Strawberry Sugar Cookies Recipe
There’s something truly magical about a cookie that combines classic sweetness with a burst of fresh fruit flavor, and that is exactly why this Strawberry Sugar Cookies Recipe has found a special place in my heart. These cookies are soft, subtly chewy, and beautifully dotted with the natural vibrancy of freeze-dried strawberries, making each bite a perfect harmony of buttery richness and delicate berry notes. Whether you’re baking for a cozy afternoon tea or a cheerful celebration, this recipe delivers a simple yet unforgettable treat that feels both nostalgic and delightfully unique.
Ingredients You’ll Need
Ingredients You’ll Need
Getting started is a breeze with these straightforward ingredients, each chosen to contribute a specific charm to the cookies. From the creamy butter that ensures tender texture, to the freeze-dried strawberry powder that brings that lovely pink hue and tangy sweetness, these components come together in perfect harmony.
- ½ cup unsalted butter, softened: Provides richness and a tender crumb when creamed with sugar.
- ¾ cup granulated sugar: Adds the essential sweetness and helps with that lovely golden crust.
- 1 large egg: Binds the dough and creates structure without making it dry.
- 1 teaspoon vanilla extract: Enhances the overall flavor with a classic warm note.
- ¼ teaspoon almond extract (optional): Adds a subtle nutty depth that elevates the strawberry flavor.
- ¼ cup freeze-dried strawberries, crushed into powder: The star ingredient giving natural color and intense fruity flavor without adding moisture.
- 1 ½ cups all-purpose flour: The foundation for structure and chewiness.
- ½ teaspoon baking powder: Helps the cookies rise slightly and stay soft.
- ¼ teaspoon baking soda: Works with baking powder for ideal texture.
- ¼ teaspoon salt: Balances sweetness and rounds out all flavors.
- 2–3 tablespoons extra granulated sugar for rolling: Adds sparkle and a slight crunch on the outside.
How to Make Strawberry Sugar Cookies Recipe
Step 1: Cream the Butter and Sugar
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper to ensure an easy cleanup. In a large bowl, beat together the softened butter and granulated sugar until the mixture is light and fluffy — this usually takes about 2 to 3 minutes. This step is key because it incorporates air, giving your cookies a tender lift and soft texture.
Step 2: Add the Egg and Extracts
Next, beat in the egg along with the vanilla extract and almond extract if you’re using it. These add layers of flavor that beautifully complement the natural strawberry essence. Make sure everything is well combined for an even flavor throughout your dough.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, freeze-dried strawberry powder, baking powder, baking soda, and salt. The freeze-dried strawberry powder here is what gives your cookies that lovely pink tint and berry flavor without extra moisture, preserving your cookie’s perfect texture.
Step 4: Mix the Dough
Gradually add the dry ingredients into the wet ingredients, mixing just until a soft dough forms. Avoid overmixing to keep your cookies tender and light.
Step 5: Shape and Sugar-Coat the Cookies
Scoop tablespoon-sized portions of dough and roll each into a smooth ball. Then, roll each ball in the extra granulated sugar, which gives your cookies a subtle crunch and a sparkling finish that’s so inviting.
Step 6: Bake to Perfection
Place the sugar-coated dough balls on your prepared baking sheet spaced about 2 inches apart. Bake for 10 to 12 minutes, until the edges are just set and the centers remain soft. Allow your cookies to cool on the baking sheet for 5 minutes before moving them to a wire rack. This cooling period lets the cookies firm up just enough to handle without losing their tender middle.
How to Serve Strawberry Sugar Cookies Recipe
Garnishes
While these cookies are delicious on their own, adding a simple garnish can make them feel extra special. A drizzle of melted white chocolate adds a creamy sweetness that contrasts beautifully with the subtle tartness of the strawberries. Alternatively, sprinkle a few crushed freeze-dried strawberry bits or edible rose petals for an elegant touch.
Side Dishes
Serve these strawberry sugar cookies alongside a cup of your favorite tea or freshly brewed coffee for a comforting snack. They also pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream to transform them into a delightful dessert experience.
