There are some cookies that feel cozy and familiar, and then there are cookies that taste like a season. These strawberry sugar cookies land squarely in the second category. They are bright, soft in the middle, lightly crisp around the edges, and honestly a little hard to stop eating.

I make these when strawberries are at their best, but I also lean on frozen berries when I need that pop of summer in the middle of a regular week. The strawberry reduction is the heart of the recipe, and it gives the cookies real flavor instead of that artificial candy note.

What I love most is how balanced they are. Sweet, but not cloying. Soft, but not cakey. And the sugar coating adds just enough crunch to keep things interesting with every bite.

If you enjoy classic sugar cookies but want something fresher and more playful, this recipe is for you. It feels nostalgic and new at the same time, which is my favorite kind of baking project.

Ingredients Needed for the Recipe

• Fresh or frozen strawberries – cooked down to create a concentrated strawberry reduction with real flavor.
• Granulated sugar – sweetens both the reduction and the cookie dough, and helps create crisp edges.
• Water – mixed with cornstarch to thicken the strawberry mixture.
• Cornstarch – turns the strawberry juices into a jam-like reduction.
• Unsalted butter – forms the rich, tender base of the cookie dough.
• Large egg plus one egg yolk – adds structure while keeping the centers soft and chewy.
• Vanilla extract – rounds out the sweetness and deepens the flavor.
• All-purpose flour – provides structure without making the cookies heavy.
• Baking powder – helps the cookies lift and bake evenly.
• Fine salt – balances the sweetness and sharpens the flavors.
• Red gel food coloring (optional) – enhances the pink hue if you want a brighter look.

Each ingredient plays a small but important role. Skipping or swapping too many things at once can change how these cookies spread or bake.

A Little Note on Strawberry Flavor

Using a strawberry reduction instead of raw fruit is what makes these cookies work. Fresh strawberries hold a lot of water, which can wreck the texture of cookie dough if added directly.

Cooking them down concentrates the flavor and removes excess moisture. The result is a jammy, bold strawberry taste that actually comes through after baking.

I know it adds an extra step, but it is absolutely worth it. This is where these strawberry sugar cookies really earn their name.

How to make Strawberry Sugar Cookies?

Save

Step 1 – Make the Strawberry Reduction

Start by placing the sliced strawberries and granulated sugar into a small saucepan. Use a fork or masher to break the berries down until they release their juices.

Cook the mixture over medium-low heat, stirring often so it does not scorch. You want it bubbling gently, not aggressively boiling.

In a separate bowl, stir together the water and cornstarch to make a slurry. Pour this into the strawberry mixture and keep cooking until it thickens into a jam-like consistency.

This usually takes around five minutes. Once thick, transfer it to a bowl and let it cool in the fridge uncovered.

Step 2 – Cream the Butter and Sugar

Preheat your oven to 350 F and line two baking sheets with parchment paper or silicone mats. Set them aside so they are ready to go.

In a large bowl, beat the butter and granulated sugar together on medium-high speed. Keep mixing until the color lightens and the texture looks fluffy.

This step matters more than it seems. Proper creaming helps create cookies that bake up tender instead of dense.

Step 3 – Add the Wet Ingredients

Add three tablespoons of the cooled strawberry reduction to the bowl, followed by the egg, egg yolk, vanilla extract, and food coloring if using.

Mix on medium speed until everything is fully combined. Stop once or twice to scrape down the sides and bottom of the bowl.

The dough should already smell faintly like strawberries at this point, which is always a good sign.

Step 4 – Mix in the Dry Ingredients

Add the flour, baking powder, and salt to the bowl. Mix on low speed just until the flour disappears.

Do not overmix here. Once the dough comes together, stop and give it a final scrape by hand.

The dough will be soft and slightly sticky, but it should hold its shape.

Step 5 – Marble and Scoop the Dough

You can either marble extra strawberry reduction into the dough or save it for topping later. For marbling, spoon a couple tablespoons on top and gently swirl it in.

