Easy Strawberry Sugar Cookies: A Sweet Treat You’ll Love!

Strawberry Sugar Cookies are not just a treat; they are a delightful invitation to joy, a burst of sunshine on a plate that promises to brighten any day. Imagine biting into a cookie that perfectly balances the classic comfort of a soft, buttery sugar cookie with the vibrant, sweet-tart essence of fresh strawberries. This isn’t just a fantasy; it’s the delicious reality awaiting you with this cherished recipe. I truly believe there’s something magical about these cookies, transforming simple ingredients into something truly special.

While the humble sugar cookie has graced dessert tables for centuries, becoming a beloved canvas for countless flavors, the addition of fresh strawberries elevates it into a modern classic. These particular cookies evoke fond memories of warm summer afternoons, garden parties, and the simple pleasure of fresh, seasonal fruit. They celebrate the bounty of spring and summer, turning a beloved staple into a memorable confection perfect for family gatherings, a thoughtful gift, or a quiet moment with a cup of tea.

Why You’ll Adore These Strawberry Sugar Cookies

Their captivating pink hue, thanks to real strawberries, is instantly appealing, making them a feast for the eyes before they even reach your palate. But it’s the exquisite taste and tender texture that truly win hearts: a tender, melt-in-your-mouth cookie infused with natural fruit flavor, creating a symphony of sweetness that is both comforting and exhilarating. I’m so excited to guide you through creating these irresistible Strawberry Sugar Cookies, ensuring every bite is a delightful experience. Get ready to bake a batch of pure happiness!

this Recipe

Ingredients:

• For the Strawberry Sugar Cookies:
  • 3 cups (360g) all-purpose flour, plus more for dusting
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 2 large eggs, also at room temperature
  • 2 teaspoons pure vanilla extract
  • ½ cup (about 15-20g) freeze-dried strawberries, finely ground into a powder (I use a food processor or spice grinder for this)
• For the Luscious Strawberry Buttercream Frosting:
  • 1 cup (226g) unsalted butter, softened to room temperature
  • 4 cups (480g) powdered sugar (confectioners’ sugar), sifted
  • ¼ cup (about 7-10g) freeze-dried strawberries, finely ground into a powder
  • 2-4 tablespoons whole milk or heavy cream, adjust as needed
  • 1 teaspoon pure vanilla extract
  • Pinch of salt (just a tiny bit to balance the sweetness)
  • Optional: A drop or two of pink or red gel food coloring for a more vibrant hue

Equipment You’ll Need:

• Stand mixer with paddle attachment or a large mixing bowl with a hand mixer
• Measuring cups and spoons
• Rubber spatula
• Small bowl for dry ingredients
• Rolling pin
• Cookie cutters (your favorite shapes!)
• Baking sheets
• Parchment paper or silicone baking mats
• Wire cooling rack
• Food processor or spice grinder (for freeze-dried strawberries)
• Sifter (for powdered sugar)
• Small offset spatula or butter knife for spreading frosting, or piping bags and tips for decorating

Preparing the Strawberry Sugar Cookie Dough:

