Soft Strawberry Sugar Cookies (Printable View)

Tender sugar cookies infused with strawberries and topped with a luscious pink strawberry glaze.

# Ingredient List:

→ Strawberry Sugar Cookies

01 - 2½ cups all-purpose flour
02 - ½ teaspoon baking soda
03 - ½ teaspoon cream of tartar
04 - ½ teaspoon salt
05 - ½ cup unsalted butter, softened
06 - ½ cup neutral oil
07 - 1 cup granulated sugar
08 - ⅓ cup freeze-dried strawberries, finely crushed
09 - 1 large egg
10 - 2 teaspoons pure vanilla extract
11 - 2 tablespoons milk

→ Pink Strawberry Icing

12 - 1½ cups powdered sugar
13 - 2 tablespoons freeze-dried strawberry powder
14 - 2 to 3 tablespoons milk
15 - 1 tablespoon unsalted butter, melted
16 - ½ teaspoon pure vanilla extract
17 - Pink food coloring, optional

# How to Make:

01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - In a medium mixing bowl, whisk together flour, baking soda, cream of tartar, and salt. Set aside.
03 - In a large mixing 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 butter mixture. Mix until thoroughly combined.
05 - Gradually add the flour mixture to the wet ingredients, alternating with milk, mixing until a soft dough forms.
06 - Scoop rounded tablespoons of dough onto prepared baking sheets, spacing each portion 2 inches apart. Gently press each ball to slightly flatten.
07 - Bake for 11 to 13 minutes until edges are just set but centers remain soft. Avoid overbaking.
08 - Allow cookies to cool on baking sheet for 5 minutes, then transfer to a wire rack for complete cooling.
09 - In a bowl, whisk powdered sugar, strawberry powder, melted butter, vanilla extract, and 2 tablespoons milk until smooth. Adjust consistency with additional milk or enhance color with pink food coloring as desired.
10 - Once cookies are completely cooled, spoon or drizzle icing over each cookie. Allow icing to set before serving.

# Expert Tips:

01 -
  • They're soft and tender in a way that makes you forget store-bought cookies exist.
  • Real freeze-dried strawberries give you authentic flavor without the moisture that usually makes dough sticky.
  • The pink icing is so simple you can make it while the cookies cool, and it actually tastes like strawberries.
02 -
  • Overbaking is the enemy here; pull the cookies out when the centers still look slightly underdone because they continue cooking on the hot pan.
  • Freeze-dried strawberries are non-negotiable for flavor without moisture, so don't try to substitute fresh strawberries, which will make your dough wet and unmanageable.
03 -
  • Room temperature ingredients mix smoother and trap more air, so take your butter, egg, and milk out of the fridge 30 minutes before you start.
  • Don't skip the parchment paper; it prevents the bottoms from browning too much and makes cleanup genuinely painless.
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