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These strawberry sugar cookies are soft, chewy, and comes together within minutes. The dough is flavored with freeze-dried strawberry powder, taking plain sugar cookies to a whole new level!


Pink strawberry sugar cookies laid out on parchment paper.

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❤️ Why You’ll Love This Recipe

  • You won’t need any special equipment. Simply mix everything in one bowl with a spatula, scoop, roll in sugar, then bake!
  • The strawberry flavor really comes through. There’s 3 tablespoons of freeze-dried strawberry powder, which add the perfect amount of flavor to the dough.
  • It’s versatile. Since this is a basic sugar cookie dough, you could zhuzh it up however you like. For example, you could add half a cup of white chocolate chips or chopped Golden Oreos.

Looking for a super cute version? Try out my strawberry kirby sugar cookies and strawBEARy sugar cookies!

Ingredients

To make chewy strawberry sugar cookies from scratch, you’ll need the following ingredients:

Strawberry kirby cookie labeled ingredients on a wooden table.
  • Melted unsalted butter makes the cookie dough really easy to mix by hand.
  • I like to use a mix of brown sugar and granulated sugar to create the perfect balance of flavor and chew. You can use light or dark brown sugar; dark brown sugar will just give you a deeper butterscotch flavor.
  • Adding in both baking powder and baking soda gives us the exact texture and rise we’re aiming for!
  • Freeze-dried strawberry powder adds all the strawberry flavor we’ll need in this recipe. It’s not pigmented enough to make the cookies pink, so I highly recommend adding a few drops of pink food coloring.
  • You can use either vanilla extract or vanilla paste (1:1) in this recipe.

For the full list of ingredients and measurements, see the recipe card below.

💡 Baking Tips

  • Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the flour in gently, then level it with a knife or spatula.
  • For rounder cookies, place a large circular cutter or mug on top of a freshly baked, warm cookie. Move it around in a circular motion until your cookie is perfectly round! This step is totally optional and purely for plating purposes! 🙂

How to Make Delicious Strawberry Cookies

Melted butter and sugars mixed in a glass mixing bowl.

Step 1: Mix together melted butter with brown and granulated sugars until fully combined.

Kirby cookie wet ingredients mixed together.

Step 2: Add in egg, vanilla, freeze-dried strawberry powder, and a bit of pink food coloring. Stir until smooth.

Strawberry cookie dough batter ready to be scooped.

Step 3: Stir in dry ingredients until no dry spots remain. Cover and chill for 30 minutes.

Raw sugar cookie dough ball on lined baking tray ready to be baked.

Step 4: Use a cookie scoop (2-3 tablespoon capacity) to gather pink dough. Roll in sugar and place on lined baking sheet. Place cookies 3-4 inches apart, and bake at 350°F/177°C for 10-12 minutes, or until edges are set and middles look mostly cooked through.

For full instructions, see the recipe card below.

Can I add mix-ins to the cookie dough?

Sure! Feel free to add half a cup of whatever mix-in you like when adding the dries. You can add white chocolate chips, chopped Golden Oreos, etc.

How long do strawberry cookies last?

They can last at room temperature in an airtight container for up 5 days. See my storage instructions for more information.

Storage

  • Room temperature: Store cooled cookies in an airtight container at room temperature for up to 5 days.
  • Freezing instructions: Store cooled cookies in a freezer-safe container for up to 3 months. You can also freeze cookie dough balls for up to a year and bake as usual—just add a couple more minutes to the baking time.
  • Reheating instructions: Allow frozen cookies to thaw at room temperature for about 15 minutes. Or, reheat in the microwave at 10-second intervals.
Strawberry sugar cookie with a bite taken out of it.
Bites by Bianca Headshot

Did you try this recipe?

Please leave a review & share it with me on Instagram, Facebook, Tiktok, or Pinterest!

Thank you so much! -Bianca ❤️

📖 Recipe & Video

Pink strawberry sugar cookies laid out on parchment paper.

Strawberry Sugar Cookies

Bianca Fernandez
These strawberry sugar cookies are soft, chewy, and comes together within minutes. The dough is flavored with freeze-dried strawberry powder, taking plain sugar cookies to a whole new level!
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Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 strawberry sugar cookies

Equipment

Ingredients 

Dry ingredients:

  • 1 ½ cup (187.5 g) all-purpose flour
  • ½ teaspoon (2 g) baking soda
  • ½ teaspoon (2 g) baking powder
  • ½ teaspoon (3 g) fine sea salt

Wet ingredients:

  • ½ cup (113.5 g) unsalted butter melted and cooled
  • ½ cup (100 g) granulated sugar
  • ¼ cup (55 g) light brown sugar packed
  • 3 tablespoons (18 g) freeze dried strawberry powder
  • 1 tablespoon (13 g) vanilla paste or extract
  • 1 (1) egg
  • pink food coloring I like to use gel food coloring

For rolling:

  • 4 tablespoons (48 g) granulated sugar

Instructions 

For the strawberry cookie dough:

  • In a large mixing bowl, use silicone spatula to mix melted ½ cup unsalted butter, ½ cup granulated sugar, and ¼ cup light brown sugar until smooth.
  • Mix in 3 tablespoons freeze dried strawberry powder, 1 egg and 1 tablespoon vanilla, and pink food coloring until smooth.
  • Add in all of the dry ingredients: 1 ½ cup all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon fine sea salt. Mix until no dry spots remain. Add more pink food coloring as needed.
  • Cover and chill dough in fridge for 20-30 minutes. This will let the flour hydrate and let the butter cool, yielding chewier cookies. The dough will also be easier to work with. 🙂

Scoop & bake cookies:

  • Preheat oven to 350°F/177°C and line two baking trays with parchment paper. In a small bowl, add 4 tablespoons granulated sugar for rolling the dough.
  • Use medium cookie dough scoop to gather dough (about 2-3 tablespoons each). Shape into a ball and roll in granulated sugar and place onto lined baking tray. Repeat with remaining dough, placing cookies 3-4 inches apart.
  • Bake for 10-12 minutes, or until edges are set and middles are mostly baked through.
    Tip: For rounder cookies, place a large circular cutter or mug on top of a freshly baked, warm cookie. Move it around in a circular motion until your cookie is perfectly round! This step is totally optional and purely for plating purposes! 🙂
  • Let cool on pan for about 5-10 minutes, then transfer cookies to wire rack. Let cool completely.
  • Enjoy!

Notes

Baking tip:
  • Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the flour in gently, then level it with a knife or spatula.
Storage instructions:
If you’d like to make these strawberry sugar cookies ahead of time, you can freeze raw cookie dough balls for up to 3 months. Bake as usual, just add 2-3 minutes to the baking time.
  • Room temperature: Store cooled cookies in an airtight container at room temperature for up to 5 days.
  • Freezing instructions: Store cooled cookies in a freezer-safe container for up to 3 months. You can also freeze raw cookie dough balls for up to 3 months and bake as usual; just add a few minutes to the baking time.
  • Reheating instructions: Allow frozen cookies to thaw at room temperature for about 10 minutes. Or, reheat in the microwave at 10-second intervals.
Serving: 1 cookieCalories: 212kcalCarbohydrates: 32gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 34mgSodium: 168mgPotassium: 81mgFiber: 1gSugar: 19gVitamin A: 256IUVitamin C: 45mgCalcium: 21mgIron: 2mg

The nutritional information is an estimated value per serving.

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