Strawberry Sugar Cookies
Soft, fruity strawberry sugar cookies perfect for Valentine's Day, school parties, or cozy afternoons with coffee.
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour For slightly cakier cookies, replace 2-3 tbsp with cake flour.
- 0.5 cup unsalted butter, softened Use unsalted for control over salt; omit added salt if using salted butter.
- 0.75 cup granulated sugar Plus extra for rolling.
- 1 large egg
- 0.5 cup fresh or frozen strawberries, thawed Thaw and drain excess water before pureeing.
- 1 teaspoon vanilla extract
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- as needed red or pink food coloring Optional; add for a stronger pink.
Instructions
Preparation
- Puree strawberries in a blender until smooth, press through a strainer if desired.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Whisk together flour, baking powder, and salt in a medium bowl.
- In a large bowl, cream butter and sugar until light and pale, about 2–3 minutes.
- Beat in egg and vanilla, then add 2-3 tablespoons of the strawberry puree and mix until combined.
- Gently fold the dry ingredients into the wet mixture until a soft dough forms. If wet, add more flour as needed.
- Shape dough into a log or disk, wrap in plastic, and chill for 30 minutes.
Baking
- Scoop chilled dough and roll into 1-inch balls. Coat in granulated sugar.
- Place balls on prepared sheets 2 inches apart.
- Bake for 10–12 minutes until edges are set and tops crack slightly.
- Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Store cooled cookies in an airtight container for up to 3 days. Freeze baked cookies for up to 2 months.