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Who can resist the vibrant flavor of strawberries? These strawberry sugar cookies bring sunshine to the table, thanks to a double dose of freeze-dried strawberries in both the dough and a sparkling strawberry sugar finish. Their crisp edges give way to a tender, fragrant center—each bite bursts with real berry deliciousness. This is my go-to when I want a cookie that feels special but is comforting and familiar.
When I first made these for a spring bake sale, they vanished faster than any chocolate chip cookies ever did. Now my family begs for sparkly strawberry cookies whenever we need a pick-me-up.
Ingredients
- Unsalted butter: For a rich creamy base, use high quality European style butter if you can
- Eggs: Provide structure and moisture, always go for fresh large eggs at room temperature
- All purpose flour: Forms the bulk of the cookie, select unbleached flour for best texture
- Cornstarch: Keeps cookies extra tender and delicate
- Baking powder and baking soda: For the perfect rise, make sure they are fresh for fluffy results
- Cream of tartar: Adds tang and a chewy texture to the cookie
- Salt: Balances the sweetness, use fine sea salt if possible
- Granulated sugar: For sweetness and structure, I love using superfine for a smoother crumb
- Freeze dried strawberry powder: Gives vibrant berry flavor and color, always use 100 percent strawberry, no added sugar
- Pure vanilla extract: For warmth and depth, real extract makes a difference here
- Strawberry extract: Intensifies the fruitiness, look for one that lists real strawberries in the ingredients
- Red gel food coloring: Adds that classic rosy hue, opt for gel instead of liquid so dough stays the right texture
- Sparkling or sanding sugar: Creates crunch and sparkle, their larger crystals stand out wonderfully
- Sparkling Strawberry Sugar: Bursts with tangy sweet stardust over the whole cookie, I always blend my own for unbeatable freshness
Step-by-Step Instructions
- Prepare Strawberry Powder:
- Blend freeze dried strawberries in a high speed blender or spice grinder until completely powdered. Mix the powder with a portion of your granulated sugar for pure strawberry magic and set aside in an airtight container to keep flavors bright.
- Make Sparkling Strawberry Sugar:
- In a small bowl gently combine freeze dried strawberry powder with sparkling sanding sugar. Use clean dry utensils and store in an airtight container at room temperature so it does not clump.
- Cream the Butter and Sugar:
- In your stand mixer bowl beat softened butter and granulated sugar until it turns pale and billowy about three minutes. Scrape down the sides to make sure every bit gets aerated for a tender cookie.
- Add Eggs and Extracts:
- Add eggs one at a time mixing each until completely incorporated. Pour in vanilla and strawberry extracts along with the red gel coloring then beat well until fully even for a gorgeous smooth pink color.
- Combine Dry Ingredients:
- In a medium bowl whisk together all purpose flour cornstarch baking powder baking soda cream of tartar salt and your freshly made strawberry powder. Whisk carefully so each ingredient is evenly distributed avoiding pockets or lumps.
- Mix Cookie Dough:
- Add the dry ingredients to the wet mixture. Blend on the lowest speed only until the last streak of flour disappears into the dough. Stop mixing as soon as you reach this point—in my experience this step is everything for a soft cookie.
- Chill Dough:
- Transfer your bowl of dough to the fridge and let it chill for at least two hours or overnight. The dough will firm up making it easier to work with and letting the flavors deepen.
- Roll and Coat:
- Scoop out portions of chilled dough and roll into balls with your palms. Drop each one in your prepared sparkling strawberry sugar and roll to coat all over for that irresistible crunch on top.
- Bake and Cool:
- Place the dough balls evenly apart on parchment lined baking sheets. Bake in a preheated oven set to three hundred fifty degrees for about ten minutes watching for the tops to just set and edges to very lightly color. Cool on the pan five minutes before moving to a wire rack.
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My favorite part about this recipe is the freeze dried strawberry powder. It brings a freshness you just cannot get from regular extracts or jams. My daughter always helps me roll the dough balls and giggles at her pink sugar covered hands—which to me feels like the essence of happy baking.
Storage Tips
After cookies cool completely store them in an airtight container at room temperature up to three days. If you want to keep them longer store in the fridge for up to a week. For longer storage freeze baked cookies between layers of wax paper in a sealed container for up to two months. Frozen cookies just need a few minutes at room temperature and they taste like you baked them fresh. The sparkling sugar stays crunchy even after freezing which is one reason I love making extra batches.
Ingredient Substitutions
Butter gives the best flavor but margarine can work in a pinch if you use a stick style version. If you cannot find strawberry extract skip it and use a little more vanilla—it will still be delightful though not as vibrantly fruity. Cornstarch can be replaced with potato starch for a similar tender crumb. And if you run low on sparkling sugar try a mix of regular granulated and a tiny bit of pink sanding sugar for some shimmer.
Serving Suggestions
These cookies practically beg to be paired with a cool glass of milk or a scoop of vanilla ice cream. Arrange a plate of them with fresh strawberries for a beautiful dessert platter at your next party. I also love tucking a few into lunch boxes as a special treat—especially in February when strawberries are rare and cravings run high.
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These strawberry cookies will bring a burst of sunshine to any occasion, delivering both sweetness and joy in every single bite.
Frequently Asked Questions
- → How do I make strawberry powder?
Blend freeze-dried strawberries in a high-speed blender or spice grinder until finely powdered. Store airtight in a cool, dry spot.
- → Can I use regular sugar instead of sparkling sugar?
Regular sugar works, but sparkling sugar offers a festive, crunchy finish with extra visual appeal.
- → What's the benefit of chilling the dough?
Chilling helps the dough firm up, prevents spreading, and results in softer, thicker cookies.
- → How do I keep these cookies soft?
Don't overmix the dough and chill before baking. Store in an airtight container to retain softness.
- → Can these be made ahead?
Yes, dough balls can be made ahead and chilled overnight, or frozen before baking for later use.
- → How should I store the finished cookies?
Keep the cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.