Soft Strawberry Sugar Cookies (Printable)

Tender sugar cookies infused with strawberries and topped with a pink strawberry glaze.

# What You Need:

→ Strawberry Sugar Cookies

01 - 2½ cups all-purpose flour
02 - ½ teaspoon baking soda
03 - ½ teaspoon cream of tartar
04 - ½ teaspoon salt
05 - ½ cup unsalted butter, softened
06 - ½ cup neutral oil
07 - 1 cup granulated sugar
08 - ⅓ cup freeze-dried strawberries, finely crushed
09 - 1 large egg
10 - 2 teaspoons pure vanilla extract
11 - 2 tablespoons milk

→ Pink Strawberry Icing

12 - 1½ cups powdered sugar
13 - 2 tablespoons freeze-dried strawberry powder
14 - 2 to 3 tablespoons milk
15 - 1 tablespoon unsalted butter, melted
16 - ½ teaspoon pure vanilla extract
17 - Pink food coloring, optional

# How-To:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, cream of tartar, and salt. Set aside.
03 - In a large bowl, beat butter, oil, and sugar together until light and creamy, approximately 2 to 3 minutes.
04 - Add crushed freeze-dried strawberries, egg, and vanilla extract to the butter mixture. Mix until well combined.
05 - Gradually add the flour mixture, alternating with milk, and mix until a soft dough forms.
06 - Scoop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart. Gently press each ball to flatten slightly.
07 - Bake for 11 to 13 minutes, until the edges are just set but the centers remain soft. Do not overbake.
08 - Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
09 - Whisk powdered sugar, strawberry powder, melted butter, vanilla extract, and 2 tablespoons milk in a bowl until smooth. Add additional milk for thinner consistency or pink food coloring for deeper hue if desired.
10 - Once cookies are completely cooled, spoon or drizzle icing over each cookie. Allow to set before serving.

# Expert Advice:

01 -
  • Made with real freeze-dried strawberries for authentic fruit flavor
  • Soft, melt-in-your-mouth texture that stays tender for days
  • Beautiful pink color that's naturally derived from strawberry powder
  • Easy enough for beginner bakers but impressive enough for special occasions
  • Versatile recipe that welcomes creative variations and personal touches
02 -
  • Crush freeze-dried strawberries in a food processor or sealed bag with a rolling pin for the finest powder
  • Room temperature butter and egg blend more easily and create a smoother dough
  • Use a cookie scoop for uniform size and even baking
  • Don't skip the cream of tartar—it gives these cookies their signature tender crumb
  • Let icing set for at least 30 minutes before stacking or packaging cookies
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