These Strawberry Sugar Cookies are a soft, and chewy sugar cookie bursting with real strawberry flavor in every bite! These cookies add Freeze Dried Strawberry Powder to my favorite Drop Sugar Cookies for a bold, and natural berry taste without any artificial flavors!
The dough comes together in just a few minutes, without any chilling – and the cookies bake into darling perfectly pink round cookies that are as pretty as they are delicious. These cuties are perfect for Valentine’s Day, spring brunches, or a fun twist for your holiday cookie plates!
Why you’ll love these cookies!
- Real Strawberry Flavor: These cookies are made with real freeze dried strawberries that get blended up into a powder to add their flavor to the cookies without adding extra liquid.
- Quick and Easy – These drop style sugar cookies are made without any chilling, just mix, scoop and bake. You’ll be baking the cookies in less than 10 minutes, and you enjoying them in less than 30.
- Perfect Chewy Texture – They have soft and chewy centers, and slightly crispy edges for the best texture in every bite.
- Perfect for Gifting – These cookies are a great addition to any holiday cookie tray, or cookie exchange parties. They’re easily stacked in a package, and will be a fun twist, and unexpected flavor from the typical cut outs, raspberry thumbprints, and pecan snowballs you might’ve been gifting in the past.
Ingredients Needed
This is a quick overview of the ingredients you’ll need for this Strawberry Sugar Cookie Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- freeze dried strawberries – these can be found near the nuts and trail mix at the grocery store.
- unsalted butter – I use unsalted butter to control the amount of salt in the recipe. If you are using salted butter remove the added salt from the recipe.
- granulated sugar – we only use white granulated sugar in this recipe for the classic sugar cookie flavor
- egg – only one egg, as this is a smaller batch recipe. You can double the recipe if needed.
- vanilla extract – adds a nice vanilla flavor to the cookies
- red or pink food coloring – the cookies only have a very light pink color unless you add this, but its totally optional.
- all purpose flour – spoon and level the flour into the measuring cup (or weigh it with a scale) for the most accurate results.
- baking powder and baking soda – gives the perfect amount of lift, without too much spreading
- salt – balances the sweetness
How to make Strawberry Sugar Cookies
Step 1. Blend the Strawberries. Add the Freeze Dried Strawberries to a blender or food processor and pulse until they are a fine powder.
Step 2. Combine the Dry Ingredients. Add the flour, most of the freeze dried strawberries, baking powder, baking soda, and salt to a bowl and stir together.
Step 3. Cream the butter and sugar in a large mixing bowl, or the bowl of a stand mixer for a couple of minutes, until the mixture is light in color. Add in the egg, vanilla extract, and food coloring and mix until just combined.
Step 4. Make the Cookie Dough. Add the dry ingredients to the wet ingredients in two separate increments and stir until they are combined into a soft sugar cookie dough.
Step 5. Scoop the dough. Scoop the sugar cookie dough into 1.5 TBS sized portions and roll them into balls. Roll the balls into a bowl of granulated sugar mixed with 1 TBS of granulated sugar. Place them onto a cookie sheet lined with parchment paper, at least 2 inches apart, to leave room for the cookies to spread.
Step 6. Bake the cookies. Bake the cookies in the pre-heated oven until the tops are crinkly, the edges are set, and just lightly golden on the sides. The tops will barely look set, and may look underdone.
Tips and Tricks
- Carefully measure the flour – Make sure to spoon and level the flour so you don’t end up with too much flour, altering the texture of the cookies. Spoon the flour into the measuring cup, then use the flat side of a butter knife to smooth the flour off at the top.
- Try Different Fruit – Instead of freeze dried strawberries, try raspberries, blueberries, cherries, or other types of freeze dried fruit.
- Uniform size – Keep the cookies a uniform size by using a medium cookie scoop, or weighing out the cookie dough. This will ensure the cookies bake even.
- Do not over bake the cookies – You don’t want to keep baking them until they look super done (they might even look raw in the middle) you want to remove the pan from the oven when the edges start to turn golden brown. The cookies will continue baking as they cool on the pan.
- Add Frosting – The cookies are delicious as is and do not need frosting, but if you want to make a strawberry buttercream add 1 cup of freeze dried strawberries, blended into a powder to our buttercream frosting recipe for sugar cookies.
Storage Instructions
Let the cookies cool to room temperature, and store them in an airtight container for up to 1 week. The strawberry cookies can also be frozen in a freezer-safe container or bag for up to 3 months. Defrost the cookies at room temperature, then enjoy.
These Strawberry Sugar Cookies are the perfect buttery, and fruity cookies. They’re pretty, delicious, and easy to make – definitely going to be a new favorite!
More Cookie Recipes
If you try these Strawberry Sugar Cookies, please leave a 🌟 rating and let me know how it went in the comments below. I love hearing from you!
Strawberry Sugar Cookies
Ingredients
- 1 oz freeze dried strawberries
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1 large egg
- 1/2 TBS vanilla extract
- pink or red food coloring (optional)
- 1 1/2 cups all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- additional granulated sugar for rolling
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper, or silicone liners, and set it aside.
- Add freeze-dried strawberries to a food processor or blender and pulse repeatedly until they're ground to a fine powder. Scoop out 1 TBS to save for rolling the cookies in. 1 oz freeze dried strawberries
- Add the dry ingredients together in a medium bowl, the flour, the freeze dried strawberry powder minus 1 TBS saved for later, baking powder, baking soda, and salt. 1 1/2 cups all purpose flour, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt
- Add the butter and sugar to a large mixing bowl (or the bowl of a stand mixer) and beat them together for about 2 minutes, until the mixture is light and creamy. 1/2 cup unsalted butter, 3/4 cup granulated sugar
- Add in the egg, vanilla extract, and a couple drops of pink food coloring, and stir them into the mixture until combined. 1 large egg, 1/2 TBS vanilla extract, pink or red food coloring
- Add the dry ingredients into the wet ingredients in two increments until combined and stir it all together until you have a nice soft (but not sticky) cookie dough. Scrape the bottom and sides of the bowl as needed.
- Combine the granulated sugar, and remaining freeze dried strawberry powder into a small bowl for rolling the cookies in. additional granulated sugar for rolling
- Scoop the dough by 1.5 TBS portions and roll them into balls. Roll the balls in a small bowl full of strawberry granulated sugar. additional granulated sugar for rolling
- Place the cookie dough balls at least 2 inches apart on the prepared baking sheets. Bake the cookies for 10 to 12 minutes, or until the tops are crinkled and the edges are just lightly golden.
- Let the cookies cool for 5 minutes on the cookie sheet, then transfer them to a cooling rack to cool completely.
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