If you’ve been on the hunt for a delightful twist on a classic treat, this Strawberry Sugar Cookies Recipe is exactly what your kitchen needs. Imagine soft, buttery sugar cookies with the sweet, tangy burst of real strawberries baked right in, creating a beautiful pink hue and a refreshing flavor that’s as charming as it is delicious. These cookies are perfect for any occasion, whether you’re sharing with friends at a weekend picnic or adding a splash of color to your holiday cookie tray. Trust me, once you try this recipe, it will become a beloved staple that you’ll return to time and time again.
Ingredients You’ll Need
Each ingredient in this recipe plays a vital role in creating the perfect strawberry sugar cookies. From the richness of butter to the fruity essence of freeze-dried strawberries, these simple staples come together beautifully to make a treat that’s bursting with flavor and charm.
- Unsalted butter: Provides a creamy base and tender crumb, allowing the strawberry flavor to shine without extra saltiness.
- Granulated sugar: Adds sweetness and helps create a delicate crunch on the cookie edges.
- Large egg: Binds the ingredients together while lending moisture and structure.
- Vanilla extract: Enhances the overall flavor with warm, fragrant notes.
- All-purpose flour: The foundation of the dough, giving the cookies their classic soft yet sturdy texture.
- Baking powder: Lightens the dough so your cookies aren’t too dense or heavy.
- Salt: Balances the sweetness and elevates all other flavors.
- Freeze-dried strawberries: These lend a natural strawberry taste and beautiful rosy flecks throughout the dough without adding extra moisture.
- Powdered sugar: Used for the glaze, adding a smooth, sweet finishing touch with a hint of strawberry.
How to Make Strawberry Sugar Cookies Recipe
Step 1: Cream Butter and Sugar
Start by beating the unsalted butter and granulated sugar together until the mixture is light and fluffy. This step is crucial because it incorporates air, helping your cookies turn out soft and tender rather than dense.
Step 2: Mix in Egg and Vanilla Extract
Next, add the large egg and vanilla extract into your buttery mixture. Beat these ingredients together until well combined. The egg will add moisture and hold everything together, while vanilla deepens the sweetness and complexity of your cookies.
Step 3: Combine Dry Ingredients and Strawberries
In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and finely ground freeze-dried strawberries. The freeze-dried strawberries are the star here, providing bursts of natural flavor and color without altering the dough’s texture. Gradually add these dry ingredients to the wet mixture, stirring just until incorporated.
Step 4: Shape and Bake
Roll the cookie dough into small balls about one inch in diameter. Place them on a baking sheet, then gently flatten each ball with your palm or the bottom of a glass to about half an inch thick. Bake them in a preheated oven until the edges turn lightly golden and the centers are set, usually about 10-12 minutes.
Step 5: Prepare and Drizzle the Glaze
While the cookies cool, mix powdered sugar with a little water or lemon juice to make a smooth glaze. You can add a pinch of ground freeze-dried strawberries for extra flavor and color. Once the cookies are completely cooled, drizzle the glaze over them using a spoon or piping bag for a sweet and glossy finish.
How to Serve Strawberry Sugar Cookies Recipe
Garnishes
Adding garnishes can elevate your strawberry sugar cookies from lovely to absolutely irresistible. Fresh strawberry slices, a sprinkle of pink sanding sugar, or tiny edible flowers bring extra charm and freshness, perfect for parties or gifting.
Side Dishes
Pair these cookies with a warm cup of herbal tea, a glass of cold milk, or even a scoop of vanilla ice cream to take your snack time to the next level. The fruity and buttery notes of the cookies complement these accompaniments wonderfully.
Creative Ways to Present
Think beyond a simple cookie plate— arrange your Strawberry Sugar Cookies Recipe on a tiered dessert stand or in a pastel-colored box lined with tissue paper for a beautiful gift. You can also sandwich them with whipped cream or strawberry jam for a delightful twist that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Store your baked cookies in an airtight container at room temperature for up to one week. Make sure they’ve fully cooled before sealing to keep them crisp on the edges and soft inside.
