Introduction

These Strawberry Sugar Cookies are a delightful twist on the classic treat, bursting with the natural flavor of freeze-dried strawberries. Coated in sparkling strawberry sugar, they’re perfect for adding a pop of color and a hint of fruitiness to your cookie jar.

A pile of bright red cookies with a rough and cracked top layer scattered across a dark surface, surrounded by fresh, shiny red strawberries with green leaves, each strawberry smooth and plump. The cookies are round and slightly thick, showing a dense, sugary texture that looks soft inside. The dark base makes the red color of the cookies and strawberries stand out sharply, creating a rich and vibrant look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (2 sticks) unsalted butter, softened
2 large eggs, room temperature
3 cups (375g) all-purpose flour
2 tablespoons cornstarch
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cream of tartar
½ teaspoon salt
1 ½ cups (300g) granulated sugar
6 tablespoons (36g) freeze-dried strawberry powder
1 teaspoon pure vanilla extract
1 teaspoon pure strawberry extract (such as Amoretti Artisan Natural Wild Strawberry or Cooks)
½ teaspoon red gel food coloring
½ cup white or red sparkling sugar (sanding sugar)
1 tablespoon freeze-dried strawberry powder (for sparkling sugar)

Instructions

Step 1: Prepare freeze-dried strawberry powder by blending freeze-dried strawberries in a high-speed blender or spice grinder until fine. Mix 6 tablespoons of this powder with the granulated sugar for the cookie dough.
Step 2: For the sparkling strawberry sugar, combine ½ cup sparkling sugar with 1 tablespoon freeze-dried strawberry powder and set aside.
Step 3: Preheat the oven to 350℉ (175℃). Line baking sheets with parchment paper and set aside.
Step 4: In a stand mixer bowl, cream the softened butter and granulated sugar (mixed with strawberry powder) on medium speed until light and fluffy, about 3 minutes.
Step 5: Add eggs one at a time, mixing well after each addition. Then blend in vanilla extract, strawberry extract, and red gel food coloring until evenly mixed.
Step 6: In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, cream of tartar, salt, and the remaining freeze-dried strawberry powder.
Step 7: Gradually add the dry ingredients to the wet mixture on low speed, mixing just until combined. Avoid overmixing to keep cookies tender.
Step 8: Chill the dough for at least 2 hours or overnight for best results.
Step 9: Scoop the dough into 30 balls using a medium cookie scoop. Roll each ball in the sparkling strawberry sugar to coat evenly, then place on prepared baking sheets, spacing them about 2 inches apart.
Step 10: Bake for approximately 10 minutes, until the tops are just beginning to set.
Step 11: Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

Use fresh homemade freeze-dried strawberry powder to get the most vibrant flavor and color in both the dough and sparkling sugar coating.
For a softer cookie, do not overmix the dough after adding flour; this will keep them tender and delicate.
To intensify strawberry flavor, try adding a bit more strawberry extract or some finely chopped freeze-dried strawberries into the dough.
If you prefer, substitute the red gel food coloring with natural beet powder for a natural color boost.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to 1 week. To enjoy them fresh, warm briefly in a low oven or microwave before serving.

How to Serve

The image shows a group of bright red cookies with a coarse sugar texture on top, arranged closely together on a white plate. The cookies are round and slightly cracked on the surface, giving them a rustic look. Around the cookies, fresh red strawberries with green leaves are scattered, adding contrast to the plate. The plate sits on a white marbled surface that enhances the vivid red color of the treats. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular freeze-dried strawberries instead of powder?

Yes, but you’ll need to finely grind whole freeze-dried strawberries into a powder for even distribution throughout the dough and sugar coating.

What is sparkling sugar and where can I buy it?

Sparking sugar, also known as sanding sugar, is a coarse, crystal-like sugar with a shiny appearance. You can find it in most grocery stores or specialty baking shops, often in the cake decorating aisle.