Strawberry Sugar Cookies

Strawberry sugar cookies are packed with freeze-dried strawberries for real, sweet strawberry flavor! These soft, chewy cookies can be ready in less than an hour and require no chilling time.

Prep Time 20

Cook Time 10

Total Time 30

Servings cookies

Author Heather

Ingredients

1 cup (226 g) unsalted butter room temperature
1 ¼ cups (250 g) granulated sugar
2 large eggs room temperature
1 teaspoon vanilla extract
2 ¾ cups (330 g) all-purpose flour *measured properly
1.5 ounces (42 g) freeze dried strawberries
1 teaspoon baking powder
½ teaspoon salt
¼ cup (50 g) granulated sugar for rolling

Instructions

Preheat oven to 350℉ and line a baking sheet with parchment paper. Set aside.
In a large bowl, add butter and sugar. Using a hand mixer or stand mixer, cream together until light and fluffy, about a minute. Add eggs and vanilla extract and beat until fluffy, about a minute.
In a food processor, add freeze-dried strawberries and pulse until you have a fine 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.
Scoop dough using a 1.5 tablespoon (medium) scoop or shape by hand into 1.5 inch balls. Roll balls in granulated sugar.
Place cookie dough balls 2 inches apart onto parchment lined baking sheet. Bake for about 11-14 minutes, or until cookies begin to crack on top and barely begin to brown around the edges. Allow to cool for 5 minutes before removing to a wire rack to cool completely.

Video

Notes

* How to measure flour properly: Use a kitchen scale to measure flour for accurate results every time. If you don't have a kitchen scale, use the spoon and level method. Stir the flour (especially if it's been packed down in a bag/container), then gently spoon into the measuring cup, leveling off the top with a knife. Scooping with a measuring cup compacts flour into the cup and adds up to 25% extra to the recipe, resulting in dry, bland cookies that don't spread properly.
Storage: Cookies will keep for 3-5 days in a sealed container. To help keep cookies fresh, place a slice of bread in the container with the cookies. Replace the bread slice as needed.
Storing dough: Raw cookie dough will keep in the refrigerator for 3 days. Cookie dough balls (and baked cookies) freeze well, up to 3 months in a sealed plastic container or freezer bag.
Can I use fresh strawberries?: No. Freeze-dried strawberry can not be substituted with fresh strawberries. This recipe is developed for a dry ingredient like freeze-dried strawberry powder, not wet strawberries.
More tips: Be sure to check out my 10 tips for baking cookies, based on reader comments and questions!

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