Festive red velvet sugar cookies with white chocolate drizzle and sprinkles, cooling on a wire rack.

Strawberry Sugar Cookies

Get ready to join me in baking the best homemade strawberry sugar cookie recipe. These cookies are bursting with fresh flavor and the perfect balance of sweetness and tartness. Whether you’re a seasoned baker or just starting out, this recipe is sure to impress with its simplicity and deliciousness.

A batch of freshly baked red velvet cookies with white chocolate drizzles and crumbled toppings cooling on a wire rack.

How To Make Strawberry Sugar Cookies

Let’s dive right into the steps that are going to yield the most delicious, soft & chewy strawberry sugar cookies!

  1. Preparation: Preheat your oven to 325°F and line two baking sheets with parchment paper or a silicone baking mat.
  2. Strawberry Powder: Ground freeze-dried strawberries into a fine powder using a blender or food processor. Add this strawberry powder to the dry ingredients, ensuring even distribution of the delicious fruity flavor.
  3. Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, salt, and dehydrated strawberries until well combined.
  4. Creaming Butter and Sugar: In a separate bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. This takes about 2 minutes.
  5. Eggs and Vanilla: Beat in the egg, egg yolk, and vanilla extract until smooth and creamy. Remember to use a silicone spatula to scrape down the sides and bottom of the bowl.
strawberry sugar cookies sprinkled with sugar, ready to be baked in the oven.

6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.

7. Shaping Cookies: Roll the dough into balls, then roll each ball in granulated sugar for a sweet exterior. Place them on the prepared baking sheet, spacing them evenly apart. Gently press each cookie down slightly to help it spread perfectly while baking.

8. Bake and Enjoy: Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden brown. Once done, sprinkle with extra ground strawberry powder for an added burst of flavor.

Freshly baked red velvet cookies with white chocolate drizzle and sprinkles, cooling on a wire rack.

Fresh vs. Dehydrated Strawberries

While fresh strawberries may seem like the obvious choice for these cookies, using freeze-dried strawberries offers several advantages. Dehydrated strawberries provide concentrated flavor without adding too much moisture to the cookie dough, resulting in cookies with a delicious, intense strawberry taste and a perfect textured dough that allows us to scoop and roll.

How To Store Strawberry Sugar Cookies

To keep your strawberry sugar cookies fresh and flavorful, store them in an airtight container at room temperature for up to one week. For longer storage, you can freeze the cookies in a freezer-safe container or bag for up to three months. Just be sure to thaw them at room temperature before enjoying. Note, that the overall texture of these cookies may be slightly compromised the longer they’re stored in the freezer versus enjoying fresh.

A batch of freshly baked red velvet cookies with white chocolate drizzles and crumbled toppings cooling on a wire rack.

Recipe Tips

  • Make sure your butter is softened to room temperature for easy creaming and a smooth cookie dough.
  • For a softer, chewier texture, slightly underbake the cookies and allow them to cool completely on the baking sheet before transferring them to a wire rack.
  • Feel free to customize your cookies by adding white chocolate chips or chunks for a creamy, delicious twist.

How To Make Soft & Chewy Sugar Cookies

Achieving the perfect soft and chewy texture for your sugar cookies is easier than you might think. Here are a few tips to ensure your cookies turn out just right:

  • We’re using a combination of butter and egg yolks in the dough to add richness and moisture.
  • Avoid overmixing the dough, as this can lead to tough cookies. Mix until just combined for a tender, softer texture.
  • You can chill cookie dough to help firm up the dough as well as helping to contribute to the chewy texture.
  • Underbake the cookies slightly to keep them soft and chewy. They should be lightly golden around the edges but still slightly soft in the center when you remove them from the oven.

Strawberry Sugar Cookies

Recipe by Maddison Koutrouba – thesqueakymixer.com
5.0 from 1 vote


Prep time


Cooking time


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  • 2 1/2 cups all-purpose flour

  • 1 1/2 tsp. baking powder

  • 1/4 tsp. salt

  • 3/4 cups freeze-dried strawberries, ground into powder (plus extra for sprinkling on top)

  • 1 cup unsalted butter, softened

  • 1 3/4 cups granulated sugar (plus extra for rolling)

  • 1 egg, room temperature

  • 1 egg yolk, room temperature

  • 1 tsp. vanilla extract

  • 1/2 cup white chocolate, optional


  • Preheat the oven to 325 degrees F and line two cookie sheets with parchment paper. Set aside.
  • In a medium-sized bowl, whisk together the flour, baking powder, salt, and powdered strawberries. Set aside.
  • In a separate, larger bowl, use an electric mixer (or a stand mixer fit with the paddle attachment) to cream together the butter and sugar. Use a silicone spatula to scrape down the sides of the bowl as you mix. Mix the butter and sugar until light and fluffy, about 2 minutes.
  • Add in the egg, egg yolk, and vanilla. Continue to mix until smooth.
  • Add the dry ingredients to the wet and mix until a nice, soft, cohesive dough forms. Remember to scrape down the sides of the bowl as you mix to ensure that everything is combining evenly.
  • Use a cookie scooper to scoop each cookie one at a time. Each cookie should be about 1 1/2 – 2 Tbsp. in size. Roll each ball of dough in some extra granulated sugar to coat it evenly. Place each cookie dough ball onto the prepared cookie sheet.
  • Using the palm of your hand, gently press each cookie down then sprinkle on a bit more sugar on the top.
  • Bake for 8-10 minutes or until barely golden on the sides. It’s best to take the cookies out of the oven just before they’re done baking, then allow them to sit on the hot pan for a few minutes before transferring to a wire rack to cool completely.
  • Once the cookies have all baked and cooled completely, melt the white chocolate in 30-second intervals until completely melted. You can drizzle the chocolate on with a spoon or use a piping bag like I did. After drizzling white chocolate on half the cookie, sprinkle on some extra dehydrated strawberries while the chocolate is still white.
  • Enjoy!



  • These homemade strawberry sugar cookies are sure to become a new favorite in your baking repertoire. Whether enjoyed with a glass of milk or shared with loved ones, I hope these cookies bring you as much joy as they did for me!

Did you make this recipe?

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