These pink cookies are packed with freeze-dried strawberries for bright, bold flavor—no artificial mix or chilling needed!
Strawberry Sugar Cookies were the first thing I ever baked completely on my own. I still remember standing on a stool in my mom’s kitchen, carefully pressing pink sugar onto the tops and sneaking bites of dough when I thought no one was looking. These cookies bring me back to that moment—simple, sweet, and full of joy.
Made with real freeze-dried strawberries, these Strawberry Sugar Cookies burst with flavor in every bite. Unlike boxed cake mix versions, this recipe skips artificial additives and goes all-in on natural ingredients. Even better? No chilling needed. That means you can mix, roll, and bake in under 30 minutes.
If you’re just starting out in the kitchen, this is a no-fail recipe that delivers major flavor and soft, chewy texture every time. Whether you’re baking for a holiday, a picnic, or just a cozy weekend, these Strawberry Sugar Cookies will make you look like a pro. I love pairing them with a tall glass of milk—or a fruity drink like my Iced Cherry Chai Latte—for the perfect treat.
And if you’re in the mood for more colorful cookies, definitely check out my Circle Galaxy Cookies for a cosmic twist that’s just as easy.
Table of Contents
Why I Love This Recipe
Strawberry Sugar Cookies have become one of those recipes I turn to when I want something bright, easy, and packed with flavor. There’s no need to chill the dough, no fancy mixers, and no complicated steps—just simple baking that actually feels relaxing.
What I enjoy most is how these cookies bring together real ingredients and beautiful results. The freeze-dried strawberries give the cookies a deep, natural berry flavor that feels far more fresh than anything artificial. When I first started making Strawberry Sugar Cookies, I wasn’t sure if they’d hold up without extract or cake mix, but they absolutely do. In fact, they’re even better without it.
I also love how forgiving this recipe is. The dough is smooth, rolls easily, and bakes into cookies with the perfect soft center and delicate edges. Whether you’re a beginner or you’ve been baking for years, these Strawberry Sugar Cookies come out just right every time.
And they’re just fun. That light pink hue, the fruity scent as they bake, and the sugar sparkle on top—it’s the kind of cookie that makes you smile before you even take a bite. I’ve baked these on quiet mornings, rainy afternoons, and the occasional midnight craving. No matter when, they always feel like a sweet little win.
Strawberry Sugar Cookies – Quick, Chewy & Real Strawberry Flavor
- Total Time: 26 minutes
- Yield: 22 cookies 1x
Description
These bright strawberry cookies are packed with flavor from real freeze-dried strawberries—no cake mix or artificial flavoring needed. They’re soft, fruity, vibrant, and require no chilling time, so you’ll have cookies in under 30 minutes.
Ingredients
- 2 1/2 cups (45 g) freeze-dried strawberries (1.5oz)
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- Pink food coloring, optional
- 1 large egg
- 1 3/4 cups (215 g) all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup (50 g) granulated sugar for rolling
Instructions
- Preheat oven to 350F (175C).
- Place freeze-dried strawberries in a food processor and pulse until finely ground. Reserve 1 Tablespoon for coating.
- Cream together butter and sugar in a large bowl using an electric mixer (2 minutes on medium-high).
- Add the strawberry powder (minus the reserved amount) and mix until combined. Add pink food coloring if using.
- Stir in the egg until incorporated.
- In a separate bowl, whisk together flour, salt, and baking soda. Gradually add to wet mixture in three parts, mixing on low speed until fully combined.
- Mix reserved strawberry powder with 1/4 cup of sugar for coating.
- Scoop dough (1 1/2 Tablespoon each), roll into balls, coat in strawberry sugar mix, and place on a lined baking sheet 2 inches apart.
- Bake for 11 minutes on the center rack. Cool on the baking sheet for several minutes, then transfer to a wire rack to cool completely.
Notes
Freeze-dried strawberries are best for intense flavor and color. Find them in the dried fruit section. If using pre-ground powder, you’ll need 1 cup total.
No chilling required! Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: cookie, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 261
- Sugar: 29g
- Sodium: 108mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0.3g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 30mg
Step-by-Step Instructions for Strawberry Sugar Cookies
These Strawberry Sugar Cookies come together quickly with just a few simple tools and ingredients. Follow this step-by-step process for perfect results every time—no chilling required.
