Soft & Chewy Strawberry Sugar Cookies
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These soft, pillowy strawberry cookies are made entirely with real fruit and zero artificial strawberry flavors. These cookies are coated in a strawberry-infused sugar for a melt-in-your-mouth burst of flavor in every bite. You can also find this recipe on page 74 of my cookbook.
THE PROBLEM WITH STRAWBERRY COOKIE RECIPES
Personally, I love strawberry desserts. I have an entire collection of recipes on my site that use real strawberries as the star of the show. See my best strawberry cake recipe, strawberry sauce, and strawberry pretzel pie for starters. If you, too, are a strawberry dessert lover, you’re going to absolutely adore these cookies.
Here’s the problem, though: fresh (or frozen) strawberries contain lots of natural moisture. I ran into this same issue when making my blackberry pound cake— simply adding the blackberries to the pound cake batter made for a wet and unappetizing treat.
Since strawberries contain so much moisture, a lot of recipes utilize strawberry jam, strawberry cake mix, some other pink cake mix, or strawberry extract to bring that true strawberry flavor. But there is where we run into an issue, since too much moisture can really weigh down the ideal texture we want in cookies.
THE SOLUTION: FREEZE DRIED STRAWBERRIES
When working on the base for my frosted strawberry cookies, where this base cookie originated from, I had to think about how I could get the maximum amount of real strawberry flavor, without the moisture that comes with using fresh strawberries. And I used what I learned from making strawberry frosting that the solution to making the perfect strawberry cookies is actually quite simple: freeze-dried strawberries!
Freeze-dried strawberries are light and crispy with an intense strawberry flavor, which means these cookies actually taste like strawberries and have a chewy texture with crispy bits of freeze-dried strawberries throughout.
We’re adding freeze-dried strawberries to both the cookie dough as well as the sugar coating on the outside for maximum strawberry goodness. There is seriously so much strawberry happening in these cookies, you’re going to love them!
WHY YOU’LL LOVE THESE HOMEMADE STRAWBERRY SUGAR COOKIES
Honestly, there are so many reasons why you’re going to absolute love this strawberry cookie recipe. Not only are they a super easy cookie to make– they’re a version of my beloved vanilla sugar cookies— they require no chill time, and they’re also super tasty with the perfect balance of sweet and fruity flavors.
Want to make these cookies even more awesome? See my frosted strawberry sugar cookies.
WHAT YOU’LL NEED
This strawberry sugar cookies recipe only requires 11 basic ingredients:
FREEZE-DRIED STRAWBERRIES: be sure you’re using freeze-dried and not just dried. Freeze-dried ones are super light and feel almost weightless.
ALL-PURPOSE FLOUR: it is imperative you weigh the flour in this cookie recipe as the incorrect amount of flour will result in cookies that either don’t spread enough or spread too much. If you aren’t weighing the flour, which is 240g, at least use the spoon and level method of measuring.
BAKING POWDER & BAKING SODA: these leaveners will help the cookies puff and spread.
SALT & VANILLA EXTRACT: both of these are for complementary flavor.
UNSALTED BUTTER: be sure this is at room temperature and no warmer. This is a soft cookie dough, and too-warm butter can make it very difficult to work with.
POWDERED SUGAR: using powdered vs granulated sugar in these cookies leaves them soft and fluffy and tenderizes the crumb.
EGG: this is your cookie glue! Be sure it’s at room temperature, too.
VEGETABLE OIL: this brings mega moisture to the cookies. You can use any vegetable oil you want, or you could also use melted coconut oil. I do not recommend using olive oil in these cookies.
GRANULATED SUGAR: this is for the outer coating of the cookies. We will mix this with some additional freeze-dried strawberries for maximum strawberry flavor.
HOW TO MAKE THESE EASY STRAWBERRY COOKIES
Since this is a no chill cookie recipe, they’re ready to eat in no time! Be sure your butter and egg are at room temperature before starting (leave them out about 30-45 minutes prior to starting your recipe).
STEP #1
Make the strawberry powder by using a blender or food processor to process the freeze-dried strawberries into a chunky powder (you’ll have some fine powder and some smaller chunks).
STEP #2
Next, whisk together 1 cup of the strawberry powder, flour, baking powder, baking soda, and salt, then set this mixture aside.
STEP #3
Next, cream the butter and powdered sugar on medium-high speed until light and fluffy, about 2-3 minutes.
STEP #4
Stop the mixer, add the egg, vegetable oil, and vanilla extract, then beat again on medium speed until everything is combined, stopping the mixer to scrape down the sides of the bowl as necessary.
STEP #5
Reduce the mixer speed to low, then add the dry ingredients in two additions, insuring the first addition is mostly incorporated before adding the second. Continue to beat on low until just combined.
