Soft, chewy, and sparkling with real fruit flavor, Strawberry Sugar Cookies are nothing short of pure joy in cookie form. These treats burst with a double shot of strawberry goodness from both freeze-dried and fresh berries, blended seamlessly into a classic sugar cookie base. With a buttery crumb and edges delicately crisped from a coating of sugar, these cookies become the undeniable star of any dessert spread, and offer the taste of summer in every glorious bite.
Ingredients You’ll Need
The beauty of Strawberry Sugar Cookies is how they transform simple cupboard staples into bakery-worthy confections! Each ingredient has a purpose—from building the soft, tender crumb to layering vibrant fruit flavor and that magical pink hue that makes these cookies irresistible.
- Unsalted butter (1 cup, softened): The backbone of our cookies, butter makes them rich and tender, and helps that sugar create the perfect chewy edge.
- Granulated sugar (1½ cups + 2–3 tbsp for rolling): Essential for a classic sugar cookie texture and also gives the cookies their signature sparkle when rolled before baking.
- Large egg (1): Binds the dough and adds just the right touch of chewiness.
- Vanilla extract (1 teaspoon): Rounds out the strawberry flavor and gives a warm, comforting backdrop to every bite.
- Almond extract (½ teaspoon, optional): A little goes a long way—if you love that bakery-style flavor, this tiny splash adds depth and complexity.
- All-purpose flour (2¾ cups): The all-important structure for these cookies; too little or too much, and you’ll lose that dreamy soft center.
- Baking powder (½ teaspoon): Gives the cookies gentle lift for a light, pleasant bite.
- Baking soda (½ teaspoon): Helps spread and color the cookies, working in tandem with the baking powder.
- Salt (½ teaspoon): Yes, it matters! Salt heightens every flavor and keeps the sweetness from going overboard.
- Freeze-dried strawberries (½ cup, crushed into powder): Intensifies the berry flavor and gives the cookies a natural, pretty pink color—no food coloring required.
- Fresh strawberries (½ cup, finely diced and patted dry): Little bursts of juicy, real strawberry surprise waiting in every cookie—just be sure to pat them dry so the dough stays perfect.
How to Make Strawberry Sugar Cookies
Step 1: Prep the Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C) so you’re ready to bake without delay. Line a baking sheet with parchment paper. If you have more than one baking sheet, now is the time to get them ready. This small prep step ensures your cookies don’t stick and get that gorgeous, golden underskirt.
Step 2: Cream the Butter and Sugar
Grab a large mixing bowl and cream together the softened butter and granulated sugar until the mixture turns light, fluffy, and pale—about 2-3 minutes with an electric mixer. This is where the magic starts! Thorough creaming creates air pockets that ensure those soft, bakery-style Strawberry Sugar Cookies.
Step 3: Add Egg and Extracts
Beat in the egg, vanilla extract, and almond extract (if you’re using it). You want everything well incorporated, and the almond extract in particular will make your kitchen smell like a European pâtisserie.
Step 4: Combine Dry Ingredients with Strawberry Power
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and crushed freeze-dried strawberries. This strawberry powder holds the very essence of berry flavor and brings that natural blush to the cookies—combine thoroughly so every bite is bursting with strawberry goodness.
Step 5: Make the Dough
Gradually add the dry ingredients into your wet mixture, mixing until just combined. Don’t overwork the dough; you want it soft and just homogenous so that your Strawberry Sugar Cookies bake up tender, not tough.
Step 6: Fold in Fresh Strawberries
Gently fold in the diced, patted-dry fresh strawberries. These juicy pockets make each cookie special—use a light hand to avoid mashing or overmixing, and marvel at the sweet pink speckles dotting your dough!
Step 7: Scoop and Roll in Sugar
Scoop tablespoon-sized balls of dough and roll each one in the extra granulated sugar. This is where you get that irresistible crackle and shimmer once baked. Place cookie dough balls about 2 inches apart on your lined baking sheet—these will spread just the right amount for picture-perfect Strawberry Sugar Cookies.
Step 8: Bake and Cool
Bake for 11–13 minutes, or until the edges are set and just turning golden while the centers remain soft. Let them rest on the sheet for 5 minutes before gently transferring to a wire rack so they can cool completely and finish setting up.