1. Prepare Your Star Ingredient: Let’s start by getting that incredible strawberry flavor ready. Take your ½ cup of freeze-dried strawberries for the cookies and finely grind them into a powder using a food processor or a spice grinder. You want a consistency similar to powdered sugar. This brilliant little trick ensures we get that vibrant strawberry flavor without introducing extra moisture that could make our beautiful Strawberry Sugar Cookies cakey or spread too much. The aroma alone will transport you! Set this aromatic strawberry powder aside.
2. Combine the Dry Ingredients: In a medium bowl, whisk together the 3 cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt. Make sure it’s well combined. The baking powder will give our cookies a slight lift, ensuring they’re tender, not dense.
3. Cream Butter and Sugar: In the bowl of your stand mixer fitted with the paddle attachment (or using a large bowl and a hand mixer), cream together the 1 cup of softened unsalted butter and 1 cup of granulated sugar on medium-high speed. Beat until light and fluffy, resembling pale yellow clouds, a process that might take a good 3-5 minutes. This aeration is crucial for a tender, melt-in-your-mouth cookie! Scrape down the sides of the bowl often with your rubber spatula to ensure everything is incorporated evenly.
4. Incorporate Wet Ingredients: Add the 2 large room-temperature eggs one at a time, beating well after each addition until fully incorporated. Then, stir in the 2 teaspoons of pure vanilla extract. The mixture might look a little curdled at this stage, but don’t worry, it will come together.
5. Add Strawberry Power: Now for the magic! Gently mix in the finely ground freeze-dried strawberry powder we prepared earlier. Continue to beat on medium speed for about 30 seconds until the strawberry powder is evenly distributed throughout the wet mixture, infusing it with beautiful color and intense flavor.
6. Combine Wet and Dry: With the mixer on low speed, gradually add the dry ingredients mixture to the wet ingredients, about a third at a time. Mix only until just combined. It’s important not to overmix the dough once the flour is added, as this can develop the gluten too much, resulting in tough cookies. The dough should come together but still be soft. Give it one final scrape down with your spatula to ensure no dry streaks remain at the bottom of the bowl.
7. Chill the Dough: Divide the dough in half. Flatten each half into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 1-2 hours, or even overnight. Chilling is a non-negotiable step for these Strawberry Sugar Cookies! It helps prevent the cookies from spreading too much in the oven, making them easier to handle, and allows the flavors to meld beautifully. You want the dough firm enough to roll out without sticking excessively.
8. Prepare for Rolling: Once your dough is sufficiently chilled, preheat your oven to 375°F (190°C). Line several baking sheets with parchment paper or silicone baking mats. Lightly flour your work surface, your rolling pin, and your hands. Take one disc of dough out of the fridge (keep the other chilled until you’re ready for it).
9. Roll and Cut: Roll out the dough to about ¼-inch thickness. You can go slightly thicker for chewier cookies, or slightly thinner for crispier ones, but ¼ inch is a great all-around thickness. Use your favorite cookie cutters to cut out shapes. Carefully transfer the cut-out cookies to your prepared baking sheets, leaving about 1-2 inches between each cookie. Re-roll any dough scraps until all the dough is used.

Baking Your Perfect Strawberry Sugar Cookies:

10. Bake to Perfection: Bake the Strawberry Sugar Cookies in your preheated oven for 8-10 minutes, depending on their size and thickness. You’re looking for the edges to be set and very lightly golden. The centers should still look soft, but not raw. Do not overbake them if you want them to remain soft and chewy! Keep a close eye on them, as oven temperatures can vary.
11. Cooling Down: Once baked, remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes. This allows them to set up properly and prevents them from breaking when you move them.
12. Final Cool: After 5 minutes, carefully transfer the cookies to a wire rack to cool completely. It is absolutely essential that the Strawberry Sugar Cookies are completely cool before you even think about frosting them. If they’re even slightly warm, your beautiful frosting will melt right off, creating a messy situation! This cooling period might take 30-60 minutes, so be patient.

Crafting the Luscious Strawberry Buttercream Frosting:

13. Prepare Strawberry Powder for Frosting: Just like we did for the cookies, take your ¼ cup of freeze-dried strawberries for the frosting and grind them into a very fine powder. Set aside. This step is key for that vibrant, natural strawberry flavor and color in your frosting.
14. Cream the Butter: In the clean bowl of your stand mixer with the paddle attachment (or using a hand mixer), beat the 1 cup of softened unsalted butter on medium speed for 2-3 minutes until it’s very light and creamy. It should be almost white and incredibly fluffy. This step is critical for a light, airy buttercream.
15. Gradually Add Powdered Sugar: With the mixer on low speed, gradually add the 4 cups of sifted powdered sugar, about 1 cup at a time. Beat until just combined after each addition. Once all the sugar is in, increase the speed to medium-high and beat for another 2-3 minutes. Scrape down the sides of the bowl frequently. Sifting your powdered sugar is important to prevent lumps and achieve a super smooth frosting.
16. Infuse with Flavor and Moisture: Add the prepared freeze-dried strawberry powder, 1 teaspoon of pure vanilla extract, and a tiny pinch of salt to the frosting mixture. Begin to add the milk or heavy cream, starting with 2 tablespoons. Beat on medium-high speed, gradually adding more milk, one tablespoon at a time, until you reach your desired consistency. You want a frosting that is smooth, spreadable, and holds its shape but isn’t too stiff.
17. Achieve Perfect Consistency: If your frosting is too thick, add more milk or cream, ½ teaspoon at a time, beating after each addition. If it’s too thin, you can add a little more sifted powdered sugar, 1 tablespoon at a time. The perfect consistency will allow you to spread or pipe it easily without it running off the cookies.
18. Optional Color Boost: If you desire a more intense pink color for your Strawberry Sugar Cookies, add a drop or two of pink or red gel food coloring. Mix on low speed until the color is evenly distributed. Gel coloring provides concentrated color without adding extra liquid.
19. Final Fluff: Once you’ve achieved your desired consistency and color, beat the frosting on high speed for one last minute. This final beat will make the frosting extra light and fluffy, giving it that professional bakery texture.

