Soft Strawberry Sugar Cookies (Printable)

Tender sugar cookies with strawberry flavor and a luscious pink strawberry glaze, perfect for sharing.

# Required Ingredients:

→ Strawberry Sugar Cookies

01 - 2.5 cups all-purpose flour
02 - 0.5 teaspoon baking soda
03 - 0.5 teaspoon cream of tartar
04 - 0.5 teaspoon salt
05 - 0.5 cup unsalted butter, softened
06 - 0.5 cup neutral oil
07 - 1 cup granulated sugar
08 - 0.33 cup freeze-dried strawberries, finely crushed
09 - 1 large egg
10 - 2 teaspoons pure vanilla extract
11 - 2 tablespoons milk

→ Pink Strawberry Icing

12 - 1.5 cups powdered sugar
13 - 2 tablespoons freeze-dried strawberry powder
14 - 2 to 3 tablespoons milk
15 - 1 tablespoon unsalted butter, melted
16 - 0.5 teaspoon pure vanilla extract
17 - Pink food coloring, optional

# Preparation Steps:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, cream of tartar, and salt. Set aside.
03 - In a large bowl, beat softened butter, neutral oil, and granulated sugar together until light and creamy, approximately 2 to 3 minutes.
04 - Add crushed freeze-dried strawberries, egg, and vanilla extract to the wet mixture. Mix until well combined.
05 - Gradually add the flour mixture to the strawberry mixture, alternating with milk. Mix until a soft dough forms.
06 - Scoop rounded tablespoons of dough onto prepared baking sheets, spacing cookies 2 inches apart. Gently press each ball to flatten slightly.
07 - Bake for 11 to 13 minutes, until edges are just set but centers remain soft. Avoid overbaking.
08 - Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
09 - Whisk powdered sugar, strawberry powder, melted butter, vanilla extract, and 2 tablespoons milk in a bowl until smooth. Adjust milk for desired consistency or add pink food coloring if desired.
10 - Once cookies are completely cooled, spoon or drizzle icing over each cookie. Allow icing to set before serving.

# Expert Suggestions:

01 -
  • They stay impossibly soft and tender even after a few days, which almost never happens with homemade cookies.
  • The real strawberry flavor means you're not relying on artificial extract to do all the heavy lifting.
  • The pink icing tastes like you put actual effort into them, when really it's just a few whisks away.
02 -
  • The freeze-dried strawberries must be crushed finely or they'll be grainy in the dough—pulse them in a food processor if you have one.
  • Do not skip the cooling time on the baking sheet; cookies continue to set there and will hold together better when you move them.
03 -
  • If your dough feels too soft to scoop, chill it for 15 minutes before baking—this helps cookies hold their shape without spreading thin.
  • The icing consistency should be thick enough to coat the back of a spoon but still pourable; this usually takes about 2 to 3 tablespoons of milk depending on your humidity.
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