Strawberry Sugar Cookies [32 Minutes]

Name: Strawberry Sugar Cookies [32 Minutes]
Prep time: 10 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; Optional: red or pink food coloring

Jump to Recipe

There’s something magical about the scent of cookies baking in the oven, especially when it’s infused with the gentle aroma of strawberries. I still remember the first time I baked these strawberry sugar cookies with my niece on a rainy afternoon. Her delight in squishing the soft dough and watching the pink cookies puff up in the oven was priceless. This recipe has since become a go-to for family gatherings and lazy Sunday baking sessions.

What makes this recipe especially ideal for beginner cooks is its simplicity. There’s no fancy equipment required, and it only takes about 30 minutes from start to finish. Plus, these cookies are a healthier take on the classic sugar cookie thanks to freeze-dried strawberries, which provide real fruit flavor without extra moisture or artificial syrups. Whether you’re new to baking or looking for an easy sheet pan dessert, this lemon herb chicken recipe—wait, scratch that, this strawberry sugar cookie recipe—is a guaranteed win for your kitchen confidence.

Why This Recipe is Special

These strawberry sugar cookies are more than just visually charming with their soft pink hue—they’re a clever twist on the timeless sugar cookie. The magic lies in using freeze-dried strawberry powder, which lends an authentic fruity taste and a beautiful, natural color without the mess of fresh fruit. This recipe also gives you room to get creative, from the type of sugar used to decorative toppings. It’s a versatile and quick bake that rewards even the most novice baker with bakery-level results.

Ingredients and Preparation

All-Purpose Flour: Provides structure and chewiness. You can swap it for a gluten-free blend if needed.

Baking Powder: Adds lift, helping the cookies stay soft and slightly puffy.

Salt: Balances the sweetness and enhances overall flavor.

Unsalted Butter: Gives richness and a soft, tender texture. Vegan margarine works well if you’re dairy-free.

Granulated Sugar: Sweetens and helps with spreading. You can try raw cane sugar for a slightly different flavor profile.

Egg: Binds everything together and adds moisture. For a vegan version, use a flax egg.

Vanilla Extract: Adds warmth and depth to the cookie’s flavor.

Freeze-Dried Strawberry Powder: The star ingredient—it delivers that intense, real-strawberry taste. Raspberry or blueberry powder also work beautifully.

Food Coloring (optional): Boosts the pink hue. Use gel-based dye for a more vibrant color or skip it entirely for a natural look.

Step-by-Step Instructions

Step 1 Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.

Step 2 In a medium bowl, whisk together the flour, baking powder, and salt until well combined. This dry mix forms the cookie’s foundation.

Step 3 In a separate large mixing bowl, cream the softened butter and sugar together using a hand mixer or wooden spoon until the mixture looks fluffy and pale. This ensures the cookies are light in texture.

Step 4 Beat in the egg and vanilla extract until everything is smooth and fully blended. This step adds richness and binds the ingredients.

Step 5 Slowly incorporate the dry mixture into the wet mixture in batches, mixing until just combined. Don’t overmix—this keeps the cookies soft.

Step 6 Gently fold in the freeze-dried strawberry powder and, if using, a few drops of food coloring. Mix until the dough is evenly pink throughout.

Step 7 Roll the dough into small balls (roughly the size of a walnut) and place them 2 inches apart on your prepared baking sheet.

Step 8 Gently flatten each dough ball with the bottom of a glass. This helps them bake evenly.

Step 9 Bake for 10-12 minutes, or until the edges are just set and the tops look slightly crackled. The centers should still look soft—they’ll firm up as they cool.

Step 10 Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.

Beginner Tips and Notes

If your cookies are spreading too much, try chilling the dough for 30–60 minutes before baking. This helps control their shape.

Overmixed dough leads to tough cookies. Mix just until you see no more dry flour.

If your cookies brown too quickly, your oven might be too hot—use an oven thermometer for accuracy.

No food processor? Crush freeze-dried strawberries in a zip-top bag with a rolling pin.

No cookie scoop? Use a tablespoon and roll with your hands for uniform sizing.

Serving Suggestions

Pair these cookies with a cold glass of milk, warm herbal tea, or even a fruity mocktail for a fun twist. They’re lovely on a dessert platter with lemon bars, shortbread, or chocolate-dipped fruits.

For added flair, top the cookies with coarse sugar or colored sprinkles before baking.

These cookies store well in an airtight container at room temperature for up to a week. For longer storage, freeze the dough balls and bake fresh as needed—just add 1-2 extra minutes to the baking time.

Conclusion

Whether you’re baking for a baby shower, a birthday party, or a cozy afternoon treat, these strawberry sugar cookies are a breeze to whip up and bound to impress. Their sweet, fruity flavor and soft texture are irresistible—and the process is simple enough for first-timers to master. Give them a try, and don’t forget to share your baking triumphs (and even your flops) in the comments. We’re all learning, one cookie at a time.

FAQ About Strawberry Sugar Cookies

1. Can I use fresh strawberries instead of freeze-dried ones?

Fresh strawberries contain too much moisture, which will affect the dough’s consistency and result in soggy cookies. For best results, stick to freeze-dried strawberry powder.

2. How do I make these cookies vegan-friendly?

To make vegan strawberry sugar cookies, replace the butter with a plant-based margarine and the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water).

3. Do I have to chill the dough before baking?

Chilling is optional, but it helps prevent spreading and makes the cookies slightly puffier. If your kitchen is warm or your dough feels sticky, chill it for 30–60 minutes.

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