Description

These Strawberry Sugar Cookies are soft, tender, and bursting with natural strawberry flavor thanks to freeze-dried strawberries powder. Perfectly sweet with a delicate hint of almond and vanilla, these cookies make a delightful dessert or snack that’s visually charming with their subtle pink hue. Easy to prepare and baked to perfection, they offer a classic cookie experience with a fruity twist.

Ingredients

Scale

Dry Ingredients

2½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt

Wet Ingredients

1 cup unsalted butter, softened
1¼ cups granulated sugar
1 large egg
1 teaspoon vanilla extract
¼ teaspoon almond extract (optional)

Flavoring & Coating

½ cup freeze-dried strawberries, crushed into powder
¼ cup additional granulated sugar (for rolling)

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Instructions

Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper to prevent sticking and ensure even baking.
Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until thoroughly mixed. Set this mixture aside for later.
Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter with 1¼ cups granulated sugar until the mixture is light and fluffy—this will give your cookies a tender texture.
Add Egg and Extracts: Beat in the large egg, vanilla extract, and almond extract (if using) until the mixture is well combined and smooth.
Incorporate Freeze-Dried Strawberries: Gently mix in the crushed freeze-dried strawberries to infuse the dough with natural strawberry flavor and a pretty pink tint.
Mix Dry Ingredients Into Wet: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough which can make cookies tough.
Form and Sugar Coat Dough Balls: Scoop the dough into approximately 1½ tablespoon-sized balls. Roll each ball in the additional ¼ cup granulated sugar to give a sweet, crackly exterior.
Arrange and Bake: Place the sugared dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake for 10–12 minutes until edges are set but centers remain soft.
Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes after baking before transferring them to a wire rack to cool completely. This prevents breakage and ensures perfect texture.

Notes

For an extra boost of strawberry flavor, consider adding 1–2 teaspoons of strawberry extract into the wet ingredients.
For fun variations, press a piece of white chocolate or a fresh strawberry slice into the center of each dough ball before baking.
Make sure not to overmix the dough once the flour is added, as this can make the cookies dense.
Freeze-dried strawberries can be found in most grocery stores or specialty baking shops; finely crushing them enhances even flavor distribution.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American