Strawberry Crinkle Sugar Cookies – A Soft & Crumbly Delight!

Hi I'm Benjamin

Everyday Culinary Delights👩‍🍳

Posted on February 6, 2025

Few things are as satisfying as biting into a soft, chewy sugar cookie—especially when it’s infused with the vibrant flavor of fresh strawberries. These Strawberry Sugar Cookies are the perfect balance of sweetness, chewiness, and a hint of tartness from real strawberries. Unlike artificial strawberry-flavored treats, this recipe uses a homemade strawberry reduction, giving these cookies a natural and refreshing fruit flavor.

Perfect for birthdays, Valentine’s Day, or a simple afternoon treat, these cookies are visually stunning with their pink hues and slightly crisp edges. Not only are they delicious, but they are also gluten-free, making them accessible to more cookie lovers. Whether you’re a baking enthusiast or a beginner looking for an easy yet impressive recipe, these cookies will quickly become a favorite.

Why You Will Love These Strawberry Sugar Cookies

Made with Real Strawberries – No artificial flavors; just the fresh, natural taste of strawberries.
Soft and Chewy Texture – Crisp edges with a soft center, the hallmark of a perfect sugar cookie.
Beautifully Pink – A naturally gorgeous treat that looks as good as it tastes.
Gluten-Free Without Compromise – Uses a gluten-free flour blend, but you’d never guess it.
Perfect for Any Occasion – Whether for holidays, gifting, or an everyday sweet treat, these cookies fit any setting.

Ingredients

For the Strawberry Reduction:

Fresh or frozen strawberries, chopped – 1 cup
Granulated sugar – ¼ cup

For the Cookie Dough:

Gluten-free all-purpose flour (with xanthan gum) – 2 cups
Cornstarch – 1½ tablespoons
Baking powder – 1½ teaspoons
Kosher salt – ½ teaspoon
Unsalted butter or vegan baking stick, at room temperature – ½ cup
Granulated sugar – 1¼ cups (plus 3 tablespoons for rolling)
Cornstarch mixed with water (acts as an egg substitute) – 2 heaping tablespoons cornstarch mixed with 3 tablespoons water
Pure vanilla extract – 1 teaspoon
Milk (dairy or non-dairy) – 3 tablespoons
Red food coloring (optional, for a vibrant hue) – a few drops

Directions

Prepare the Strawberry Reduction:
- In a small saucepan over medium heat, combine the chopped strawberries and ¼ cup of granulated sugar. Stir continuously until the mixture becomes syrupy and thickens, approximately 10 minutes. Allow it to cool completely.
Mix the Dry Ingredients:
- In a medium bowl, whisk together the gluten-free flour, cornstarch, baking powder, and kosher salt. Set aside.
Cream the Butter and Sugar:
- In a large mixing bowl, beat the room-temperature butter and 1¼ cups of granulated sugar until the mixture is light and fluffy.
Combine Wet Ingredients:
- Add the cornstarch-water mixture, milk, vanilla extract, and the cooled strawberry reduction to the creamed butter and sugar. Mix until well combined. If using red food coloring, add a few drops to achieve the desired shade of pink.
Incorporate Dry Ingredients:
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. The dough will be thick and slightly sticky.
Chill the Dough:
- Cover the dough with plastic wrap and refrigerate for at least 2½ hours. This step is crucial to prevent the cookies from spreading excessively during baking.
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Shape the Cookies:
- Using a large cookie scoop, portion the chilled dough into balls. Roll each ball in the reserved 3 tablespoons of granulated sugar to coat thoroughly.
Flatten the Dough Balls:
- Place the sugar-coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Gently flatten each ball into a thick disc to ensure even baking.
Bake:
- Bake in the preheated oven for 13–15 minutes, or until the edges are lightly golden and the centers appear set.
Cool:
- Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Secrets to the Perfect Strawberry Sugar Cookies

1. Use a Strawberry Reduction for Maximum Flavor

Fresh strawberries contain a lot of moisture, which can make cookies too soft or cause them to spread too much. By cooking the strawberries into a reduction, the flavor intensifies, and excess water is eliminated, ensuring the perfect cookie consistency.

2. Choose the Right Flour Blend

If making these cookies gluten-free, use a 1:1 gluten-free flour blend that contains xanthan gum. This ensures that the cookies hold together and have the chewy texture of traditional sugar cookies. If your blend does not have xanthan gum, add ½ teaspoon per cup of flour for better structure.

