually add the dry ingredients and mix just until combined.
  6. Cover and chill the dough for at least 2½ hours.
  7. Scoop the dough into 12 balls, roll each in the reserved sugar, and place them on a parchment-lined baking sheet.
  8. Bake at 350°F (175°C) for 13–15 minutes, until the edges are set and the centers are slightly soft. Cool on the baking sheet for 5 minutes, then transfer to a wire rack

Notes

For the best Strawberry Sugar Cookies, let the homemade strawberry syrup cool completely before mixing it into the dough, as warm syrup can affect the texture. Chilling the dough is essential for thick, soft, and chewy cookies that hold their shape while baking. Be careful not to overbake the cookies will continue to set as they cool, giving them their perfectly tender texture. Store any leftovers in an airtight container for up to 4 days, or freeze the baked cookies or unbaked dough for up to 2 months.