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Chewy, sweet, and absolutely amazing, these Strawberry Sugar Cookies are a flavorful play on a classic cookie that will be having you grabbing one after another.
Strawberry is one of my favorite flavors, and I absolutely love cookies. So I had to make these Strawberry Sugar Cookies, they are absolutely irresistible.
We have been making these for a while, I love playing around with cookie doughs, and this has been one of my favorites so far, they turn out absolutely perfect.
They are slightly crispy around the edges and soft and chewy in the center. Topped with granules of sugar for an extra punch of sweetness, you just won’t be able to stop.
If you have never had a strawberry cookie before, you absolutely have to give them a try. They are so fun and tasty, they are a kid favorite also! These Strawberry Sugar Cookies need to make it onto your menu rotation.
Some of my other favorite cookie recipes that we have on our site include: Butterscotch Cookies, Chocolate Potato Chip Cookies and Muddy Buddy Cookies.
WHY THIS RECIPE WORKS:
- Easy ingredients help these come together.
- This makes a large batch!
- Full of strawberry flavor but are not overwhelming.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
All-purpose flour
Freeze-dried strawberry powder
Baking powder
Fine sea salt
Unsalted butter
Granulated sugar
Egg
Whole milk
Vanilla extract
Strawberry extract, optional
Pink food coloring, optional
Decorators sugar, optional
HOW TO MAKE STRAWBERRY SUGAR COOKIES:
- Line a sheet tray with parchment paper, set aside. In a medium-sized bowl, stir together the flour, strawberry powder, baking powder, and salt, set aside.
- In the body of a stand mixer with the paddle attachment cream together the butter and sugar until smooth. Add the egg and mix it in until combined. Add the milk, vanilla, and strawberry extract if using, stir it in until combined, scrape down the sides as needed.
- Add in the dry ingredients and mix until just combined and there are no dry patches, scrape down the sides as needed. Add food coloring if using, make sure it is mixed in evenly.
- Using a 1.5 tablespoon cookie scoop, scoop out the cookie dough and roll it into a ball. Place them on the prepared sheet tray close but not touching. Cover with plastic wrap and chill for at least 2 hours, but best if you can chill overnight.
- Preheat the oven to 350°F. Line sheet trays with parchment paper. Pour the decorator’s sugar into a small bowl if using.
- Dip the tops of the dough balls into the decorator’s sugar. Place them, sugar side up, onto the parchment-lined sheet trays about 2 inches apart.
- Bake for 11-13 minutes until the tops are puffed up and they appear dry. Let the cookies cool on the tray for 10 minutes, and transfer to a wire rack to cool completely.
HOW LONG DOES THE DOUGH NEED TO CHILL?
To prevent the spread and keep these cookies nice and puffy and keep their shape, you will want to refrigerate the dough for at least 2 hours.
WHAT IS STRAWBERRY POWDER AND WHERE CAN I FIND IT?
Strawberry powder is freeze-dried strawberries that have been blended into powder form. It is used to give baked goods, etc. extra strawberry flavor.
You can find Strawberry Powder on amazon, but you can find it at your local grocery store as well, some carry it and some don’t.
You can also make your own by putting the freeze-dried strawberries in a ziplock bag and crushing them with a meat tenderizer or rolling pin, then I will sift any large pieces out, leaving pure powder behind.
I think this way tastes the best from the premade powders I have tried before.
DO I NEED TO ADD STRAWBERRY EXTRACT?
Since we are not adding the actual fruit in the recipe and you want that punch of strawberry, I would highly suggest adding the strawberry extract along with the powder itself!
If you want a less strawberry flavor, you can leave it out as well.
HOW TO STORE:
These will keep stored in an airtight container on the countertop for up to 3 days.
They can also be frozen, place in a freezer bag and they will keep for up to 3 months.
To defrost, remove to countertop overnight.
TIPS AND TRICKS:
- You can use purchased strawberry powder or homemade, see above.
- This makes a large batch, you can make larger cookies if you’d like.
- The decorators sugar is optional but highly recommended.
- The addition of strawberry extract really gives it a nice strawberry flavor.
- These can be frozen, see above on how to do that.
- If you want a more pink color add some pink food coloring.
Love strawberries, love cookies? Then you will absolutely love these Strawberry Sugar Cookies, a must-make cookie for the summer.
If you like this recipe you might also like:
If you’ve tried these STRAWBERRY SUGAR COOKIES let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Strawberry Sugar Cookies
Ingredients
- 2 ¾ cups all-purpose flour
- 4 tablespoons freeze-dried strawberry powder
- ½ teaspoon baking powder
- pinch of fine sea salt
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 1 large egg
- 3 tablespoons whole milk
- 1 teaspoon vanilla extract
- ¾ teaspoon strawberry extract optional
- Pink food coloring optional
- ⅓ cup decorators sugar optional
Instructions
- Line a sheet tray with parchment paper, set aside. In a medium-sized bowl, stir together the flour, strawberry powder, baking powder, and salt, set aside.
- In the body of a stand mixer with the paddle attachment cream together the butter and sugar until smooth. Add the egg and mix it in until combined. Add the milk, vanilla, and strawberry extract if using, stir it in until combined, scrape down the sides as needed.
- Add in the dry ingredients and mix until just combined and there are no dry patches, scrape down the sides as needed. Add food coloring if using, make sure it is mixed in evenly.
- Using a 1.5 tablespoon cookie scoop, scoop out the cookie dough and roll it into a ball. Place them on the prepared sheet tray close but not touching. Cover with plastic wrap and chill for at least 2 hours, but best if you can chill overnight.
- Preheat the oven to 350°F. Line sheet trays with parchment paper. Pour the decorator’s sugar into a small bowl if using.
- Dip the tops of the dough balls into the decorator’s sugar. Place them, sugar side up, onto the parchment-lined sheet trays about 2 inches apart.
- Bake for 11-13 minutes until the tops are puffed up and they appear dry. Let the cookies cool on the tray for 10 minutes, and transfer to a wire rack to cool completely.
Notes
- You can use purchased strawberry powder or homemade, see above.
- This makes a large batch, you can make larger cookies if you'd like.
- The decorators sugar is optional but highly recommended.
- The addition of strawberry extract really gives it a nice strawberry flavor.
- These can be frozen, see above on how to do that.
- If you want a more pink color add some pink food coloring.
Nutrition
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