These Strawberry Sugar Cookies are the perfect treat for picnics, potlucks, and more! Homemade strawberry jam is swirled into traditional sugar cookie dough to create a sweet, fruity dessert that’s ideal for any summer gathering.
Strawberry Sugr Cookie Recipe Summary
- Soft Sugar Cookie Base: Classic butter and sugar dough creates a tender, slightly chewy texture.
- Swirled Strawberry Jam: Homemade jam is folded in lightly so you get streaks of flavor instead of fully mixed dough.
- Texture Control: The dough should be soft like play-dough — not sticky, not crumbly.
- Lightly Crisp Edges: Baked just until set on the outside while staying soft in the center.
- Small Batch Friendly: Makes about 24 cookies, easy to bake.
Strawberry season is one of my favorite times of year! In case you haven’t noticed, I adore baking with this summer staple.
So, I decided to take a classic sugar cookie recipe and give it a summer upgrade by infusing it with delicious strawberry flavor.
For more strawberry desserts, try my strawberry bars and strawberry dump cake next.
Why You Will Love This Recipe
- Amazing Flavor & Texture: With soft centers and lightly crisp edges plus fresh strawberry flavor, these cookies are absolutely irresistible.
- So Simple: Both the dough and the jam for these soft strawberry cookies are easy to make with basic ingredients that you may already have.
- Perfect for Summer: These strawberry cookies with real strawberries in the jam are a fun twist on a classic and great for picnics, potlucks, or warm-weather gatherings. For another sugar cookie idea, check out my pastel sugar cookie blossoms.
Ingredients
Small Batch Strawberry Jam
- Strawberries: Fresh strawberries are cooked down into a quick jam that gives the cookies their fruity flavor. Frozen strawberries can also be used, but be sure to thaw and drain off excess liquid before cooking.
- Cornstarch: Helps thicken up the strawberry jam.
- Granulated Sugar: Sweetens both the jam and the cookie dough. You’ll also need some for rolling the dough balls in.
Sugar Cookies
- All-Purpose Flour: Provides structure and the base for the cookie dough.
- Baking Powder: Gives the cookies a light lift.
- Salt: Balances the sweetness of the sugar.
- Unsalted Butter: Adds richness and helps create a soft, tender texture.
- Egg: Helps bind the dough together and adds moisture.
- Vanilla Extract: Enhances the overall flavor of the cookies.
- Milk: Optional, for adjusting the consistency of the dough.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Dairy-Free: Use a plant-based butter substitute in place of the unsalted butter and a non-dairy milk if needed to create a non-dairy strawberry sugar cookies recipe.
- Gluten-Free: Replace the all-purpose flour with a 1:1 gluten-free blend containing xanthan gum for a gluten-free strawberry cookies recipe. Keep in mind that the texture may be slightly softer, so chilling the dough for 20–30 minutes can help.
- Add White Chocolate: Fold in about ½- 1 cup of white chocolate chips for a little extra decadence to these easy strawberry cookies.
How to Make Strawberry Sugar Cookies
Before you get started making these strawberry sugar cookies with real strawberries, you’ll need to cook up the jam first. Grab a small saucepan and your jam ingredients.
Step 1: Add ingredients to the saucepan. Add the strawberries and sugar to your saucepan and turn the heat to medium.
Step 2: Make the jam. Cook the strawberry and sugar mixture for about 10 minutes, stirring occasionally. Stir the cornstarch with some water to create a slurry and pour it into the saucepan. Cook for another minute to thicken. Allow the jam to cool, then preheat the oven to 350°F and line a baking sheet with parchment paper.
Step 3: Cream the butter and sugar. Add the butter and sugar to a bowl and use an electric hand mixer to beat them together.
Step 4: Mix in the egg and vanilla. Add the egg and vanilla to the bowl and beat to combine with the butter and sugar mixture.
Step 5: Mix the dry ingredients. Add the flour, baking powder, and salt to a medium bowl and whisk together.
Step 6: Combine dry ingredients and wet ingredients. Pour the dry ingredients into the bowl of wet ingredients and mix until a soft dough forms. Add a little milk if needed.
Step 7: Add the jam. Fold in some jam, a little at a time, to create streaks throughout the dough.
Step 8: Form dough balls. Scoop and roll the dough into balls, then coat each ball with sugar.
Step 9: Place on the baking sheet. Arrange the rolled dough balls onto the prepared baking sheet.
Step 10: Bake. Place the baking sheet into the oven and bake the cookies for 10 minutes. Give them a little time to cool on the baking sheet, then transfer to a wire rack to continue cooling.
Expert Tips
- Fold the jam in gently: Add the strawberry jam in small amounts and fold it in just enough to create streaks. Overmixing will blend it fully into the dough and affect both the texture and appearance.
- Check for doneness: The cookies should be removed from the oven when the edges are set, but the centers still look slightly soft. They’ll continue to set as they cool.
- Store in an airtight container: Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months.
Serving Suggestions
- Enjoy these cookies as a treat on a summer day after a bowl of this summer chili.
- Serve them at a cookout with BBQ party favorites like grilled chicken wings and red skin potato salad.
- Add them to a summer dessert spread along with these chocolate covered pineapple rings and chocolate covered blueberries.
Strawberry Sugar Cookies Recipe FAQs
The dough should feel similar to Play-Doh, soft but not sticky. If it’s too dry, add a small amount of milk, a little at a time. If it’s too sticky, mix in a little more flour until it reaches the right consistency.
Too much jam or overly soft butter can cause the dough to spread. Be sure not to add excess jam, and feel free to chill the dough for 20–30 minutes if it feels too soft before baking.
More Homemade Cookie Recipes
Did you try this recipe? Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!
Strawberry Sugar Cookies
Ingredients
Small Batch Strawberry Jam
- 1 cup strawberries chopped
- 3 tablespoons granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon water
Cookie Dough
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter room temperature
- 1 ¼ cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk optional
- Additional granulated sugar for rolling
Instructions
- Combine the chopped strawberries and sugar in a small saucepan over medium heat and cook for about 10 minutes, stirring often, until the strawberries break down and the mixture becomes syrupy.
- Stir the cornstarch and water together in a small bowl, add it to the strawberry mixture, and cook for 1 more minute until very thick, then remove from heat and let cool completely.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Whisk together the flour, baking powder, and salt in a medium bowl and set aside.
- Beat the butter and sugar together in a large bowl until light and fluffy.
- Add the egg and vanilla and mix until fully combined.
- Gradually mix the dry ingredients into the butter mixture until a soft dough forms, adding milk if needed to keep the dough from becoming dry.
- Spoon about 1 tablespoon of the cooled strawberry jam over the dough and gently fold it in so streaks of jam remain. Add in more jam as needed.
- Scoop the dough into tablespoon-sized portions, roll into balls, and roll each ball in granulated sugar.
- Place the dough balls on the prepared baking sheet and bake for 10 minutes, until the edges are set but the centers are still soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- You only need to use the milk if the dough is too dry to work with. If it feels too sticky, add a bit more flour.
- If the dough is too soft and warm to roll into balls, chill it in the fridge for 20-30 minutes.
- Store the cookies in an airtight container for up to 3 days at room temperature, up to 5 days in the refrigerator, and up to 2 months in the freezer.