Pour granulated sugar into a shallow dish. Scoop the dough into balls and roll each one in sugar until fully coated.

Place the dough balls about three inches apart on the prepared baking sheets. They will spread as they bake.

Step 6 – Bake and Cool

Bake the cookies for 10 to 12 minutes, until the edges look set and the centers still appear soft. They will continue baking as they cool.

Let the cookies rest on the baking sheet for about 15 minutes before transferring them to a wire rack.

If any strawberry bits caramelized and stuck slightly, gently release them with a flat spatula once the cookies firm up.

Why the Texture Works So Well

The balance between crisp edges and chewy centers comes from a few small choices. The extra egg yolk adds richness without drying the dough.

The sugar coating helps the outside bake up slightly crunchy while sealing in moisture. And underbaking just a touch keeps the middle soft.

This is one of those recipes where timing matters more than appearance. Pale centers are exactly what you want.

Tips

• Use fresh strawberries when they are in season, but frozen work beautifully when fresh are not available.
• Cool the strawberry reduction fully before adding it to the dough.
• Cream the butter and sugar until visibly lighter in color.
• Stop mixing as soon as the flour is incorporated.
• Err on the side of underbaking for soft centers.

Substitutions and Small Tweaks

If you only have salted butter, you can use it and reduce the added salt by half. The flavor will still be balanced.

For a dairy-free version, vegan butter works well, though the cookies may spread slightly more.

Gluten-free all-purpose flour blends can be used, but make sure it is a one-to-one replacement. Texture may vary slightly.

If you prefer less sweetness, resist the urge to reduce sugar. It affects both texture and spread in this recipe.

Making These Cookies Ahead of Time

The dough can be scooped and frozen for up to a month. Store the dough balls in an airtight container.

When ready to bake, let them thaw in the fridge overnight before rolling in sugar and baking.

The baked cookies keep well at room temperature for up to three days in an airtight container.

If you want to top them with extra strawberry reduction, do it right before serving to avoid sogginess.

Serving and Sharing

These strawberry sugar cookies are perfect on their own, but they also pair beautifully with tea or coffee.

I love serving them slightly warm when the centers are extra soft. They disappear fast in group settings.

If you bring these to a gathering, expect questions. People always want to know where the strawberry flavor comes from.

And honestly, that is my favorite part. Sharing something homemade that feels a little special always is.

If you give these strawberry sugar cookies a try, I hope they bring a bit of brightness to your kitchen too. They have become one of those recipes I come back to again and again, especially when I want something cheerful and familiar.

Save

Print Recipe

Strawberry Sugar Cookies Recipe

Author: Elly Cooking Method: Baking Cuisine: American Courses: Desserts

Difficulty: easy Prep Time 30 mins Cook Time 12 mins Rest Time 15 mins Total Time 57 mins

Cooking Temp: 175  C Servings: 16 Estimated Cost: $ 12 Calories: 180

Best Season: Spring, Summer

Description

These strawberry sugar cookies taste just like summer and bake up with crisp, crunchy edges and soft, chewy centers. Infused with homemade strawberry reduction and finished with a sparkly sugar crust, they’re as beautiful as they are delicious!

ingredients

Servings

Strawberry Reduction

• 1 cup sliced strawberries, fresh or frozen and thawed (150g)
• ¹⁄₄ cup granulated sugar (50g)
• 2 Tbsp water (30g)
• 1 Tbsp cornstarch (8g)

Strawberry Cookies

• 1 cup (2 sticks) unsalted butter, room temperature (226g)
• 1 cup granulated sugar (200g)
• 3 Tbsp strawberry reduction – made above (70g)
• 1 large egg + 1 egg yolk (76g)
• 1 tsp vanilla extract or vanilla bean paste (5g)
• 2½ cups all-purpose flour – fluffed then spooned and leveled (325g)
• 2 tsp baking powder (8g)
• 1 tsp fine salt (6g)

Decoration

• ¹⁄₄ cup strawberry reduction – recipe above (80g)
• ¹⁄₄ cup granulated sugar – for coating the outside of the cookies (50g)

