Strawberry Sugar Cookies capture the essence of summer in every soft, chewy bite. Made with fresh strawberries or freeze-dried strawberry powder, these cookies have a delicate balance of sweetness and fruity flavor. Whether you’re baking for a picnic, a special occasion, or simply craving a nostalgic summer treat, these cookies will bring sunshine to your day.
Why You’ll Love This Recipe
- Fresh and fruity – Bursting with real strawberry flavor.
- Soft and chewy texture – The perfect sugar cookie consistency.
- Beautiful pink hue – Naturally tinted by strawberries, no artificial colors needed.
- Easy to make – No complicated steps, just simple ingredients.
- Great for any occasion – Perfect for summer gatherings, holidays, or gifting.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter (softened)
- Granulated sugar
- Egg
- Vanilla extract
- All-purpose flour
- Baking powder
- Salt
- Freeze-dried strawberry powder or finely chopped fresh strawberries
- Optional: Pink sanding sugar for extra sparkle
Directions
- Prepare the Dough
- In a mixing bowl, cream together butter and sugar until light and fluffy.
- Mix in the egg and vanilla extract until combined.
- Combine Dry Ingredients
- In another bowl, whisk together flour, baking powder, salt, and strawberry powder (or fresh strawberries).
- Gradually add dry ingredients to wet ingredients and mix until a soft dough forms.
- Chill the Dough
- Cover and refrigerate the dough for at least 30 minutes.
- Shape and Bake
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll dough into small balls, then coat in pink sugar if using.
- Place on the baking sheet and bake for 10-12 minutes, until edges are set.
- Cool and Serve
- Let cookies cool before enjoying.
Servings and Timing
- Servings: Makes about 18-20 cookies
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Bake Time: 10-12 minutes
- Total Time: About 1 hour
Variations
- Strawberry Lemon Cookies – Add lemon zest for a citrusy twist.
- White Chocolate Strawberry – Fold in white chocolate chips for a creamy contrast.
- Gluten-Free Option – Use a gluten-free flour blend.
- Extra Soft Version – Add a tablespoon of cream cheese to the dough.
- Jam-Filled Cookies – Make thumbprints and fill them with strawberry jam.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 4 days.
- Refrigeration: Keeps fresh for up to a week.
- Freezing: Freeze baked cookies for up to 3 months.
- Reheating: No reheating needed—just enjoy as is!
FAQs
Can I use fresh strawberries instead of freeze-dried?
Yes, but finely chop them and pat dry to prevent excess moisture.
How do I make these cookies extra pink?
Use more strawberry powder or a natural pink food coloring.
Can I use strawberry jam in the dough?
Yes, but reduce the sugar slightly to balance the sweetness.
Why do I need to chill the dough?
Chilling prevents spreading and enhances the flavors.
Can I use brown sugar instead of granulated sugar?
Yes, but it will slightly change the texture to be softer and chewier.
Can I turn this into a cookie bar recipe?
Yes, press the dough into a baking dish and bake for 20-25 minutes.
What’s the best way to make these cookies extra soft?
Use an extra egg yolk and avoid overbaking.
Can I make these ahead of time?
Yes, refrigerate the dough overnight and bake the next day.
Do these cookies work with other fruits?
Yes, try freeze-dried raspberries or blueberries for variations.
What can I serve with these cookies?
They pair well with tea, lemonade, or vanilla ice cream.
Conclusion
Strawberry Sugar Cookies are a delightful way to enjoy the sweet, fresh flavors of summer. With their soft texture, vibrant color, and fruity taste, they’re a perfect treat for any occasion. Try them today and savor a little bite of sunshine!
PrintStrawberry Sugar Cookies: A Sweet Summer Memory
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Strawberry Sugar Cookies are soft, chewy, and infused with real strawberries, making them a perfect summer treat. With a delicate balance of sweetness and fruity freshness, they bring back memories of sun-kissed afternoons and homemade desserts. Enjoy them with a glass of lemonade or as a light and fruity snack!
Ingredients
- For the Cookies:
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup freeze-dried strawberries, finely crushed
- 1/2 cup fresh strawberries, finely chopped (pat dry with a paper towel)
- For the Sugar Coating:
- 1/4 cup granulated sugar
- 1 tablespoon crushed freeze-dried strawberries (for extra strawberry flavor, optional)
Instructions
- Preheat & Prep:
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Cream the Butter & Sugar:
- In a large bowl, beat butter and sugar until light and fluffy.
- Add egg and vanilla extract, mixing until smooth.
- Mix the Dry Ingredients:
- In a separate bowl, whisk together flour, baking powder, salt, and crushed freeze-dried strawberries.
- Combine & Fold in Fresh Strawberries:
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Gently fold in chopped fresh strawberries, ensuring they are evenly distributed.
- Coat the Cookies:
- In a small bowl, mix granulated sugar and extra crushed freeze-dried strawberries.
- Roll 1½ tablespoon-sized balls of dough in the sugar mixture.
- Bake:
- Place dough balls on the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10–12 minutes, until edges are set but centers remain soft.
- Let cool on the pan for 5 minutes, then transfer to a wire rack.
Notes
- For extra flavor, add ½ teaspoon of lemon zest to the dough.
- Storage: Keep in an airtight container for up to 4 days or freeze for up to 2 months.
- Want a strawberry glaze? Mix ½ cup powdered sugar with 1–2 tablespoons strawberry puree and drizzle on top!
- Recipe Details
Nutrition
- Calories: ~140
- Sugar: In a large bowl, beat butter and sugar until light and fluffy.
- Sodium: ~30mg
- Fat: ~6g
- Saturated Fat: ~4g
- Unsaturated Fat: ~2g
- Trans Fat: ~0g
- Carbohydrates: ~18g
- Fiber: ~1g
- Protein: ~2g
- Cholesterol: ~20mg
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