These Strawberry Sugar Cookies are like soft strawberry snickerdoodles! They're a fun, fruity twist on a classic sugar cookie. Freeze-dried strawberry powder and strawberry jam give them double the strawberry flavor! These chewy strawberry cookies are so simple to make in just about 30 minutes.
Why You'll Love This Recipe
- Super easy one-bowl recipe with only a few steps!
- Delicious strawberry flavor from freeze-dried strawberries and jam.
- The perfect soft and chewy texture.
- These strawberry jam cookies get rolled in a sugar-freeze dried strawberry powder mixture and come out pink!
- It would make a fun, fruity addition to your holiday cookie tray.
You'll need the following ingredients to make these soft strawberry cookies:
- Freeze-dried strawberry powder adds intense strawberry flavor without the addition of moisture in the dough. You can blend whole freeze-dried strawberries in a food processor to make the powder or buy strawberry powder online.
- Strawberry jam adds extra strawberry flavor and sweetness. Feel free to use homemade or store-bought, but make sure it isn't too runny!
- Vanilla extract gives these cookies with strawberry jam a classic sugar cookie flavor.
- Room temperature unsalted butter helps the dough come together in a snap.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Try any freeze-dried berries and jam, like raspberries or blueberries, instead of strawberries.
- Add milk or dark chocolate chips for a chocolate covered strawberry version.
- Add white chocolate chunks or crushed vanilla Oreos for a strawberries and cream version.
- Melt chocolate to dunk them in or drizzle on top!
- Use clear vanilla extract for a lighter pink color.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How to Make Strawberry Sugar Cookies
Step 1: In a large bowl, cream the softened butter, granulated sugar, strawberry powder, and strawberry jam until light and fluffy.
Step 2: Mix in the flour, baking soda, and salt until just combined.
Step 3: Grab about 3 tablespoons of dough with a cookie scoop. Roll the dough into balls and coat them in the sugar and strawberry powder mixture.
Step 4: Bake at 350°F until the edges start to crack and the centers are slightly puffy (about 9-12 minutes on the middle rack).
Expert Baking Tips
- Make sure the butter is at room temperature, but not too warm or the cookies are more likely to spread.
- Use a kitchen scale to measure your dry ingredients. This is the most accurate way to measure and will ensure the best result.
- Don't over-mix the dough after adding the dry ingredients to avoid a tough, overworked cookie.
Yes. These cookies will last up to a week at room temperature and they also freeze well!
Yes! Thanks to the color from the strawberry powder and jam, no artificial dyes or food coloring are required to make these cookies pink.
No, this recipe is meant for drop cookies and would not hold its shape very well in a cutout cookie.
It's dehydrated strawberries pulsed into a powder so you can get strawberry flavor without the moisture.
Store cooled strawberry cookies in an airtight container for up to 1 week.
The strawberry cookie dough can be chilled in the fridge for 3 days before scooping, rolling in strawberry sugar, and baking.
Freeze fully cooled cookies in a freezer-safe container for up to 1 month.
The cookie dough can also be frozen and baked up to a month later. Let the dough thaw in the refrigerator overnight, scoop and roll in strawberry sugar, and bake.
Soft and Easy Strawberry Sugar Cookies
- Mixing bowls
- Measuring spoons
- Cookie scoop about 3 tablespoon capacity
- Baking sheet lined with parchment paper
- Wire cooling rack
- ½ cup (113.5 g) unsalted butter room temperature
- ⅔ cup (133.33 g) granulated sugar
- ⅓ cup (32 g) freeze-dried strawberry powder
- 2 tablespoons (40 g) strawberry jam
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1¼ cups (156.25 g) all-purpose flour weighed in grams for best results
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup (50 g) granulated sugar for rolling
- 1 tablespoon (6 g) freeze-dried strawberry powder for rolling
- Preheat oven to 350°F. Line a baking sheet with parchment paper (optional for easier cleanup).
- In a large bowl, cream together the softened butter, ⅔ cup of sugar, ⅓ cup of strawberry powder, and strawberry jam really well. Mix in the egg and vanilla extract.
- Stir the flour, baking soda, and salt into the wet ingredients just until combined.
- In a small bowl, mix together the ¼ cup of sugar and 1 tablespoon of strawberry powder.
- Scoop dough balls (about 3 tablespoons each) and roll them in the sugar+strawberry mixture. Place the coated strawberry cookie dough balls on the prepared baking sheet about 1-2 inches apart.
- Bake on the middle rack until the edges begin to crack and centers are slightly puffy (9-12 minutes).
- Let the cookies cool on the pan until they're firm enough to transfer to a cooling rack.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.