Strawberry Sugar Cookies are chewy, soft cookies with crunchy edges bursting with fruity flavor. Enjoy this quick and easy recipe in under 30 minutes.
Why you'll love this recipe
- Strawberry is such a fresh, delicious flavor for spring and summer.
- Made with heat resistant ingredients, these chewy cookies are a good choice for hot weather care packages and summer picnics.
- This quick and simple recipe is ready in under 30 minutes and requires no chilling.
This Strawberry Sugar Cookie recipe are thin cookies with crunchy edges and chewy centers. Their delicious fruity flavor comes from real freeze dried strawberries with a boost from strawberry extract.
It couldn't be easier to make these tasty treats. The dough comes together in minutes and no chilling is required.
The pretty pink color and spring time flavor makes Strawberry Sugar Cookies great for Easter and Mother's Day too!
Ingredients
Instructions
This is an overview of the instructions. The full instructions are in the recipe card below.
- Grind freeze dried strawberries into a fine powder.
- Combine ingredients to form dough.
- Make cookie dough balls with a medium cookie scoop and place on a parchment paper lined cookie sheet.
- Bake cookies until the top and edges are golden brown. The cracks in the center may still look wet.
Storage
Store Strawberry Sugar Cookies in an airtight container at room temperature for up to 2 weeks.
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Tips
- For best results, don't use butter in this recipe. Butter causes the batter to spread too much, resulting in very thin cookies.
- For strong strawberry flavor, be sure to use a good brand of strawberry flavoring. I like to use Lorann baking emulsion.
- To create slightly thicker, perfectly round cookies, place a large round cookie cutter over a cookie on the baking sheet immediately after removing from the oven while the cookies are soft. Rotate in a circular motion to swirl the cookie into shape.
- If you have left over ground strawberries, mix it with a little powdered sugar for strawberry flavored sugar and sprinkle over the cookies.
- For a special treat, dip the cookies in melted chocolate for chocolate covered strawberry cookies.
Frequently asked questions
No. Dried strawberries still contains some moisture which keeps them soft and chewy. Freeze dried strawberries contain little to no moisture making them crisp and crunchy.
Baking cookies at 375 degrees F bakes the cookies quickly and creates soft, chewy results. Cookies baked at lower temperatures sit in the oven longer and dry out more, creating crunchy cookies.
Related recipes
Strawberry Shortbread Cookies are fruit flavored thumbprint cookies topped with your choice of chocolate or strawberry jam. So cute for Valentine's Day or a baby shower.
Raspberry Rally Cookies are chocolate covered, fruity cookies that are perfect copycats of the sold out Girl Scout cookies.
Strawberry Brownies are chewy, fruity bars ideal for warm weather care packages and picnics.
Strawberry Press Cookies are melt in your mouth, buttery spritz cookies in adorable strawberry shapes.
Raspberry Chocolate Chip Bars are luscious, chewy bars with a delicous flavor combination.
Strawberry Blondies are bite sized treats baked in mini muffin pans.
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Strawberry Sugar Cookies
Ingredients
- ½ cup freeze dried strawberries finely ground into 3 tablespoons powder
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter flavored vegetable shortening
- 1 ½ cups white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ¾-1 teaspoon strawberry flavoring I use Lorann baking emulsion
- 4 drops pink food coloring gel optional
- ¼ cup large crystal decorating sugar
Instructions
- Preheat oven to 375° F. Line a baking sheet with parchment paper.
- Grind the freeze dried strawberries into a powder using a blender, food processor or spice grinder.
- In a large mixing bowl, whisk to combine the 2 ¼ cups flour, 3 tablespoons of freeze-dried strawberry powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer using the paddle attachment, cream together the shortening and sugar for about 2 minutes or until fluffy.
- Beat in the eggs, vanilla, and strawberry flavoring until smooth.
- Add the dry ingredients and mix just until combined.
- Add pink food coloring gel, if using, and mix until the color is uniform.
- Use a medium (1 ½ tablespoon) cookie scoop to place dough balls on the prepared baking sheet 2 inches apart and sprinkle with decorating sugar.
- Bake for 10-11 minutes. The top and edges should be lightly browned and the cracks in the center may still look wet.
- Immediately after removing from the oven, while the cookies are still soft, place a large round cookie cutter over each cookie and swirl in a circular motion to round the edges and create a slightly thicker cookie.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- When cooled, store in an airtight container at room temperature for up to 2 weeks.
Notes
- Wrap pairs of cookies, bottoms together, in plastic wrap.
- Stack the bundles in a column in a ziplock freezer bag.
- Remove as much air as possible from the bag before sealing.
- For shipping times longer than 2 weeks, vacuum sealing is recommended.
Nutrition
First Published: April 26, 2013. Last Updated: March 30, 2024. Updated for improved recipe, images, additional information and better user experience.
Heidi
These look amazing! Featuring on Friday with our link party--Funtastic Friday!
The Monday Box
Thank you, Heidi, for featuring these Chocolate Covered Strawberry Cookies on Fantastic Friday!
Suchitra
How precious are these cookies! Loved reading your stories! Thanks for sharing it here at FF!