These strawberry sugar cookies taste just like summer and bake up with crisp, crunchy edges and soft, chewy centers.

How to Make These Strawberry Sugar Cookies

To make sure these cookies turn out as amazing as possible, let’s walk through each step together.

I’ve also shared a video and a list of the tools/equipment I used to make these cookies. Don’t worry if you don’t have everything on hand, you can always improvise with what you have.

• Hand mixer or stand mixer
• Parchment paper or 2 silicone baking mats
• 2 large baking sheets
• 3 Tbsp cookie scoop

Step 1: Make the Strawberry Reduction

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.

Then heat the mixture over medium-low heat for a couple minutes while stirring frequently.

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. 

Pour the mixture into a bowl and place in the fridge uncovered to cool.

Step 2: Cream Together the Butter & Sugar

Preheat the oven to 350 F / 175 C and line two large baking sheets with silicone baking mats or parchment paper. Set aside.

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.

Step 3: Mix in the Remaining Wet Ingredients

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.

Step 4: Mix in the Dry Ingredients

Add 2 1/2 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.

Step 5: Scoop the Dough & Coat with Sugar

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.

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.

Step 6: Bake the Strawberry Cookies

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.

If you want to spread the remaining 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.

Substitutions and Swaps – Strawberry Cookies

While I love this recipe just the way it is, I know you might not have all these ingredients on hand! Or you might have food restrictions or allergies.

Below are some swaps and variations that can be made in this recipe.

• Strawberries – If strawberries are in season, use fresh! If they are out of season, I highly recommend using frozen strawberries.
• Cornstarch – Cornstarch helps thicken up the strawberry reduction. Other types of starch can be used in its place if needed.
• Unsalted Butter – If you only have salted butter, you can use it and use half the salt that this recipe calls for. You can also use vegan butter.
• Granulated Sugar – I do not recommend reducing the amount of sugar or changing the type of sugar as it will change the spread of these cookies.
• Large Egg + 1 Large Egg Yolk – If you have an egg allergy, you can try using 1 flax seed egg in place of the large egg and egg yolk in this recipe.
• All-Purpose Flour – You can use a gluten-free flour blend if needed in place of the AP flour in this recipe.

How Many Cookies Does this Recipe Make?

This recipe can be used to make about 16 cookies using a 3 Tbsp cookie scoop. The yield and bake time can vary based on the size of the cookie scoop you use.

If you want to make smaller cookies, use a 1 1/2 Tbsp cookie scoop and bake at 350 F for 10-11 minutes, or until the edges are set but the centers are still a bit soft. You’ll end up with about 32 cookies.

This recipe can be halved to make fewer cookies (just use one large egg) or doubled.

Tips for Making the Best Strawberry Sugar Cookies

• If strawberries are in season, use fresh! However, if strawberries are out of season, I highly recommend using frozen strawberries.
• Really cream together the butter and granulated sugar at the start of this recipe. It helps incorporate air into the dough which makes tender and soft cookies.
• Don’t overwork the cookie dough once you add in the flour! It can overwork the gluten and result in tough, dense cookies.
• Don’t overbake the cookies. Err on the side of underbaking your cookies and remember that the cookies continue to bake for a few minutes once they’re out of the oven.

Making These Cookies in Advance and Storage Tips

You can store these cookies in an airtight container for up to 3 days at room temperature or for up to 3 months in the freezer.

If you choose to add some of the strawberry reduction to the top of the cookies, wait to do so until right before you eat them.

Any leftover strawberry reduction can be stored in the fridge for up to a week in an airtight container.

Scooped cookie dough balls can also be frozen for up to 1 month if stored in an airtight container. I like to move the cookie dough to the fridge the night before I plan to bake the cookies.

Let Me Know What You Think!

If you make these strawberry sugar cookies, I’d love to hear what you think! Please leave a rating and comment below.

And if you share on social media, tag me @chelsweets and use #chelsweets so I can see your delicious creations!

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