Easy Strawberry Sugar Cookies

It all started one spring afternoon when I stumbled upon a forgotten bag of freeze-dried strawberries at the back of my pantry. The weather was warming, and I was craving something sweet, but not overly complicated. That’s when inspiration struck: strawberry sugar cookies. A fresh spin on the classic, these cookies are soft, fragrant, and full of berry flavor—without needing to be a pastry chef to pull them off.

This recipe is perfect for beginner bakers because it’s simple, quick, and doesn’t rely on complicated techniques. You’ll be rewarded with beautiful, vibrant cookies that taste like sunshine and are perfect for gifting, celebrations, or a spontaneous weekend treat. And yes, they’re as delicious as they are pretty.

Why This Recipe is Special

These strawberry sugar cookies are not just visually appealing—they’re a lesson in flavor layering and texture balance. They come together with pantry staples and just one special ingredient: freeze-dried strawberry powder. Unlike fresh strawberries, which can introduce too much moisture, the powder provides an intense fruity flavor without altering the dough’s consistency. Whether you’re baking with kids, treating yourself, or prepping a dessert platter, these cookies offer reliability and room for creative expression.

Ingredients and Preparation

Flour
The backbone of your cookie dough, all-purpose flour provides the necessary structure. For a gluten-free version, a 1:1 gluten-free flour blend works well.

Baking Powder
A leavening agent that helps your cookies puff up slightly for that soft, chewy center.

Salt
Just a pinch balances the sweetness and enhances the strawberry flavor.

Unsalted Butter
Adds richness and a tender texture. Room temperature butter creams best, creating a light and fluffy dough.

Granulated Sugar
The main sweetener and helps give the cookie its signature sugar cookie crisp edges.

Egg
Binds everything together and adds moisture.

Vanilla Extract
Adds depth of flavor and complements the strawberries beautifully.

Freeze-Dried Strawberry Powder
This is the star. It offers concentrated fruitiness without adding extra liquid. Don’t use fresh strawberries—they’ll make the dough too wet.

Optional: Red or Pink Food Dye
If you want that bold pink pop, a touch of gel dye will do the trick. Completely optional.

Substitutions

• Use vegan butter and a flax egg for a plant-based version.
• Swap in raspberry or blueberry powder for a different fruit twist.
• Add white chocolate chips or sprinkles for a festive touch.

Step-by-Step Instructions

Step 1 Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.

Step 2 In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3 In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. This should take about 2–3 minutes using an electric mixer on medium speed.

Step 4 Beat in the egg and vanilla extract until well combined. The mixture will look smooth and slightly glossy.

Step 5 Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix to keep the cookies tender.

Step 6 Fold in the freeze-dried strawberry powder. This will give the dough a soft pink hue and infuse it with a fruity aroma. Add food coloring here if desired.

Step 7 Roll the dough into 1-inch balls and place them on the prepared baking sheets about 2 inches apart.

Step 8 Gently flatten each dough ball with the bottom of a glass or the palm of your hand. This helps them spread evenly while baking.

Step 9 Bake for 10–12 minutes, just until the edges are set and slightly golden. The centers should still look soft.

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

Beginner Tips and Notes

If your dough feels too sticky to roll, chill it in the fridge for 20–30 minutes to make it easier to handle. If your cookies spread too much, it likely means the butter was too soft or the dough too warm—another reason chilling helps.

Make cleanup easier by using parchment paper or silicone mats. If you don’t have a mixer, no worries—a whisk and a strong arm can get the job done, just cream the butter and sugar thoroughly.

Use a spice grinder or food processor to blitz whole freeze-dried strawberries into powder if you can’t find the pre-ground version.

Serving Suggestions

Pair these cookies with a cold glass of milk or a cup of chamomile tea for a comforting snack. They also shine on dessert boards alongside vanilla cupcakes or lemon bars.

Want to take it up a notch? Drizzle with melted white chocolate or sandwich two cookies with a dollop of strawberry jam.

Store the cookies in an airtight container at room temperature for up to a week. To freeze, shape the dough into balls and freeze on a baking sheet before transferring to a zip-top bag. Bake straight from frozen with 1–2 extra minutes added to the time.

Conclusion

Baking doesn’t have to be intimidating, and these strawberry sugar cookies are the proof. With their dreamy pink color, soft texture, and bright berry flavor, they’re a joyful little project for anyone just starting out in the kitchen. Whether you’re baking for a loved one or just because, these cookies are sure to make you smile.

Give this easy sugar cookie recipe a try, and don’t forget to drop a comment sharing how yours turned out—or how you made them your own. Happy baking!

FAQ About Strawberry Sugar Cookies

More Relevant Recipes

• Chocolate-Covered Strawberry Buttercreams
• Soft and Chewy Strawberry Cookies
• Strawberry Cinnamon Rolls

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