Strawberry sugar cookies are soft, sweet, and bursting with strawberry flavor. These pretty pink cookies are perfect for Valentine’s Day, spring celebrations, or as a delightful treat to brighten any day. With a tender texture and subtle fruity taste, they’re a delightful twist on classic sugar cookies.
Why You’ll Love This Recipe
- Soft and Chewy: Perfectly tender cookies that melt in your mouth.
- Natural Strawberry Flavor: Made with fresh or freeze-dried strawberries for authentic taste.
- Visually Stunning: Their pink hue makes them ideal for festive occasions.
- Easy to Customize: Add glazes, sprinkles, or chocolate for extra flair.
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
- Freeze-dried strawberries, ground into a powder (or fresh strawberry puree, reduced)
- All-purpose flour
- Baking powder
- Salt
- Optional: Pink or red food coloring for a more vibrant color
Optional Toppings:
- Powdered sugar (for dusting)
- Strawberry glaze (made with powdered sugar and strawberry puree)
- Sprinkles
Directions
Step 1: Prepare the Dough
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add Wet Ingredients: Mix in the egg, vanilla extract, and strawberry powder (or reduced strawberry puree) until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour, or until firm.
Step 2: Shape and Bake
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll the Dough: Roll the chilled dough into tablespoon-sized balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
- Flatten the Cookies: Use the bottom of a glass or your hand to slightly flatten each ball.
- Bake: Bake the cookies for 8-10 minutes, or until the edges are set but the centers are still soft.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 3: Decorate (Optional)
- Dust with Powdered Sugar: Sprinkle powdered sugar over the cooled cookies for a simple finish.
- Add a Glaze: Drizzle or spread a strawberry glaze over the cookies for extra sweetness.
- Sprinkles: Top with sprinkles while the glaze is still wet for a festive touch.
Servings and Timing
- Servings: Makes about 20 cookies
- Prep Time: 15 minutes
- Chill Time: 1 hour
- Cook Time: 8-10 minutes
- Total Time: 1 hour 25 minutes
Variations
- Chocolate Strawberry: Dip half of each cookie in melted chocolate for a decadent twist.
- Strawberry Lemon: Add a teaspoon of lemon zest to the dough for a bright, citrusy flavor.
- Vegan Option: Use plant-based butter and a flax egg substitute.
- Mini Cookies: Use a smaller scoop to make bite-sized cookies and reduce baking time to 6-8 minutes.
Storage/Reheating
- Storage: Store cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 1 week.
- Freezing: Freeze unbaked dough balls or baked cookies in a freezer-safe container for up to 2 months. Thaw before baking or serving.
- Reheating: These cookies are best enjoyed at room temperature and do not require reheating.
FAQs
1. Can I use fresh strawberries instead of freeze-dried?
Yes, purée fresh strawberries and cook them down to a thick consistency before adding to the dough.
2. What’s the purpose of chilling the dough?
Chilling helps prevent the cookies from spreading too much while baking.
3. Can I skip the food coloring?
Yes, the strawberry powder or purée provides a natural pink hue, but it will be lighter.
4. How do I make the glaze?
Mix powdered sugar with a few teaspoons of strawberry puree or milk until smooth.
5. Are these cookies kid-friendly?
Absolutely! Kids will love their fruity flavor and vibrant color.
6. Can I make heart-shaped cookies?
Yes, roll out the dough and use a heart-shaped cutter before baking.
7. Can I use other fruits?
Yes, substitute the strawberries with freeze-dried raspberries or blueberries for a different flavor.
8. How do I prevent the cookies from being dry?
Do not overbake; remove them as soon as the edges are set and the centers are soft.
9. Can I double the recipe?
Yes, this recipe doubles easily for larger batches.
10. What pairs well with these cookies?
Serve with tea, coffee, or a glass of milk for a delightful pairing.
Conclusion
Strawberry sugar cookies are a sweet, fruity twist on a classic treat. Their soft, chewy texture and gorgeous pink color make them perfect for celebrations or everyday enjoyment. Easy to make and customize, these cookies are sure to become a favorite in your baking rotation. Bake a batch today and savor the sweetness!
PrintStrawberry Sugar Cookies
These Strawberry Sugar Cookies are soft, chewy, and bursting with strawberry flavor. With a lovely pink hue and a hint of sweetness, they’re perfect for Valentine’s Day, spring celebrations, or just as a fun, fruity treat.
- Prep Time: 15 minutes
- Chill Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Cookies:
- 1/2 cup (115 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional, for extra flavor)
- 2 cups (250 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup (50 g) freeze-dried strawberries, finely crushed
- 1–2 drops pink gel food coloring (optional, for a vibrant color)
For Garnish (Optional):
- Granulated sugar or sanding sugar for rolling
- Strawberry glaze or frosting (optional)
Instructions
Prepare the Cookie Dough:
- Cream Butter and Sugar:
- In a large mixing bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy, about 2–3 minutes.
- Add Wet Ingredients:
- Beat in the egg, vanilla extract, and almond extract (if using) until well combined.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, salt, and crushed freeze-dried strawberries.
- Mix the Dough:
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Add pink gel food coloring if desired, and mix until evenly colored.
- Chill the Dough:
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes, or until firm.
Shape and Bake the Cookies:
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- Shape the Cookies:
- Roll the chilled dough into 1-inch balls. Roll each ball in granulated sugar or sanding sugar for a sparkly finish, if desired.
- Bake:
- Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Gently press down on each ball to slightly flatten.
- Bake for 8–10 minutes, or until the edges are set but the centers are still soft.
- Cool:
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Optional Glaze or Frosting:
- Prepare the Glaze:
- Mix 1 cup (120 g) powdered sugar with 2–3 tablespoons strawberry puree or milk. Drizzle over cooled cookies or spread on top for a decorative finish.
Notes
- Storage: Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Flavor Boost: Add 1/4 teaspoon of lemon zest to enhance the strawberry flavor.
- Freeze-Dried Strawberries: If you can’t find freeze-dried strawberries, use strawberry powder or omit them and rely on food coloring for the pink hue.