Soft Strawberry Sugar Cookies (Print Version)

Tender sugar cookies blended with strawberries and finished with a smooth pink glaze for a delightful treat.

# What You’ll Need:

→ Strawberry Sugar Cookies

01 - 2.5 cups all-purpose flour
02 - 0.5 teaspoon baking soda
03 - 0.5 teaspoon cream of tartar
04 - 0.5 teaspoon salt
05 - 0.5 cup unsalted butter, softened
06 - 0.5 cup neutral oil
07 - 1 cup granulated sugar
08 - 0.33 cup freeze-dried strawberries, finely crushed
09 - 1 large egg
10 - 2 teaspoons pure vanilla extract
11 - 2 tablespoons milk

→ Pink Strawberry Icing

12 - 1.5 cups powdered sugar
13 - 2 tablespoons freeze-dried strawberry powder
14 - 2 to 3 tablespoons milk
15 - 1 tablespoon unsalted butter, melted
16 - 0.5 teaspoon pure vanilla extract
17 - Pink food coloring, optional

# How to Make It:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, cream of tartar, and salt. Set aside.
03 - In a large bowl, beat the softened butter, oil, and sugar together until light and creamy, approximately 2 to 3 minutes.
04 - Add crushed freeze-dried strawberries, egg, and vanilla extract to the butter mixture. Mix until well combined.
05 - Gradually add the flour mixture, alternating with milk, and mix until a soft dough forms.
06 - Scoop rounded tablespoons of dough onto prepared baking sheets, spacing cookies 2 inches apart. Gently press each ball to flatten slightly.
07 - Bake for 11 to 13 minutes, until edges are just set but centers remain soft. Avoid overbaking.
08 - Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
09 - In a bowl, whisk together powdered sugar, strawberry powder, melted butter, vanilla extract, and 2 tablespoons milk until smooth. Add additional milk for desired consistency or pink food coloring for enhanced color if preferred.
10 - Once cookies are completely cooled, spoon or drizzle icing over each cookie. Allow icing to set before serving.

# Additional Tips::

01 -
  • These cookies are soft enough to practically melt on your tongue, and nobody will believe you didn't buy them from a fancy bakery.
  • The freeze-dried strawberries give you real berry flavor without any moisture that would ruin the texture, which is the kind of small detail that makes people ask for the recipe.
  • You can make the whole batch in under an hour, icing included, which makes them perfect for when you need something beautiful but don't have all day.
02 -
  • Don't overbake these cookies; they should look barely done when they come out of the oven because they continue cooking on the hot baking sheet, and that's what gives you that perfect soft center with just-set edges.
  • Use freeze-dried strawberries, not fresh or even dried ones, because fresh berries add moisture that will make your dough greasy and dried ones are chewy and will throw off your texture.
  • Make sure your powdered sugar is lump-free for the icing or you'll spend ten minutes trying to smooth out little gritty spots instead of enjoying the moment you first drizzle a cookie.
03 -
  • Crush your freeze-dried strawberries as finely as possible with a mortar and pestle or by putting them in a small bag and crushing them with a rolling pin, because tiny pieces distribute more evenly throughout your dough than big chunks.
  • If you want a deeper pink icing, a single drop of pink food coloring mixed in after everything else is combined will give you a beautiful color without overwhelming the strawberry flavor.
Go Back