Strawberry Sugar Cookie Recipe

Edited February 13, 2022

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My journey of recipe development for cookies continues! I am so happy to share this strawberry sugar cookie recipe with you!

This recipe is a revamp from the strawberry sugar cookie recipe I released in July 2021. I originally had cake flour in the recipe, and realized soon that most cookie bakers do not have that ingredient in their pantry. I typically have cake flour in my pantry because I use it for cakes, but updating this recipe to use only all purpose was already on the To Do List. I originally intended to have this updated prior to Valentine’s Day, but ya know – Life. Just couldn’t get it done in time.

I also really wanted to decorate in a way that would be easy for bakers of any level to achieve. I recently found Love and Oil color block cookies and WOW! I was blown away at the simplicity but beautiful cookies achieved. Inspired by these beautiful cookies is how I choose to decorate this new strawberry cookie recipe. I used white chocolate and colored using Color Mills pink and red toned colors. You can of course choose any color/s you’d like to decorate as you wish!

This recipe does have some spread to it. It is slight but if you are looking for a no spread recipe then this is not it. But this cookies is very soft and packed full of strawberry flavor. It utilized freeze dried strawberries as well which can be found in your local grocery store, Target or Amazon. You can purchase whole freeze dried strawberries, or even the freeze dried strawberry powder. Both will work perfectly fine for this recipe.

This recipe is also great to make with kids! Just throw an apron on them to help them feel like a professional baker! Hedley & Bennett have aaaamazing aprons for kids and I highly recommend them! Plus, you can get a discount if you use DESSERTPANTRY code!

If you’d like to create a Strawberry Raspberry Sugar Cookie, then you only need to sub 1 cup of whole freeze dried strawberries or 1 cup of whole freeze dried raspberries. Follow the same steps as listed below.


Tools For The Job

Medium sized fine mesh strainer

blender or food processor

stand mixer or hand held mixer

Strawberry Sugar Cookies

Rating: 5 out of 5.

Yields: Approx 18 cookies at 3/8” thickness at 3” diameter

Prep Time: 30 minutes

Bake Time: Approx 12 – 13 minutes, or until light golden along bottom edges


375 g (2 ½ cups) all purpose flour

220 g (1 cup) unsalted butter, room temperature

150 g (¾ cup) granulated sugar

1 large egg, room temperature

25 g (4 tbsp freeze dried strawberry powder, or 2 cups whole freeze dried strawberries ground)

1 tsp pure vanilla extract

2 tbsp corn starch

1 tsp baking powder

½ tsp fine sea salt

1 drop of red color gel



Before you begin, if you are using whole freeze dried strawberries, take your freeze dried strawberries (or if you are going to do a Strawberry Raspberry Sugar cookie, sub 1 cup of strawberries for 1 cup of raspberries) and process in the blender/food processor. You only need to have on for a few seconds to achieve a powder. Sift berry powder through the fine mesh strainer to remove any seeds. Set aside.

In a stand mixer fitted with a paddle attachment (or using a handheld mixer), cream butter, sugar, vanilla and strawberry powder for approximately 2 to 3 minutes, or until light and fluffy. You may need to scrape down the bowl as it creams to ensure all the strawberry powder is incorporated. Scrape down bowl and add egg plus 1 drop of red food dye (adding food dye in this step allows for no overmixing of the dough later). Mix on medium low until ingredients just combined.

In a separate bowl combine all purpose flour, baking powder, corn starch and salt. Whisk thoroughly so ingredients are evenly distributed, and then add to wet ingredients. Mix on low until most of the flour is absorbed. Scrape down bowl and mix on medium low until dough begins to pull away from bowl and clump on the paddle attachment. Move to parchment and knead with hands for a bit if the dough still needs to come together a bit. Place between two pieces of parchment paper and roll out to 3/8” thickness (or desired thickness). Cut out shapes using cookie cutters, and place on baking sheet fitted with silicone baking mat/parchment paper. Place cookies at least 1” apart., and do not overcrowd. I like to place about 8 cookies per baking sheet to allow a more even bake. Place in refrigerator for a minimum of 2 hours, or in freezer for at least 30 minutes.

Preheat oven to 375 F. Bake for 12 to 13 minutes, or until you see very light browning along bottom edges of cookie. Watch the cookies!! Ovens temps may vary, and unless you have an oven thermometer it is best to watch the cookies for light browning along the bottom. Remove from oven and place on wire rack to cool. Allow to cool completely before enjoying, or decorating.

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