Introduction

Delight in these soft and tender strawberry sugar cookies, bursting with natural freeze-dried strawberry flavor and a hint of vanilla. Topped with sparkling strawberry sugar, they make a perfect treat for any occasion or a sweet everyday indulgence.

A group of bright red cookies with a cracked surface texture is arranged closely together on a white plate, surrounded by fresh strawberries with green leaves, placed on a white marbled textured surface. The cookies are round, thick, and have a sugar-coated finish, giving them a slightly rough look. The strawberries are plump and shiny, evenly placed around the cookies, adding a fresh contrast to the vibrant red of the cookies. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (2 sticks) unsalted butter, softened
2 large eggs, room temperature
3 cups (375g) all-purpose flour
2 tablespoons cornstarch
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cream of tartar
½ teaspoon salt
1 ½ cups (300g) granulated sugar
6 tablespoons (36g) freeze-dried strawberry powder
1 teaspoon pure vanilla extract
1 teaspoon pure strawberry extract (such as Amoretti Artisan Natural Wild Strawberry or Cooks)
½ teaspoon red gel food coloring
½ cup white or red sparkling sugar (sanding sugar)
1 tablespoon freeze-dried strawberry powder (for sparkling sugar)

Instructions

Step 1: Prepare the freeze-dried strawberry powder by blending freeze-dried strawberries into a fine powder using a high-speed blender or spice grinder. Mix the powder with granulated sugar and store in an airtight container until ready to use.
Step 2: Mix sparkling strawberry sugar by stirring together ½ cup sparkling sugar with 1 tablespoon freeze-dried strawberry powder. Store in an airtight container.
Step 3: Preheat your oven to 350℉ (175℃) and line baking sheets with parchment paper.
Step 4: In a stand mixer bowl, cream the softened butter and granulated sugar on medium speed until light and fluffy, about 3 minutes.
Step 5: Add the eggs one at a time, mixing well after each addition. Add vanilla extract, strawberry extract, and red gel food coloring, then mix until combined.
Step 6: In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, cream of tartar, salt, and 6 tablespoons freeze-dried strawberry powder.
Step 7: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to keep the cookies soft.
Step 8: Chill the cookie dough for at least 2 hours or up to overnight.
Step 9: Scoop the dough into 30 medium-sized balls using a cookie scoop. Roll each ball in your hands to smooth, then coat evenly in the sparkling strawberry sugar.
Step 10: Place the coated cookie dough balls on prepared baking sheets, spacing them at least 2 inches apart.
Step 11: Bake for about 10 minutes, or until the tops begin to set but are not browned.
Step 12: Remove from oven and cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

For an extra burst of strawberry flavor, sprinkle a little additional freeze-dried strawberry powder on top of the cookies before baking.
If you don’t have strawberry extract, you can substitute with almond extract for a different but complementary flavor.
Using room temperature eggs helps the dough come together smoothly and creates a tender texture.
To make the strawberry powder at home, use high-quality freeze-dried strawberries for the best fresh taste.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week. To refresh, allow refrigerated cookies to come to room temperature before serving or warm gently in a low oven for a few minutes.

How to Serve

A black tray filled with many bright red cookies that have a cracked surface and sugar crystals on top. Around the cookies, there are fresh red strawberries with green leaves, placed randomly along the edges of the tray. The cookies and strawberries are closely packed, showing a simple, fresh, and vibrant look on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried powder?

Fresh strawberries contain moisture, which will change the dough consistency and texture. Freeze-dried strawberry powder is best for this recipe as it provides intense flavor without added moisture.

What if I don’t have red gel food coloring?

You can omit the gel food coloring; the cookies will be less pink but still flavorful. Alternatively, use a small amount of natural coloring like beet powder as a substitute.