1. Preheat your oven
Set your oven to 350°F (175°C) and line two baking sheets with parchment paper. This helps the Strawberry Sugar Cookies bake evenly and prevents sticking.
2. Make the strawberry powder
Place 2 1/2 cups (45g) of freeze-dried strawberries into a food processor. Pulse until they become a fine powder. Scoop out 1 tablespoon of this powder and set it aside for rolling the cookies later. This strawberry powder is what gives the Strawberry Sugar Cookies their natural fruity flavor and signature pink color.
3. Cream the butter and sugar
In a large mixing bowl, combine 1 cup (226g) of softened unsalted butter and 1 cup (200g) of granulated sugar. Beat with a hand or stand mixer on medium-high speed for about 2 minutes, until light and fluffy. This creamed base creates the chewy texture Strawberry Sugar Cookies are known for.
4. Add the strawberry flavor
Add the remaining strawberry powder (not the reserved tablespoon) to the bowl. Mix on low speed until the color and powder are fully combined. If desired, stir in a few drops of pink food coloring for a bolder shade. This step deepens both the taste and look of the Strawberry Sugar Cookies.
5. Mix in the egg
Crack in 1 large egg and mix until fully incorporated. The dough will begin to smooth out and bind together, making it easier to scoop for Strawberry Sugar Cookies with a consistent size and bake.
6. Combine dry ingredients
In a separate bowl, whisk together:
- 1 3/4 cups (215g) all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
Slowly add this dry mixture to your wet ingredients in three parts, mixing on low speed after each addition. Your Strawberry Sugar Cookie dough should be thick, uniform, and scoopable.
7. Prepare the sugar coating
In a small dish, mix your reserved 1 tablespoon of strawberry powder with 1/4 cup (50g) of granulated sugar. This coating adds a burst of berry flavor and a light crunch to the outside of each Strawberry Sugar Cookie.
8. Scoop and roll the dough
Use a 1 1/2 tablespoon cookie scoop or spoon to portion the dough. Roll each scoop into a smooth ball using your hands. Then roll the dough ball through the strawberry-sugar mixture until fully coated.
9. Arrange on baking sheet
Place the cookie dough balls on your lined baking sheet, spacing them about 2 inches apart. This gives each Strawberry Sugar Cookie enough room to spread while keeping their round shape.
10. Bake
Bake in the center of your oven for 11 minutes. The edges should look set, but the centers will remain soft. That soft middle is key for the perfect Strawberry Sugar Cookies texture.
11. Cool
Let the Strawberry Sugar Cookies cool on the baking sheet for 5–7 minutes before transferring them to a cooling rack. This allows them to finish baking gently without drying out.
How to Serve Strawberry Sugar Cookies
Strawberry Sugar Cookies are versatile enough to serve just about any time of day. Their soft texture and bright berry flavor make them a standout on dessert tables, snack platters, or even as part of a creative brunch spread. I love offering them alongside fresh strawberries, whipped cream, and chilled drinks—they’re especially perfect next to a glass of milk or a light fruity beverage like my Strawberry Matcha Latte.
If you’re planning a gathering or holiday party, arrange the cookies on a tiered platter or line them up on a tray with pastel-colored liners. The pink tones in these Strawberry Sugar Cookies add a pop of color that’s hard to miss. They look beautiful on Valentine’s Day dessert boards, spring brunch tables, or as a sweet bite after dinner.
Want to turn them into something even more fun? Try sandwiching a layer of vanilla frosting between two cookies for a homemade strawberry cream sandwich. Or crumble a few Strawberry Sugar Cookies over vanilla ice cream for an easy but show-stopping sundae.
They’re also great gifts. Package a few in cellophane bags tied with ribbon for birthdays, thank-you gifts, or bake sales. Because these Strawberry Sugar Cookies hold up well for several days, they travel beautifully and still taste fresh when you get there.
No matter how you serve them, these cookies are guaranteed to bring smiles. They’re sweet, a little nostalgic, and full of strawberry flavor in every bite.
