If you’re looking for a treat that tastes just as dreamy as a June afternoon, these Strawberry Sugar Cookies are about to be your new go-to recipe. Think buttery, pillowy cookies that are laced with fresh strawberry reduction for the prettiest pink hue and the ultimate berry kick. Each bite offers a gentle crunch from a sweet sugar coating, followed by a soft, slightly chewy center bursting with the flavor of strawberries. Whether you’re prepping dessert for a picnic, gifting a batch to a friend, or simply spoiling yourself, these cookies are pure happiness in every rosy bite.

Strawberry Sugar Cookies Recipe - Recipe Image

Ingredients You’ll Need

Making these Strawberry Sugar Cookies is a breeze, and the ingredient list is refreshingly simple—but each addition matters. From the luscious bursts of real strawberries to the simple pantry staples, every item plays a part in achieving the perfect color, texture, and jammy flavor that makes these cookies so irresistible.

Strawberries: Fresh or thawed frozen berries bring a juicy, natural flavor and gorgeous color to your cookies.
Granulated sugar: Sweetens the cookies and provides that sparkling finish when used as a coating on the outside.
Water: Helps turn your strawberry and sugar mixture into a thick, spreadable reduction.
Cornstarch: Thickens the strawberry filling to jammy perfection and ensures it’s just right for swirling or topping.
Unsalted butter: The foundation of cookie richness and tender crumb; make sure it’s room temperature for fluffy mixing.
Large egg + egg yolk: Adds moisture, richness, and structure; the extra yolk means ultra-soft, chewy cookies.
Red gel food coloring (optional): Intensifies the strawberry pink color, making every cookie as pretty as it is delicious.
Vanilla extract or vanilla bean paste: Enhances the strawberry sweetness and rounds out the flavor.
All-purpose flour: Creates the perfect base for a soft yet sturdy cookie—measure carefully for best results.
Baking powder: Gives your cookies that gorgeous lift and soft interior.
Fine salt: Balances the sweetness and brightens the berry flavor.
Extra strawberry reduction: Perfect for swirling into the dough or spreading on for an extra punch of berry goodness.
Granulated sugar (for coating): Rolls each cookie ball for a sparkly, crunchy coating.
Hand mixer or stand mixer: Essential for that light, airy cookie dough texture.
Parchment paper or silicone baking mats: Keeps the cookies from sticking and ensures even baking.
Large baking sheets: Plenty of space for all your pretty pink cookies to bake evenly.
3 Tbsp cookie scoop: For perfectly portioned, bakery-style cookies every time.

How to Make Strawberry Sugar Cookies

Step 1: Make the Strawberry Reduction

Pop your sliced strawberries and sugar into a small saucepan and smash them into a juicy pulp—a fork or potato masher works great. Warm them over medium-low heat for a few minutes, stirring gently as the mixture sizzles and the berries break down. In a separate bowl, blend water and cornstarch to create a smooth slurry, then stir that into your bubbling berry mix. Cook it for about five minutes until it transforms into a thick, glossy jam, then cool it in the fridge uncovered so it’s ready to flavor your cookies.

Step 2: Prep Your Baking Sheets

Preheat the oven to 350 F (175 C) and line two large baking sheets with parchment paper or silicone mats. Lining your sheets not only prevents sticking but also helps the cookies bake evenly and makes cleanup a breeze—trust me, you’ll want every crumb off that tray!

Step 3: Cream the Butter and Sugar

In your mixing bowl, combine the room-temperature butter and sugar, then mix on medium-high speed until the mixture is much lighter in color and fluffy. This step is all about incorporating air and ensuring your Strawberry Sugar Cookies have that signature soft, tender bite.

Step 4: Add Eggs, Flavor, and Strawberry Reduction

Add in the strawberry reduction (about 3 tablespoons), whole egg, extra yolk, vanilla, and food coloring if using. Beat gently until every ingredient is fully incorporated and the dough has a lovely, rosy hue. Pause to scrape down the sides with a rubber spatula to make sure nothing gets left behind.

Step 5: Mix in the Dry Ingredients

Add the flour, baking powder, and salt. With the mixer on low, blend just until combined—overmixing can make the cookies tough, so as soon as no flour streaks remain, you’re good to go!