Creative Ways to Present
For a fun party idea, stack a few of these cookies with layers of fresh strawberries and cream cheese frosting to create mini strawberry shortcake towers. You can also package them in a cute tin tied with a ribbon as a charming homemade gift that’s sure to impress friends and family.
Make Ahead and Storage
Storing Leftovers
Keep any leftover strawberry sugar cookies in an airtight container at room temperature, and they’ll stay fresh for up to a week. Placing a slice of bread in the container can help maintain their softness by absorbing excess moisture.
Freezing
If you want to bake ahead, you can freeze the cookie dough balls before baking. Simply shape and sugar coat them, then freeze on a baking sheet before transferring to a freezer-safe bag. When ready to bake, add an extra minute or two to the baking time—freshly baked cookies anytime!
Reheating
To refresh the cookies after storing, warm them gently in a preheated oven at 300°F for about 5 minutes. This helps to restore their freshly baked texture and brings out their wonderful aromas once again.
FAQs
Can I use fresh strawberries instead of freeze-dried?
Fresh strawberries contain more moisture, which can throw off the cookie’s texture. Freeze-dried strawberries provide intense flavor without adding extra wetness, making them perfect for this recipe. If you want to use fresh, consider pureeing and reducing it, but the texture will change.
What if I don’t have almond extract?
Almond extract is optional and adds a subtle nutty flavor that works well with strawberries. If you don’t have it, simply omit it and use a little extra vanilla extract instead. The cookies will still taste fantastic.
How do I get the cookies extra soft?
For softer cookies, make sure not to overbake them; pull them out when the edges are set, but centers still look slightly underdone. Also, storing them properly with a slice of bread helps maintain their softness.
Can I make these cookies vegan?
To make a vegan version, replace butter with a vegan butter substitute, and use a flax or chia egg in place of the large egg. Keep in mind texture and flavor might vary slightly, but it’s worth experimenting!
Why roll the dough in sugar before baking?
Rolling the dough balls in granulated sugar adds a delightful crunch and a sparkling finish on the surface of the cookies. It also creates a nice contrast to the soft, tender interior, making each bite extra satisfying.
Final Thoughts
This Strawberry Sugar Cookies Recipe is a wonderful way to bring a pop of fresh fruit flavor into a beloved classic treat. Whether you’re baking for friends, family, or just because, these cookies never fail to bring smiles and a little sweet joy. Trust me, once you try them, they’ll become one of your all-time favorites too!
Print
Strawberry Sugar Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Strawberry Sugar Cookies combine the classic soft and chewy texture of sugar cookies with a delightful strawberry twist using freeze-dried strawberry powder. The cookies have a subtle fruity flavor and a beautiful pink hue, perfect for a charming dessert or sweet snack.
Ingredients
Wet Ingredients
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract (optional)
Dry Ingredients
- ¼ cup freeze-dried strawberries, crushed into powder
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
For Rolling
- 2–3 tablespoons extra granulated sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, use an electric mixer or whisk to cream together the softened butter and ¾ cup granulated sugar until the mixture is light, fluffy, and pale, which takes about 2 to 3 minutes.
- Add Egg and Extracts: Beat in the egg, vanilla extract, and almond extract (if using) until fully combined, which will add moisture and rich flavor to your cookie dough.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, freeze-dried strawberry powder, baking powder, baking soda, and salt to evenly distribute the leavening agents and flavor.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture and stir until a soft dough forms, being careful not to overmix to maintain tenderness.
- Shape Cookies: Scoop tablespoon-sized portions of dough, roll each into a ball, then roll each ball in extra granulated sugar to add a sweet, crunchy exterior.
- Arrange and Bake: Place the sugar-coated dough balls on the prepared baking sheet spaced about 2 inches apart to allow spreading during baking.
- Bake Cookies: Bake for 10 to 12 minutes or until the edges are just set and the centers remain slightly soft for a chewy texture.
- Cool: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely, allowing them to firm up to the perfect consistency.
Notes
- For a more intense strawberry flavor, add a few drops of natural strawberry extract along with the freeze-dried strawberry powder.
- Consider drizzling the cooled cookies with melted white chocolate for an extra special treat.
- Use freeze-dried strawberries to provide natural color and flavor without adding moisture; fresh or frozen strawberries will alter the texture and are not recommended.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
