If you have a sweet spot for cookies with a fruity twist, you are going to adore this Strawberry Sugar Cookies Recipe. These cookies combine the tender crumb of a classic sugar cookie with the bright, natural flavor of freeze-dried strawberries, creating a colorful, fragrant treat that’s as irresistible as it is beautiful. Each bite is soft and buttery with a lovely pink hue and just the right hint of strawberry sweetness, making these cookies perfect for sharing with friends or brightening up your afternoon tea. This recipe is a joyful celebration of simple ingredients coming together in a way that feels special yet totally doable in your own kitchen.
Ingredients You’ll Need
Gathering the right ingredients is the first step to these delightful cookies. Each one plays a crucial role in building that perfect balance of flavor, texture, and charming color. You’ll notice that the secret to the strawberry magic lies in freeze-dried strawberry powder, which adds vibrant taste without any extra moisture.
- All-purpose flour (2½ cups / 300g): The sturdy base that gives your cookies structure and chew.
- Baking powder (1 teaspoon): Helps the cookies rise gently and stay light.
- Baking soda (½ teaspoon): Adds a bit of lift and helps with that tender crumb.
- Salt (½ teaspoon): Enhances all the flavors and balances the sweetness.
- Unsalted butter (¾ cup / 170g), softened: Provides richness and a melt-in-your-mouth texture.
- Granulated sugar (1 cup / 200g): Sweetens the dough and helps with that crisp edge.
- Large egg (1): Binds everything together while adding moisture.
- Vanilla extract (1 teaspoon): Adds warmth and depth of flavor.
- Plain Greek yogurt or sour cream (¼ cup / 60ml): Keeps the cookies moist and tender with a slight tang.
- Freeze-dried strawberries, ground into powder (½ cup / 10g): Infuses the dough with concentrated strawberry flavor and a pretty pink color.
- Coarse sugar or sanding sugar (3 tablespoons): Creates a sparkling finish and a gentle crunch.
- Freeze-dried strawberry powder (1 tablespoon): Mixed with coarse sugar to coat the cookie balls for extra fruity flair.
How to Make Strawberry Sugar Cookies Recipe
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper. This prep ensures even baking and an easy cleanup afterwards. While the oven warms up, blend the coarse sugar with the tablespoon of strawberry powder in a small bowl—this mixture will give the cookies a delightful sparkle and fruity kick on the outside.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and half a cup of strawberry powder. This dry mix combines the raising agents and strawberry goodness evenly, setting the foundation for your dough.
Step 3: Cream Butter and Sugar
Using a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which usually takes about 2 to 3 minutes. This step is crucial because it traps air in the dough, making your cookies tender and airy.
Step 4: Add Wet Ingredients
Beat in the egg, vanilla extract, and Greek yogurt (or sour cream) until you get a smooth, creamy mixture. These ingredients add moisture and flavor depth, balancing the dough perfectly.
Step 5: Combine Wet and Dry
Gradually incorporate the dry ingredients into the wet mixture until a soft dough forms. Be careful not to overmix here; you want the dough to come together without becoming tough. This is where all the components unite with that glowing strawberry touch.
Step 6: Shape and Coat
Scoop the dough into balls using about 1 to 1½ tablespoons per cookie. Roll each ball generously in the strawberry-sugar coating you prepared earlier. This not only adds sweetness but creates a sparkling, slightly crunchy exterior that’s incredibly inviting.
Step 7: Bake and Cool
Arrange your cookie dough balls on the parchment-lined baking sheets, spacing them about 2 inches apart to allow for spreading. Bake the cookies for 10 to 12 minutes or until the edges are just set and the bottoms are lightly golden. Once baked, let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
How to Serve Strawberry Sugar Cookies Recipe
Garnishes
For a charming finishing touch, consider sprinkling a little extra freeze-dried strawberry powder or sanding sugar on the cooled cookies. You could also gently press a small fresh strawberry slice or a few white chocolate chips into the tops for added color and flavor contrast.
Side Dishes
These cookies pair beautifully with a steaming cup of tea or freshly brewed coffee. For a fun brunch twist, serve them alongside a bowl of mixed fresh berries or a dollop of lightly sweetened whipped cream. They’re also fantastic with a glass of cold milk for that classic cookie experience.
Creative Ways to Present
To impress at your next get-together, arrange these strawberry sugar cookies on a tiered dessert stand decorated with fresh strawberry leaves or edible flowers. Wrapping small stacks in pretty cellophane bags tied with a pastel ribbon makes for delightful party favors or gifts that friends will treasure.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Strawberry Sugar Cookies in an airtight container at room temperature for up to 4 days. This preserves their tender texture and fresh strawberry flavor perfectly, so you can enjoy them a little at a time without worry.
