If you’re searching for a treat that’s as pretty as it is delicious, Strawberry Sugar Cookies are a must-bake! These buttery, tender cookies are infused with the surprisingly bold flavor of real strawberries, thanks to freeze-dried strawberry powder swirled right into the dough. With their soft texture, dreamy vanilla-almond aroma, and irresistible blushing hue, they’re perfect for parties, gifting, or simply brightening up a rainy afternoon. Trust me, after one bite, you’ll be hooked and reaching for another!
Ingredients You’ll Need
This recipe keeps things simple, but every ingredient plays a starring role in the flavor, color, and melt-in-your-mouth texture of the cookies. The result is a sweet bite with pops of genuine strawberry goodness and a hint of pink magic.
- Unsalted Butter: The backbone of any great cookie, butter provides richness, softness, and that irresistible homemade taste.
- Granulated Sugar: Sweetens the dough and adds gentle crunch if you roll the cookies in extra sugar before baking.
- Large Egg: Helps bind the dough together and ensures a tender, chewy texture.
- Vanilla Extract: Brings classic warmth and perfume to the cookies—don’t skip it!
- Almond Extract: Just a touch adds a hint of something special, pairing beautifully with strawberries.
- All-Purpose Flour: The structural base for the cookies; it keeps everything together without feeling heavy.
- Baking Powder: Lifts the cookies just enough for a gentle rise and soft crumb.
- Salt: A small amount balances the sweetness and brings out those bright berry flavors.
- Freeze-Dried Strawberries (crushed): This is where the magic happens—real strawberry taste, intense color, and a delightful fruitiness.
- Milk (as needed): A splash or two helps the dough come together, especially on dry days!
- Pink or Red Sanding Sugar (optional): If you want a sparkling, crisp edge and even more color, roll your dough balls in sanding sugar before baking.
How to Make Strawberry Sugar Cookies
Step 1: Prep Your Baking Sheets
Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. This prevents sticking and ensures your Strawberry Sugar Cookies bake up with perfectly golden bottoms and tender centers.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture looks pale and fluffy. This step is crucial for creating cookies with a soft, melt-in-your-mouth texture—don’t cut it short!
Step 3: Add the Wet Ingredients
Beat in the egg along with the vanilla and almond extracts, mixing until everything is wonderfully smooth and fragrant. You’ll notice the dough becoming silkier and picking up those lovely aromatic notes.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and the star ingredient: the crushed freeze-dried strawberries. The strawberry powder will tint the flour a delicate pink, hinting at the cookie’s berry forward flavor.
Step 5: Mix and Form the Dough
Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. If your dough feels a bit dry or crumbly, splash in a tablespoon of milk at a time—just enough for the dough to hold together without turning sticky. This step keeps the cookie texture perfectly balanced, neither dense nor dry.
Step 6: Shape and Sugar
Scoop tablespoon-sized portions of dough and roll them into balls. If you’re feeling festive, roll each dough ball in pink or red sanding sugar for extra sparkle, then place them on the prepared baking sheets about 2 inches apart to allow for spreading. Gently flatten each ball with your fingers—this helps them bake evenly and gives them that classic sugar cookie look.
Step 7: Bake to Perfection
Slip the sheets into the oven and bake for 10 to 12 minutes. You’re aiming for cookies with set edges and slightly underbaked centers—they’ll finish setting as they cool, giving you that sought-after chewiness. Rest the cookies on the pans for 5 minutes, then transfer to a wire rack to cool completely.
How to Serve Strawberry Sugar Cookies
Garnishes
Dress up your Strawberry Sugar Cookies with a dusting of powdered sugar, a quick drizzle of melted white chocolate, or even more pink sparkling sugar for a party-ready finish. For an adorable touch, press a small heart-shaped sprinkle or sugar pearl into each cookie right after baking.
