Strawberry Sugar Cookies – Soft, Sweet, and Bursting with Berry Flavor.

If you love classic sugar cookies but want to give them a fruity, springtime twist, these Strawberry Sugar Cookies are exactly what you need. They’re soft and chewy with crisp edges, delicately flavored with real strawberries, and finished with a sparkling sugar coating that makes them as beautiful as they are delicious.

This recipe came about one summer when fresh strawberries were at their peak, and I wanted a way to capture that flavor in a simple, nostalgic cookie. Traditional sugar cookies are lovely on their own, but adding strawberries gives them a vibrant pop of flavor and color that makes them perfect for picnics, baby showers, Valentine’s Day, or just a cozy baking day at home.

The best part? You can make these cookies with fresh or freeze-dried strawberries, so they’re a treat you can enjoy year-round. The dough comes together easily, requires no chilling, and bakes into soft, fluffy cookies with a tender crumb and sweet strawberry aroma.

Ingredients

For the Cookies

2 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
½ cup finely chopped fresh strawberries or ½ cup crushed freeze-dried strawberries

For the Sugar Coating

¼ cup granulated sugar
Optional: a few crushed freeze-dried strawberry pieces for extra color

Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream Butter and Sugar

In a large bowl, beat the softened butter and sugar together with a hand or stand mixer on medium speed until light and fluffy, about 2–3 minutes.

Add the egg and vanilla extract, mixing until fully combined.

Step 4: Add the Strawberries

If using fresh strawberries, gently pat them dry with paper towels to remove excess moisture. Finely chop them into small pieces so they incorporate evenly into the dough without adding too much liquid.

If using freeze-dried strawberries, crush them into small pieces or coarse powder using a food processor or rolling pin.

Fold the strawberries into the creamed butter mixture until evenly distributed.

Step 5: Add Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing on low until a soft dough forms. The dough should be slightly sticky but workable.

Tip: If the dough feels too wet (especially with fresh berries), add 1–2 extra tablespoons of flour until it holds together well.

Step 6: Shape and Coat

Scoop the dough into 1 ½ tablespoon–sized balls. Roll each ball in the sugar coating, pressing lightly to adhere.

Place the dough balls on the prepared baking sheets, leaving 2 inches between each to allow for spreading.

Step 7: Bake

Bake for 10–12 minutes, or until the edges are set and the centers are still slightly soft. The cookies should remain light in color — don’t overbake or they’ll lose their tender texture.

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Flavor & Texture Notes

Strawberry Sugar Cookies are all about gentle sweetness and fresh flavor. The cookies themselves are soft and buttery, with a tender crumb reminiscent of bakery-style sugar cookies. The strawberries bring a subtle fruitiness that brightens the flavor, and the sugar coating adds a delicate crunch on the outside.

If you use freeze-dried strawberries, the flavor will be a little more concentrated and the dough will have a natural pink hue. Fresh strawberries, on the other hand, give the cookies a softer, more delicate texture and a hint of juiciness in each bite.

The balance of buttery richness, sweet sugar, and strawberry flavor makes these cookies both nostalgic and refreshing — a perfect twist on a classic.

Tips & Variations

Fresh vs. Freeze-Dried: Fresh strawberries yield a softer cookie with pockets of juicy flavor, while freeze-dried give a more intense berry taste and vibrant color. Both are excellent — choose based on what you have on hand.
Glaze Option: Drizzle the cooled cookies with a simple glaze made of powdered sugar and strawberry puree for extra sweetness and shine.
Add Lemon: Add ½ tsp lemon zest to the dough to bring out the brightness of the strawberries.
Pink Sugar Coating: Mix a few crushed freeze-dried strawberry pieces into the sugar coating for a pink sparkle effect.
Cut-Out Style: Roll out the dough and use cookie cutters for a more decorative look. Adjust baking time slightly depending on thickness.

Storage & Make-Ahead

Room Temperature: Store cookies in an airtight container at room temperature for up to 3 days. If using fresh strawberries, enjoy within 2 days for best texture.
Refrigerator: Keeps up to 5 days in the fridge. Bring to room temperature before serving for the best flavor.
Freezer: Freeze unbaked cookie dough balls for up to 2 months. Bake from frozen, adding 1–2 minutes to baking time.
Make-Ahead Dough: Prepare the dough up to 24 hours ahead and chill. Allow it to sit at room temperature for 15 minutes before shaping and baking.

Serving Suggestions

Tea or Lemonade: These cookies pair beautifully with a cup of hot tea or a tall glass of iced lemonade.
Party Platters: Their pretty pink hue makes them a standout on dessert tables for showers, birthdays, or Valentine’s Day.
Ice Cream Sandwiches: Sandwich strawberry sugar cookies with vanilla or strawberry ice cream for a simple but show-stopping dessert.
Decorative Gifting: Package them in clear bags tied with ribbon for a sweet homemade gift.

FAQ

Can I use frozen strawberries?

It’s best to avoid frozen strawberries as they release too much moisture when thawed, which can make the dough too wet. If you must use them, thaw fully and blot well to remove excess liquid.

Do these cookies keep their pink color after baking?

With freeze-dried strawberries, yes — they retain a lovely pink hue. Fresh strawberries may fade slightly but still look pretty and natural.

Can I chill the dough overnight?

Yes! Chilling overnight can actually enhance the flavor. Let the dough sit out for a short time before shaping to make it easier to work with.

How can I make the cookies softer or chewier?

For extra soft cookies, bake on the shorter end of the time range. For chewier cookies, slightly underbake and let them cool on the sheet.

Can I double the recipe?

Absolutely. This recipe doubles well, just make sure to bake in batches and avoid overcrowding the baking sheet.

Conclusion

Strawberry Sugar Cookies are the kind of treat that feels both familiar and special. They bring a pop of fruity flavor to a classic sugar cookie base, making them perfect for any season or occasion. Whether you use fresh berries for a delicate, juicy texture or freeze-dried for bold flavor and color, these cookies deliver every time.

They’re easy to make, beautiful to serve, and taste like a little burst of sunshine. Bake a batch for your next gathering, or keep a stash of dough in the freezer for whenever the craving strikes — because once you try them, you’ll definitely want more.