STEP #6
Combine the granulated sugar and the remaining ¼ cup of strawberry powder and mix together until combined, then set it aside.
STEP #7
Use a cookie scoop to drop balls of dough into the strawberry sugar and use your fingers to gently roll the ball in the sugar. When dough ball is completely covered in sugar, place on prepared baking sheet, then bake.
CAN I ADD RED FOOD COLORING?
As written, this recipe will produce lightly pink sugar cookies, that is more “natural” pink leaning. If you want to brighten up the color of the cookies, you can use a touch of red or pink coloring to the cookie dough.
CAN I MAKE THESE COOKIES WITH OTHER FREEZE-DRIED FRUIT?
In theory, yes, this should work with any freeze-dried fruit. If you want a lemon version, I do have a lemon sugar cookie recipe!
WHERE CAN I FIND FREEZE DRIED STRAWBERRIES?
Our major grocery stores carry freeze dried fruit in the same aisle as dried fruit. If it’s not there, try the candy aisle or where you’d find packaged fruit foods like applesauce.
MORE STRAWBERRY RECIPES
Soft Strawberry Sugar Cookie Recipe
Ingredients
- 1 cup + ¼ cup (25g) freeze-dried strawberries1 divided
- 2 cups (240g) all-purpose flour2
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113g) unsalted butter softened to room temperature
- 1 cup (120g) powdered sugar
- 1 large egg room temperature preferred3
- ¼ cup (56mL) vegetable oil
- 2 teaspoons vanilla extract
- ½ cup (100g) granulated sugar
Instructions
- Preheat the oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Using a blender or food processor, process the freeze-dried strawberries into a chunky powder (you'll have some fine powder and some smaller chunks).1 cup + ¼ cup (25g) freeze-dried strawberries1
- In a medium size bowl, whisk together 1 cup of the strawberry powder, flour, baking powder, baking soda, and salt. Set aside.2 cups (240g) all-purpose flour2, ¾ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In a large bowl with a handheld mixer, or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and powdered sugar on medium-high speed until light and fluffy, about 2-3 minutes.½ cup (113g) unsalted butter, 1 cup (120g) powdered sugar
- Stop the mixer, add the egg, vegetable oil, and vanilla extract, then beat again on medium speed until everything is combined, stopping the mixer to scrape down the sides of the bowl as necessary.1 large egg, ¼ cup (56mL) vegetable oil, 2 teaspoons vanilla extract
- Reduce the mixer speed to low, then add the dry ingredients in two additions, insuring the first addition is mostly incorporated before adding the second. Continue to beat on low until just combined. Dough should be soft but not very sticky, and you should be able to scoop it with a cookie scoop without issue.
- Combine the granulated sugar and the remaining ¼ cup of strawberry powder and mix together until combined. Set aside.½ cup (100g) granulated sugar, 1 cup + ¼ cup (25g) freeze-dried strawberries1
- Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), drop balls of dough into the strawberry sugar and use your fingers to gently roll the ball in the sugar. When dough ball is completely covered in sugar, place on prepared baking sheet.
- Bake the cookies for 8-9 minutes, just until edges are set. Allow to cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely. Store cookies covered tightly at room temperature up to 1 week. Cookies freeze well, up to 3 months. Unbaked dough balls also freeze well, up to 3 months. Do not roll in strawberry sugar, thaw in refrigerator overnight, and roll in sugar before baking.
Notes
- Freeze-dried strawberries: freeze-dried strawberries are typically found in the dried fruit section of your grocery store. If you can’t find them there, check the aisle with bulk candy, if your grocery store has one.
- Flour: it is imperative that you either fluff/spoon/level your flour or ideally, weigh it in grams. Two cups of all-purpose flour is 240g. Too much flour will result in a dense cookie.
- Room temperature egg: it is always a good idea to use room temperature eggs when using room temperature butter, as it incorporates into batter much more easily. It is not required, just encouraged.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Can I use fresh strawberries?
Hi, Jasmine– no, this recipe is written specifically for freeze-dried. Fresh strawberries will be way too wet and not make a very nice cookie.
If I may respond to Lynn- hell yes you can add fresh strawberries! I had leftover mashed/boiled strawberry puree from a pastry dish I made earlier and I folded that in once the dough was made. Cooked for 10 mins. And they turned out beautiful!
Thanks, Emiley! Did you also use the freeze dried ones?
Thanks for sharing. I hate winter too! But, it is a good time to bake! Texas weather is so unpredictable!!
I hope you love these cookies, Pat!
Fabulous, light, delicious sugar cookie. Definitely on repeat.! Husband raved.
Thanks so much, Teresa!
Beautiful dough is easy to work with but the flavor was disappointing.
Bummer to hear you say that, Jess!
I have a question…can you add some mini chocolate chips to the strawberry sugar cookie recipe?
Hi, Tracy– yes, you can!