Name: Strawberry Sugar Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 cup unsalted butter, softened; 1 1/2 cups granulated sugar; 1 large egg; 2 teaspoons vanilla extract; 3 tablespoons freeze-dried strawberry powder

These delightful Strawberry Sugar Cookies combine the classic buttery sweetness of sugar cookies with the bright, fruity essence of strawberries. The freeze-dried strawberry powder infuses these cookies with natural strawberry flavor and a subtle pink hue that makes them as beautiful as they are delicious.

Why You’ll Love This Recipe

These Strawberry Sugar Cookies are a wonderful treat that brings together the comfort of traditional sugar cookies with a fresh strawberry twist. The texture is perfectly balanced—crisp around the edges with a tender, soft center. They’re simple enough for everyday baking but special enough for holidays, especially Valentine’s Day or spring celebrations. The natural strawberry flavor shines through without any artificial ingredients, creating a cookie that’s both nostalgic and unique. Plus, the pretty pink color adds an eye-catching element to your cookie platter or dessert table!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour forms the foundation of these cookies, providing structure and that classic cookie texture. Make sure to measure it correctly by spooning it into your measuring cup and leveling it off for best results.

Baking powder gives these cookies just the right amount of lift while maintaining their characteristic shape. It’s what helps create that perfect sugar cookie texture—not too flat, not too puffy.

Salt enhances all the flavors in these cookies and balances the sweetness. Even this small amount makes a significant difference in the final taste profile.

Unsalted butter brings richness and that melt-in-your-mouth quality that makes sugar cookies so irresistible. Make sure it’s properly softened to room temperature for the best incorporation with the sugar.

Granulated sugar not only sweetens these cookies but also contributes to their crisp edges and tender centers. When creamed with butter, it creates tiny air pockets that give the cookies their perfect texture.

Eggs provide structure, moisture, and richness to the dough. They help bind all the ingredients together and contribute to the cookies’ soft centers.

Vanilla extract adds depth and warmth to the flavor profile, complementing the strawberry beautifully. Use pure vanilla extract for the best flavor.

Freeze-dried strawberry powder is the star ingredient that transforms ordinary sugar cookies into something special. It provides intense strawberry flavor without adding moisture that could throw off the cookie’s texture. Look for it in the dried fruit section of grocery stores or online.

Directions

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the freeze-dried strawberry powder until the dough is evenly colored.
Roll the dough into 1-inch balls and place them on the prepared baking sheets, spaced about 2 inches apart.
Flatten the balls slightly with the bottom of a glass.
Bake for 10-12 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Servings and Timing

This recipe makes approximately 24 cookies, with each cookie containing about 100 calories. The preparation takes about 20 minutes, with 12 minutes of baking time, for a total time of approximately 32 minutes. These cookies are perfect for sharing at gatherings or storing for a week of sweet treats!

Variations

White Chocolate Strawberry Cookies: Fold in 1/2 cup of white chocolate chips along with the strawberry powder for an extra sweet treat.

Strawberry Lemon Cookies: Add 1 tablespoon of lemon zest to the dough for a bright, citrusy complement to the strawberry flavor.

Strawberry Almond Cookies: Replace 1/4 teaspoon of the vanilla extract with almond extract and sprinkle sliced almonds on top before baking.

Strawberry Sandwich Cookies: Make smaller cookies and sandwich vanilla buttercream or cream cheese frosting between two of them.

Strawberry Chocolate Swirl Cookies: Divide the dough in half, add melted chocolate to one portion, and then swirl the two doughs together for a striking visual effect.

Storage/Reheating

Counter Storage: Store completely cooled cookies in an airtight container at room temperature for up to 1 week. Place a piece of bread in the container to keep them soft, replacing it when it becomes stale.

Freezer Storage: These cookies freeze beautifully! Layer them between pieces of parchment paper in an airtight container and freeze for up to 3 months.

Dough Storage: The cookie dough can be refrigerated for up to 3 days before baking. Wrap it tightly in plastic wrap or store in an airtight container.

Dough Freezing: Roll the dough into balls, place on a baking sheet to flash freeze, then transfer to a freezer bag. Frozen dough balls can be stored for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the baking time.

Refreshing Stale Cookies: If your cookies start to harden, place a slice of apple or bread in the container overnight, or microwave individual cookies for 10-15 seconds to restore some softness.

FAQs

Can I use fresh strawberries instead of freeze-dried strawberry powder?

Fresh strawberries contain too much moisture and would alter the texture of the cookies significantly. Freeze-dried strawberry powder provides intense flavor without the extra moisture. If you only have fresh strawberries, you’d need to reduce the liquid in the recipe and potentially add more flour, which would require extensive recipe testing.

How do I make freeze-dried strawberry powder at home?

You can easily make freeze-dried strawberry powder by placing freeze-dried strawberries (available in most grocery stores) in a food processor or blender and pulsing until they become a fine powder. Just make sure to sift out any larger pieces before adding to your dough.

Why did my cookies spread too much?

Cookies spread excessively when the butter is too warm or there’s too little flour. Make sure your butter is softened but still cool to the touch, and accurately measure your flour. Chilling the dough for 30 minutes before baking can also help prevent spreading.

Can I make these cookies without the strawberry powder?

Absolutely! Without the strawberry powder, you’ll have classic sugar cookies. Feel free to add different extracts or mix-ins like chocolate chips, chopped nuts, or other freeze-dried fruit powders to create your own variations.

How do I know when the cookies are done baking?

These cookies are done when the edges are just starting to turn golden. The centers may still look slightly underdone, but they’ll continue to set as they cool on the baking sheet. Overbaking will result in crisper, less chewy cookies.

Can I make the dough ahead of time?

Yes! The dough can be refrigerated for up to 3 days. Bring it to room temperature for about 30 minutes before rolling into balls and baking. You can also freeze the dough balls and bake them whenever you want fresh cookies.

My cookies turned out hard. What went wrong?

Hard cookies usually result from overbaking or using too much flour. Make sure to measure your flour correctly by spooning it into the measuring cup and leveling it off (rather than scooping directly with the measuring cup). Also, be careful not to exceed the recommended baking time.

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt in the recipe to 1/8 teaspoon. Unsalted butter is preferred because the amount of salt in salted butter varies by brand, making it difficult to control the final taste.

Are these cookies suitable for decorating with icing?

Yes! These make a great base for royal icing or glaze. The strawberry flavor pairs beautifully with vanilla or almond-flavored icing. Just make sure the cookies are completely cool before decorating.

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend designed for baking. The texture might be slightly different, but they should still be delicious. Add 1/4 teaspoon of xanthan gum if your blend doesn’t already include it.

Conclusion

These Strawberry Sugar Cookies offer a delightful twist on a classic treat, combining the comforting familiarity of sugar cookies with the bright, fruity essence of strawberries. The freeze-dried strawberry powder not only provides a beautiful natural pink color but also infuses each bite with authentic strawberry flavor without compromising the perfect cookie texture. Whether you’re making them for a special occasion, holiday celebration, or simply to brighten an ordinary day, these cookies are sure to bring smiles to everyone who tries them. Their versatility makes them perfect for customizing to your preferences, and their make-ahead potential ensures you can always have a sweet treat ready when the craving strikes. Try this recipe once, and it’s bound to become a regular in your baking rotation!