These Strawberry Sugar Cookies are the perfect combination of sweetness, nostalgia, and irresistible chewiness. With their vibrant pink hue and rich strawberry flavor, they’re a delightful treat for any occasion. Whether you’re baking for Valentine’s Day, summer gatherings, or simply craving a classic cookie with a fruity twist, this recipe delivers soft, chewy, and beautifully flavored cookies.
Growing up, my love for strawberry sugar cookies started with grocery store visits with my grandma. Choosing between the strawberry and lemon sugar cookies was always a challenge, but the pink cookies often won my heart. Over the years, I searched for the perfect recipe to recreate that nostalgic taste. After multiple attempts—including a failed experiment with strawberry cake mix—I finally perfected the best homemade strawberry sugar cookie recipe.
Why You’ll Love This Recipe
- Nostalgic Flavor – Evokes childhood memories with its classic chewy sugar cookie texture enhanced by real strawberry flavor.
- Simple Ingredients – Uses everyday pantry staples, making it easy to whip up without searching for hard-to-find items.
- Easy to Make – A straightforward recipe perfect for both beginner and experienced bakers.
Ingredients You’ll Need
To create these delightful cookies, gather the following ingredients:
Wet Ingredients:
- 1 cup granulated sugar – Sweetens the cookies while contributing to a soft texture.
- 1/2 cup salted butter, softened – Adds richness and flavor. If using unsalted butter, add an extra pinch of salt.
- 1 large egg – Binds the ingredients together and provides moisture.
- 1 teaspoon strawberry extract – Infuses the cookies with a bold strawberry flavor.
- 1/2 teaspoon vanilla extract – Enhances the overall taste with a warm, subtle sweetness.
- A few drops of Americolor Soft Gel Paste in Deep Pink – Creates the signature pink hue. If using red food coloring, start with one drop.
Dry Ingredients:
- 1 3/4 cups all-purpose flour – Spoon and level to avoid dense cookies.
- 1/2 teaspoon baking soda – Helps the cookies rise and spread evenly.
- 1/2 teaspoon baking powder – Adds lightness to the cookies.
- 1/4 teaspoon Diamond Crystal kosher salt – Balances sweetness and enhances flavor. If using table salt, reduce by half.
For Rolling:
- 1/4 cup granulated sugar – Creates a crisp exterior.
- 2 tablespoons pink decorating sugar – Adds sparkle and crunch.
Essential Tools for Baking
- Stand or hand mixer – Helps cream the butter and sugar for a light, fluffy dough.
- Mixing bowls – Separate bowls for wet and dry ingredients.
- Cookie scoop – Ensures uniform cookie sizes.
- Baking sheets – Line with parchment paper or a silicone mat for even baking.
- Wire rack – For cooling cookies without becoming soggy.
Step-by-Step Instructions
1. Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar until light and fluffy (about 2–3 minutes). Add the egg, then mix in the strawberry extract, vanilla extract, and pink food coloring until well combined.
2. Prepare the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing, as this can lead to dense cookies.
3. Shape and Chill the Dough
Scoop out dough balls (about 1.5 tablespoons each) and roll them in granulated sugar, then in pink decorating sugar. Place them on a lined baking sheet and refrigerate for at least 30 minutes to prevent excessive spreading.
4. Bake to Perfection
Preheat the oven to 350°F (175°C). Arrange cookies on a baking sheet, spacing them 2–3 inches apart. Bake for 9–11 minutes, or until edges are set and tops have slight cracks. Let cool on the baking sheet for 10 minutes before transferring to a wire rack.
Pro Tips for the Best Strawberry Sugar Cookies
- Use room temperature ingredients – Ensures even mixing and a smoother dough.
- Measure flour correctly – Spoon and level it rather than scooping directly to avoid dense cookies.
- Chill the dough – Prevents cookies from spreading too much and enhances flavor.
- Rotate trays halfway through baking – Ensures even baking for perfectly golden cookies.
Variations & Substitutions
- Gluten-Free Option: Use a 1:1 gluten-free flour blend for a celiac-friendly version.
- Strawberry Powder Alternative: Swap strawberry extract for 2 tablespoons of freeze-dried strawberry powder for a natural flavor boost.
- Dairy-Free: Substitute butter with vegan butter for a dairy-free variation.
How to Store Strawberry Sugar Cookies
Short-Term Storage
Store cooled cookies in an airtight container at room temperature for up to 7 days.
Freezing Instructions
- For Baked Cookies: Freeze in a sealed container for up to 3 months.
- For Cookie Dough: Shape dough balls, freeze on a baking sheet, then transfer to a freezer-safe bag. When ready to bake, place frozen dough on a baking sheet and bake as directed, adding an extra 1–2 minutes to the bake time.
Frequently Asked Questions
Can I Use Fresh Strawberries Instead of Extract?
Fresh strawberries add moisture, which can alter the texture. Instead, use freeze-dried strawberry powder for natural flavor without excess liquid.
My Cookies Spread Too Much—What Went Wrong?
Overmixing the dough or not chilling it long enough can cause excess spreading. Ensure your dough is well-chilled before baking.
Can I Make These Cookies Without Food Coloring?
Absolutely! The cookies will still have a delicious strawberry flavor without the pink hue.
Final Thoughts
These Strawberry Sugar Cookies are the perfect blend of sweet, chewy, and nostalgic flavors. Whether you’re baking for a special occasion or simply treating yourself, they’re a delightful twist on classic sugar cookies. Give this recipe a try, and don’t forget to share your creations on social media by tagging @cookswithsoul. Happy baking!