Pretty in pink, bursting with berry magic, and sparkling with joy!

These Strawberry Sugar Cookies are what summer dreams are made of! Soft, chewy, and full of natural strawberry flavor thanks to freeze-dried berries, they’re rolled in sparkling sugar for that irresistible crunch. With their vibrant color and fruity twist, they’re a total showstopper at any party, bake sale, or cozy afternoon treat.

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Ingredients:

For the Cookies:

• 1 cup (2 sticks) unsalted butter, softened
• 2 large eggs, room temperature
• 3 cups (375g) all-purpose flour
• 2 tbsp cornstarch
• 2 tsp baking powder
• 1 tsp baking soda
• 2 tsp cream of tartar
• ½ tsp salt
• 1½ cups (300g) granulated sugar
• 6 tbsp (36g) freeze-dried strawberry powder
• 1 tsp pure vanilla extract
• 1 tsp strawberry extract
• ½ tsp red gel food coloring (optional, but oh-so-pretty!)

For the Sparkling Strawberry Sugar:

• ½ cup white or red sparkling sugar
• 1 tbsp freeze-dried strawberry powder

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Let’s Bake!

Step 1: Prep Your Ingredients

Remove the butter and eggs from the fridge and let them come to room temperature.
Pulse the freeze-dried strawberries into a fine powder (a food processor works great!). Mix 1 tablespoon of that powder with your sparkling sugar for the coating and set aside.

Step 2: Make the Dough

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

In a large bowl, cream the butter and sugar until light and fluffy (about 2–3 minutes). Add in the eggs, vanilla, strawberry extract, and gel food coloring, and beat until smooth and rosy.

In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, cream of tartar, salt, and the rest of the strawberry powder.

Gradually add the dry mixture to the wet ingredients and mix until a soft dough forms.

Step 3: Chill the Dough

Cover the dough and chill it in the fridge for at least 2 hours — this helps the cookies keep their shape and amps up the flavor!

Step 4: Shape & Sugar-Coat

Roll chilled dough into 1-inch balls and roll each ball in the Sparkling Strawberry Sugar until coated. Place them a couple of inches apart on the prepared baking sheets.

Step 5: Bake & Cool

Bake for 10 minutes, or until the tops are just set and slightly cracked. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

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Serve & Savor

These cookies are perfect served with a glass of milk, lemonade, or iced tea on a sunny day. They also make the cutest edible gift tied up in a ribboned box!

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Nutrition & Prep Info:

• Prep Time: 15 mins
• Cook Time: 10 mins
• Chill Time: 2 hrs
• Total Time: 2 hrs 25 mins
• Servings: 30 cookies
• Calories per cookie: 120 kcal
• Net Carbs: 15g | Fat: 6g | Protein: 1g

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Tag your baking adventures with [#StrawberryCookies] and let the berry love shine!
Let me know if you’d like a chocolate-dipped version or a vegan swap — I’ve got you covered!