Fun & Easy Variations of Strawberry Sugar Cookies
One of the best things about Strawberry Sugar Cookies is how customizable they are. Once you’ve nailed the base recipe, it’s easy to switch up the flavor, texture, or presentation to match any occasion—or simply to suit your craving.
Add white chocolate chips
For a rich twist, fold in 1/2 cup of white chocolate chips before scooping the dough. The creamy sweetness plays perfectly with the tart strawberry flavor, making these Strawberry Sugar Cookies feel more like a bakery treat. They also add texture and look great when a few chips melt slightly on top.
Make them extra pink
If you’re baking for a baby shower, bridal brunch, or just want your cookies to stand out, double up on pink food coloring and roll the cookies in extra strawberry-sugar coating. The vibrant color pops, and the berry flavor becomes even more intense. Want more pink cookie ideas? Try something creative like my Circle Galaxy Cookies for an out-of-this-world effect.
Shape them into hearts or rounds
While the dough works best as simple balls, you can gently press the tops with your fingers or use a glass to flatten them slightly. This helps give a more uniform shape, especially if you’re gifting them. Just don’t press too hard—the signature softness of Strawberry Sugar Cookies depends on a slightly domed center.
Add a glaze or drizzle
Whisk together powdered sugar and a splash of milk to create a simple vanilla glaze. Drizzle over cooled cookies for a glossy finish and an added layer of sweetness. For extra flair, tint the glaze with strawberry powder or a drop of coloring.
These are just a few ways to make your Strawberry Sugar Cookies feel totally unique while keeping all the things you love—soft texture, fruity flavor, and quick prep time.
How to Store Strawberry Sugar Cookies
When I bake a batch of Strawberry Sugar Cookies, I like to set a few aside right away—because I know they won’t last long on the counter. These cookies hold their soft texture beautifully, and storing them is super simple.
If I’m keeping them for the week, I let the cookies cool fully and slide them into a container with a tight lid. I don’t stack them directly—slipping a little parchment between layers keeps everything neat and avoids sticking. At room temperature, they stay chewy and fresh for about five days.
Sometimes I bake double and freeze half. If I’m freezing Strawberry Sugar Cookies that are already baked, I arrange them in layers with paper in between and stash them in a freezer-safe box. They come back to life perfectly after sitting on the counter for a bit—no oven needed.
And if I’m freezing the dough? I roll it, coat it in sugar and strawberry powder, then freeze the balls on a tray. Once they’re solid, I pop them in a bag, label it, and they’re ready whenever I am. They go straight into the oven from frozen—just give them another minute or two to bake.
It’s one more reason I love Strawberry Sugar Cookies—they’re just as low-maintenance after baking as they are to make.
Frequently Asked Questions
Can I skip food coloring?
Absolutely. The pink food coloring is optional and used mainly for looks. If you prefer a more natural approach, the strawberry powder still gives the cookies a soft pink hue. Your Strawberry Sugar Cookies will taste just as good with or without that extra touch of color.
Do I need to chill the dough beforehand?
Not at all. That’s one of the best parts of this recipe—no chilling needed. You can scoop, roll, and bake right away. The dough holds its shape in the oven, and you still get that signature soft center and chewy bite that makes Strawberry Sugar Cookies irresistible.
Can I make the dough ahead or freeze it?
Yes, and it works beautifully. If you want to prep ahead, roll the dough into balls, coat them in the strawberry-sugar mix, and freeze them on a baking tray. Once solid, transfer them to a freezer-safe bag. You can bake them straight from frozen—just add a minute or two to the time. It’s one of my favorite ways to always have Strawberry Sugar Cookies ready to go.
Conclusion
Strawberry Sugar Cookies are proof that great baking doesn’t have to be complicated. With just a few simple ingredients and no chilling required, you get cookies that are soft, chewy, and bursting with real strawberry flavor. Whether you’re baking them for a special occasion or just because, they always feel like a little celebration.
These cookies are the kind of recipe I come back to again and again—not just because they’re easy, but because they deliver every single time. Between the natural berry flavor, beautiful pink color, and quick prep, Strawberry Sugar Cookies have earned a permanent spot in my kitchen.
If you’re looking for a beginner-friendly treat that tastes as good as it looks, give this recipe a try. You’ll love how fast it comes together—and how fast they disappear.
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