Freezing
You can freeze the unbaked cookie dough balls or the baked cookies. For dough, freeze the shaped balls on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen with just a minute or two added to the baking time. Baked cookies freeze well too; just thaw at room temperature before serving.
Reheating
If you want your cookies warm and a bit soft, pop them in a microwave for 10-15 seconds or warm them in a low oven for 3-5 minutes. This revives the fresh-baked feel, especially when paired with a little butter or cream.
FAQs
Can I use fresh strawberries instead of freeze-dried?
Fresh strawberries contain a lot of moisture, which can change the dough’s consistency and chewy texture. Freeze-dried strawberries are best for this recipe because they add flavor and color without extra wetness.
How do I grind freeze-dried strawberries?
Simply place the freeze-dried strawberries in a food processor or spice grinder and pulse until they form a fine powder. This powder mixes evenly into the dough, dispersing strawberry flavor throughout.
Are these cookies vegan or gluten-free?
This recipe uses butter, egg, and all-purpose flour, so it isn’t vegan or gluten-free as written. However, you can experiment with dairy-free butter substitutes, flaxseed egg replacements, and gluten-free flour blends to accommodate dietary needs.
How can I make the glaze more flavorful?
Try adding a few drops of strawberry extract, a splash of lemon juice, or extra ground freeze-dried strawberries to your powdered sugar glaze to deepen its taste and complement the cookies perfectly.
Can I add other flavors to the dough?
Absolutely! You might try a dash of cinnamon or a hint of almond extract to mix things up. Just be careful not to overpower the lovely strawberry notes that make this recipe special.
Final Thoughts
There’s something truly magical about baking with strawberries, especially when they transform a classic sugar cookie into a vibrant, flavorful treat. This Strawberry Sugar Cookies Recipe is easy to make, endlessly versatile, and simply irresistible. I encourage you to gather your ingredients, roll up your sleeves, and treat yourself to these delightful cookies—you won’t want to stop at just one!
Print
Strawberry Sugar Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Strawberry Sugar Cookies, a perfect blend of buttery sweetness and fruity strawberry flavor. Featuring freeze-dried strawberries mixed into the dough and a light powdered sugar glaze, these cookies are soft, tender, and beautifully flavorful—a fantastic treat for any occasion.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup freeze-dried strawberries, ground into powder
Glaze
- 1 cup powdered sugar
- 2–3 tablespoons milk (adjust for consistency)
Instructions
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light, fluffy, and pale in color, typically about 3-4 minutes. This creates the perfect base for tender cookies.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract thoroughly, ensuring they are fully incorporated to add moisture and flavor to the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and the ground freeze-dried strawberries until evenly distributed. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined, forming a soft dough.
- Shape and Bake Cookies: Preheat your oven to 350°F (175°C). Roll the dough into approximately 1 to 1 ¼ inch balls, place them spaced apart on a parchment-lined baking sheet, and gently flatten each ball with the palm of your hand or the bottom of a glass. Bake in the oven for 10-12 minutes or until the edges are lightly golden but centers remain soft. Remove and allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack completely to cool.
- Prepare and Drizzle Glaze: While the cookies cool, whisk the powdered sugar with 2 tablespoons of milk until smooth and drizzleable. Add an additional tablespoon of milk if needed to achieve a thinner consistency. Drizzle this glaze over the cooled cookies using a spoon or piping bag. Allow the glaze to set before serving.
Notes
- For best results, use room temperature butter to ensure proper creaming.
- Freeze-dried strawberries add concentrated flavor without extra moisture—grind them finely for even distribution.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Glaze can be flavored with a few drops of lemon juice or almond extract for variation.
- If freeze-dried strawberries are unavailable, substitute with finely chopped dried strawberries but reduce flour slightly to account for added moisture.
