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Chewy Strawberry Sugar Cookies

Rated as 4.59 out of 5 Stars

"We were given a lot of strawberries and I had to figure out what to do with them so they didn't go bad. So I came up with this recipe. I hope everyone likes it as much as my kids did. I prefer fresh strawberries over strawberry extract because it gives it a more fruitful flavor. But the extract is good as well. You decide."
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30 m servings 189
Original recipe yields 24 servings (2 dozen cookies)


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  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. Beat 1 1/2 cups white sugar and butter together in a bowl with an electric mixer until creamy, about 3 minutes. Beat egg into butter mixture. Add strawberry puree.
  3. Stir flour, vanilla extract, baking powder, and salt into strawberry mixture with a spoon until flour is completely incorporated into dough.
  4. Stir 1/2 cup white sugar and red sugar together in a shallow bowl.
  5. Roll dough into walnut-sized balls, roll each ball in red sugar mixture, and place each ball 1 1/2 inches apart onto prepared baking sheets. Lightly press each dough ball down to flatten.
  6. Bake cookies in the preheated oven until lightly browned, 10 to 15 minutes. Cool.


  • Cook's Note:
  • You can substitute 2 teaspoons strawberry extract for the strawberry puree.
  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 189 calories; 8 27.9 1.8 28 116 Full nutrition

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Read all reviews 42
  1. 46 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

The recipe is sooo good! And unlike some people, I took the liberty of changing that 1/2 cup of salt to 1/2 tsp of salt instead of leaving a bad review...definitely uncalled for.

Most helpful critical review

I found them to be sort of average.

Most helpful
Most positive
Least positive

The recipe is sooo good! And unlike some people, I took the liberty of changing that 1/2 cup of salt to 1/2 tsp of salt instead of leaving a bad review...definitely uncalled for.

This was a very good recipe. I used two tablespoons more puree however, in the hopes that it would impart sufficient strawberry flavor. Bang.

This was the best cookie ever! I used 1/2 tsp of salt as suggested, and it had the perfect sweet salty combo. It reminds me of cookies I bought from the bakery when I was younger... I ate the wh...

These were the Bomb!I used strawberry jam in mine and wow so very good.This is an awesome recipe and it went in my recipe book.My daughter hates everything cakes and cookies but i must say she l...

Thank you everyone for your reviews. I'm not sure what you are talking about with the 1/2 cup of salt because it says 1/2 teaspoon maybe you looked at the sugar by mistake. I'm glad that most of...

I was hoping for a stronger strawberry flavor, but these are really good cookies anyway! I took the advice of other reviewers and doubled the strawberry puree. The strawberry is still subtle but...

Very nice, chewy cookie. The strawberry flavor was evident but it still tasted like a good quality sugar cookie. I made two changes: I subbed whole-wheat flour for half of the flour called for...

I loved the recipe the cookies were wonderful... But I must say to the woman who said it set her fire alarm off... Maybe you should try cleaning your oven or here is an idea take the cookies out...

So tasty and delicious. I put in 5 tables of strawberry purée for extra flavor- delicious! Made some with and without the sprinkles, both good!