Why You’ll Love Strawberry Sugar Cookies Recipe

Strawberry Sugar Cookies offer a fresh take on a timeless favorite. The soft, pillowy texture combined with the light sweetness of strawberries makes them irresistible. Plus, they are incredibly easy to make! Whether you’re baking for a special event, a holiday, or simply treating yourself, these cookies add a beautiful splash of color and flavor. The best part is that they come together quickly with minimal ingredients, making them a stress-free and rewarding baking experience.

Ingredients

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon strawberry extract (optional for more flavor)
1/4 cup strawberry puree (fresh or frozen, thawed and mashed)
1/2 teaspoon cornstarch
1/4 cup coarse sugar (for rolling)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a small bowl, whisk together the flour, baking soda, salt, and cornstarch. Set aside.
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract (and strawberry extract, if using) to the butter mixture, beating until fully combined.
Stir in the strawberry puree and mix until the batter is smooth.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
Roll the dough into small balls, about 1 inch in diameter. Roll each ball in the coarse sugar to coat the outside.
Place the cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 8-10 minutes, or until the edges are lightly golden. The centers should still look soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

Servings: About 18-20 cookies
Prep time: 15 minutes
Bake time: 8-10 minutes
Cooling time: 10 minutes

Variations

Add-Ins: For an extra burst of flavor, consider adding white chocolate chips, chopped strawberries, or even a few sprinkles of freeze-dried strawberries.
Glazed Cookies: After baking and cooling, drizzle a simple glaze made of powdered sugar and a bit of strawberry puree over the top for an added layer of sweetness.
Vegan Version: Replace the butter with a plant-based butter substitute and use a flax egg in place of the egg for a vegan-friendly option.

Storage/Reheating

Store your Strawberry Sugar Cookies in an airtight container at room temperature for up to 5 days. If you’d like them to last longer, you can freeze the cookies for up to 3 months. To reheat, simply place them in the microwave for a few seconds or in a preheated oven at 300°F (150°C) for 3-5 minutes to soften them back up.

FAQs

Can I use fresh strawberries instead of puree?

Yes, you can use fresh strawberries, but you’ll need to mash them up and strain out any excess liquid to avoid making the dough too wet.

How can I make the cookies more strawberry-flavored?

For a stronger strawberry flavor, you can add a bit more strawberry extract, or use freeze-dried strawberry powder in place of some of the flour.

Can I make the dough ahead of time?

Yes! You can make the dough ahead of time and chill it in the refrigerator for up to 2 days before baking. Just be sure to let the dough sit at room temperature for a few minutes before rolling into balls.

What can I substitute for strawberry extract?

If you don’t have strawberry extract, you can use additional strawberry puree or a few drops of natural strawberry-flavored syrup.

Can I freeze the cookie dough?

Yes! You can freeze the cookie dough by rolling it into balls and placing them on a baking sheet in the freezer. Once frozen, transfer them to a zip-top bag or airtight container for up to 3 months. Bake them directly from the freezer, adding a couple of extra minutes to the baking time.

Can I use a different type of sugar for rolling the cookies?

Yes, you can use regular granulated sugar, or even try a flavored sugar like cinnamon-sugar for a different twist.

Why are my cookies spreading too much?

If your dough is too soft, it could cause the cookies to spread too much. Try chilling the dough for 15-20 minutes before baking to help them hold their shape better.

How do I know when the cookies are done?

The cookies are done when the edges are lightly golden, but the center remains soft. They will continue to firm up as they cool.

Can I use margarine instead of butter?

Yes, you can substitute margarine for butter, but keep in mind that the flavor and texture may be slightly different.

Can I make these cookies gluten-free?

Yes, you can substitute a 1:1 gluten-free flour blend in place of the all-purpose flour for a gluten-free version of these cookies.

Conclusion

Strawberry Sugar Cookies are a simple yet flavorful treat that everyone will adore. They bring the sweet, juicy taste of strawberries into every bite, with a soft, chewy texture that makes them even more irresistible. Whether you’re baking for a special occasion or just because, this easy recipe delivers both on taste and presentation. With minimal ingredients and maximum flavor, these cookies are sure to become a new favorite in your baking repertoire.

Strawberry Sugar Cookies: Flavorful and Simple Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Strawberry Sugar Cookies are a flavorful and simple treat, offering the perfect balance of sweetness and berry goodness. Soft, chewy, and packed with strawberry flavor, they are ideal for any occasion. Whether you’re celebrating a special event or simply satisfying your sweet tooth, these cookies are a delightful twist on a classic favorite.

Author: Emily
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: About 20 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Mix Dry Ingredients:
In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
Cream Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar until light and fluffy. This should take about 2-3 minutes.
Add Wet Ingredients:
Beat in the egg, vanilla extract, strawberry jam or puree, and milk until smooth.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients and mix until fully combined.
Shape the Cookies:
Scoop tablespoon-sized portions of dough and roll them into balls. Roll the balls in powdered sugar for a sugary coating. Place them on the prepared baking sheet about 2 inches apart.
Bake:
Bake for 8-10 minutes, or until the edges are golden and the centers are set. Don’t overbake to keep them soft and chewy.
Cool:
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For extra strawberry flavor, you can add finely chopped dried strawberries to the dough.
Store the cookies in an airtight container at room temperature for up to a week.