Decorating and Finishing Your Strawberry Sugar Cookies:

20. Time to Decorate: Once your Strawberry Sugar Cookies are completely cool, it’s time for the fun part! You can either spread the frosting onto each cookie using a small offset spatula or a butter knife for a rustic, charming look. Or, for a more polished presentation, transfer the frosting to a piping bag fitted with your favorite decorating tip and pipe beautiful designs onto the cookies.
21. Creative Touches (Optional): For an extra special touch, you can sprinkle a little extra freeze-dried strawberry powder on top of the frosted cookies, or even some small sprinkles that complement the pink hue. A few fresh, thinly sliced strawberries could also make a gorgeous garnish if serving immediately.
22. Allow Frosting to Set: Let the frosted Strawberry Sugar Cookies sit at room temperature for about 15-30 minutes, allowing the frosting to slightly set. This makes them easier to handle and store without smudging your beautiful work.
23. Storage: Store your decorated Strawberry Sugar Cookies in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week. If stacking, consider placing a piece of parchment paper between layers to protect the frosting. These cookies also freeze wonderfully, either un-frosted or frosted, for up to 2-3 months. Just thaw them at room temperature when you’re ready to enjoy!

Conclusion:

I genuinely believe you’ve just discovered a recipe that will become an instant favorite in your kitchen, a true showstopper that consistently garners rave reviews. This isn’t just another cookie recipe; it’s an invitation to experience pure, unadulterated joy in every single bite. What makes these cookies truly exceptional, a must-try for any baking enthusiast or dessert lover, is their incredible balance of vibrant, natural strawberry flavor perfectly harmonized with the classic, comforting sweetness of a sugar cookie. Imagine a cookie that boasts a delightfully soft, chewy center, giving way to a slightly crisp edge, all while delivering that unmistakable burst of sun-ripened strawberry. It’s a texture and taste sensation that sets them apart from anything you’ve tried before. I’ve found that the fresh, aromatic quality of the strawberries elevates them far beyond the usual; they taste like summer encapsulated in a beautifully baked treat. The beautiful pale pink hue, often speckled with tiny red flecks, also makes them visually appealing, a delightful addition to any dessert spread or a thoughtful gift. They truly embody the spirit of homemade goodness, offering a sophisticated yet approachable flavor profile that appeals to all ages.

But the magic of these cookies doesn’t stop at their inherent deliciousness. Their versatility is another reason I simply adore them. While they are utterly divine enjoyed on their own, perhaps with a tall, frosty glass of milk, I’ve found so many wonderful ways to elevate the experience further. Consider serving them warm, straight from the oven, alongside a scoop of premium vanilla bean ice cream for an indulgent dessert that contrasts the warm cookie with cold, creamy sweetness – truly sublime! For a more refined touch, a light dusting of powdered sugar or a delicate drizzle of a simple lemon glaze can add another layer of flavor and elegance. The tang of the lemon zest in the glaze beautifully complements the sweetness of the strawberry. For those who love to experiment, imagine folding in a handful of white chocolate chips into the dough before baking; the creamy white chocolate pairs exquisitely with the fruit. Or, for an extra burst of strawberry intensity, you could gently crush a few freeze-dried strawberries and sprinkle them over the top before baking, or even mix some into the glaze for a natural pink color and added fruit flavor. These cookies are also fantastic for tea parties, picnics, or as a charming addition to a brunch spread. If you’re feeling festive, you can even use cookie cutters to create fun shapes for holidays or special occasions; the dough holds its form beautifully. For a sophisticated finish, a small, fresh mint leaf placed atop a freshly glazed cookie provides a pop of color and an aromatic hint. There are truly endless possibilities for making these delicious Strawberry Sugar Cookies uniquely your own.

Now, it’s your turn! I have poured my heart into perfecting this recipe, and I am so incredibly excited for you to experience the sheer delight of baking and tasting these extraordinary cookies. I promise you, the effort is minimal compared to the incredible reward you’ll receive. Don’t let another day pass without trying your hand at these vibrant, flavorful treats. Gather your ingredients, put on your favorite apron, and prepare to fill your home with the most intoxicating aroma. And please, please, please, when you’ve baked your batch of these magnificent Strawberry Sugar Cookies, don’t keep the joy to yourself! I would absolutely love to see your creations. Share your photos, your serving ideas, and your baking triumphs with me. Let me know what you thought, what variations you tried, and who you shared them with. Your feedback and your stories truly make my day, and I can’t wait to hear all about your experience. Happy baking, my friends!

