Gluten Free Strawberry Sugar Cookies

These strawberry sugar cookies are soft and chewy with a simple strawberry glaze on top! They’re gluten free, dairy free friendly, easy to make and perfectly sweet.

Soft and chewy gluten free strawberry sugar cookies with both strawberry jam and freeze dried strawberries for double the flavor. These cookies are absolute crowd pleasers.

Each sweet bite is perfectly chewy with crisp edges and topped with a delicious strawberry glaze.

I love strawberry everything. My gluten free strawberry cake is amazing, but cookies feel like an easier baking project and these strawberry sugar cookies are absolutely perfect. If you love this recipe, try my matcha sugar cookies or gluten free strawberry shortcake next.

Before we get started…

• The strawberry glaze is optional, these cookies are great with or without. If you want to make them without, you can roll the cookies in a mix of the powdered freeze dried strawberries and sugar.
• It is SO important to chill the dough with this recipe! The cookies will spread too much too soon if you skip this step. One hour minimum, but you can chill up to 24 hours.

How to make strawberry sugar cookies

Add the freeze dried strawberries to a blender or food processor and blend until you get a fine powder. Set aside.

In a mixing bowl, add the room temperature butter and sugar and cream together with an electric mixer for about 30 seconds. Add in the egg and vanilla. Beat until combined.

Add in the dry ingredients. Beat until mostly combined, then add in the strawberry jam until well combined.

Scoop using a lightly greased medium cookie scoop onto a baking sheet lined with parchment paper. Set in the fridge for 1 hour.

Toward the end of the hour, preheat the oven to 350 Fahrenheit. Once the dough has chilled, transfer between two baking sheets to ensure there is enough room for spreading.

Bake for 13-16 minutes or until the center looks pretty set. They will firm up as they cool, but because of the jam they can remain a bit raw in the middle if you underbake too much. You want a slightly darker edge when coming out of the oven.

Use a round cookie cutter to swivel around the edges for perfect circles. Totally optional and you can also use a large cup if you don’t have the cookie cutters.

To making the glaze, beat together the butter and sugar, then add in the jam and as much or as little milk as needed to reach your desired consistency. Use more for a thinner glaze or a less for a thicker frosting.

Frost once the cookies have cool and enjoy!

How to store and freeze

For best results, store these cookies in an air tight container once they have fully cooled. They will keep for 3-5 days but are best within the first 48 hours.

To freeze, you still want to chill the dough first for at least 1 hour. Once the dough has chilled, you can add the cookie dough balls to a freezer safe bag or container and freeze for up to 1 month.

You can bake right from frozen, but decrease the oven temperature to 325 and add a few extra minutes to the time to account for the frozen dough.

Tips and swaps

Make them more pink: I added just 1-2 drops of pink gel food coloring to give the cookies and icing a richer color. This is totally optional, these strawberry sugar cookies will still be delicious and beautiful without, but it does help them pop a bit!

Make them vegan: You can easily make these vegan by using dairy free butter and swapping the egg for a store bought egg replacer or flax egg.

To make the flax egg, just mix 1 tablespoon of ground flax seeds with 3 tablespoons of water and set aside to thicken. Proceed with the rest of the recipe as usual.

More cookie recipes you’ll love!

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