Freezing
If you want to stash some cookies for later, freeze the baked and cooled cookies in a single layer on a baking sheet first, then transfer them to a freezer-safe container or bag. They’ll keep well for up to 3 months and thaw quickly at room temperature without losing their charm.
Reheating
To refresh the warmth and softness of your cookies, pop them in a preheated oven at 300°F (150°C) for 5 minutes or so. Avoid microwaving as it can make them a bit chewy rather than delightfully tender.
FAQs
Can I substitute fresh strawberries for the freeze-dried strawberry powder?
Fresh strawberries contain a lot of moisture, which can alter the dough’s consistency dramatically. Freeze-dried strawberry powder is key because it provides concentrated flavor without extra liquid, so for best results, stick to the powder or grind your own freeze-dried strawberries.
Can I use regular sugar instead of coarse or sanding sugar for the coating?
While regular granulated sugar works in a pinch, coarse or sanding sugar gives the cookies a beautiful sparkle and a subtle crunch that complements the soft interior perfectly. It’s worth the small investment for this textural upgrade.
What if I don’t have Greek yogurt or sour cream?
You can substitute with an equal amount of buttermilk or even whole milk, but yogurt or sour cream adds tang and richness that enhances the flavor and keeps the cookies tender, so try to keep that element in if possible.
How do I prevent the cookies from spreading too much?
Make sure your butter is softened but not melted, and chill the dough for 30 minutes before baking if you notice they tend to spread too much. Also, spacing the dough balls adequately on the baking sheet helps maintain cookie shape.
Can I add other flavors or mix-ins to this recipe?
Absolutely! Adding white chocolate chips, chopped nuts, or a touch of lemon zest pairs beautifully with the strawberry flavor. Just fold them into the dough gently before shaping the cookies.
Final Thoughts
There is something truly special about baking a batch of these Strawberry Sugar Cookies Recipe — they brighten any day with their cheerful pink hue and luscious strawberry taste. Whether you’re baking for a crowd or just indulging a cookie craving, this recipe is reliably delicious and wonderfully simple. Give it a try, and I promise they will quickly become one of your favorite go-to treats to bake and share with those you love.
Print
Strawberry Sugar Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Strawberry Sugar Cookies combine classic sugar cookie goodness with the natural, vibrant flavor of freeze-dried strawberries. Soft and tender with a sweet strawberry sugar coating, they’re perfect for a delightful treat or gift. Each bite offers a subtle fruity twist on a beloved cookie.
Ingredients
Dry Ingredients
- 2½ cups (300g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (10g) freeze-dried strawberries, ground into powder
Wet Ingredients
- ¾ cup (170g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup (60ml) plain Greek yogurt or sour cream
Topping
- 3 tablespoons coarse sugar or sanding sugar
- 1 tablespoon freeze-dried strawberry powder
Instructions
- Preheat and Prepare Sugar Topping: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a small bowl, combine the coarse sugar and freeze-dried strawberry powder to create a vibrant strawberry sugar topping. Set it aside for later use.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and freeze-dried strawberry powder until evenly incorporated. This will ensure the strawberry flavor is evenly distributed throughout the dough.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened unsalted butter and granulated sugar together until the mixture becomes fluffy and light, which should take about 2 to 3 minutes. This step is key to a tender cookie texture.
- Add Wet Ingredients: Beat in the large egg, vanilla extract, and plain Greek yogurt or sour cream to the creamed butter and sugar mixture until the mixture is smooth and fully combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, mixing gently until a soft dough forms. Be careful not to overmix as this can lead to tougher cookies.
- Form and Coat Dough Balls: Scoop the dough into 1 to 1½ tablespoon-sized balls. Roll each dough ball in the prepared strawberry sugar topping, ensuring each cookie gets a sweet and colorful coating.
- Arrange and Bake: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 10 to 12 minutes until the edges are set but the centers remain soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting allows the cookies to firm up slightly for perfect texture.
Notes
- For best flavor, use fresh freeze-dried strawberries and grind them finely to mix well into the dough.
- If Greek yogurt isn’t available, sour cream works as a great substitute to add moisture and tenderness.
- Do not overmix the dough once the dry ingredients are added to prevent tough cookies.
- Space cookies adequately on the baking sheet to ensure even baking and proper spreading.
- Store cookies in an airtight container at room temperature for up to one week to maintain freshness.
