A delicious summer flavor in a classic cookie form. These Strawberry Sugar Cookies will be a fun addition to your summer baking routine.
Summer is fast approaching and one of my favorite flavors to bake with has to be strawberry, you just can’t go wrong.
These Strawberry Sugar Cookies are soft, chewy with a little bit of crunch on the outside, the perfect cookie in my opinion.
With the addition of strawberry powder, it really gives these a nice color and pop of flavor that you’ve been looking for.
This also makes a nice large batch so you will have some leftover (maybe) to have for later.
They are great to make for just the family, friends or to bring to gatherings as well. There is no reason not to make these.
If you have been craving a fun strawberry dessert and love cookies, then these Strawberry Sugar Cookies need to be on your list.
Some of my other favorite strawberry desserts that we have on our site include: Strawberry Coffee Cake, Strawberry Pretzel Salad and Strawberry Shortcake Bars.
WHY THIS RECIPE WORKS:
- With easy to find ingredients, these come together nicely.
- The flavor is a nice balance, not too overpowering and a nice addition of sugar on the outside.
- Soft and chewy they are the perfect texture.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
All-purpose flour
Freeze-dried strawberry powder
Baking powder
Fine sea salt
Unsalted butter
Granulated sugar
Egg
Whole milk
Vanilla extract
Strawberry extract, optional
Pink food coloring, optional
Decorators’ sugar, optional
HOW TO MAKE STRAWBERRY SUGAR COOKIES, STEP BY STEP:
- Line a cookie sheet with parchment paper, set aside.
- In a medium-sized bowl, add the flour, strawberry powder, baking powder, and salt, mix and set aside.
- In the body of a stand mixer with the paddle attachment cream together the butter and sugar until smooth.
- Add the egg and mix it in until combined.
- Next, add the milk, vanilla, and strawberry extract (if using), and stir together until combined.
- Slowly add in the dry ingredients and mix until just combined making sure there are no dry patches.
- Add food coloring if using, and make sure it is mixed together evenly.
- Using a 1 ½ Tablespoon cookie scoop, scoop out the cookie dough and roll it into a ball with your hands.
- Place cookie dough balls on the prepared cookie sheet close together but not touching. Cover with plastic wrap and chill for at least 2 hours, but best if you can chill overnight.
- Preheat the oven to 350 degree F. Line cookie sheets with parchment paper.
- Pour the decorator’s sugar into a small bowl (if using).
- Dip the tops of the dough balls into the decorator’s sugar. Place them, sugar side up, onto the prepared cookie sheets about 2 inches apart.
- Place in the oven and bake for 11-13 minutes until the tops are puffed up and they appear dry.
- Remove from the oven and let the cookies cool on the cookie sheet for 10 minutes, then transfer to a wire rack to cool completely.
HOW LONG DOES THE DOUGH NEED TO CHILL?
This dough needs to chill for at least 2 hours, but overnight is better if you want those flavors to marry.
I know that a lot of people do not like chilling there dough, but on the bright side – these can be a make ahead cookie!
DO I HAVE TO USE STRAWBERRY EXTRACT?
No, this is an optional ingredient but we highly recommend it as we are not using any fresh strawberries in this recipe.
The strawberry powder will give a nice subtle strawberry flavor that is amazing, but to really amp it up but keep it balanced we love adding that extra strawberry extract to these.
DO I HAVE TO ROLL THESE IN DECORATORS SUGAR?
We absolutely love rolling our sugar cookies in decorators sugar, not only does it give a nice texture to the outside, it also gives an added sweetness.
You DO NOT have to do this step, but we absolutely love it and do it with the majority of our sugar cookie recipes.
WHAT IS FREEZE-DRIED STRAWBERRY POWDER?
You can easily find this in your local grocery store or on Amazon. It is finely ground up freeze-dried strawberries.
In this Strawberry Sugar Cookie recipe we actually start with regular freeze-dried strawberries and crust them ourselves.
They are easier to find and I feel they produce a more strawberry flavor than the powder you would find.
HOW TO STORE:
These can be stored in an airtight container at room temperature where they will keep for up to 3 days.
They can also be frozen, place in a freezer container or bag and they will keep for up to 3 months.
To defrost, remove from the freezer onto the countertop until thawed, enjoy.
TIPS AND TRICKS:
- The food coloring is optional but we love the nice pink hue that it gives to these cookies.
- You can use the freeze-dried strawberry powder right off the bat if you don’t want to crush your own freeze-dried strawberries.
- I highly suggest rolling in decorators sugar, but this is totally optional.
- The dough needs to chill for at least 2 hours, but overnight is the best for that optimal flavor.
- I really encourage to get that nice balance of strawberry flavor to add the strawberry extract.
- These can be frozen, see above on how to do that.
- This makes a large batch, but you can absolutely double this to give to friends or freeze for later.
Love the taste of strawberry? Then you absolutely cannot go wrong with these Strawberry Sugar Cookies.
If you like this recipe you might also like:
If you’ve tried these STRAWBERRY SUGAR COOKIES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Strawberry Sugar Cookies
Ingredients
- 2 ¾ cups all-purpose flour
- 4 Tablespoons freeze-dried strawberry powder
- ½ teaspoon baking powder
- Pinch of fine sea salt
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 1 large egg
- 3 Tablespoons whole milk
- 1 teaspoon vanilla extract
- ¾ teaspoon strawberry extract optional
- Pink food coloring optional
- ⅓ cup decorators’ sugar optional
Instructions
- Line a cookie sheet with parchment paper, set aside.
- In a medium-sized bowl, add the flour, strawberry powder, baking powder, and salt, mix and set aside.
- In the body of a stand mixer with the paddle attachment cream together the butter and sugar until smooth.
- Add the egg and mix it in until combined.
- Next, add the milk, vanilla, and strawberry extract (if using), and stir together until combined.
- Slowly add in the dry ingredients and mix until just combined making sure there are no dry patches.
- Add food coloring if using, and make sure it is mixed together evenly.
- Using a 1 ½ Tablespoon cookie scoop, scoop out the cookie dough and roll it into a ball with your hands.
- Place cookie dough balls on the prepared cookie sheet close together but not touching. Cover with plastic wrap and chill for at least 2 hours, but best if you can chill overnight.
- Preheat the oven to 350 degree F. Line cookie sheets with parchment paper.
- Pour the decorator’s sugar into a small bowl (if using).
- Dip the tops of the dough balls into the decorator’s sugar. Place them, sugar side up, onto the prepared cookie sheets about 2 inches apart.
- Place in the oven and bake for 11-13 minutes until the tops are puffed up and they appear dry.
- Remove from the oven and let the cookies cool on the cookie sheet for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- The food coloring is optional but we love the nice pink hue that it gives to these cookies.
- You can use the freeze-dried strawberry powder right off the bat if you don’t want to crush your own freeze-dried strawberries.
- I highly suggest rolling in decorators sugar, but this is totally optional.
- The dough needs to chill for at least 2 hours, but overnight is the best for that optimal flavor.
- I really encourage to get that nice balance of strawberry flavor to add the strawberry extract.
- These can be frozen, see above on how to do that.
- This makes a large b
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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