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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❤️ 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!
💡 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
Step 1: Mix together melted butter with brown and granulated sugars until fully combined.
Step 2: Add in egg, vanilla, freeze-dried strawberry powder, and a bit of pink food coloring. Stir until smooth.
Step 3: Stir in dry ingredients until no dry spots remain. Cover and chill for 30 minutes.
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.
🍓 More Strawberry Recipes
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Thank you so much! -Bianca ❤️
📖 Recipe & Video
Strawberry Sugar Cookies
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Equipment
- large mixing bowl
- Parchment Paper
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
- 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.
- 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.