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Strawberry Sugar Cookies
Soft strawberry sugar cookies made with a concentrated fresh strawberry reduction, a crisp sugar coating, and lightly golden edges.
By PedroPublished August 8, 2026 · Updated August 8, 2026i
Total estimated time. This includes preparation, chilling where needed, baking, and cooling. Some of it is hands-off time.
There is a little patience built into these cookies, but it is the good kind. The strawberries need time on the stove, and the kitchen starts to smell like warm fruit long before the dough is ready.
I keep the rest of the recipe simple after that. The cooled reduction goes into a soft, creamy butter mixture, then the flour and baking powder bring it together into a dough that is easy to portion once it has the right feel.
The sugar coating is what gives the finished cookies their quiet crackle. I take them out when the centers still look soft, then let the tray do the last bit of work before they move to the rack.
Ingredients for Strawberry Sugar Cookies
The strawberry reduction is the part to take seriously here. I get it cooked down and completely cool before mixing the dough, so it adds strawberry flavor without turning the dough too loose.
- 280 g fresh strawberries
- 140 g granulated sugar
- 117 g vegan buttersoftened to room temperature
- 5 g vanilla extract
- 205 g all-purpose flour
- 4 g baking powder
- 40 g granulated sugarfor coating
How to Make Strawberry Sugar Cookies
The PDF makes 15 to 16 cookies. Use portions of about 25 to 30 g and leave 5 cm between them.
Blend the strawberries
Wash and hull the strawberries, then blend them until completely smooth.
Cook and cool the strawberry reduction
Pour the purée into a small saucepan and cook it over medium heat, stirring frequently, until most of the moisture has evaporated and it is thick and concentrated. This takes about 15 to 20 minutes. Transfer it to a bowl and let it cool completely.
Prepare the oven and cream the butter
Heat the oven to 180°C and line two baking sheets with parchment paper. In a large bowl, beat the softened vegan butter and 140 g granulated sugar with an electric mixer until light and creamy.
Add the strawberry reduction
Mix about 60 g of the cooled strawberry reduction and the vanilla extract into the butter mixture until fully combined.
Mix the dough
Add the all-purpose flour and baking powder. Mix only until no dry streaks remain. The dough should be soft and slightly sticky but still easy to handle. If it feels too soft, cover the bowl and refrigerate it for about 30 minutes.
Shape and coat the cookies
Scoop portions of dough weighing about 25 to 30 g and roll them into balls. Coat each ball evenly in the remaining 40 g granulated sugar.
Arrange the tray
Arrange the sugar-coated dough balls on the prepared baking sheets, leaving about 5 cm between them. For flatter, softer cookies, gently press each ball down slightly before baking.
Bake and cool
Bake one tray at a time for about 13 minutes, until the edges are set and lightly golden while the centers still look slightly soft. Let the cookies cool on the baking sheet for about 10 minutes, then transfer them to a wire rack to cool completely.
Tips that make a difference
- Cook the strawberry purée until it is thick and concentrated. Excess moisture makes the dough too soft.
- Let the reduction cool completely before adding it to the creamed butter, sugar, and vanilla.
- If the finished dough feels too soft to shape, cover it and refrigerate it for about 30 minutes.
- Keep 5 cm between the dough balls so the cookies have room to spread.
These are the kind of cookies that look simple on the tray, then become much more interesting once the strawberry reduction has done its work. I like the light sugar crust against the soft center, especially when the cookies have just cooled enough to hold their shape.
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Strawberry Sugar Cookies
Soft strawberry sugar cookies made with a concentrated fresh strawberry reduction, a crisp sugar coating, and lightly golden edges.
Ingredients
Instructions
- 1Blend the strawberries
Wash and hull the strawberries, then blend them until completely smooth.
- 2Cook and cool the strawberry reduction
Pour the purée into a small saucepan and cook it over medium heat, stirring frequently, until most of the moisture has evaporated and it is thick and concentrated. This takes about 15 to 20 minutes. Transfer it to a bowl and let it cool completely.
- 3Prepare the oven and cream the butter
Heat the oven to 180°C and line two baking sheets with parchment paper. In a large bowl, beat the softened vegan butter and 140 g granulated sugar with an electric mixer until light and creamy.
- 4Add the strawberry reduction
Mix about 60 g of the cooled strawberry reduction and the vanilla extract into the butter mixture until fully combined.
- 5Mix the dough
Add the all-purpose flour and baking powder. Mix only until no dry streaks remain. The dough should be soft and slightly sticky but still easy to handle. If it feels too soft, cover the bowl and refrigerate it for about 30 minutes.
- 6Shape and coat the cookies
Scoop portions of dough weighing about 25 to 30 g and roll them into balls. Coat each ball evenly in the remaining 40 g granulated sugar.
- 7Arrange the tray
Arrange the sugar-coated dough balls on the prepared baking sheets, leaving about 5 cm between them. For flatter, softer cookies, gently press each ball down slightly before baking.
- 8Bake and cool
Bake one tray at a time for about 13 minutes, until the edges are set and lightly golden while the centers still look slightly soft. Let the cookies cool on the baking sheet for about 10 minutes, then transfer them to a wire rack to cool completely.
Questions you might have
How many strawberry sugar cookies does this recipe make?
The recipe makes 15 to 16 cookies when the dough is portioned at about 25 to 30 g each.
Why do I need to reduce the strawberries first?
The purée is cooked down to remove most of its moisture. This keeps the dough from becoming too soft and gives the strawberry flavor a more concentrated result.
How long should the strawberry reduction cook?
Cook the blended strawberries over medium heat for about 15 to 20 minutes, stirring frequently, until the mixture is thick and concentrated.
Do I need to chill the strawberry cookie dough?
Only chill it if it feels too soft to handle. Cover the bowl and refrigerate the dough for about 30 minutes.
What temperature do I bake strawberry sugar cookies at?
Bake the cookies at 180°C.
How do I know when the cookies are done?
After about 13 minutes, the edges should be set and lightly golden while the centers still look slightly soft.
Why do the cookies cool on the baking sheet first?
The cookies rest on the baking sheet for about 10 minutes before moving to a rack, which lets them settle and hold together.