Instructions

Strawberry Reduction

1. Place 1 cup of sliced strawberries and 1/4 cup of granulated sugar in a small saucepan. Use a masher or fork to break down the strawberries into a pulp.
   Mark as complete
2. Then heat the mixture over medium-low heat for a couple minutes while stirring frequently.
   Mark as complete
3. In a small bowl, combine 2 Tbsp water and 1 Tbsp cornstarch to make a cornstarch slurry. Pour into the strawberry mixture and continue to cook it until it becomes thick like jam. This usually takes me about 5 min. Most of the strawberries should have broken down by this point, but it’s ok if there are still a few chunks.
   Mark as complete
4. Pour the mixture into a bowl and place in the fridge uncovered to cool.
   Mark as complete

Strawberry Sugar Cookies

1. Preheat the oven to 350°F / 175°C and line two large baking sheets with silicone baking mats or parchment paper. Set aside.
   Mark as complete
2. In a large bowl or the bowl of a stand mixer, beat 1 cup butter and 1 cup granulated sugar and mix on a medium-high speed for a couple of minutes, until the mixture becomes lighter in color.
   Mark as complete
3. Then mix in 3 Tbsp of strawberry reduction, 1 large egg + 1 large egg yolk, 1 tsp vanilla extract, and a small drop of red gel food coloring (optional) on a medium speed until fully incorporated. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
   Mark as complete
4. Add 2½ cups flour (use a scale or fluff the flour in the bag, then spoon it into the measuring cup and level it), 2 tsp baking powder, and 1 tsp fine salt and mix on low speed until it is JUST incorporated. Scrape the sides of the bowl with a rubber spatula.
   Mark as complete
5. There are two options for using the rest of the strawberry reduction – you can either marble some of it into the cookie dough or wait to spread it on top of the baked cookies (or you can do both!). To add it to the dough, scoop 2 Tbsp of strawberry reduction to the top of the dough, then use a butter knife to gently marble the jam into the top of the dough.
   Mark as complete
6. Add 1/4 cup of granulated sugar to a shallow dish. Use a 3-tbsp cookie scoop to scoop the dough into balls (you should end up with about 16 cookies), then roll them in sugar until they’re evenly coated. After you’ve scooped out half of the dough, marble another 1 Tbsp of strawberry reduction into the dough. Place the cookies about 3 inches apart on the prepared baking sheets.
   Mark as complete
7. Bake for 10–12 minutes, or until the edges of the cookies are set but the centers are still a bit soft. Cool for 15 minutes on the pan, then move the cookies to a wire rack to finish cooling. If you marbled the strawberry reduction into the dough, it can end up caramelizing at the edges of the cookies and stick to the parchment paper/silicone mats a bit. Once the cookies have cooled and solidified a bit, gently use a flat spatula or cookie lifter to gently separate any sticky bits without breaking the cookies.
   Mark as complete
8. If you want to spread any strawberry reduction on top of the cookies, do it right before you eat them. The reduction tastes amazing on top of them, but can make them get a bit soggy if you let them sit. These cookies can be stored in an airtight container at room temperature for up to 3 days.
   Mark as complete

Nutrition Facts

Servings 16

Serving Size 1 cookie

---

Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 9g14%

Saturated Fat 5g25%

Cholesterol 35mg12%

Sodium 120mg5%

Potassium 60mg2%

Total Carbohydrate 24g8%

Dietary Fiber 1g4%

Sugars 14g

Protein 2g4%

---

Calcium 30 mg

Iron 1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Use fresh or frozen strawberries: Either works well—just thaw frozen berries first.
• Don’t overmix: Mix dry ingredients only until combined to avoid tough cookies.
• Storage tip: Store unfrosted cookies in an airtight container for up to 3 days or freeze dough balls for up to 1 month.
• Gluten-free option: Substitute all-purpose flour with a 1:1 gluten-free flour blend.

Keywords: strawberry sugar cookies, summer cookies, fruity cookies, easy sugar cookies, homemade strawberry cookies