This recipe for strawberry sugar cookies tastes exactly like summer in a bite. I first developed this version during a long week of preserving late season berries. The small batch jam I made had such a clear bright flavor that I wanted to fold it into a simple sugar cookie to showcase the fruit. The result is a cookie with crisp, caramelized edges and a soft, chewy center with scattered pockets of tangy jam. Every time I pull a tray from the oven my kitchen fills with the smell of warm sugar and strawberries and people appear as if by magic.

What makes these cookies special is the use of a quick cooked reduction rather than straight puree. Cooking down the fruit concentrates the flavor and helps the jam hold up during baking. When folded carefully into a butter rich dough the reduction gives flecks and streaks of strawberry that caramelize in places and remain jammy in others. I discovered this while experimenting with different mixing speeds and the balance of egg and yolk to keep the centers tender. These cookies are now a regular at weekend brunches and summer parties and they travel well when packed in a single layer in a tin.

Ingredients

• Strawberries: Use 1 cup sliced fresh berries when in season for the brightest flavor. Frozen berries that have been thawed are excellent out of season because they release juice and are very aromatic. I like to use locally grown berries when I can.
• Granulated sugar: The recipe uses sugar both in the reduction and in the dough. Regular granulated sugar creates the classic crunchy exterior when the cookies bake. You can try caster sugar for a finer finish.
• Unsalted butter: 1 cup or 2 sticks at room temperature. Room temperature butter creams more easily and traps air which helps with a tender crumb. If your butter is too soft chill the bowl for a few minutes.
• Egg and yolk: One large egg plus one yolk provides structure while keeping centers tender. If making a half batch use one whole egg only.
• All purpose flour: 2 and a half cups, measured by spooning into the cup and leveling. Avoid scooping directly from the bag to prevent packing too much flour which yields a dense cookie.
• Baking powder and salt: Leavening is minimal so you get a gentle lift and a cookie that spreads predictably. Fine salt dissolves evenly for balanced flavor.
• Vanilla and optional gel coloring: Use real vanilla extract or vanilla bean paste for the best aromatic depth. Gel coloring is purely optional and does not affect flavor.

Instructions

Make the strawberry reduction: Place one cup sliced strawberries and one quarter cup granulated sugar in a small saucepan. Use a potato masher or fork to break the fruit into a coarse pulp, then warm over medium low heat while stirring often. Stir together two tablespoons water and one tablespoon cornstarch to form a slurry and whisk it into the simmering fruit. Continue cooking until the mixture thickens to jam like consistency about five minutes. Remove from the heat and cool in a bowl uncovered in the refrigerator. Cream butter and sugar: Preheat the oven to 350 degrees Fahrenheit and line baking sheets with parchment or silicone. In a large bowl or stand mixer beat one cup softened unsalted butter with one cup granulated sugar on medium high until pale and airy roughly two minutes. Good creaming traps air which yields a lighter texture. Incorporate wet ingredients: Mix in three tablespoons of the chilled strawberry reduction, one large egg and one egg yolk, and one teaspoon vanilla on medium speed until just combined. Add a small drop of red gel coloring if you want a pinker hue. Scrape the bowl as needed to make sure everything is evenly mixed. Add dry ingredients: On low speed add two and a half cups all purpose flour, two teaspoons baking powder, and one teaspoon fine salt. Mix only until the flour is incorporated to avoid developing gluten which can toughen cookies. Marble or reserve reduction: For marbled cookies scoop about two tablespoons of reduction onto the top of the dough then use a butter knife to swirl it in gently for streaks. Alternatively reserve additional reduction to spread on warm cookies just before serving to keep the tops glossy but not soggy. Scoop, sugar coat, and bake: Place one quarter cup granulated sugar in a shallow dish. Use a three tablespoon cookie scoop to portion the dough into roughly 16 balls, roll each in sugar to coat, and space about three inches apart on prepared sheets. Bake ten to twelve minutes until edges are set and centers remain slightly soft. Let cool on the pan for fifteen minutes then transfer to a rack to finish cooling. Finish and store: If using additional reduction spread a thin layer on top just before serving. Store cookies in an airtight container at room temperature for up to three days. Leftover reduction keeps in the refrigerator for up to one week.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to three days. For longer keeping freeze baked cookies in a single layer on a tray until firm then move to a freezer safe container for up to three months. If you plan to freeze raw dough scoop balls onto a tray, freeze solid, then transfer to a zip top bag. Thaw in the fridge overnight before baking. If you add extra reduction on top, save that for serving to avoid soggy tops during storage.

Ingredient Substitutions

If berries are out of season use thawed frozen strawberries they perform beautifully. For a dairy free option substitute a plant based stick butter in equal measure and expect a slightly softer spread. To reduce sugar by a third consider a one to one sugar replacement but note that texture and browning will change. For gluten free swap a 1 to 1 cup for cup flour blend and chill the dough an extra 30 minutes to firm before baking.

Serving Suggestions

Serve these with a cup of strong tea or a glass of cold milk for a classic pairing. Garnish with a light dusting of powdered sugar and a tiny spoon of fresh reduction on the side for guests to add. They are lovely arranged on a picnic board alongside lemon bars and salted butter cookies for variety. For a special treat sandwich two cookies together with a thin layer of mascarpone sweetened with a touch of reduction.

Cultural Background

Sugar cookies have long been a staple in American baking as a versatile base for seasonal flavors. The addition of fruit preserves or reductions is a tradition that stretches back to early jam making when cooks used small amounts of preserves to flavor cakes and cookies. This approach celebrates seasonal fruit in the same way classic thumbprint cookies do but keeps the texture closer to a sugar cookie for wider appeal.

Seasonal Adaptations

In spring and summer use fresh ripe strawberries and fold in a few finely chopped leaves of basil for a grown up note. In autumn substitute roasted apples or pear reduction with warm spices. For winter use frozen berries and boost the reduction with a splash of lemon juice and a pinch of ground cinnamon to brighten flavors. Small swaps like this keep the method useful all year.

Meal Prep Tips

For baking ahead scoop and freeze portioned dough. Move balls from the freezer to the refrigerator the night before baking then place on a warm sheet and bake as directed adding one to two minutes if still chilled. Bake multiple trays and cool completely then layer between parchment for gifting or weekday snacks. Keep extra reduction in a jar in the fridge for toast and yogurt too.

These cookies are simple to make and full of summer flavor. Share them with friends or keep them for yourself. Enjoy the crisp edges and tender center and the bright notes the strawberry reduction brings to every bite.