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Strawberry Sugar Cookies: A Sweet Summer Memory

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  • Author: Kim Cooks Easy
  • 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

Units Scale
  • 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