Step 6: Marble or Save the Strawberry Reduction

Now you get a decision! For strawberry ribbons throughout, spoon a couple tablespoons of leftover strawberry reduction onto the dough, then gently marble it by swirling a butter knife through the top. If you want strawberry topping instead, hold some reduction back to spread on later—or do both for the ultimate strawberry hit!

Step 7: Scoop and Roll in Sugar

Place your coating sugar in a shallow bowl. Use a 3-Tbsp cookie scoop to portion out the dough—it should make about 16 gorgeously chunky cookies. Roll each dough ball gently in sugar so they’re completely coated, giving each bite a little sparkle and crunch.

Step 8: Bake and Cool

Arrange the cookie dough balls on your prepared baking sheets, about three inches apart. Bake for 10–12 minutes, just until the edges are puffed and set but centers are still soft. Let the cookies cool on the pan for at least 15 minutes before transferring to a wire rack. If any sticky strawberry bits cling to the baking mat, patiently lift with a flat spatula—so worth it for that caramelized, chewy edge!

Step 9: Finish with More Strawberry Goodness

If you saved extra strawberry reduction, now’s your moment. Spoon or spread a little on top of each cooled cookie right before serving—it adds an irresistible tangy, jammy pop. Just be aware: adding this too early can make cookies a bit soggy, so always finish right before enjoying.

How to Serve Strawberry Sugar Cookies

Garnishes

To bring out their berry magic, try sprinkling your Strawberry Sugar Cookies with extra granulated sugar, a few freeze-dried strawberry crumbles, or even a drizzle of white chocolate for a treat that looks as dazzling as it tastes. A fresh strawberry half perched on each cookie is also a darling touch for special occasions.

Side Dishes

Pair these cookies with lightly sweetened whipped cream, creamy vanilla ice cream, or a fresh fruit salad for a delightful spring dessert. A cup of herbal tea, iced matcha, or lemonade also complements the cookies’ fruity, buttery notes—perfect for afternoon snacks or sunny-day get-togethers.

Creative Ways to Present

Serve Strawberry Sugar Cookies stacked on a tiered tray for showers or brunches, nestled in a pretty gift box with a bow, or set atop a glass of strawberry milk for a fun, Instagram-worthy moment. For a kid-friendly twist, let everyone top their own cookies with extra strawberry reduction and assorted sprinkles for a cookie decorating party.

Make Ahead and Storage

Storing Leftovers

Once cooled, keep your Strawberry Sugar Cookies in an airtight container at room temperature for up to three days. Layer them with parchment to prevent sticking, and store extra reduction separately in the fridge to top cookies just before eating.

Freezing

For longer storage, freeze unbaked dough balls after rolling them in sugar; simply freeze on a tray until firm, then pack in a zip-top bag for up to two months. Baked cookies can also be frozen, sealed in an airtight container, with parchment between layers—just thaw at room temperature before eating.

Reheating

If your baked cookies lose their soft edge after a day or two, pop them in a low oven (about 275 F) for a few minutes to refresh that lovely texture. Let them cool briefly before topping with your strawberry reduction for the best flavor.

FAQs

Can I use frozen strawberries instead of fresh?

Absolutely! Thaw frozen strawberries and drain off any excess liquid before starting the reduction. You’ll still get bright berry flavor and color—perfect for making these cookies year-round.

Why do my cookies spread too much or too little?

This usually comes down to butter temperature or flour measurement. Make sure your butter is just softened (not melted), and accurately measure your flour by fluffing, spooning, and leveling. Too much flour makes for cakey, thick cookies; too little, and they spread too far.

Can I skip the red food coloring?

Of course! The food coloring simply boosts the natural pink tone, but if you prefer all-natural color, the strawberry reduction alone still gives a lovely blush.

How do I prevent sticking with the marbled strawberry reduction?

A silicone baking mat or well-lined parchment paper will help, but any caramelized bits can also be gently loosened with a thin spatula after cooling. Letting the cookies firm up before moving also keeps them intact.

Can I double the recipe for a crowd?

Definitely! Just be sure to bake in batches so the cookies have plenty of space to spread, and store any extra strawberry reduction in the fridge until you’re ready to serve.

Final Thoughts

It’s hard not to fall in love with these Strawberry Sugar Cookies—they’re nostalgic, cheerful, and absolutely packed with flavor. Whether you’re sharing them at a celebration or savoring one with your favorite book and a mug of tea, they’re sure to bring a smile. Don’t wait for strawberry season—give these cookies a try and see just how magical they can make an ordinary day.