Strawberry Sugar Cookies – A Delightful Twist
Introduction
There’s nothing quite like the warm, buttery aroma of freshly baked cookies filling your kitchen. But what if we took the classic sugar cookie and infused it with the sweet, tangy flavor of strawberries? That’s exactly what we’re doing with these Strawberry Sugar Cookies! They’re soft, chewy, and bursting with fruity goodness. Whether you’re baking for a family gathering, a special occasion, or simply indulging in a homemade treat, these cookies are sure to be a hit.
Get ready to roll up your sleeves, preheat that oven, and experience the magic of strawberry-infused sugar cookies!
Why You’ll Love This Recipe
What makes these Strawberry Sugar Cookies stand out?
- Bursting with Strawberry Flavor – The combination of real strawberry puree and freeze-dried strawberries gives these cookies a rich, fruity taste.
- Soft & Chewy Texture – If you love cookies that are perfectly soft in the center with slightly crisp edges, this recipe is for you.
- Easy to Make – This is a no-fuss recipe that doesn’t require chilling the dough, so you can enjoy fresh cookies in under 30 minutes!
- Customizable – Want to add chocolate chips? Try white chocolate for a delicious twist. Prefer a more intense strawberry flavor? Increase the freeze-dried strawberries!
Trust me, these cookies will disappear fast!
Ingredients
Here’s everything you’ll need to whip up a batch of Strawberry Sugar Cookies:
For the Dough:
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/4 cup strawberry puree (fresh or frozen and thawed)
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup freeze-dried strawberries, crushed
For Extra Flavor (Optional):
- 1/2 cup white chocolate chips – for a creamy, sweet contrast
- 1 tablespoon lemon zest – to enhance the tangy notes
Necessary Tools
Before you start baking, make sure you have these kitchen essentials on hand:
- Mixing bowls
- Electric mixer or whisk
- Baking sheet
- Parchment paper
- Cookie scoop or tablespoon
- Wire rack
Having everything ready will make the baking process smooth and enjoyable.
Ingredient Swaps and Additions
Want to put your own spin on these cookies? Here are some ideas:
Ingredient Swaps:
- No fresh strawberries? Use store-bought strawberry jam or freeze-dried strawberry powder instead of puree.
- Gluten-free option? Swap the all-purpose flour with a 1:1 gluten-free baking flour blend.
- Dairy-free option? Substitute the butter with vegan butter and use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) instead of a regular egg.
Additions for Extra Flavor:
- Chocolate Lovers: Toss in milk, dark, or white chocolate chips for an extra layer of deliciousness.
- Nuts: Crushed almonds or pecans add a delightful crunch.
- Citrus Zing: A splash of lemon or orange zest brightens up the strawberry flavor.
Now, let’s get baking!
Step-by-Step Instructions
Step 1: Preheat & Prep
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
Step 2: Cream the Butter and Sugar
- In a large mixing bowl, use an electric mixer (or a sturdy whisk) to beat softened butter and granulated sugar together until light and fluffy (about 2 minutes).
Step 3: Add Wet Ingredients
- Beat in the egg and vanilla extract, mixing well.
- Add strawberry puree and stir until fully combined.
Step 4: Mix the Dry Ingredients
- In a separate bowl, whisk together:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
Step 5: Combine Wet & Dry Mixtures
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the crushed freeze-dried strawberries.
Step 6: Scoop & Shape
- Use a cookie scoop or tablespoon to drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Flatten slightly with the bottom of a glass or your palm.
Step 7: Bake!
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Now, take a bite and enjoy the fruity, buttery goodness!
Pro Tips for Success
Want perfect cookies every time? Follow these tips:
✔ Use room temperature ingredients – This helps everything mix evenly.
✔ Don’t overmix the dough – Overmixing can make cookies tough.
✔ Crush freeze-dried strawberries finely – This ensures even distribution of flavor.
✔ Chill the dough for thicker cookies – If you prefer thicker cookies, chill the dough for 30 minutes before baking.
Serving Suggestions
- Enjoy warm with a glass of milk for a cozy treat.
- Pair with vanilla ice cream for a delicious dessert.
- Make ice cream sandwiches by placing a scoop of ice cream between two cookies.
Storing and Reheating
- Store in an airtight container at room temperature for up to 1 week.
- Freeze baked cookies for up to 3 months in a zip-top bag.
- To reheat, microwave for 10 seconds for a fresh-from-the-oven taste!
Nutritional Information
Per cookie (approximate values):
- Calories: 120
- Total Fat: 6g
- Saturated Fat: 3.5g
- Carbohydrates: 16g
- Sugars: 8g
- Protein: 1g
FAQs
Q1: Can I use fresh strawberries instead of freeze-dried?
Yes! Chop them finely and reduce the puree slightly to avoid excess moisture.
Q2: Can I make these cookies ahead of time?
Absolutely! You can refrigerate the dough for up to 48 hours before baking.
Q3: Can I freeze the cookie dough?
Yes! Scoop dough balls onto a tray, freeze, then transfer to a zip-top bag. Bake straight from the freezer!
Q4: How do I make these cookies extra chewy?
Use brown sugar instead of half of the white sugar for a chewier texture.
Q5: Can I make these cookies without an electric mixer?
Yes, just use a sturdy whisk and a little elbow grease!
These Strawberry Sugar Cookies are a fun and fruity twist on a classic treat. Easy to make, incredibly flavorful, and absolutely delightful, they’re perfect for any occasion. So, grab your ingredients, bake a batch, and treat yourself!
Strawberry Sugar Cookies
Ingredients
Equipment
Method
- Preheat & Prep: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter & Sugar: In a large mixing bowl, use an electric mixer to cream butter and granulated sugar until light and fluffy (about 2 minutes).
- Add Wet Ingredients: Beat in the egg and vanilla extract, followed by the strawberry purée, mixing until fully combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Combine Wet & Dry: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the crushed freeze-dried strawberries.
- Scoop & Shape: Use a cookie scoop or tablespoon to drop dough balls onto the baking sheet, spacing them about 2 inches apart. Lightly flatten each ball.
- Bake: Bake for 10-12 minutes or until the edges are lightly golden.
- Cool & Serve: Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Gluten-free option: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
Dairy-free option: Substitute butter with vegan butter and use a flax egg (1 tbsp flaxseed meal + 3 tbsp water).
For extra chewiness, replace half of the granulated sugar with brown sugar.
To store: Keep cookies in an airtight container at room temperature for up to 1 week.
Tried this recipe?
Let us know how it was!
