Strawberry Sugar Cookies

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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!

Prep Time20

Cook Time10

Chill Time30

Total Time1

Course: Dessert

Cuisine: American

Servings: strawberry sugar cookies

Calories: 212kcal

Author: Bianca Fernandez

Equipment

Ingredients

Dry ingredients:

1 ½ cup all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon fine sea salt

Wet ingredients:

½ cup unsalted butter melted and cooled
½ cup granulated sugar
¼ cup light brown sugar packed
3 tablespoons freeze dried strawberry powder
1 tablespoon vanilla paste or extract
1 egg
pink food coloring I like to use gel food coloring

For rolling:

4 tablespoons granulated sugar

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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!

Video

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.

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