If you’re craving something fruity, fun, and easy to bake, these Strawberry Sugar Cookies check all the boxes. They’re made with crushed freeze-dried strawberries for a bold berry flavor and rolled in sweet strawberry sugar for the perfect finishing touch.
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
If you love strawberries but don’t love waiting around for cookie dough to chill, then these cookies are for you. They’re soft and chewy with crisp sugar edges, and they’re berrylicious 😉—no artificial flavors, no pink food coloring, just simple ingredients.
And the best part? They’re a total kid favorite in my house. My little ones go crazy for these, and I love that they’re easy enough to whip up on a weeknight. Just mix, roll, and bake!
Whether it’s peak berry season or the middle of winter, these cookies taste like summer all year long. And if you are just as obsessed with strawberries as we are, don’t miss my strawberry cheesecake cookies or strawberry shortbread cookies.
Ingredient Notes
- Freeze-dried strawberries: They are the secret to that natural strawberry flavor. Make sure to use freeze-dried (not dried or chewy) and blend them into a fine powder. I like to sift the powder to remove any seeds or larger chunks.
- Butter: We’re using unsalted butter at room temperature. But if you have salted butter, just reduce the salt to ¼ teaspoon.
- Egg + egg yolk: Make sure both are at room temperature so they incorporate evenly into the dough.
- Vanilla: Go for the good stuff here. Pure vanilla rounds out the berry flavor, adding a warm, buttery note that makes these cookies taste extra cozy.
Please see the recipe card for the complete list of ingredients and measurements.
Step-By-Step Instructions
These easy strawberry sugar cookies have a few basic steps. Here’s how to make them:
Start with the dry ingredients. Whisk the flour, freeze-dried strawberry powder, baking soda, baking powder, and salt.
Next, you’ll beat the butter and sugar together. This will take about 2 minutes to ensure the mixture is light and fluffy. This step helps create those soft and chewy textures, so don’t rush it.
Mix in the egg, yolk, and vanilla. Beat everything until fully combined and smooth.
Finally, add in the dry ingredients. Mix on low speed until just combined. Be careful not to overmix–stop as soon as you no longer see streaks of flour.
From here, you’ll mix the granulated sugar with freeze-dried strawberry powder. Scoop about 1.5 tablespoons of dough and roll the ball in the mixture to coat, then transfer them to a parchment-lined sheet pan. Make sure to leave about 3 inches between the cookies (the dough will spread!).
Bake for 11-13 minutes. The edges should be set and the centers a bit underbaked. Let the cookies cool for 5 minutes before transferring them to a cooling rack.
Helpful Tips
- Don’t skip the strawberry sugar coating. It adds sparkle, crunch, and a double hit of berry flavor. Roll the dough balls generously so the coating sticks well.
- Use a cookie scoop. For evenly-sized cookies that bake perfectly every time. I like a 1.5 tablespoon scoop for the best bite, but have also used a 2 tablespoon scoop (just add another minute to the baking time).
- Chill the dough if it's too soft! If your kitchen is warm and the cookies get too soft, they will spread too much. You can pop the rolled cookie dough in the refrigerator for about 10 minutes to slightly firm up if needed.
- Bake until just set. These cookies will look slightly underbaked in the center when you pull them out–that’s what makes them so chewy! They’ll continue to set as they cool.
Make Ahead
These cookies are super easy to prep ahead if you want to save some time or just have strawberry cookie dough ready for when the craving hits. Simply scoop the dough into balls, skip the sugar coating, and place them on a baking sheet to freeze until solid. Once frozen, transfer to a zip-top bag and store them in the freezer for up to 3 months.
When ready to bake, let the dough sit at room temperature for about 20-30 minutes to soften slightly, then roll in the strawberry sugar coating and bake as usual.
Storage Tips
Nobody wants stale cookies–especially when they’re this good. Here’s how to keep them soft, chewy, and full of flavor for days.
- At room temperature: Store the cookies in an airtight container or plastic bag on the counter for up to 4 days.
- In the refrigerator: If your kitchen runs warm or you just want to make them last a little longer, they’ll keep in the fridge for up to one week. Just make sure they are well sealed so they do not dry out.
More Sugar Cookies Recipes You'll Love
❤️ Made This Recipe & Love It? ❤️
I hope you enjoy this recipe and that it becomes a family favorite! I would love for you to leave me a review and star rating below to let me know how you liked it! And please tag me on social @thesweetoccasion!
Strawberry Sugar Cookies (Snickerdoodle Style)
- Total Time: 32 minutes
- Yield: 28 cookies 1x
Description
If you’re craving something fruity, fun, and easy to bake, these Strawberry Sugar Cookies check all the boxes. They’re made with crushed freeze-dried strawberries for a bold berry flavor and rolled in sweet strawberry sugar for the perfect finishing touch.
Ingredients
- 260 g (2 cups) all-purpose flour
- 5 tablespoons freeze-dried strawberry powder*, divided
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 170 g (¾ cup) unsalted butter, at room temperature
- 250 g (1 ¼ cups) granulated sugar + 50 g (¼ cup) for rolling
- 1 large egg + 1 yolk, at room temperature
- 2 teaspoons pure vanilla extract
- 2 tablespoons strawberry jam
Instructions
- Preheat the oven to 350°F/177°C. Line two baking sheets with parchment paper.
- In a medium bowl, whisk the flour, 3 tablespoons freeze-dried strawberry powder, baking soda, baking powder, and salt.
- In a large mixing bowl, using a handheld or stand mixer with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.
- Scrape down the bowl, add in the egg, yolk, and vanilla, and beat until combined.
- Add the dry ingredients and mix on medium-low speed until just combined. Gently fold in the strawberry jam.
- In a small bowl, combine the remaining ¼ cup of granulated sugar and 2 tablespoons of freeze-dried strawberry powder.
- Using a 1.5 oz cookie scoop, or about 2 tablespoons, scoop the dough and roll each cookie into a ball. Roll the cookie dough in the strawberry sugar mixture and arrange the cookies on the prepared sheet pans, leaving 3 inches of space between each one.
- Bake for 11-13 minutes or until edges are just set and the centers look slightly underbaked. Remove from the oven and allow the cookies to cool for 5 minutes on the hot pan. Transfer to a cooling rack to cool completely.
Notes
Storage: Keep in an airtight container or plastic bag at room temperature for up to 4 days or in the fridge for up to 1 week.
Freezer: Freeze dough balls without the sugar coating for up to 3 months. When ready to bake, let the dough sit at room temperature for about 20-30 minutes and then roll in the strawberry sugar and bake.
Larger cookies: Using a 3-tablespoon scoop, increase baking time to 12-14 minutes.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
Leave a Reply