Strawberry Sugar Cookies


Who says sugar cookies need only be made in one flavor? I’ve made several variations and most likely it’s not going to end with these. The last version I made was lemon and they got me thinking of other flavors I’d like to try. Strawberry was one of the first to come to mind because like lemon, it has such a vibrant and summery flavor. The key to these cookies is using freeze dried strawberries in the batter. Yes you can definitely add fresh strawberries to cake/cupcake, muffin and doughnut batters, but cookies not so much. They tend to turn cookies soggy and mushy, not a texture I’m looking for in my cookies. Freeze dried fruits are wonderful for baking when you want a lot of natural flavor but don’t want all the liquids that come from their fresh counterpart. I love the natural color they add too. You should hopefully be able to find freeze dried strawberries near the other dried fruits (i.e. raisins and Craisins) at your local grocery store. You can also find them at Trader Joe’s if not at your local grocer. Enjoy!

strawberry sugar cookies | Cooking Classy..

strawberry sugar cookies | Cooking Classy


Strawberry Sugar Cookies

Yield: 14 Cookies

Prep Time: 25 minutes
Cook Time: 8 minutes
Total Time: 2 hours 35 minutes


  • 2 1/4 cups + 2 Tbsp cake flour
  • 2 tsp cornstarch
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup (14 g) freeze dried strawberries
  • 1/2 cup butter
  • 1/4 cup unflavored shortening
  • 1 cup granulated sugar
  • 1 large egg
  • 1 large egg white
  • 1 tsp vanilla extract
  • pink gel food coloring , optional

Strawberry Frosting

  • 1/3 cup butter , softened
  • 1/3 cup (5 g) freeze dried strawberries
  • 3 Tbsp fresh strawberry puree (from about 3/4 cup fresh)
  • 1 tsp fresh lime or lemon juice
  • 1/2 tsp vanilla extract
  • 2 1/2 cups powdered sugar


  1. In a mixing bowl, whisk together cake flour, cornstarch, baking powder and salt for 30 seconds. Add 1 cup freeze dried strawberries to a food processor and pulse until ground into a fine powder. Sift ground strawberries through a fine mesh strainer (to remove seeds and the few small pieces remaining) into the flour mixture and whisk to combine.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter, shortening and sugar on medium speed until very pale and fluffy, about 4 minutes. Mix in egg, then mix in egg white and vanilla. Blend in food coloring if desired (I added 1 toothpick swish, dipped in gel). With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Transfer dough to an airtight container and refrigerate 2 hours. Preheat oven to 375 during the last 10 minutes of refrigeration.
  3. Scoop dough out about 3 Tbsp (50 g each) at a time and roll into a ball. Place dough ball on a lightly floured surface, sprinkle top lightly with flour, then using something flat and smooth (such as the storage container lid), press and evenly flatten dough to about 1/3-inch thick (so you should have about a 2 3/4 " circle. Alternately if desired, you could roll the dough and cut with a circle cookie cutter, but if you are rolling it thinner than 1/3-inch you may need to reduce the baking time). Transfer flattened dough to a Silpat or buttered cookie sheet and repeat process with remaining dough (you'll have to use 2 cookie sheets). Bake in preheated oven 8 - 9 minutes. Allow to cool 2 minutes on baking sheet before transferring to a wire rack to cool. Cool completely then frost with Strawberry Frosting.
  4. For the Strawberry Frosting:
  5. In the bowl of an electric stand mixer, fitted with the paddle attachment, whip butter until pale and fluffy. Meanwhile, pulse 1/3 cup freeze dried strawberries in the food processor until finely ground. Using a fine mesh strainer to remove seeds, sift freeze dried strawberries over butter and mix to combined. Stir in 3 Tbsp fresh strawberry puree, lime or lemon juice and vanilla extract (mixture will look separated and that's okay). Slowly mix in powdered sugar and whip until well combined.
  6. Recipe Source: Cooking Classy, adapted from my Frosted Sugar Cookies


  • Averie @ Averie Cooks: Genius idea to use freeze dried strawberries. All the flavor, none of the glop and slop factor :) Pinned! May 7, 2013 at 1:02am Reply

    • Jaclyn: Thanks for the pin Averie! May 7, 2013 at 8:57am Reply

  • RavieNomNoms: I am definitely trying this! They look gorgeous! May 7, 2013 at 10:17am Reply

  • Amanda: I can just imagine that great strawberry frosting on top, sounds awesome :) May 7, 2013 at 10:20am Reply

  • Wendy: These are such pretty cookies. The strawberry swirled icing is both decorative and delicious! I too am enamored with freeze dried fruit for baking. It even works for coloring and flavoring confectioner’s sugar! Are these a chewy in the middle kind of cookie? The cornstarch makes me think so. May 7, 2013 at 11:12am Reply

    • Jaclyn: No they aren’t chewy in the middle more soft than chewy, which cornstarch can also help achieve in cookies. I hope you’re able to try them soon Wendy! May 7, 2013 at 1:16pm Reply

