Strawberry Sugar Cookies

If you love a cookie that feels cheerful, fruity, and a little extra special, these Strawberry Sugar Cookies are the kind of recipe to keep close. They are soft, sweet, full of real strawberry flavor, and rolled in sugar for that classic sparkly finish. Thanks to freeze-dried strawberry powder, they get a concentrated berry taste without making the dough too wet, which means you get bright flavor and a beautiful cookie texture in the same bite.

These cookies are perfect for spring baking, summer dessert trays, baby showers, Valentine’s Day, or anytime you want something a little more playful than a plain sugar cookie. They bake up puffed and lightly cracked, with soft centers and just enough crispness around the edges. The optional strawberry extract and touch of red gel coloring can make the flavor and color even more pronounced, but the cookies are still lovely without them.

They are simple to make, pretty on a platter, and packed with sweet strawberry charm.

Why I Love This Recipe

What I love most about these cookies is that they actually taste like strawberries. A lot of strawberry cookie recipes rely only on flavoring, but using freeze-dried strawberries gives these cookies a more real, fruit-forward taste that stands out right away.

I also love the texture. The dough comes together easily, and after a short rest, the cookies bake into soft, puffy rounds with those pretty crackled tops that make sugar cookies so appealing. Rolling them in sugar before baking gives them a little sparkle and extra sweetness that makes them feel bakery-worthy.

Another reason this recipe stands out is that it feels fun without being fussy. The ingredients are straightforward, the method is easy, and the finished cookies look festive enough for gifting, parties, or dessert tables.

Ingredients

• 1 large egg
• 1 large egg yolk
• 3/4 cup white granulated sugar
• 1/3 cup oil
• 2 teaspoons vanilla extract
• 1 teaspoon strawberry extract, optional
• 1/4 cup freeze-dried strawberry powder
• 1/4 teaspoon red gel food coloring, optional
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups unbleached all-purpose flour
• Sugar sprinkles or extra white sugar, for rolling

Swaps and Notes

Freeze-dried strawberries are the key ingredient here because they add real strawberry flavor without adding moisture. Blending them into a powder helps distribute that flavor evenly throughout the dough.

The strawberry extract is optional, but it can boost the berry flavor even more if you want a stronger strawberry-cookie profile.

Red gel food coloring is also optional. It helps create a more vibrant pink color, but the cookies will still be delicious without it.

Rolling the dough balls in sugar or sprinkles before baking gives the cookies a little sparkle and adds that classic sugar-cookie finish. Both options work well depending on the look you want.

How to Make Strawberry Sugar Cookies

1. Make the strawberry powder

Blend the freeze-dried strawberries in a high-powered blender or food processor until they form a powder.

If you do not have a blender or processor, place the strawberries in a large zip-top bag and crush them with a rolling pin. The powder may be a little coarser, but it will still work.

2. Mix the wet ingredients

In a large bowl, whisk together the sugar, egg, and egg yolk.

Whisk in the oil, vanilla extract, and strawberry extract if using.

Add the red food coloring if using.

3. Add the dry ingredients

Whisk in the strawberry powder, baking soda, and salt.

Add the flour and use a large spoon or spatula to mix until the flour is just incorporated.

4. Rest the dough

Let the dough rest at room temperature for 10 minutes.

5. Prep the oven and pan

While the dough rests, preheat your oven to 350°F and line a baking sheet with parchment paper.

Place sugar sprinkles or granulated sugar in a small bowl.

6. Roll the cookies

Scoop the dough into 2-tablespoon portions. Roll each portion smooth, then roll in the sugar or sprinkles.

If the dough feels too sticky to roll, let it sit at room temperature for another 10 minutes.

7. Bake

Place the dough balls on the prepared baking sheet, leaving room between them. Gently press each one down just a little.

Bake for 8 to 9 minutes, until the cookies look puffed and slightly cracked.

8. Cool

Let the cookies cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely.

Tips for Success

Use freeze-dried strawberries, not dried strawberries. Freeze-dried fruit gives the dough flavor without adding sticky moisture.

Do not overmix once the flour goes in. Stir just until the dough comes together so the cookies stay soft and tender.

Letting the dough rest is helpful because it gives the flour time to hydrate and can make the dough easier to scoop and roll.

The cookies may look slightly underdone when they come out, but that is okay. They finish setting as they cool, which helps keep the centers soft.

Serving Suggestions and Pairings

These cookies are perfect with coffee, tea, milk, or even as part of a dessert board for holidays and parties. They also look beautiful packaged up for gifts or bake sales.

If you love fun, colorful cookies, These Rainbow Sprinkle Cookies Are My Favorite Way to Bake Up Instant Joy are another cheerful option to save.

For an easy cookie shortcut on busy baking days, These Cake Mix Cookies Are My Go-To Shortcut for Easy, Foolproof Treats are always good to keep on hand.

If you want a classic bite-sized treat for your cookie tray, These Chocolate Chip Cookie Bites Are My Favorite Little Treat to Bake Anytime are another great choice.

And if you are putting together a holiday or celebration dessert spread, These Easter Cookies Everyone Will Be Talking About and Asking the Recipe For fit right in.

Nutritional Information Per Serving

Estimated per cookie, based on 14 cookies:

• Calories: 125
• Carbohydrates: 16g
• Protein: 1g
• Fat: 6g
• Saturated Fat: 1g
• Cholesterol: 20mg
• Sodium: 85mg
• Fiber: 0g
• Sugar: 10g

Nutritional values are approximate and may vary depending on the sugar coating and optional ingredients used.

Storage and Leftover Tips

Store completely cooled cookies in an airtight container at room temperature for up to 4 days.

To keep them especially soft, you can place a small piece of bread in the container with them. The cookies will absorb a little moisture and stay tender longer.

The dough can also be portioned and frozen before baking. Bake from chilled or frozen dough with a slight increase in baking time if needed.

More Recipes You Will Love

If you enjoyed these Strawberry Sugar Cookies, here are a few more cookie recipes to try:

• These Rainbow Sprinkle Cookies Are My Favorite Way to Bake Up Instant Joy
• These Cake Mix Cookies Are My Go-To Shortcut for Easy, Foolproof Treats
• These Chocolate Chip Cookie Bites Are My Favorite Little Treat to Bake Anytime
• These Easter Cookies Everyone Will Be Talking About and Asking the Recipe For
• These Caramel Apple Pie Cookies Are My Favorite Fall Treat in Bite-Sized Form

Final Thoughts

These Strawberry Sugar Cookies are the kind of treat that feels fun, bright, and just a little special. They are soft, sweet, easy to make, and full of real strawberry flavor that makes them stand out from the usual cookie tray.

Whether you bake them for a party, a holiday, or just because you want something cheerful and homemade, they are the kind of cookies that are easy to come back to again and again.