Soft Strawberry Sugar Cookie Recipe
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.
Servings: 24 cookies
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 two portions of the freeze-dried strawberries separately into a chunky powder (you'll have some fine powder and some smaller chunks). You'll wind up with about ½ cup of powder for the cookie dough and about 1-2 Tablespoons for adding to the sugar coating.1 cup + ¼ cup (25g) freeze-dried strawberries1
- In a medium size bowl, whisk together the approximately ½ cup of strawberry powder designated for the cookie dough, 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 approximately 1-2 Tablespoons 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.
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!
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.
Serving: 1cookie | Calories: 247kcal | Carbohydrates: 36g | Protein: 1g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 101mg | Potassium: 216mg | Fiber: 2g | Sugar: 25g | Vitamin A: 248IU | Vitamin C: 181mg | Calcium: 17mg | Iron: 4mg
