These are the best Strawberry Sugar Cookies, with a perfect balance of sweet, strawberry flavor and a beautiful pink hue. Easy to make with simple ingredients, these chewy, soft sugar cookies capture a nostalgic taste and are sure to be a family favorite!
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When I was a kid, going to the grocery store with my grandma was a real treat. Not just because we got to spend time together, but because I knew that at the end of our shopping trip, I’d get to pick out a cookie. It was always a tough choice between the strawberry sugar cookie and the lemon sugar cookie! There was just something magical about that simple sugar cookie—the colors, the sprinkles, and the sweet flavor—that made my entire day as a little kid.
Over the years, I’ve searched high and low for those exact strawberry sugar cookies but could never quite find them. So, I decided to take matters into my own hands and recreate them. Let me tell you, it wasn’t a straightforward journey. I tried testing and perfecting this recipe through many failed attempts, even resorting to using box strawberry cake mix at one point, which didn’t turn out well at all (not a huge fan of cakey cookies). But persistence paid off, and I finally got it just right!
These strawberry sugar cookies are perfect any time of year, but there’s something special about making them in the summer or for Valentine’s Day. These pink cookies, thanks to a few drops of Americolor gel food coloring, really stand out. They’re not a sponsor, I just really love using Americolor gels because they’re high-quality, and you only need a tiny amount to get that vibrant color. Plus, they’re easy to find on Amazon or the Americolor store without breaking the bank.
For the strawberry flavor, I opted for strawberry extract. Some people prefer using strawberry powder (a fine powder made from freeze-dried strawberries) or buy freeze-dried strawberries and blend them in a food processor, but I went with the extract for its accessibility and delightful taste. It’s no different from using vanilla or lemon extract, and it gives these cookies a lovely, consistent strawberry flavor that’s just right.
These chewy strawberry cookies use a simple sugar cookie dough, made even better with the addition of delicious strawberry flavor. Whether you’re a seasoned baker or just starting out, these cookies are easy to make and sure to bring a smile to anyone’s face. So grab your apron, and let’s bake some memories together!
What you’ll love about this recipe
- NOSTALGIC FLAVOR – This classic chewy sugar cookies recipe is elevated with real strawberry flavor that can evoke fond memories of simple childhood treats.
- ACCESSIBLE INGREDIENTS – The recipe uses common ingredients like strawberry extract, making it easy to prepare without the need for hard-to-find items.
- SIMPLE & EASY – The recipe is straightforward, even for beginner bakers, with clear instructions that ensure a successful outcome.
Ingredients
- White Sugar: This sweetens the cookies and helps create a tender texture. Rolling the dough in sugar also adds a crunchy exterior.
- Salted Butter: Butter provides richness and flavor while also helping to create a soft texture. If using unsalted butter, add an extra pinch of salt to the recipe.
- Egg: The egg binds the ingredients together and adds moisture, contributing to the cookie’s structure and texture.
- Americolor Soft Gel Paste Food Color in Deep Pink: This gives the cookies their vibrant pink hue. Other food colorings can be used, but gel paste is preferred for its intensity and minimal impact on the dough’s consistency. If using red food coloring, start with 1 drop.
- Strawberry Extract: Provides concentrated strawberry flavor without the added moisture of fresh strawberries. If unavailable at your local grocery store, you can order on Amazon or use freeze-dried strawberries or strawberry powder, though it may slightly alter the dough’s texture.
- Vanilla Extract: Enhances the overall flavor and complements the strawberry extract.
- All-purpose Flour: Spoon and level to avoid using too much, which can make the cookies dense.
- Baking Soda: Helps the cookies rise and spread, giving them a soft, tender texture.
- Baking Powder: Provides additional leavening, ensuring the cookies are light and fluffy.
- Diamond Crystal kosher salt: Enhances flavor and balances sweetness. If using table salt, reduce the amount by about half, as table salt is finer and more concentrated.
- Pink Decorating Sugar: Adds a decorative touch and a slight crunch to the cookies.
Special Equipment & Tools
For making the strawberry sugar cookies, you’ll need the following special equipment and tools:
- Stand Mixer or Electric Mixer: A stand mixer with a paddle attachment is ideal for creaming the butter and sugar together, but a hand mixer can also be used.
- Mixing Bowl: Various size mixing bowls for combining dry and wet ingredients separately.
- Cookie Scoop: Helps portion the dough evenly into balls, ensuring consistent cookie size. If you don’t have one, a tablespoon can be used.
- Baking Sheet(s): For baking the cookies. Using a rimmed sheet can help contain any spread of the cookies.
- Parchment Paper or Silicone Baking Mat: To line the baking sheets, preventing the cookies from sticking and ensuring even baking.
- Kitchen Scale: For precise measurement of ingredients, especially for flour and sugar.
How to Make Strawberry Sugar Cookies
- Cream Butter and Sugar: Beat together butter and sugar until light and fluffy. Add the egg, then mix in food coloring, strawberry, and vanilla extracts.
- Prepare Dough: Combine flour, baking soda, baking powder, and salt in a separate large bowl, then gradually add to the wet mixture until just combined.
- Shape and Chill: Portion dough into balls, roll in granulated sugar, then pink decorating sugar. Place cookie dough balls on a baking sheet and chill in the refrigerator.