Side Dishes
Pair these cookies with a refreshing glass of cold milk, creamy vanilla ice cream, or a cup of fruity tea for a cozy, nostalgic snack. They’re also divine alongside a fresh fruit salad for an easy, colorful dessert spread.
Creative Ways to Present
For parties or gifts, stack your Strawberry Sugar Cookies in clear treat bags tied with a pink ribbon—or build a gorgeous dessert charcuterie board, arranging them with chocolate-dipped strawberries, mini meringues, and pastel candies. You can also use these cookies to sandwich a layer of whipped cream or strawberry buttercream for an extra-special treat!
Make Ahead and Storage
Storing Leftovers
Once cooled, place your cookies in an airtight container at room temperature—they’ll stay fresh, soft, and packed with strawberry flavor for up to 5 days. Layer parchment paper between them to keep every cookie looking as lovely as the first.
Freezing
Both the baked Strawberry Sugar Cookies and the unbaked dough freeze beautifully. For baked cookies, let them cool completely, then seal in a freezer-safe bag for up to 2 months. If you prefer to freeze the dough, roll the balls and freeze on a tray, then transfer to a bag—bake straight from frozen, adding an extra minute or two as needed.
Reheating
To enjoy cookies that taste bakery-fresh, warm them in a low oven (about 250°F) for 2-3 minutes until just heated through. This restores their irresistible softness without drying them out. Let cool slightly before digging in, so you don’t burn your tongue on the molten strawberry goodness!
FAQs
Can I use fresh strawberries instead of freeze-dried?
Fresh strawberries have too much moisture and can make the dough sticky and the cookies soggy. Freeze-dried strawberries provide concentrated flavor and color without altering the dough’s texture, making them ideal for these cookies.
Are Strawberry Sugar Cookies good for making ahead?
Absolutely! You can make the dough in advance and refrigerate it for up to 48 hours, or freeze it for even longer. This means you can have Strawberry Sugar Cookies ready to bake whenever that craving strikes.
What’s the best way to crush freeze-dried strawberries?
The fastest method is to pulse them in a food processor until powdery. Don’t have one? Pop them in a zip-top bag and crush with a rolling pin—satisfying and easy!
How do I keep my cookies super soft?
Be careful not to overbake! The cookies should look slightly underdone when you pull them out of the oven. They’ll finish baking on the sheet and stay perfectly soft and chewy.
Can I add mix-ins like white chocolate chips?
Yes! Fold in up to 1/2 cup white chocolate chips, or even chopped dried strawberries, for a fun and flavorful twist. Just avoid adding fresh fruit, as it changes the texture.
Final Thoughts
Making a batch of Strawberry Sugar Cookies is like baking a little bit of happiness into every bite. They’re incredibly easy, delightfully pretty, and bursting with strawberry flavor. I can’t wait for you to try them and share the joy with friends and family—you’re in for a sweet, berry-filled treat!
Print
Strawberry Sugar Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicate and fruity, these Strawberry Sugar Cookies are a delightful treat perfect for any occasion. Sweetened with granulated sugar and infused with the essence of strawberries, these cookies are sure to please both kids and adults alike.
Ingredients
Cookie Dough:
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup freeze-dried strawberries, crushed into a powder
- 2–3 tablespoons milk (if needed)
- pink or red sanding sugar for rolling (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream butter and sugar: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Add wet ingredients: Beat in the egg, vanilla extract, and almond extract until fully combined.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, salt, and crushed freeze-dried strawberries.
- Combine the dough: Gradually mix the dry ingredients into the wet ingredients until a soft dough forms. Add milk if needed to achieve the right consistency.
- Form and bake: Scoop tablespoon-sized portions of dough, roll them into balls, and coat with sanding sugar. Place on baking sheets, flatten slightly, and bake for 10–12 minutes until edges are set.
- Cool and enjoy: Allow the cookies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra strawberry flavor, add natural strawberry extract.
- You can customize by adding white chocolate chips or chopped dried strawberries.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 11 g
- Sodium: 55 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 20 mg
