Strawberry Sugar Cookies
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If you’re a strawberry lover, then you have to try these strawberry sugar cookies! These strawberry cookies are topped with the best silky smooth strawberry frosting. Plus, there’s no need to chill the cookie dough!
I don’t know about you, but I’m always up for a sugar cookie! These strawberry sugar cookies take it to the next level. Made with freeze-dried strawberries, they’re topped with a super creamy strawberry frosting. This seriously tastes like strawberries in a cookie, no artificial flavors here!
I love that these are made with freeze-dried strawberries instead of fresh strawberries, because it means I can make them all year round. Plus, these are super simple to make and you can make them dairy-free or even vegan.
Why You’ll Love These Strawberry Sugar Cookies
- These strawberry cookies use freeze-dried strawberry powder, so you can make these cookies all year long!
- Each cookie is packed with strawberry flavor and covered in the best strawberry frosting.
- You can easily make these cookies dairy-free, vegan and egg-free, so they’re great if you have food allergies.
- These strawberry cookies only take 25 minutes to make and you don’t have to chill the cookie dough.
Ingredients Needed
- Butter: you can use regular butter or vegan butter if you’re dairy-free or vegan.
- Egg: if you’re egg-free or vegan you can swap out the egg for a flax egg.
- Strawberries: make sure to use freeze-dried strawberries and not frozen or fresh strawberries! The cookies and frosting won’t work with fresh or frozen strawberries.
- Powdered Sugar: if you want to make these strawberry cookies vegan, make sure to use vegan powdered sugar!
Step by Step Instructions
Step 1: Preheat your oven to 350°Fahrenheit and line two baking sheets with parchment paper.
Step 2: Blend 1 ½ cups of freeze-dried strawberries in a food processor or blender until you have a fine powder.
Step 3: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, combine the butter and sugar until light and fluffy. Add in ½ cup of freeze-dried strawberry powder, leaving the other cup to the side.
Step 4: Add in the egg and vanilla extract and combine.
Step 5: Mix in the flour, baking powder, baking soda and salt and mix until just combined.
Step 6: Scoop out 1 ½ tablespoons of cookie dough using a cookie scoop or spoon and place on the prepared baking sheets. Make sure to leave 4-5 inches between each cookie dough ball since they will spread in the oven!
Step 7: Bake one sheet at a time for 8-11 minutes, or until the edges have set but the middles still look soft. Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire cooling rack to cool completely.
Step 8: In a medium bowl, combine the butter with the remaining cup of freeze-dried strawberry powder. Add in the powdered sugar, salt and lemon juice and mix.
Add milk slowly until you have your desired consistency. If you need to thicken the frosting, add a bit more powdered sugar.
Step 9: Frost your cookies and enjoy!
Expert Tips
- I always recommend weighing out your flour with a kitchen scale! It’s so easy to add too much flour, making your cookies dry and crumbly. If you dont have a kitchen scale, then make sure to use the scoop and level method to weigh out your flour.
- If you want even more of a strawberry flavor, add an extra ¼ cup of freeze-dried strawberries!
- If you want to make these cookies egg-free or vegan, use a flax egg. Just mix 1 tablespoon of ground flaxseed with 2 ½ tablespoons of warm water. Let sit for 10-15 minutes until gelatinous.
- Once you’ve added the dry ingredients, stop mixing as soon as it’s combined! If you overmix the cookie dough it could change the texture of the cookies.
- Make sure the cookies have cooled completely before frosting them, otherwise the frosting will melt off.
Storage Instructions
Store these strawberry sugar cookies in an airtight container at room temperature or in the fridge for 4-5 days.
To freeze, place in a freezer bag in the freezer for up to 2 months. Let thaw before enjoying.
More Strawberry Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Strawberry Sugar Cookies
Ingredients
Strawberry Sugar Cookies
- 1 cup (210 g) butter, softened, (dairy free or regular)
- ½ cup, packed (15 g) freeze dried strawberries, ground into a fine powder
- 1 cup (200 g) granulated sugar
- 1 egg
- 1 teaspoons vanilla extract
- ¾ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2½ cups (312.5 g) all-purpose flour, SEE NOTES
Strawberry Frosting
- ¾ cup (158 g) butter, softened , (regular or dairy free)
- 1 cup, packed (30 g) freeze dried strawberries, ground into a fine powder, SEE NOTES
- 1 teaspoon lemon juice
- pinch of salt
- 2¾-3 cup (330-360 g) powdered sugar (icing/confectioners sugar), (plus more as needed)
- 3-4 Tablespoons milk, (regular or dairy free)
Instructions
- Preheat oven to 350° F and line two baking sheets with parchment paper.
- Grind 1½ cup strawberries in a food processor until they become a fine powder.
- In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and sugar, mixing until light and fluffy. Add in ½ cup of freeze dried strawberry powder (leave remaining 1 cup aside for frosting).
- Add in the egg and vanilla extract, and mix until combined and light in colour.
- Mix in the flour, salt, baking powder, and baking soda until combined. Do not over-mix!
- Use a cookie scoop or a spoon, scoop 1.5 tbsp sized balls onto the baking sheets. Be sure to leave at least 4-5 inches between each ball of dough, as the cookies will spread out.
- Bake one tray at a time for 8-11 minutes, until edges look set. The middles will look soft. Let the cookies cool on the baking sheets for 10 minutes, then transfer to a cooling rack to cool completely before frosting.
- Make the frosting. In a medium bowl combine butter and 1 cup freeze dried strawberry powder. Add in powdered sugar, salt, and lemon juice. Add milk slowly until frosting reaches your desired consistency. To thicken, add a little more powdered sugar.
- Frost the cookies and enjoy!
Video
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Photography by: Callan from The Cozy Plum
Of *course* you would have the best sounding strawberry cookie on the internet! But before I twist my granddaughter’s arm into driving me to a target or Trader Joe’s to find these freeze dried strawberries I’ll need, I have a question. The link you provided leads to a 1-ounce bag of freeze dried strawberries. That doesn’t sound like a lot, but then I have zero idea about such things. If I want to try out a batch of the supercharged version of this cookie (where you recommend adding another 1/4 cup strawberry dust to the mix) how many bags will I need to purchase? (My guess would have been, like, oh, say, 10? Maybe 12? Which a) can’t be true, b) I couldn’t afford, and c) is why I’m asking you.)
Thanks as always for your lovely recipes (which, I promise, always work!)
Hi John! You’ll need 2 of the 1 oz bags (which would give you 56 g which is enough because according to metric measurements with an extra 1/4 cup you’d need 53g). Hope this helps!