Soft Strawberry Sugar Cookies (Print Version)

Tender sugar cookies infused with real strawberries and topped with a vibrant pink glaze.

# Components:

→ 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

# Method:

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 dry flour mixture to the wet ingredients, alternating with milk in small additions, and mix until a soft dough forms.
06 - Scoop rounded tablespoons of dough onto prepared baking sheets, spacing each ball 2 inches apart.
07 - Gently press each dough ball to flatten slightly, creating uniform cookie shapes.
08 - Bake for 11 to 13 minutes, until edges are just set but centers remain soft. Avoid overbaking.
09 - Cool cookies on baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
10 - In a bowl, whisk together powdered sugar, strawberry powder, melted butter, vanilla extract, and 2 tablespoons milk until smooth. Add additional milk for thinner consistency or pink food coloring for deeper color as desired.
11 - Once cookies are completely cooled, spoon or drizzle icing over each cookie. Allow icing to set before serving.

# Expert Advice:

01 -
  • They're soft enough to practically melt on your tongue, no hard edges or dense texture to worry about.
  • Real strawberry flavor without the moisture problems that fresh berries bring, which means your cookies stay tender for days.
  • The pink icing is forgiving and doesn't require piping skills or fancy decorating tools.
  • You can make them start to finish in under an hour if you're moving at a normal kitchen pace.
02 -
  • Don't overbake these cookies by even a minute—that soft center is everything, and it will continue to cook slightly on the hot pan after you pull it out.
  • Freeze-dried strawberries are non-negotiable here because fresh strawberries release moisture that turns your dough wet and ruins the tender texture.
  • Let the icing set for a few minutes before stacking or wrapping, or it will smudge everywhere and look messy.
03 -
  • Don't use an electric mixer on high speed or you'll overwork the dough—medium speed or hand whisking keeps it tender and prevents gluten development.
  • If your kitchen is warm, chill the dough for 15 minutes before scooping; it makes the cookies hold their shape better and bake more evenly.
  • The moment you smell that strawberry sweetness coming from the oven, set a timer for exactly 11 minutes—trusting your nose might make you overbake.
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