Strawberry Sugar Cookies

Why You’ll Love Strawberry Sugar Cookies Recipe

These aren’t your average sugar cookies. The addition of strawberry reduction brings real fruit flavor and a gorgeous pink hue, while the texture balances crispy edges with tender centers. They’re perfect for spring, summer, holidays, or anytime you’re craving a sweet, fruity treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Strawberry reduction to flavor the dough
sliced strawberries
granulated sugar
water
cornstarch

For the cookie dough
unsalted butter
granulated sugar
strawberry reduction
egg + egg yolk
vanilla extract (or vanilla bean paste)
all‑purpose flour
baking powder
fine salt

Decoration
extra strawberry reduction
granulated sugar for coating cookies

Directions

1. Make the strawberry reduction: In a small saucepan, combine strawberries and sugar and mash them into a loose pulp. Heat gently while stirring. Mix water with cornstarch and add to the pan, stirring until thick like jam. Refrigerate until cool.

2. Prep: Preheat oven to 350 °F (175 °C) and line baking sheets with parchment or silicone mats.

3. Cream butter and sugar: Beat the butter and sugar until pale and fluffy.

4. Add wet ingredients: Mix in strawberry reduction, eggs, vanilla, and optional red gel food coloring until incorporated.

5. Add dry ingredients: Fold in flour, baking powder, and salt until just mixed.

6. Shape cookies: Scoop dough into balls (about 16 cookies with a 3‑Tbsp scoop), roll in sugar, and optionally marble extra reduction into the dough before rolling. Place about 3 inches apart on the baking sheets.

7. Bake: Bake for about 10–12 minutes, until edges are set but centers remain soft.

8. Cool: Let cool 15 minutes on the pan, then transfer to a rack. If desired, spread remaining strawberry reduction on top just before serving.

Servings and timing

Makes about 16 cookies.
Prep time: ~30 minutes.
Bake time: ~11 minutes.
Total time: ~41 minutes.

Variations

• Smaller cookies: Use a smaller scoop to make more cookies; adjust bake time slightly.
• Gluten‑free: Try a gluten‑free all‑purpose blend in place of regular flour.
• Egg‑free: Replace eggs with a flax egg substitute if needed.
• Extra fruit swirl: Save more reduction to swirl into the cooled baked cookies.

Storage/Reheating

Store cookies in an airtight container at room temperature for up to 3 days or freeze up to 3 months. Leftover reduction keeps up to a week in the fridge. Dough balls freeze well for about 1 month before baking.

FAQs

How long do these cookies stay fresh?

Cookies stay fresh in an airtight container at room temperature for about 3 days; they can be frozen for longer.

Can I use frozen strawberries?

Yes — thaw them first before making the reduction.

Do I have to marble the reduction into the dough?

No, you can swirl it into the baked cookie or leave it out entirely.

Can I skip the red food coloring?

Yes, coloring is optional and doesn’t affect flavor.

Why didn’t my cookies spread?

Make sure your butter is softened and you’re using the correct flour measurement method.

Can I make the dough ahead of time?

Yes, you can refrigerate or freeze shaped dough balls before baking.

Can I use jam instead of making the reduction?

Fresh reduction gives better texture, but a thick jam could be used with adjustments.

What’s the best way to roll the cookies in sugar?

Use a shallow dish and roll dough balls evenly before baking.

Why are my cookies too soft?

They may need a minute or two more in the oven; centers remain soft but edges should be set.

How do I make them extra chewy?

Baking slightly less and using slightly more sugar can help chewiness.

Conclusion

These strawberry sugar cookies bring a fresh fruit twist to a classic favorite. With bright flavor, soft chewiness, and options to customize, they’re a standout treat for bakers of all levels. Enjoy them warm, fresh, and full of strawberry goodness!