Bite into these soft Strawberry Sugar Cookies filled with sweet strawberry pieces and topped with a white chocolate drizzle. These delicious cookies are perfectly pink, just in time for Valentine's Day!
Valentine's Day is on the way, and you know I like any excuse to make a batch of cookies!
Well, these strawberry cookies are flavored with delicious freeze-fried strawberries as well as a bit of strawberry extract to give them a perfectly sweet strawberry flavor and that adorable pink color.
And let me just tell you that each bite is fantastically delicious. Such a soft cookie recipe that will be made over and over.
These chewy cookies would also be perfect for a girl's baby shower or birthday party!
I don't often use freeze-dried fruit, but it is super easy to use, and it will store well for later uses too. You should be able to easily get some at your local grocery store.
Walmart sells a wonderful small package for under five dollars found by the other dried fruits.
I use freeze-dried strawberry powder in the strawberry part of my Neopolitan Cookies which would also work well for Valentine's treats!
If you get whole or sliced freeze-dried strawberries, you can crush them yourself at home. Either pulse them in the food processor or put them in a Ziploc bag and crush them on the counter with a rolling pin.
Wet Ingredients. Salted Butter, Strawberry Extract, Egg, Vegetable Oil
Dry Ingredients. All Purpose Flour, Granulated Sugar, Powdered Sugar, Cream of Tartar, Baking Soda, Salt
Chocolate. Freeze-Dried Strawberries, White Chocolate Wafers
How to Make Strawberry Sugar Cookies
Preheat the oven to 350 Degrees F and line 2 baking sheets with parchment paper or a silicone baking mat. Set the trays aside for later.
In a large bowl, using a hand mixer or the bowl of a stand mixer with a paddle attachment, cream together the Butter and Granulated Sugar until light and fluffy. This will take about 2-3 minutes, make sure to scrape the sides of the bowl as needed.
Add the Egg and Strawberry Extract to the butter mixture and continue to cream the ingredients together.
Gradually add the Vegetable Oil and Powdered Sugar into the mix. Scrape the sides of the bowl to include all ingredients again.
Add Flour, Cream of Tartar, Baking Soda, and crushed Freeze Dried Strawberries. Mix until combined.
Use a size #24 cookie scoop to scoop cookie dough balls.
Place the balls of cookie dough onto the prepared baking sheet.
Leave at least 2 inches between each cookie dough ball to give them toom to spread while baking.
Bake at 350F Degrees for 8-10 minutes or until the edges are set but the cookies still have soft centers. Do not overbake.
Allow cookies to cool on a baking sheet for a few minutes before moving them to a cooling rack to cool completely.
Melt White Chocolate Wafers in the microwave for 30 seconds and stir. Melt for additional 15 seconds and stir until smooth.
Drizzle the melted white chocolate over Strawberry Sugar Cookies as a garnish or leave some plain. Top the melted chocolate drizzle with broken small pieces of Freeze Dried Strawberries.
Allow the chocolate drizzle to cool and harden before storing the cookies.
Storage & Freezing
Storage: Store these strawberry cookies in an airtight container for up to 7 days. Cookies are best if enjoyed within 2-3 days.
Freezing: Cookies can be stored in a freezer-safe container or freezer bag and frozen for up to 3 months. Place parchment paper between each cookie to prevent sticking, or wrap the cookies individually in plastic wrap before putting them together.
Substitutions & Variations
- Fresh Strawberries. You can add some chopped strawberries to the cookie dough instead of the freeze-dried strawberries if you'd like. The amounts of other ingredients may vary depending on the amount you use.
- Icing. You can use a simple icing instead of melted chocolate wafers to drizzle on top of the cookies if you prefer. Add some red food coloring to it if you'd like it to be bright red.
- Frosting. Alternatively, top these cookies with pink frosting and even add a fresh strawberry like on my Strawberry Lemonade Bars for a decadent finish.
- Dust. Dust the top of these cookies with powdered sugar for a delicate garnish.
- Vanilla. If you'd like a more subtle strawberry flavor, use Vanilla Extract instead of Strawberry Extract in the cookie dough.
