These Strawberry Sugar Cookies are soft, chewy, and bursting with real strawberry flavor thanks to freeze-dried strawberries. Rolled in a sparkling strawberry sugar coating, they’re as pretty as they are delicious—perfect for springtime, Valentine’s Day, or whenever you’re craving a fruity treat.
Prep Time: 20 minutes (plus 2 hours chill time)
Bake Time: 10 minutes
Total Time: 2 hours 30 minutes
Yield: 24–30 cookies
Ingredients
1 cup (2 sticks) unsalted butter, softened
2 large eggs, room temperature
3 cups (375g) all-purpose flour
2 tablespoons cornstarch
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cream of tartar
½ teaspoon salt
1½ cups (300g) granulated sugar
6 tablespoons (36g) freeze-dried strawberry powder
1 teaspoon vanilla extract
1 teaspoon strawberry extract
½ teaspoon red gel food coloring
½ cup sparkling sugar (for rolling)
1 tablespoon freeze-dried strawberry powder (for rolling)
Instructions
Prepare the strawberry sugar by blending freeze-dried strawberries into a fine powder. Combine ½ cup sparkling sugar with 1 tablespoon of the powder and set aside for rolling. Line baking sheets with parchment paper.
In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 2–3 minutes. Beat in the eggs, vanilla extract, strawberry extract, and red gel food coloring until fully combined.
In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, cream of tartar, salt, and strawberry powder. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Cover the dough and refrigerate for at least 2 hours or overnight for best results.
Preheat the oven to 350°F (175°C). Scoop chilled dough and roll into balls. Roll each ball in the prepared sparkling strawberry sugar mixture and place on the baking sheets, spacing about 2 inches apart.
Bake for 10 minutes, or until the tops just begin to set and crackle. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Make sure the butter is softened for easier creaming and best texture.
Do not overmix once the dry ingredients are added to keep the cookies tender.
Freeze-dried strawberries can be found at stores like Target or Trader Joe’s.
Cookie dough balls can be frozen for up to 3 months; bake from frozen, adding 1–2 extra minutes.
Strawberry Sugar Cookies with Sparkling Strawberry Sugar
- Prep Time: 20 minutes (plus 2 hours chill time)
- Cook Time: 10 minutes
- Total Time: 2 hours 30 minutes
- Yield: 24–30 cookies 1x
Description
These Strawberry Sugar Cookies are soft, chewy, and bursting with real strawberry flavor thanks to freeze-dried strawberries. Rolled in a sparkling strawberry sugar coating, they’re as pretty as they are delicious—perfect for springtime, Valentine’s Day, or whenever you’re craving a fruity treat.
Ingredients
1 cup (2 sticks) unsalted butter, softened
2 large eggs, room temperature
3 cups (375g) all-purpose flour
2 tablespoons cornstarch
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cream of tartar
½ teaspoon salt
1½ cups (300g) granulated sugar
6 tablespoons (36g) freeze-dried strawberry powder
1 teaspoon vanilla extract
1 teaspoon strawberry extract
½ teaspoon red gel food coloring
½ cup sparkling sugar (for rolling)
1 tablespoon freeze-dried strawberry powder (for rolling)
Instructions
Prepare the strawberry sugar by blending freeze-dried strawberries into a fine powder. Combine ½ cup sparkling sugar with 1 tablespoon of the powder and set aside for rolling. Line baking sheets with parchment paper.
In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 2–3 minutes. Beat in the eggs, vanilla extract, strawberry extract, and red gel food coloring until fully combined.
In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, cream of tartar, salt, and strawberry powder. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Cover the dough and refrigerate for at least 2 hours or overnight for best results.
Preheat the oven to 350°F (175°C). Scoop chilled dough and roll into balls. Roll each ball in the prepared sparkling strawberry sugar mixture and place on the baking sheets, spacing about 2 inches apart.
Bake for 10 minutes, or until the tops just begin to set and crackle. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Make sure the butter is softened for easier creaming and best texture.
Do not overmix once the dry ingredients are added to keep the cookies tender.
Freeze-dried strawberries can be found at stores like Target or Trader Joe’s.
Cookie dough balls can be frozen for up to 3 months; bake from frozen, adding 1–2 extra minutes.