Soft Strawberry Sugar Cookies

There's something magical about strawberries transformed into tender, cloud-like cookies. These soft strawberry sugar cookies capture the essence of spring in every bite—infused with real freeze-dried strawberries for intense flavor, then crowned with a glossy pink strawberry icing that's as beautiful as it is delicious. Perfect for garden parties, bridal showers, or simply treating yourself to something sweet and special.

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The secret to these cookies lies in the freeze-dried strawberries, which provide concentrated flavor without adding excess moisture to the dough. Combined with a blend of butter and oil, they create a uniquely tender crumb that's neither too crispy nor too cake-like—just perfectly soft. The pink strawberry icing adds a final touch of sweetness and visual appeal that makes these cookies absolutely irresistible.

Ingredients

• For the Strawberry Sugar Cookies:
• 2 ½ cups (310 g) all-purpose flour
• ½ tsp baking soda
• ½ tsp cream of tartar
• ½ tsp salt
• ½ cup (115 g) unsalted butter, softened
• ½ cup (120 ml) neutral oil (e.g., canola or vegetable)
• 1 cup (200 g) granulated sugar
• ⅓ cup (45 g) freeze-dried strawberries, finely crushed
• 1 large egg
• 2 tsp pure vanilla extract
• 2 tbsp milk
• For the Pink Strawberry Icing:
• 1 ½ cups (180 g) powdered sugar
• 2 tbsp freeze-dried strawberry powder (from above, or crush extra)
• 2–3 tbsp milk
• 1 tbsp unsalted butter, melted
• ½ tsp pure vanilla extract
• Optional: pink food coloring

Instructions

Step 1: Prepare Your Workspace

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk flour, baking soda, cream of tartar, and salt. Set aside.

Step 3: Cream Wet Ingredients

In a large bowl, beat the butter, oil, and sugar together until light and creamy, about 2–3 minutes.

Step 4: Add Strawberries and Flavorings

Add crushed freeze-dried strawberries, egg, and vanilla. Mix until well combined.

Step 5: Form the Dough

Gradually add the flour mixture, alternating with milk, and mix until a soft dough forms.

Step 6: Shape the Cookies

Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing 2 inches apart. Gently press each ball to flatten slightly.

Step 7: Bake

Bake for 11–13 minutes, until the edges are just set but the centers are still soft. Do not overbake.

Step 8: Cool

Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Step 9: Make the Icing

For the icing, whisk powdered sugar, strawberry powder, melted butter, vanilla, and 2 tbsp milk in a bowl until smooth. Add more milk for a thinner consistency or a drop of pink food coloring for a deeper hue if desired.

Step 10: Ice and Serve

Once cookies are completely cool, spoon or drizzle the icing over each cookie. Allow to set before serving.

Zusatztipps für die Zubereitung

The key to perfectly soft cookies is to avoid overbaking—they should look slightly underdone in the center when you remove them from the oven. They'll continue to set as they cool. Make sure your butter is softened to room temperature for easier creaming, and crush the freeze-dried strawberries into a fine powder using a food processor or by placing them in a sealed bag and crushing with a rolling pin. For the smoothest icing, sift the powdered sugar before mixing to eliminate any lumps.

Varianten und Anpassungen

Feel free to experiment with this versatile recipe. Substitute freeze-dried raspberries for a tart twist, or try a combination of strawberry and vanilla for a classic flavor. Add lemon zest to the icing for extra brightness and a citrus note that complements the strawberries beautifully. For a more intense strawberry flavor, increase the freeze-dried strawberry powder in both the cookies and icing. You can also add white chocolate chips to the dough for extra richness.

Serviervorschläge

These delicate cookies are perfect for afternoon tea, baby showers, or Valentine's Day celebrations. Pair them with a glass of chilled rosé or sparkling lemonade for an elegant touch. They also make wonderful edible gifts when packaged in a decorative box or tin. For a more decadent dessert, serve them alongside fresh strawberries and whipped cream, or crumble them over vanilla ice cream for a delightful sundae topping.

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These soft strawberry sugar cookies are proof that simple ingredients can create something truly special. With their delicate crumb, natural strawberry flavor, and pretty pink icing, they're sure to become a favorite in your baking repertoire. Whether you're baking for a celebration or just because, these cookies deliver joy in every bite. Store them in an airtight container and they'll stay soft and delicious for up to four days—if they last that long!

Recipe FAQs

→ How do freeze-dried strawberries affect the cookie texture?

Freeze-dried strawberries add a concentrated fruit flavor without adding moisture, keeping the cookies tender yet soft.

→ What is the best way to achieve soft centers in these cookies?

Bake the cookies until edges are just set but centers remain slightly underbaked; cool on the sheet briefly to finish setting.

→ Can I substitute the pink icing color naturally?

Yes, using extra freeze-dried strawberry powder deepens the pink hue naturally without food coloring.

→ How should the cookies be stored to maintain freshness?

Store cookies in an airtight container at room temperature to keep them soft for up to four days.

→ What variations can enhance the icing flavor?

Adding a touch of lemon zest to the icing brightens the strawberry sweetness with citrus notes.