Strawberry Sugar Cookies
These Strawberry Sugar Cookies are soft, chewy, and bursting with fresh strawberry flavor. Made with real strawberry purée and freeze-dried strawberries, they deliver the perfect balance of sweetness and tang. Quick to prepare and easy to customize, these cookies are a delightful treat for any occasion!
Equipment
- Mixing bowls
- Electric mixer or whisk
- Baking sheet
- Parchment paper
- Cookie scoop or tablespoon
- Wire rack
Ingredients
- For the Dough:
- 1 cup unsalted butter softened
- 1 ¼ cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ¼ cup strawberry purée fresh or frozen and thawed
- 2 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup freeze-dried strawberries crushed
- Optional Additions:
- ½ cup white chocolate chips
- 1 tablespoon lemon zest
Instructions
- 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
For thicker cookies, chill the dough for 30 minutes before baking.
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.
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.