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

Scale

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 (1/4 cup) for rolling
1 large egg + 1 yolk, at room temperature
2 teaspoons pure vanilla extract
2 tablespoons strawberry jam

Cook Mode Prevent your screen from going dark

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 1/4 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