- Bake and Cool: Bake until edges are golden and tops are cracked. Cool on the baking sheet before transferring.
Cookie Recipe Tips and Tricks
- Use Room Temperature Ingredients: Make sure your butter and egg are at room temperature before you start. This helps them mix better and gives you a smoother dough.
- Measure Accurately: If you don’t have a kitchen scale, scoop the flour into your measuring cup with a spoon and level it off with a knife. Don’t pack the flour in, because too much can make the cookies heavy.
- Chill the Dough: Chilling the dough helps the cookies keep their shape while baking and stops them from spreading too much. It also makes the dough easier to handle.
- Bake Evenly: Space the cookies 2-3 inches apart on the baking sheet so they bake evenly. If you’re using multiple trays, rotate them halfway through baking to make sure everything bakes the same.
- Let Them Cool: Let the cookies cool on the baking sheet for about 10 minutes before moving them to a cooling rack. This helps them set and keeps them from breaking.
How to Store
To keep your soft cookies fresh and delicious, cool completely and store in an airtight container to keep them from drying out. You can use a plastic container, glass jar, or resealable plastic bag. These strawberry sugar cookies can be stored at room temperature for about a week.
Commonly Asked Questions
Yes, strawberry powder can be used for a natural flavor, but it may slightly alter the dough’s texture. Use a small amount and adjust to taste.
Chilling the dough before baking helps prevent excessive spreading. Also, make sure your baking sheets are cool before placing the dough on them.
These Strawberry Sugar Cookies are a real treat, bringing a sweet, nostalgic flavor with a beautiful pink color. Give the recipe a try, and don’t forget to tag us on social media @cookswithsoul to share your delicious results!
Strawberry Sugar Cookies Recipe
Ingredients
- 1 cup (200 g) granulated sugar (plus 1/4 cup for rolling)
- 1/2 cup (113 g) salted butter, room temperature
- 1 large egg room temperature
- 3 drops Americolor Soft Gel Paste Food Color in Deep Pink
- 1 tablespoon strawberry extract
- 1 tablespoon vanilla extract
- 1 3/4 cups (218 g) all-purpose flour, spooned and leveled
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon Diamond Crystal kosher salt
- 1/4 cup pink decorating sugar
Instructions
- Cream Butter and Sugar: In a stand mixer fitted with the paddle attachment, cream together 1 cup of sugar and the butter on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
- Incorporate Egg: Add the egg to the butter mixture and beat until well combined.
- Add Color & Extracts: Mix in the food coloring, followed by the strawberry and vanilla extracts, scraping down the bowl as necessary.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Mix Dough: Gradually add the dry ingredients to the wet mixture, mixing on low speed. Continue until the dough just comes together, being careful not to overmix.
- Shape Cookies: Use a cookie scoop to portion the dough into 1-ounce balls (about 2 tablespoons each). Roll each ball in the reserved 1/4 cup of granulated sugar, then dip the top in the pink decorating sugar.
- Chill Dough: Place the sugared dough balls on the prepared baking sheet, sprinkle side up, and chill in the refrigerator for 30 minutes.
- Preheat Oven & Prepare Baking Sheet: After chilling, line a separate baking sheet with parchment paper. Preheat your oven to 350°F (175°C).
- Bake: Space the cookie dough balls 2-3 inches apart on the baking sheet. Bake for 12-15 minutes, or until the edges are set and just beginning to turn golden. The tops should be puffy and cracked.
- Cool: Let the cookies cool on the baking sheet for 10 minutes before transferring to a plate or cooling rack.
Notes
- Use Room Temperature Ingredients: Make sure your butter and egg are at room temperature before you start. This helps them mix better and gives you a smoother dough.
- Measure Accurately: If you don’t have a kitchen scale, scoop the flour into your measuring cup with a spoon and level it off with a knife. Don’t pack the flour in, because too much can make the cookies heavy.
- Chill the Dough: Chilling the dough helps the cookies keep their shape while baking and stops them from spreading too much. It also makes the dough easier to handle.
- Bake Evenly: Space the cookies 2-3 inches apart on the baking sheet so they bake evenly. If you’re using multiple trays, rotate them halfway through baking to make sure everything bakes the same.
- Let Them Cool: Let the cookies cool on the baking sheet for about 10 minutes before moving them to a cooling rack. This helps them set and keeps them from breaking.
What a great summery flavor for a cookie, my kiddos loved every crumb. Now we are thinking about using lemon.
I love that this is made completely from scratch! So many strawberry cookies are made with a cake mix. I’m loving how easy this recipe is!
These cookies will be perfect for an upcoming “it’s a girl” baby shower. Thanks for sharing!
These turned our so yummy and pretty color! We love anything strawberry and my family finished them so quickly. I’ll have to make them again. 🙂 Thanks for the nice recipe.
These cookies are so much fun! I baked them for a tea party and everyone loved the pink color and the strawberry flavor.
Wow – these sugar cookies are so good! I added a bit more strawberry extract and it was so delicious! I’m planning on making more for my family gathering this weekend!
I made these for my son who loves strawberries and he loved it! Such a tasty cookie to make for summer.
I made these strawberry sugar cookies for my granddaughter’s birthday. They were a big hit with all the little girls!
We love these cookies and the strawberry flavor! So fun for a summer treat for my kiddos. Making these again this week 🙂