Strawberry Sugar Cookies are soft, chewy cookies infused with vibrant strawberry flavor and rolled in sugar for a beautiful sparkle. Their bright pink color and sweet taste make them perfect for spring gatherings, holidays, or everyday indulgence.
Why You’ll Love This Recipe
These cookies are easy to make and incredibly flavorful, with real strawberry taste and a satisfying sugar-crusted exterior. Their soft, pillowy centers make them irresistible, while the sugar coating adds just the right crunch. No artificial color is needed if you use freeze-dried strawberries.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter
- Granulated sugar
- Egg
- Vanilla extract
- Freeze-dried strawberries (crushed) or strawberry extract
- Pink sanding sugar (optional, for rolling)
directions
- Preheat oven to 350°F (175°C) and line baking sheets.
- In a bowl, whisk flour, baking powder, and salt.
- Cream butter and sugar until light and fluffy. Add egg and vanilla.
- Mix in crushed freeze-dried strawberries or extract.
- Add dry ingredients and mix until dough forms.
- Scoop dough, roll into balls, and coat with sugar.
- Place on baking sheet and bake for 10–12 minutes.
- Cool on a rack before serving.
Servings and timing
Makes about 24 cookies. Prep time: 15 minutes. Baking time: 10–12 minutes. Total time: 30 minutes.
Variations
- White Chocolate Chips: Add for sweetness and texture.
- Lemon Zest: Brightens the strawberry flavor.
- Sandwich Cookies: Fill two cookies with strawberry buttercream.
storage/reheating
Store in an airtight container at room temperature for up to 5 days. Can be frozen for up to 2 months.
FAQs
Can I use fresh strawberries?
No, they add too much moisture. Use freeze-dried or extract.
Do these spread while baking?
Slightly—chill dough if you prefer thicker cookies.
Can I skip the sugar coating?
Yes, but it adds texture and sparkle.
Are they good for decorating?
Yes, they look great on a cookie tray.
Can I use food coloring?
Optional, but not necessary with freeze-dried berries.
Do they taste like strawberry shortcake?
Yes, especially if you add vanilla or cream extract.
What if I don’t have freeze-dried strawberries?
Use a good-quality strawberry extract.
Can I make the dough ahead?
Yes, refrigerate for up to 2 days.
Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour substitute.
Do they stay soft?
Yes, they remain soft for several days.
Conclusion
Strawberry Sugar Cookies are a colorful, flavorful twist on a classic treat. Easy to make and even easier to enjoy, these cookies are ideal for strawberry lovers and special occasions alike.
Print
Strawberry Sugar Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Strawberry Sugar Cookies are soft, chewy, and sweet cookies bursting with real strawberry flavor and rolled in sugar for a sparkling finish. They’re perfect for festive occasions, springtime treats, or everyday enjoyment.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar (plus more for rolling)
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup freeze-dried strawberries, crushed (or 1 tsp strawberry extract)
- Optional: pink sanding sugar for rolling
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract until combined.
- Mix in the crushed freeze-dried strawberries or strawberry extract.
- Gradually add the dry ingredients to the wet mixture and stir until a dough forms.
- Scoop tablespoon-sized dough portions, roll into balls, and coat with granulated or pink sanding sugar.
- Place on prepared baking sheets about 2 inches apart.
- Bake for 10–12 minutes, until edges are set but centers are still soft.
- Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Chill dough for 30 minutes if you want thicker cookies that spread less.
- Add white chocolate chips for extra sweetness and texture.
- Lemon zest enhances the strawberry flavor with a citrusy note.
- Turn into sandwich cookies with strawberry or vanilla buttercream.
- Use a cookie scoop for uniform size and even baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 135
- Sugar: 10g
- Sodium: 55mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
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