Strawberry Sugar Cookies
These Strawberry Sugar Cookies are soft, chewy, and loaded with sweet strawberry flavor. Made with real freeze-dried strawberries or strawberry extract, these pretty pink cookies are perfect for Valentine’s Day, baby showers, springtime gatherings, or just a fruity twist on a classic favorite.
The first time I baked Strawberry Sugar Cookies, I wanted something bright and sweet to surprise my daughter after school. My husband took one bite and said they tasted like strawberry shortcake in cookie form. Now, they’re a staple in our kitchen whenever we want something fun, fruity, and irresistibly soft.
Why You’ll Love Strawberry Sugar Cookies
•Bright Strawberry Flavor: Made with real strawberries or extract.
•Soft & Chewy Texture: Perfectly tender centers with crisp edges.
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•Pretty & Pink: Naturally colorful and festive.
•Easy to Make: No chill time required—ready in under 30 minutes!
Ingredients Notes For Strawberry Sugar Cookies
•Butter: Softened for a rich, creamy texture.
•Sugar: Granulated sugar gives the perfect sweetness.
•Egg: Helps bind the dough and keep it soft.
•Vanilla Extract: Adds warmth to the flavor.
•Strawberry Flavor: Use freeze-dried strawberry powder or strawberry extract for a boost of berry taste.
•All-Purpose Flour: Gives structure while keeping cookies soft.
•Baking Powder & Salt: Essential for rise and balance.
• Pink or Red Food Coloring (Optional): For a vibrant hue.
Recipe Steps
1. Prepare the Dough:
1.Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2.Cream butter and sugar together until light and fluffy.
3.Mix in the egg, vanilla extract, and strawberry extract or powder.
4.In a separate bowl, whisk together flour, baking powder, and salt.
5.Gradually add dry ingredients to the wet mixture, mixing just until combined.
6.If using, add a few drops of food coloring and mix until evenly pink.
2. Shape & Bake:
7.Scoop tablespoon-sized dough balls and roll in granulated sugar for a sparkly finish.
8.Place on the prepared baking sheet 2 inches apart.
9.Bake for 9–11 minutes, until edges are set and centers are soft.
10.Let cool on the sheet for 5 minutes before transferring to a wire rack.
Storage Options
•Room Temperature: Store in an airtight container for up to 5 days.
•Freezer: Freeze dough balls for up to 2 months; bake from frozen with an extra minute or two.
Variations & Substitutions
•Strawberry-Lemon: Add lemon zest for a citrus twist.
•White Chocolate Chips: Fold into the dough for extra sweetness.
•Heart-Shaped: Flatten slightly and shape for Valentine’s Day.
Frequently Asked Questions
Can I use fresh strawberries? Not recommended—they add too much moisture. Stick with freeze-dried or extract.
Can I make these dairy-free? Yes! Use dairy-free butter alternatives.
Do I need to chill the dough? Nope! These cookies bake perfectly without chilling.
These Strawberry Sugar Cookies are soft, flavorful, and fun to make—perfect for adding a pop of pink and a burst of berry to any occasion! 🍓
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Strawberry Sugar Cookies
Ingredients
- 1 cup 0.5 lbs of unsalted butter, softened
- 1 ¼ cups 0.63 lbs of granulated sugar
- 1 large egg
- 1 teaspoon of vanilla extract
- ½ teaspoon of almond extract optional for extra flavor
- 2 ½ cups 1.25 lbs of all-purpose flour
- ½ teaspoon of baking soda
- ½ teaspoon of baking powder
- ¼ teaspoon of salt
- ⅓ cup 0.15 lbs of freeze-dried strawberry powder or finely blended freeze-dried strawberries
- Pink or red sanding sugar optional, for rolling or topping
Instructions
- Prep the Oven:
- Preheat your oven to 350°F (175°C).
- Line baking sheets with parchment paper or silicone mats.
- Cream the Butter and Sugar:
- In a large mixing bowl, beat the softened butter and sugar until light and fluffy (2-3 minutes).
- Add the egg, vanilla, and almond extract (if using) and mix until well combined.
- Mix the Dry Ingredients:
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, and strawberry powder.
- Gradually add the dry mixture into the wet ingredients, mixing until a soft dough forms.
- Shape the Cookies:
- Scoop out dough using a small cookie scoop or tablespoon and roll into balls.
- Roll each ball in pink or red sanding sugar (optional) and place them on the baking sheet about 2 inches apart.
- Bake:
- Bake for 9–11 minutes, or until the edges are set and the centers look slightly soft.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
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