Easy Strawberry Sugar Cookies

Strawberry Sugar Cookies are a delightful treat, balancing the classic comfort of a soft, buttery sugar cookie with the vibrant, sweet-tart essence of fresh strawberries. With a captivating pink hue and tender, melt-in-your-mouth texture, these cookies are perfect for any occasion. This recipe guides you through creating irresistible cookies infused with natural fruit flavor and topped with a luscious strawberry buttercream.

Prep Time
30 Minutes

Cook Time
10 Minutes

Total Time
40 Minutes

Servings
36 cookies

Ingredients

• 3 cups (360g) all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup (226g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs, room temperature
• 2 tsp pure vanilla extract
• ½ cup (15-20g) freeze-dried strawberries, finely ground
• For the Luscious Strawberry Buttercream Frosting:
• 1 cup (226g) unsalted butter, softened
• 4 cups (480g) powdered sugar, sifted
• ¼ cup (7-10g) freeze-dried strawberries, finely ground
• 2-4 tbsp whole milk or heavy cream
• 1 tsp pure vanilla extract
• Pinch of salt
• Optional: Pink or red gel food coloring

Instructions

1. Step 1
   Grind ½ cup of freeze-dried strawberries into a fine powder using a food processor or spice grinder. Set aside.
2. Step 2
   In a medium bowl, whisk together 3 cups all-purpose flour, 1 tsp baking powder, and ½ tsp salt.
3. Step 3
   In a stand mixer, cream 1 cup softened unsalted butter and 1 cup granulated sugar on medium-high speed for 3-5 minutes until light and fluffy. Scrape down the bowl.
4. Step 4
   Add 2 large room-temperature eggs one at a time, beating well after each. Stir in 2 tsp pure vanilla extract.
5. Step 5
   Gently mix in the finely ground freeze-dried strawberry powder until evenly distributed and the mixture is infused with color and flavor.
6. Step 6
   With the mixer on low speed, gradually add the dry ingredients to the wet mixture, mixing only until just combined. Do not overmix.
7. Step 7
   Divide dough in half, flatten each into a disc, wrap tightly, and refrigerate for at least 1-2 hours, or overnight.
8. Step 8
   Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Lightly flour your work surface, rolling pin, and hands.
9. Step 9
   Roll out one disc of chilled dough to ¼-inch thickness. Cut out shapes with cookie cutters and carefully transfer to prepared baking sheets, leaving 1-2 inches between each. Re-roll scraps as needed.
10. Step 10
    Bake for 8-10 minutes, until edges are set and very lightly golden. Do not overbake to keep them soft and chewy.
11. Step 11
    Remove from oven and let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely before frosting.
12. Step 12
    Grind ¼ cup of freeze-dried strawberries for the frosting into a very fine powder. Set aside.
13. Step 13
    In a clean stand mixer bowl, beat 1 cup softened unsalted butter on medium speed for 2-3 minutes until very light and creamy.
14. Step 14
    Gradually add 4 cups sifted powdered sugar on low speed, then increase to medium-high and beat for 2-3 minutes. Scrape down the bowl frequently.
15. Step 15
    Add the ground freeze-dried strawberry powder, 1 tsp pure vanilla extract, and a pinch of salt. Gradually add 2-4 tablespoons of milk or heavy cream, beating until smooth, spreadable, and desired consistency is reached.
16. Step 16
    If a more intense pink color is desired, add a drop or two of pink or red gel food coloring and mix until evenly distributed.
17. Step 17
    Beat the frosting on high speed for one last minute to make it extra light and fluffy.
18. Step 18
    Once cookies are completely cool, spread or pipe the frosting onto each cookie using an offset spatula or piping bag.
19. Step 19
    Sprinkle extra freeze-dried strawberry powder, sprinkles, or garnish with fresh strawberry slices if serving immediately.
20. Step 20
    Let frosted cookies sit at room temperature for 15-30 minutes for the frosting to set. Store in an airtight container at room temperature for 3-4 days or refrigerated for up to a week. Cookies can be frozen unfrosted or frosted for 2-3 months.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.