3. Chill the Dough for Better Shape

Since these cookies contain fruit, chilling the dough helps firm it up, preventing excessive spreading while baking. A minimum of 2 hours of chilling is recommended for best results.

4. Roll the Cookies in Sugar for a Slight Crunch

Rolling the dough balls in granulated sugar before baking adds a delicate, crisp exterior that contrasts beautifully with the soft interior.

5. Control the Color with Natural or Food-Based Options

While the strawberry reduction gives the cookies a natural pink tint, adding a few drops of food coloring enhances the color for a more vibrant appearance. If you prefer an all-natural approach, beet powder can be used as a substitute for food coloring.

Fun Variations to Try

These cookies are already delicious, but you can take them to the next level with these creative variations:

1. Strawberry Lemon Sugar Cookies

Add 1 teaspoon of lemon zest to the dough for a bright citrus contrast.
Drizzle with a lemon glaze for an extra tangy finish.

2. Strawberry White Chocolate Cookies

Mix ½ cup of white chocolate chips into the dough for added creaminess.
Melt extra white chocolate and drizzle it over the cooled cookies.

3. Chocolate-Covered Strawberry Cookies

Dip half of each cookie in melted dark chocolate for a rich, indulgent twist.
Sprinkle with freeze-dried strawberry powder for extra flavor.

4. Strawberry Shortcake Cookies

Crumble vanilla wafers or shortbread cookies into the dough for a shortcake-inspired texture.
Serve with a scoop of vanilla ice cream for a decadent dessert.

5. Vegan & Dairy-Free Strawberry Sugar Cookies

Swap butter for vegan baking sticks.
Use almond or oat milk in place of dairy.
Ensure all other ingredients, such as food coloring, are vegan-friendly.

Best Ways to Serve Strawberry Sugar Cookies

While these cookies are amazing on their own, pairing them with the right sides can make them even better:

1. With Beverages

Tea – These cookies pair beautifully with chamomile, green tea, or hibiscus tea.
Coffee – A cappuccino or vanilla latte complements the sweetness perfectly.
Milk – Classic and simple, milk enhances the cookies’ soft and chewy texture.

2. As a Dessert Platter

Pair with chocolate-covered strawberries, macarons, and sugar-dusted shortbread for an elegant dessert tray.
Serve alongside strawberry ice cream for a double berry treat.

3. Turn Them into Ice Cream Sandwiches

Place a scoop of vanilla, strawberry, or lemon ice cream between two cookies for a refreshing summer treat.

Storage and Freezing Tips

1. How to Store Freshly Baked Cookies

Keep in an airtight container at room temperature for up to 5 days.
Place a small piece of bread in the container to keep cookies soft.

2. Refrigerating the Dough

If you don’t want to bake all the cookies at once, store the dough in the fridge for up to 3 days.

3. Freezing Instructions

For the Dough:
- Shape the dough into balls and place on a baking sheet. Freeze until firm, then transfer to a freezer bag.
- Bake directly from frozen, adding 1–2 extra minutes to the baking time.
For Baked Cookies:
- Store in a freezer-safe container for up to 3 months.
- Thaw at room temperature or warm in the oven at 300°F for 5 minutes.

Frequently Asked Questions (FAQs)

1. Can I use frozen strawberries instead of fresh?

Yes! Just be sure to thaw and drain them well before making the reduction to remove excess moisture.

2. How do I make the cookies more vibrant in color?

If you want a deeper pink, add a few drops of red food coloring or use beet powder as a natural alternative.

3. Why did my cookies spread too much?

Excess moisture from the strawberries can cause spreading. Ensure you:

Reduce the strawberries fully before adding them to the dough.
Chill the dough for at least 2 hours before baking.

4. Can I use all-purpose flour instead of gluten-free flour?

Yes! Simply replace the gluten-free flour with all-purpose flour in a 1:1 ratio.

5. Can I add mix-ins like nuts or chocolate chips?

Absolutely! White chocolate chips, macadamia nuts, or even shredded coconut would make great additions.

Conclusion

These Strawberry Sugar Cookies are the perfect blend of soft, chewy, and fruity flavors, making them an irresistible treat for any occasion. Whether you’re baking them for a holiday, a gift, or simply to satisfy a sweet craving, their natural strawberry flavor and beautiful pink hue make them stand out.

With easy modifications for dietary preferences, creative flavor variations, and simple storage options, this recipe is a must-have for anyone who loves unique, homemade cookies.

So, grab some strawberries, mix up a batch, and enjoy the sweet, chewy goodness of these delightful Strawberry Bliss Sugar Cookies!