How to Serve Strawberry Sugar Cookies
Garnishes
A cheerful scatter of extra diced strawberries or a light dusting of powdered sugar over the top makes each cookie look straight out of a bakery window. You could even melt a little white chocolate and drizzle it lightly over the cooled cookies for an indulgent twist.
Side Dishes
Strawberry Sugar Cookies pair beautifully with a scoop of vanilla bean ice cream or a simple bowl of fresh strawberries and cream. For a brunch spread, serve alongside a glass of sparkling lemonade or a strawberry smoothie for the most deliciously cohesive berry theme.
Creative Ways to Present
Pile these cookies up on a pink platter for a party, slip them into cellophane bags with a silk ribbon for gifts, or sandwich a dollop of whipped cream or strawberry buttercream between two cookies for a homemade strawberry whoopie pie. However you serve them, they always steal the show.
Make Ahead and Storage
Storing Leftovers
Once completely cool, keep your Strawberry Sugar Cookies in an airtight container at room temperature for up to three days. The cookies keep their softness and bright berry flavor best this way.
Freezing
You can freeze the cookie dough balls before baking; just arrange them on a sheet, freeze until solid, then transfer to a zip-top bag. Bake from frozen with just 1–2 extra minutes in the oven. Baked Strawberry Sugar Cookies also freeze well—stack between layers of parchment in a well-sealed container for up to 2 months.
Reheating
If your cookies have been stored in the fridge or freezer, bring them back to their soft glory by letting them come to room temperature. For that fresh-baked warmth, a 10-second zap in the microwave does wonders.
FAQs
Can I use frozen strawberries instead of fresh?
Frozen strawberries can add too much moisture and may make the cookies soggy. For best results, stick with fresh strawberries that are patted dry to keep the texture light and chewy.
What makes these Strawberry Sugar Cookies so soft?
The high butter content and the balance between baking powder and baking soda create a tender, slightly chewy cookie. Careful creaming and not overmixing the dough also help achieve that perfect texture.
My dough is sticky—what should I do?
If your dough feels too sticky to roll, especially if your strawberries are extra juicy, pop it in the fridge for 15–20 minutes. This firms it up and makes it much easier to handle.
Can I make these dairy-free?
Yes! Swap in your favorite dairy-free butter substitute one-to-one, but keep in mind the texture may differ slightly. Always check that your substitute is suitable for baking.
Do I have to use almond extract?
Nope! Almond extract is optional. It adds a classic bakery touch, but if you prefer just the pure flavor of strawberry and vanilla, simply leave it out—your Strawberry Sugar Cookies will still taste amazing.
Final Thoughts
There’s something magical about sharing a plate of homemade Strawberry Sugar Cookies—each bite carries a little burst of sunshine and nostalgia. Whether you bake them for a holiday, picnic, or just a cozy afternoon treat, don’t be surprised if they quickly become your new signature cookie. Give them a try and see for yourself why they’re adored by berry fans of all ages!
Print
Strawberry Sugar Cookies Recipe
- Total Time: 28 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Strawberry Sugar Cookies are soft, chewy, and bursting with real strawberry flavor. The combination of freeze-dried and fresh strawberries gives these cookies a delightful taste and a pretty pink hue. Perfect for a sweet summer treat!
Ingredients
Dry Ingredients:
- 2¾ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup freeze-dried strawberries (crushed into powder)
Wet Ingredients:
- 1 cup unsalted butter (softened)
- 1½ cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- ½ cup fresh strawberries (finely diced and patted dry)
- 2–3 tablespoons granulated sugar (for rolling)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add wet ingredients: Beat in the egg, vanilla extract, and almond extract if using.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and crushed freeze-dried strawberries.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients and mix until combined.
- Add fresh strawberries: Gently fold in the diced fresh strawberries.
- Shape and bake: Scoop tablespoon-sized balls of dough, roll them in granulated sugar, and place them on the baking sheet. Bake for 11–13 minutes.
- Cool and enjoy: Allow the cookies to cool before transferring to a wire rack to cool completely.
Notes
- Pat the fresh strawberries dry to prevent excess moisture.
- These cookies are soft and chewy with a burst of real strawberry flavor.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 20mg
