Name: Strawberry Sugar Cookies with Sparkling Strawberry Sugar
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/2 cup powdered sugar; 1 large egg; 1 tsp vanilla extract; 1/2 tsp strawberry extract; 2 1/4 cups all-purpose flour; 1/2 tsp baking soda; 1/4 tsp salt; 1/3 cup freeze-dried strawberries, finely ground; 1/4 cup granulated sugar (for rolling); 2 tbsp freeze-dried strawberries, coarsely ground (for topping)

These Strawberry Sugar Cookies with Sparkling Strawberry Sugar are everything I love about a classic sugar cookie, with a fresh, fruity twist that makes them perfect for spring and summer. Soft, buttery centers meet the irresistible crunch of a sparkling strawberry sugar topping. With the natural color and flavor from freeze-dried strawberries, they’re as pretty as they are flavorful.

Ingredients

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

1 cup unsalted butter, softened

1 cup granulated sugar

1/2 cup powdered sugar

1 large egg

2 teaspoons vanilla extract

2 teaspoons strawberry extract

1/2 teaspoon baking soda

2 cups all-purpose flour

1/4 teaspoon salt

1/2 cup freeze-dried strawberries, finely ground

1/4 cup granulated sugar (for rolling)

1 tablespoon freeze-dried strawberries, coarsely ground (for topping)

Directions

I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.

In a large bowl, I cream together the butter, granulated sugar, and powdered sugar until the mixture turns light and fluffy, which takes about 3-4 minutes.

Then I add the egg, vanilla extract, and strawberry extract and mix until smooth and fully incorporated.

In a separate bowl, I whisk together the flour, baking soda, salt, and finely ground freeze-dried strawberries.

I gradually mix the dry ingredients into the wet ingredients until everything is just combined.

To make the topping, I combine the coarsely ground freeze-dried strawberries with granulated sugar in a small bowl.

Then I roll the dough into 1-inch balls and coat them in the strawberry sugar mixture.

I place the balls on the prepared baking sheet about 2 inches apart and gently flatten them with the bottom of a glass or my fingers.

I bake them for 10–12 minutes until the edges are just turning golden. After baking, I let them cool on the sheet for a few minutes before transferring them to a wire rack.

Servings and Timing

Servings: 24 cookies

Prep time: 15 minutes

Cook time: 12 minutes

Total time: 27 minutes

Calories per cookie: 150 kcal

Variations

I sometimes swap the strawberry extract for lemon extract to give the cookies a sweet-tart flavor.

For a decorative finish, I like to drizzle them with white chocolate or add a pink glaze.

If I want a more vibrant color, I add a few drops of natural pink or red food coloring to the dough.

I can also mix in mini white chocolate chips for a creamy contrast to the fruit flavor.

Storage/Reheating

Once cooled, I store these cookies in an airtight container at room temperature for up to 5 days. To keep them soft, I sometimes place a slice of bread in the container. If I want to store them longer, I freeze the cookies in a single layer in a freezer-safe bag or container for up to 2 months. When ready to enjoy, I let them thaw at room temperature—no reheating needed, though I sometimes warm one in the microwave for 5-10 seconds for that fresh-baked feel.

FAQs

How do I make the strawberry flavor stronger?

I increase the amount of freeze-dried strawberries or use a more concentrated strawberry extract if I want a bolder flavor.

Can I make these cookies without strawberry extract?

Yes, but the flavor won’t be as intense. I sometimes just increase the freeze-dried strawberries or add a little lemon zest to enhance the fruitiness.

Can I use fresh strawberries instead of freeze-dried?

I don’t recommend it—fresh strawberries add moisture and can affect the texture and shelf life of the cookies.

Do these cookies spread much?

They spread just a little, which is why I flatten the dough balls slightly before baking to get the shape I want.

Can I make the dough ahead of time?

Yes, I chill the dough for up to 48 hours or freeze the dough balls and bake them straight from frozen, just adding a minute or two to the baking time.

Conclusion

These strawberry sugar cookies are a delightful twist on a classic, bringing vibrant color, flavor, and texture to every bite. I love how easy they are to make and how beautifully they turn out every time. Whether I’m baking for a party or just indulging in a sweet treat, these cookies never disappoint.

Strawberry Sugar Cookies with Sparkling Strawberry Sugar