Strawberry Sugar Cookies

Published May 6, 2013. Updated December 30, 2018

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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.

strawberry sugar cookies | Cooking Classy..

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

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Strawberry Sugar Cookies

Soft and tender sugar cookies brimming with strawberry flavor and finished with a luscious frosting.
Servings: 14
Prep25 minutes
Cook16 minutes
Ready in: 2 hours 43 minutes


Strawberry Frosting

  • 1/3 cup butter , softened
  • 1/3 cup (5g) 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


  • FOR THE COOKIES: 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.
  • 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.
  • 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).
  • Transfer flattened dough to parchment paper lined baking sheets and repeat process with remaining dough. 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.
  • FOR THE FROSTING: 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.
Nutrition Facts
Strawberry Sugar Cookies
Amount Per Serving
Calories 359 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 8g50%
Cholesterol 41mg14%
Sodium 148mg6%
Potassium 106mg3%
Carbohydrates 53g18%
Fiber 1g4%
Sugar 36g40%
Protein 3g6%
Vitamin A 355IU7%
Vitamin C 19mg23%
Calcium 31mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.


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  • 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?

    • Jaclyn

      Jaclyn Bell

      I think the frosting is a must for these, not as flavorful and sweet without it.

  • 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?

    • Jaclyn

      Jaclyn Bell

      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.

  • Jocelyn (Grandbaby Cakes)

    These look so incredible. I love how freakin cute the are!

  • 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!

    • Jaclyn

      Jaclyn Bell

      I’ve been wanting to try a blueberry version next actually so you’ll have to let me know how they turn out :).

  • Holly @ EatGreatBEGreat

    These cookies sound wonderful and they look so pretty too!

  • Aly

    This recipe is so easy to customize for other fruits, too. Awesome!

  • 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!

    • Jaclyn

      Jaclyn Bell

      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!

      • 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

        • Jaclyn

          Jaclyn Bell

          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!

  • 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!