Strawberry Sugar Cookies

Soft, Chewy, and Packed with Real Strawberry Flavor

These Strawberry Sugar Cookies are the perfect marriage of classic sugar cookie comfort and fresh fruity flavor. They’re soft in the center, slightly crisp around the edges, and naturally infused with the bright, juicy taste of strawberries. Whether you’re baking for Valentine’s Day, spring brunch, or simply craving something pink and sweet, these cookies are as pretty as they are delicious.

Made with real freeze-dried strawberries for flavor and color, there’s no artificial taste here—just pure strawberry goodness in every bite. A light coating of sugar before baking gives them a delicate sparkle, and they’re perfect on their own or drizzled with white chocolate for an extra-special finish.

Ingredients (Makes about 20 cookies)

For the Cookies:

1 cup unsalted butter, softened
1 ¼ cups granulated sugar (plus extra for rolling)
1 large egg
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup finely crushed freeze-dried strawberries (about 1 oz)
Optional: red or pink food coloring (a tiny drop for vibrant color)

Optional White Chocolate Drizzle:

½ cup white chocolate chips
1 teaspoon coconut oil or shortening

Instructions

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
Crush strawberries: In a food processor or blender, pulse the freeze-dried strawberries until they become a fine powder. Measure out ½ cup.
Cream butter and sugar: In a large bowl, beat softened butter and sugar together until light and fluffy (about 2–3 minutes).
Add egg and vanilla: Mix in the egg and vanilla extract until smooth.
Mix dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, salt, and crushed strawberry powder.
Combine wet and dry: Slowly add the dry ingredients to the wet mixture until a soft dough forms. Add food coloring if using.
Roll and coat: Scoop dough into 1.5 tablespoon-sized balls. Roll each ball in granulated sugar and place on the baking sheet about 2 inches apart.
Bake for 10–12 minutes, until edges are set and centers are still slightly soft. Let cool on the sheet for 5 minutes, then transfer to a wire rack.
Optional drizzle: Melt white chocolate chips with coconut oil in the microwave (30-second intervals), then drizzle over cooled cookies.

Nutrition Facts (per cookie, approx.)

Calories: 190
Fat: 9g
Carbohydrates: 25g
Sugar: 14g
Protein: 2g
Sodium: 90mg

Tips & Tricks

Freeze-dried strawberries only: Fresh or frozen strawberries will make the dough too wet—stick with freeze-dried for best texture.
Color boost: A tiny drop of gel food coloring can give a more vivid pink without affecting flavor or texture.
Chill for thicker cookies: If you want puffier cookies, chill the dough for 30 minutes before baking.
Storage: Store in an airtight container at room temp for 4–5 days or freeze for up to 2 months.
For a twist: Add lemon zest to the dough for a strawberry lemonade version.

A Little Something from Me ????

These cookies bring back memories of strawberry milk and cotton candy skies. I love how whimsical and fun they feel while still being rich in flavor and beautifully simple. When I bake these, I usually package them up in little pink boxes to gift to friends—they’re always a hit!

For a dessert platter, pair them with lemon bars, raspberry thumbprints, or white chocolate dipped pretzels. They’re also great as a base for ice cream sandwiches—try them with vanilla bean or strawberry ice cream!