Strawberry Cookies are soft and chewy, with a crunchy sugar crust. They’re made from scratch using real strawberries, with no dyes or artificial flavors.
Strawberries are the best fruit, hands down. There – I’ve said it. And who doesn’t love a strawberry dessert? You’ll love these strawberry cookies because they’re soft, chewy, and filled with real strawberry flavor.
These cookies are made from scratch, with no artificial dyes or flavors. And they can be made year round – no need to worry about whether strawberries are in season.
Love strawberries as much as I do? Check out some of my other strawberry desserts – Strawberry Rice Krispies Treats, Easy Strawberry Freezer Jam, Fluffy White Cupcakes with Strawberry Filling, and Strawberry Jam Frozen Yogurt Popsicles, to name a few.
Sugar cookies are a quick and easy cookie recipe that’s hard to mess up. One of the best parts about this recipe is the short and simple ingredient list.
Plus, they have a pretty, pale pink color with flecks of red. These cute cookies will be show stoppers at your next birthday party, baby shower, or summer barbecue.
My secret to making these perfect strawberry sugar cookies? Freeze-dried strawberries.
Where do I buy freeze-dried strawberries?
I find freeze-dried strawberries at my local grocery store, in the produce section. A quick google search tells me that stores like Target, Walmart, Kroger, and Publix all sell freeze-dried strawberries.
I specifically used Crunchies Freeze-Dried Strawberries (affiliate link) which is a .8 ounce bag. The bag sizes vary between brands, from .7 to 1.2 ounces.
While I haven’t tried this recipe with more or less strawberry powder, adding more will give your cookies more color as well as more strawberry flavor.
The .8 ounce bag I used gave these cookies a light pink color as well as a light and sweet strawberry flavor. If you try using more, let us know how it goes in the comments!
I plan to do more testing on various amounts of strawberry powder. For science, of course.
Are you craving more red strawberry color? While I enjoy the natural look of these sweet strawberry cookies, you may desire a more ‘strawberry’ look.
Try rolling your cookie dough balls in red or pink sugar sprinkles, instead of sugar. You’re also welcome to add red food coloring to your cookie dough with the wet ingredients.
- 1 cup unsalted butter, room temperature
- 1 1/4 cups granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- .8 ounces freeze dried strawberries
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar, for rolling
- In a large bowl, cream together butter and sugar. Add eggs and vanilla extract. Beat for a full 3 minutes, mixture will look fluffy.
- In a food processor, process freeze-dried strawberries into a powder.
- In a separate bowl, whisk (or sift) together the flour, strawberry powder, baking powder, and salt.
- Gradually stir dry ingredients into butter mixture until just combined.
- Cover bowl or wrap dough in wax paper. Chill for at least 1 hour (up to 24 hours) in the refrigerator. Refrigerating will help the flavors meld and also create a firmer dough to roll into balls.
- Preheat oven to 350 degrees.
- Remove dough from refrigerator and allow to sit at room temperature for 10 minutes. Scoop dough using a 1.5 tablespoon scoop or shape by hand into 1.5 inch balls. Roll balls in granulated sugar.
- Place cookie dough balls 2 inches apart onto a parchment lined baking sheet. Bake for 10-12 minutes, or until cookies begin to crack on top. Cookies will not brown on tops or sides. Allow to cool for 5 minutes before removing to a wire rack to cool completely.