- Lemon. Use a little bit of fresh lemon juice in these cookies to make Strawberry & Lemon Cookies, or add some lemon zest onto the top drizzle instead of crushed strawberry for a burst of citrus.
- Chocolate Chips. Add some white chocolate chips into the cookies to give them bursts of chocolatey sweetness throughout the cookies.
- Coarse Sugar. Roll dough balls into coarse sugar before baking them for a different look.
What makes a good cookie? Does it have a soft center and crispy edges, and is it chewy? Each of these makes a great quality cookie. To make perfect cookies every time, here are some pro tips.
To find out more, check out my Pro Tips Guide for making the best cookies every time!
Baking is a science and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.
|All Purpose Flour||1 Cup||4½ Ounces||120 Grams|
|Bread Flour||1 Cup||4½ Ounces||120 Grams|
|Granulated Sugar||1 Cup||7 Ounces||200 Grams|
|Brown Sugar||1 Cup||7½ Ounces||213 Grams|
|Confectionary Sugar||1 Cup||4 Ounces||113 Grams|
Using a cookie scoop keeps each ball of cookie dough the same size, which is essential for baking. I have used a medium cookie scoop in these photos.
You can use an ungreased cookie sheet if you prefer. I like to use Parchment Paper to line baking sheets or a Silicone Mat for easy cleanup.
Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time for a perfectly baked cookie before baking the remaining dough.
Cookies are perfectly baked when the edges are set and the centers are no longer glossy.
Allow cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.
- Kitchen Scale. I use this for accuracy in measuring and it's a lifesaver when it comes to consistent baking
- Wire Rack for cooling cookies. I like to have at least 2 cooling racks
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients
- Cookie Sheet. Most recipes will take 2 batches to bake. It's great to have multiple baking sheets available
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula are all helpful.
Have you tried this Strawberry Sugar Cookie recipe?
Let me know what you think of these chewy sugar cookies! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!
More Easy Cookie Recipes for Valentine's Day
- Red Hots Cookie Recipe
- Pink Swig Sugar Cookie
- Pink Root Beer Cookies
- Red Velvet & White Chocolate Chip Cake Mix Cookie
- Sugar Cookie Bars with Pink Frosting
- Red Velvet Sandwich Cookie
- Air Fryer Sugar Cookies
Strawberry Sugar Cookies
- ½ cup Salted Butter Softened
- ½ cup Granulated Sugar 100g
- ½ cup Powdered Sugar 65g
- ¼ cup Vegetable Oil
- 1 Egg Large
- 1 teaspoon Extract Strawberry
- 1¾ cups All Purpose Flour 210g
- ¼ cup Freeze-Dried Strawberries crushed 30g, about ⅔ cup Strawberry pieces
- ½ teaspoon Baking Soda
- ½ teaspoon Cream of Tartar
- ½ cup Candy Melts White Chocolate Melted
- Preheat oven to 350 F Degrees. Line 2 baking sheets with parchment paper or a silicone baking mat. Set aside.
- In a large mixing bowl using a hand mixer or stand mixer cream together Butter and Granulated Sugar until light and fluffy. About 2-3 minutes scraping sides of the bowl as needed.
- Add Egg and Strawberry Extract to the butter mixture and continue to cream the ingredients together.
- Gradually add Vegetable Oil and Powdered Sugar. Scrape the sides of the bowl to include all ingredients.
- Add Flour, Cream of Tartar, Baking Soda, and crushed Freeze Dried Strawberries. Mix until combined.
- Using a size #24 cookie scoop, place cookie dough on the prepared baking sheet at least 2 inches apart.
- Bake at 350F Degrees for 8-10 minutes or until edges are set. Do not overbake.
- Allow cookies to cool on a baking sheet for a few minutes before moving them to a cooling rack to cool completely.
- Melt White Chocolate Wafers in the microwave for 30 seconds and stir. Melt for additional 15 seconds and stir until smooth.
- Drizzle the melted white chocolate over Strawberry Sugar Cookies as a garnish or leave some plain. Top the melted chocolate drizzle with broken small pieces of Freeze Dried Strawberries.
- Allow the chocolate drizzle to cool and harden before storing the cookies.
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.