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Strawberry Sugar Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 52 reviews
  • Author: Lina
  • Prep Time: 35 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 16 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delight in these beautifully pink Strawberry Sugar Cookies, made with freeze-dried strawberries for natural flavor and a subtle fruity twist. This recipe features a creamy, well-emulsified dough using egg whites and butter, coated with a strawberry-sugar mixture for extra sweetness and texture. Perfect for sharing or gifting, these cookies combine classic sugar cookie charm with fresh strawberry essence.

Ingredients

Scale

Cookie Dough:

  • 2–1/4 cups (281 grams) unbleached all-purpose flour
  • 30 grams freeze-dried strawberries
  • 1 teaspoon Diamond kosher salt
  • 1–1/2 teaspoons (6 grams) baking powder
  • 2 large (60 grams) egg whites
  • 2 teaspoons vanilla extract
  • 1–1/4 cups (250 grams) granulated sugar
  • 1 cup (227 grams) unsalted butter, room temperature

Strawberry Sugar Topping:

  • 1/4 cup (50 grams) granulated sugar
  • 8 grams freeze-dried strawberries

Instructions

  1. Preheat oven and prepare baking sheets: Preheat your oven to 350°F (175°C). Line 2 half-sized baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Make the strawberry flour: In a food processor, combine 1 cup of the all-purpose flour and 30 grams of freeze-dried strawberries. Process until the strawberries are finely ground and the flour turns pink. Pour this strawberry flour into the remaining flour bowl, then add baking powder and salt. Whisk well to combine all the dry ingredients evenly.
  3. Separate eggs and add vanilla: Separate the egg whites into a clean bowl. Add 2 teaspoons vanilla extract to the egg whites and set aside.
  4. Cream butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup unsalted butter (room temperature) and 1-1/4 cups granulated sugar. Mix on low speed for 30 seconds to combine, then increase to medium speed and beat for 2 minutes until the mixture is creamy, lighter in color, and well combined. Scrape the sides and bottom of the bowl and mix on medium for an additional 10 seconds.
  5. Incorporate egg whites: Add the egg whites one at a time to the butter-sugar mixture, mixing on medium-high speed until each egg white is fully incorporated and the dough loses its shiny appearance. Scrape down the sides and bottom of the bowl between each addition to ensure even mixing.
  6. Add dry ingredients: Add the entire flour mixture into the wet ingredients at once. Mix on low speed just until the flour is incorporated and the dough forms one or two large clumps. Avoid overmixing to keep the cookies tender.
  7. Prepare strawberry sugar coating: Place 1/4 cup granulated sugar and 8 grams freeze-dried strawberries in a mini food processor and pulse until the strawberries are powdered with a few small pieces remaining. Alternatively, crush freeze-dried strawberries in a freezer bag with a rolling pin, then whisk with the sugar in a small bowl.
  8. Form and coat cookie dough balls: Divide the dough into portions about 2 tablespoons or 50 grams each. Roll each portion into a ball with your hands, then roll each ball in the strawberry-sugar mixture until well coated. Place 6 cookies on each prepared baking sheet, spaced evenly apart to allow spreading.
  9. Bake the cookies: Bake for 12 minutes, or until the cookies are puffed up and edges are lightly browned. Remove from the oven and let cool for 5 minutes on the baking sheet; cookies will deflate slightly as they cool. Transfer to a wire rack to cool completely.
  10. Bake in batches: Repeat the coating and baking process with the remaining dough. If you have only one baking sheet, allow it to cool completely before using again to prevent dough from sticking.
  11. Store cookies: Once cooled, store cookies in an airtight container at room temperature for up to 3 days. For best freshness, eat within the first few days.
  12. Freeze unbaked cookie dough: Portion and roll dough as usual but do not coat in sugar. Place dough balls on a parchment-lined baking sheet and freeze for at least 8 hours. Transfer frozen dough balls to a freezer-safe container or bag, squeezing out excess air, and keep flat in the freezer for up to 2 months.
  13. Bake from frozen: When ready to bake, place frozen dough balls on a baking sheet, roll in sugar coating if desired, add 2-3 minutes to the baking time to accommodate frozen dough, and bake as directed.

Notes

  • Freeze-Dried Strawberries: Processing freeze-dried strawberries with a portion of the flour helps prevent clumping and ensures even distribution in the dough for consistent strawberry flavor.
  • Butter and Egg White Temperature: Use butter at 65-68°F to hold its structure yet soft enough to cream. Use cold egg whites straight from the refrigerator for optimal emulsification with the butter.
  • Mixing Egg Whites: Add egg whites one at a time, mixing thoroughly after each addition until the dough looks smooth and no shiny patches remain—this is key for cohesive dough.
  • The Pressing Step: Slightly pressing dough balls before baking helps achieve even cookie thickness, promoting consistent texture between edges and centers.

Find it online: https://linadinner.com/strawberry-sugar-cookies-recipe/