There’s something timeless and universally comforting about a sugar cookie. Whether it’s enjoyed warm from the oven or dunked in a glass of milk, sugar cookies are a staple in every home baker’s collection. But when you add the fruity, vibrant essence of strawberries, something magical happens. Welcome to the world of Strawberry Sugar Cookies—where classic meets colorful, and every bite bursts with sweet flavor.
These cookies offer the perfect balance between soft, chewy textures and light, fruity notes. Ideal for springtime celebrations, Valentine’s Day treats, summer bake sales, or just an ordinary weekday pick-me-up, this recipe brings joy in every batch. Best of all, it’s simple to make, uses pantry staples, and can be customized to your taste or dietary preferences.
In this guide, we’ll explore not just a recipe, but everything you need to know about making the best strawberry sugar cookies from scratch—including expert tips, common mistakes to avoid, flavor variations, storage advice, and gluten-free or vegan options. Ready to dive into deliciousness? Let’s begin.
Why You’ll Love This Recipe
✅ Soft and Chewy Texture
✅ Real Strawberry Flavor
✅ Vibrant Pink Color Without Artificial Dye (Optional)
✅ No Chill Time Required
✅ Perfect for Gifting, Parties, or Afternoon Tea
Whether you’re an experienced baker or a kitchen newbie, this recipe is tailored to make the process stress-free and rewarding.
Ingredients You’ll Need
Here’s a comprehensive list of ingredients with role explanations to help you understand why each one matters:
Dry Ingredients
- 1 ½ cups all-purpose flour – The structural base of your cookies. For gluten-free, use a 1:1 GF blend.
- ½ tsp baking soda – Adds rise and a soft, puffy texture.
- ¼ tsp salt – Enhances overall flavor.
Wet Ingredients
- ¾ cup unsalted butter, softened – Adds richness and helps cookies spread perfectly.
- 1 cup granulated sugar – Sweetens and creates that classic cookie texture.
- 1 large egg – Binds ingredients and helps with moisture retention.
- 1 tsp vanilla extract – Adds depth and warmth to the flavor.
- 2 tbsp strawberry puree or jam – Real fruit infusion for natural flavor and color.
- 1 tbsp milk – Helps loosen the dough and makes it extra tender.
- Optional: ½ tsp strawberry extract – For a more concentrated strawberry flavor without added liquid.
Topping
- ¼ cup powdered sugar or coarse sugar – For rolling. Adds a beautiful sugary finish and slight crunch.
Equipment Checklist
Make sure you have the following:
- Mixing bowls (1 large, 1 medium)
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Silicone spatula
- Cookie scoop (optional but helpful)
- Baking sheet
- Parchment paper or silicone baking mat
- Cooling rack
Step-by-Step Instructions
🔥 Step 1: Preheat the Oven
Set your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat. This ensures the cookies don’t stick and bake evenly.
🥣 Step 2: Mix Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Baking soda
- Salt
Set aside.
🧁 Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar for 2-3 minutes until pale and fluffy. This introduces air into the mixture and ensures a light cookie.
🥚 Step 4: Add Egg and Flavorings
Beat in the egg, vanilla extract, strawberry puree or jam, milk, and (optional) strawberry extract. Mix until fully incorporated.
🧁 Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients into the wet mixture. Use a spatula to fold the dough gently until just combined—don’t overmix, or your cookies may turn dense.
🍓 Step 6: Roll and Coat
Scoop tablespoon-sized portions of dough, roll them into balls, and coat them in powdered sugar or coarse sugar. This step adds both texture and visual appeal.
🔄 Step 7: Space and Bake
Place cookie dough balls 2 inches apart on the baking sheet. Bake for 8-10 minutes, or until edges are set and the centers still look slightly soft. Cookies will continue to firm as they cool.
❄️ Step 8: Cool Completely
Let the cookies cool on the tray for 5 minutes before transferring them to a wire rack.
Expert Tips for Success
- Use room-temperature butter and eggs for easier mixing and better texture.
- Don’t overbake! The cookies should look underdone when you take them out.
- Want a deeper strawberry hue? Add a touch of freeze-dried strawberry powder instead of food coloring.
- Chill the dough for 15 minutes if it’s too sticky to handle.
- Use a cookie scoop for even portions, ensuring all cookies bake uniformly.
Flavor Variations
🍫 White Chocolate Strawberry Sugar Cookies
Add ½ cup white chocolate chips to the dough for a creamy contrast.
🍓 Strawberry Cheesecake Cookies
Mix in ¼ cup cream cheese to the wet ingredients for a tangy, rich flavor.
🌱 Vegan Strawberry Sugar Cookies
Substitute:
- Plant-based butter
- Flax egg (1 tbsp ground flax + 3 tbsp water)
- Use almond or oat milk
🌾 Gluten-Free Option
Replace all-purpose flour with a 1:1 gluten-free baking flour mix. Avoid overmixing, and chill dough slightly before baking.
💖 Festive Fun
Roll dough in pink sanding sugar or heart-shaped sprinkles for Valentine’s Day or baby showers.
Troubleshooting Common Issues
| Problem | Cause | Solution |
|---|---|---|
| Cookies spread too much | Butter too soft or dough too warm | Chill the dough for 15-30 minutes before baking |
| Cookies too hard | Overbaked or too much flour | Bake until just set, and spoon flour into measuring cup (don’t scoop) |
| Weak strawberry flavor | Too little puree or low-quality jam | Use concentrated strawberry extract or freeze-dried strawberry powder |
| Cracks on top disappear | Oven too hot | Double-check oven temperature with an oven thermometer |
Storage Instructions
Room Temperature:
- Store in an airtight container for up to 5 days.
Freezing (Baked Cookies):
- Freeze in zip-top bags or containers for up to 3 months.
- To thaw: Let sit at room temperature for 10 minutes.
Freezing (Cookie Dough):
- Roll dough into balls and freeze on a tray.
- Store frozen dough balls in a bag.
- Bake from frozen; add 2 extra minutes to baking time.
Strawberry Sugar Cookies FAQ
❓ Can I use fresh strawberries instead of puree?
Yes! Blend and strain fresh strawberries to remove excess moisture.
❓ Can I substitute margarine for butter?
You can, but the flavor may not be as rich. Choose a high-fat margarine for best results.
❓ Are these cookies good for kids?
Absolutely! They’re fun, naturally colored, and can be customized with sprinkles or chocolate.
❓ How can I make them more pink?
Add a small amount of beet juice, pink food coloring, or freeze-dried strawberry powder.
❓ Can I double the batch?
Yes! Double all ingredients proportionally, but bake in separate batches to avoid overcrowding.
Presentation and Gifting Ideas
- Stack 5-6 cookies in a clear cellophane bag and tie with a ribbon for gifting.
- Pack in a tissue-lined tin box for birthdays or holidays.
- Add a custom “Baked with Love” label to the packaging.
These cookies make excellent edible favors for weddings, showers, and tea parties.
Nutritional Information (Per Cookie)
Note: Based on average cookie size, using butter and granulated sugar.
- Calories: 130 kcal
- Carbohydrates: 18g
- Sugar: 10g
- Fat: 6g
- Protein: 1g
- Fiber: 0.3g
- Sodium: 55mg
