I’ve made these strawberry sugar cookies every Valentine’s season for years — they’re soft, lightly fruity, and the pink color feels festive without being too sweet. Fresh strawberries (or thawed frozen ones) give a clean berry note that you won’t get from extracts alone, and a quick chill keeps them tender and easy to shape. Perfect for gifting, school parties, or a cozy afternoon with coffee.

Why you’ll love this dish

These cookies pack bright strawberry flavor into a classic sugar-cookie texture. They’re:

Quick to mix — no complicated chilling or laminating.
Kid-friendly to help shape and roll in sugar.
Visually on-theme for Valentine’s Day with a natural pink hue (boost with food coloring if you want deeper color).
Flexible: make them with fresh fruit or frozen berries, and easily turn them into sandwich cookies.

“A hit at our Valentine’s bake sale — fragrant strawberry flavor with a melt-in-your-mouth center. Everyone asked for the recipe.” — home baker review

How this recipe comes together

Quick overview before you grab bowls:

Puree strawberries into a smooth, slightly concentrated liquid.
Whisk dry ingredients so baking powder and salt distribute.
Cream butter and sugar until airy. Add egg, vanilla, and the strawberry puree.
Fold in flour gently until a soft dough forms. Add a drop of food coloring if desired.
Chill the dough for 30 minutes so balls hold their shape.
Roll into 1-inch balls, coat in granulated sugar, and bake 10–12 minutes until edges set and tops crack slightly.
Cool briefly on the sheet, then transfer to a rack to finish cooling.

What you’ll need

1 1/2 cups (190 grams) all-purpose flour
1/2 cup (115 grams) unsalted butter, softened
3/4 cup (150 grams) granulated sugar (plus extra for rolling)
1 large egg
1/2 cup (75 grams) fresh or frozen strawberries (thawed)
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
Red or pink food coloring (optional; a drop or two if you want a stronger pink)

Substitutions/notes:

Butter: stick with unsalted for control over salt; if using salted butter, omit added salt or reduce slightly.
Flour: all-purpose gives the best texture; for slightly cakier cookies, replace 2–3 tbsp with cake flour.
Strawberries: frozen work fine — thaw and drain any excess water before pureeing to avoid a watery dough.

Step-by-step instructions

Make the strawberry puree: put the strawberries in a blender or food processor and blitz until smooth. If you don’t want seeds, press the puree through a fine mesh strainer. Set the bright liquid aside.
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
In a large bowl, cream the softened butter and 3/4 cup sugar with an electric mixer on medium-high until light and pale, about 2–3 minutes.
Beat in the egg and vanilla. Then add about 2–3 tablespoons of the strawberry puree (you don’t need all the liquid if it looks very wet) and mix until combined. If you want a stronger pink, add 1–2 drops of food coloring now.
Gradually fold the dry ingredients into the wet mixture with a spatula. Stir until you have a cohesive, soft dough. If the dough seems too wet, add 1 tablespoon more flour at a time.
Shape the dough into a log or disk and wrap in plastic. Chill for 30 minutes — this firms the dough and limits spreading.
Scoop chilled dough and roll into 1-inch (about 2.5 cm) balls. Roll each ball in granulated sugar to coat.
Place the balls on the prepared sheets 2 inches apart so they have room to spread.
Bake 10–12 minutes. Look for set edges and tops that show slight cracking. Remove from oven before they brown — you want soft, tender centers.
Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Best ways to enjoy it

Serve warm with a glass of milk or a latte for a cozy treat.
Make sandwich cookies with vanilla buttercream or cream cheese frosting for an elegant Valentine’s bite.
Plate on doilies or in a small gift box tied with ribbon for gifting to friends, teachers, or coworkers.
Pair with chocolate-dipped strawberries for a double-berry dessert spread.

Storage and reheating tips

Room temperature: Store cooled cookies in an airtight container for up to 3 days. Layer with parchment to prevent sticking.
Refrigeration: If filled with cream cheese or buttercream, refrigerate and consume within 3–4 days. Let come to room temperature before serving for best texture.
Freezing: Freeze baked cookies in a single layer on a tray, then transfer to a freezer-safe bag for up to 2 months. Thaw at room temp. You can also freeze raw dough balls on a tray, then bag them; bake from frozen adding 1–2 minutes to baking time.
Food safety: If using fresh strawberries, don’t leave filled cookies with dairy fillings at room temperature for more than 2 hours.

Pro chef tips

Concentrate the puree: simmer the strawberry puree over low heat for a few minutes to reduce excess water and intensify flavor. Cool completely before using.
Texture balance: don’t overmix once flour is added — that keeps cookies tender.
Even sizing: use a small cookie scoop for uniform cookies that bake evenly.
Color control: natural strawberry color varies by season; use a single drop of gel food coloring to avoid altering dough hydration.
Test cookie: always bake 1–2 first to check spread and adjust chill time or flour if they flatten too much.

Creative twists

White chocolate chips: fold 1/2 cup into the dough for a classic strawberry-white chocolate combo.
Lemon zest: add 1 tsp zest to the dough for bright citrus contrast.
Almond swap: replace vanilla with almond extract (use sparingly) for a different nutty note.
Vegan option: use a vegan butter and a flax egg (1 tbsp ground flax + 3 tbsp water, chilled) — texture will be slightly different but still tasty.
Sprinkle finish: press pastel sprinkles onto tops before baking for kid-friendly Valentine’s cookies.

Common questions

Q: Can I use frozen strawberries?
A: Yes. Thaw them, drain excess liquid, then puree. If the puree seems watery, reduce it over low heat until thicker and cooled.

Q: Why are my cookies spreading too much?
A: Either the dough was too warm or too wet. Chill the dough longer and/or add 1 tablespoon flour at a time until it holds shape. Also confirm your oven temperature is accurate — an oven thermometer helps.

Q: Can I make the dough ahead?
A: Absolutely. Chill dough up to 48 hours wrapped tightly, or freeze shaped dough balls for up to 2 months. Bake from frozen, adding a couple minutes to the bake time.

Q: How do I keep the strawberry flavor vibrant?
A: Use ripe strawberries and consider gently reducing the puree to concentrate flavor. Fresh berries give brighter notes than imitation extracts.

Conclusion

If you like the idea of fruity, Valentine-themed cookies, these strawberry sugar cookies are a straightforward, crowd-pleasing choice. For more strawberry cookie ideas, check out this take on strawberry cake-mix cookies from Mom On Timeout and a colorful seasonal spin at Bites by Bianca.

Strawberry Cake Mix Cookies — Mom On Timeout
Soft & Chewy Valentine’s Sugar Cookies — Bites by Bianca