  • Mimi @ Culinary Couture: These look absolutely beautiful! Perfect for Mother’s day weekend :) May 7, 2013 at 3:30pm Reply

  • Deb: What dazzling cookies! Just adore the radiant pink strawberry color! May 7, 2013 at 6:20pm Reply

  • Chung-Ah | Damn Delicious: These are absolutely stunning! Definitely need to make these for the boyfriend’s mom :) May 7, 2013 at 10:37pm Reply

    • Jaclyn: Thanks Chung-Ah, and indeed you do :)! May 8, 2013 at 8:21am Reply

  • Rayna: These are just gorgeous! Perfect for Mother’s day! May 8, 2013 at 5:12am Reply

  • Ashley | Spoonful of Flavor: I love anything with strawberries. They also look gorgeous! May 8, 2013 at 8:56am Reply

  • Monica: I have to share this with my sister she will like that freeze dried strawberries are used. So easy to have ready to go when you are ready to make them instead of fresh berries becoming too mushy at baking time she is a busy mom these days. Maybe I can get my daughter to assist me this weekend to try them out. May 8, 2013 at 10:32am Reply

  • Steph @ my mouth is literally watering looking at these. I want them now. I love to cook but I am a slightly timid baker (despite loving baked goods). I need to give this a shot! May 8, 2013 at 12:55pm Reply

  • Georgia @ The Comfort of Cooking: These look so delicious and perfect for parties (and Mother’s Day), Jaclyn! Thanks so much for sharing! May 8, 2013 at 2:42pm Reply

  • Wendy: Would like to know where you buy the freeze dried strawberries? I’ve never seen them, but never looked for them either. May 8, 2013 at 9:37pm Reply

    • Jaclyn: They have them at my local grocery store, they also have them at walmart and trader joes or you can buy them online. May 8, 2013 at 10:27pm Reply

  • Carol | a cup of mascarpone: What fresh, yummy cookies! Strawberry sugar cookies…what a perfect seasonal idea! I have some sweet little fingers who will love these! Thanks for sharing, Jaclyn! May 9, 2013 at 6:12am Reply

  • Kelly: I love baking with freeze dried fruit. It really is a genius idea. I do something similar with freeze dried bananas because I was finding that if I used all fresh fruit I got a cakey cookie instead of the chewy cookie I was looking for. It’s here if anyone is interested:

    Definitely bookmarked this on Pinterest because they sound delicious and the color is stunning. And for the person who asked, Target also carries Freeze Dried Fruit as well. May 9, 2013 at 9:33am Reply

    • Jaclyn: Thanks for your comment and info about where to find Freeze Dried Fruit Kelly! The freeze dried banana cookies sound delish! May 11, 2013 at 10:58pm Reply

  • Laura (Tutti Dolci): These cookies are so pretty, love that you used freeze dried strawberries! May 9, 2013 at 9:53pm Reply

  • Color Palette: Things In Coral + Pink – The Sweetest Occasion | The Sweetest Occasion: […] 1: Once Wed | Cooking Classy | Row 2: Golubka | A Brit & A Blonde via Junebug Weddings | Row 3: White On Rice Couple | […] May 10, 2013 at 5:00am Reply

  • rebekah desloge: so excited to find this recipe! i used freeze dried fruit to color icing for christmas sugar cookies when i wanted to avoid food dye. the color was brilliant and that taste even better, looking forward to giving this cookie recipe a go! May 10, 2013 at 6:35pm Reply

  • Loren: Hello Jaclyn: I’m making these cookies right now for Mother’s Day tomorrow. They are completely cooled and are very biscuit-like and hard. Is this normal? I prepared these exactly per your specifications and used all exact ingredients. Also, is it a typo to not have any sugar in the actual cookie dough? I have never seen a sugar cookie recipe without sugar in it. Thanks a million! May 11, 2013 at 7:04pm Reply

    • Jaclyn: Oh my gosh!!!! Okay I feel horrible! I have no idea how I left that out of the recipe, I copied it from my other recipe (which is linked at the bottom of the recipe) and added in the adjustments I made then I read it 3 times so I don’t know how that got left out! I’m sure it was midnight. I’m so sorry! I would love to send you like $20 if you have a paypal account for the money you wasted on that batch plus your time you spent to make them :( I really feel so terrible. I don’t know how that happened but it was a major mistake. I don’t think I’ve ever left out a key ingredient like that. I know how frustrating it is to spend that much time on something and have it not turn out. I made a batch of doughnuts from a magazine and they had a typo in the amount of oil and the doughnuts were flat and terrible. I’m really so sorry Loren! May 11, 2013 at 8:20pm Reply

      • Loren: That is super incredibly nice of you, but no worries! I am just happy to know that I didn’t mess up something and didn’t know. I bake several times a week and am constantly trying different bread, cakes, and cookies recipes. I thought perhaps (since I had not used freeze dried fruit to bake with before) that the strawberries would make up for the sweetness. I was actually making your lemon sugar cookies as well at the same time and should have picked up that something was amiss in the sugar department. The lemon sugar cookies turned out absolutely wonderful and were spot on. By the way, your website and recipes are awesome; you should be proud of the work you put into it. I will definitely be giving the strawberry sugar cookies another try. Promise. Again, thanks for the response and awesome recipes! Cheers, Loren May 11, 2013 at 9:20pm Reply

        • Jaclyn: Loren – you are seriously so nice! So many people would have been so mad at me. Thank you for your kind response :), I really still feel so bad about it though so if I can ever make it up to you somehow please let me know :)! Keep up the baking, that is awesome! May 14, 2013 at 10:45am Reply

  • Aly: This recipe is so easy to customize for other fruits, too. Awesome! May 11, 2013 at 9:44pm Reply

  • Holly @ EatGreatBEGreat: These cookies sound wonderful and they look so pretty too! May 13, 2013 at 6:18am Reply

  • martha: These are so beautiful! I am looking for mini desserts for my niece’s “sweets table” for her wedding reception. Her color scheme is purple so I am going to try these with blueberries instead! Hope this works well too! May 13, 2013 at 9:54am Reply

    • Jaclyn: I’ve been wanting to try a blueberry version next actually so you’ll have to let me know how they turn out :). May 14, 2013 at 3:27pm Reply

  • Jocelyn (Grandbaby Cakes): These look so incredible. I love how freakin cute the are! May 22, 2013 at 11:03am Reply

  • Shannon: love these they look delicious just wondering if you know can they be a roll out dough would I be able to use any cutter with them and they would keep their shape or is it just meant to be round? January 5, 2014 at 12:58pm Reply

    • Jaclyn: You could definitely roll and cut them, they do puff a bit so not for detailed cutters but for hearts or something it should work great. January 5, 2014 at 6:50pm Reply

  • Alex: I’m looking for a good strawberry cookie recipe to make for a birthday party and this seems to fit the bill perfectly. I was wonder if the cookies
    Taste as good without the icing? January 5, 2014 at 10:37pm Reply

    • Jaclyn: I think the frosting is a must for these, not as flavorful and sweet without it. January 6, 2014 at 7:43am Reply

  • Leah: So excited to try these at our toddler Valentine’s Day party! Will link back for sure. Love that you don’t have to use any food coloring and they still look so festive. :) January 6, 2014 at 7:43pm Reply

  • Anna: precisamente che cos’è?
    unflavored shortening? January 29, 2014 at 1:28am Reply

    • Jaclyn: It’s just the regular kind without added flavor. February 4, 2014 at 9:56pm Reply

  • natasha: Hi! Just wanted to know if the frosting hardens a bit or does it stay creamy? Wondering how it would stack to take to my daughter’s class. Thanks! February 2, 2014 at 7:04pm Reply

    • Jaclyn: I wouldn’t recommend stacking them as the frosting will remain fairly soft. February 3, 2014 at 10:31am Reply

  • Cameron: Does it matter if the butter is salted or not? Thanks :) February 10, 2014 at 5:32pm Reply

    • Jaclyn: For these I think I actually used salted butter in the cookie then the frosting unsalted. But if you want to just use unsalted in both I’d add an extra 1/4 tsp salt to the cookie dough. February 11, 2014 at 10:28am Reply

  • Lara: Hello! Is it possible in any way to use fresh strawberries instead of freeze dried? I live in a small town in Europe and I can’t seem to find the freeze dried version anywhere :(
    Thank you! June 24, 2014 at 7:00am Reply

  • Cynthia: If I use fresh instead of frozen strawberries, what would you recommend I do? June 25, 2014 at 6:22pm Reply

    • Jaclyn: I probably wouldn’t use anything but the freeze dried strawberries in the cookie dough batter because it would make them too wet, but you could maybe use some in the frosting it just wont have a very strong strawberry flavor. June 25, 2014 at 10:17pm Reply

  • Artemis: Can i use your wonderfull cookies for sugar decorations ( royal icing or fondant ?) Do they keep their shape after baking? July 8, 2014 at 4:19am Reply

    • Jaclyn: These puff quite a bit so I wouldn’t recommend doing shapes with them unless its a basic shape like a heart or something. With others you’ll lose some of the detail I think. I think they’d be okay with the royal icing though. July 8, 2014 at 9:11am Reply

  • Kelly: Do these freeze well? I want to be able to make them a week or so ahead of time. October 8, 2014 at 6:54pm Reply

    • Jaclyn: I recommend eating these fresh. October 8, 2014 at 7:00pm Reply

  • THE HUNGRY MUM: what a pretty cookie! Will keep an eye out for freeze-dried strawberries. April 11, 2015 at 3:54am Reply

Add your comment:

Copyright 2011-2018 Cooking Classy | Privacy Policy
Design by cre8d