Strawberry sugar cookies are soft, chewy, and full of real strawberry flavor. This easy homemade cookie dough is made with melted butter and mixes up in one bowl without a mixer, giving you tender cookies with minimal effort.
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Lately I’ve been baking with strawberries a lot—everything from strawberry snack cake to filled cupcakes and white chocolate chip cookies. If you love strawberry flavor as much as I do, these strawberry sugar cookies are a must-try.
As a lifetime baker and busy mom, I have decades of experience with sugar cookies and many tested recipes. I especially appreciate recipes that are fast, don’t require chilling the dough, and produce soft cookies. This one hits all three.
🍓 Why you’ll love this homemade cookie recipe
- Quick and easy — from start to finish in about 30 minutes.
- Melted butter creates a soft, chewy texture and means no advance planning.
- No mixer required — the dough comes together in one bowl with a whisk and spatula.
- No chill time needed.
- The recipe uses freeze-dried strawberries for concentrated strawberry flavor year-round, making these great for holidays like Christmas or Valentine’s Day.
How to jazz up sugar cookies
Flavoring is the easiest way to elevate sugar cookies. This recipe uses freeze-dried strawberries for bright, concentrated berry flavor without extra moisture. You can also try variations like strawberry-lemon, tiramisu-inspired, or chocolate chip for different twists. For decorated cut-out cookies, use a sturdier dough designed for shaping.
🛒 Ingredients and substitutions
Scroll to the printable recipe card below for exact measurements and complete baking directions.
- Unsalted butter — melted so no need to soften; if you use salted butter, omit the added salt.
- Granulated sugar — gives the classic sugar cookie taste.
- Egg yolks — two large yolks bind the dough and add richness; reserve the whites for another use.
- Pure vanilla extract — for the best, clean flavor.
- Baking powder — helps create thick, chewy cookies.
- Kosher salt — balances sweetness; if using fine table salt, use half the amount.
- All-purpose flour — spoon and level for accuracy or use a kitchen scale for best results.
- Freeze-dried strawberries — this recipe relies on them for concentrated flavor without adding moisture. Fresh strawberries can be substituted; do not use frozen strawberries.
🥣 How to make cookie dough with freeze-dried strawberries
Preheat the oven to 350°F and line two baking sheets with parchment paper or silicone baking mats. Chop the freeze-dried strawberries into small, bite-sized pieces and set aside.
In a medium bowl, combine the granulated sugar, melted butter, and kosher salt; stir until evenly mixed.
Stir in the egg yolks and vanilla until thoroughly combined.
Add the baking powder and mix well.
Stir in the flour until just a few streaks remain, then fold in the chopped freeze-dried strawberries until the dough is evenly speckled.
In a small bowl, combine additional granulated sugar and crushed freeze-dried strawberries for rolling. Scoop about 2 tablespoons of dough, roll into balls, and coat thoroughly in the strawberry sugar mixture. If the dough feels too soft, rest it 2–3 minutes to firm slightly.
Place the dough balls on prepared pans about 2 inches apart. Gently flatten each ball with the bottom of a glass. Bake for 9–12 minutes, until edges are set and centers still appear slightly soft.
Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack, or let them cool completely on the pan for chewier texture.
💬 Frequently asked questions
How long will these cookies stay fresh?
Store strawberry sugar cookies in an airtight container at room temperature for 3–4 days. For longer storage, freeze cooled cookies in an airtight container for up to three months. They defrost on the counter in about 15 minutes.
Can I use fresh strawberries?
Yes. Fresh strawberries can be substituted, but they add moisture, so blot them dry and chop finely. The cookies may need an extra minute or two in the oven. Freeze-dried berries deliver the most concentrated flavor and the best texture for this recipe.
Can I use frozen strawberries?
No. Frozen strawberries introduce too much moisture and will make the dough soggy.
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👩🏻🍳 Tips for the best soft, chewy sugar cookies
- Follow the recipe closely — even small changes can affect texture and spread.
- Weigh ingredients when possible for consistent results.
- Use real butter for superior flavor; avoid margarine.
- Skip greasing the pans; use parchment paper or silicone mats to prevent excess spreading.
- Bake on light-colored pans so the cookies bake gently and remain soft.
- Roll the dough in the strawberry sugar, shape into rounds, and roll again for an even coating and pretty finish.
- Do not overbake. Aim to remove cookies when the edges are set but centers still look slightly underdone. They will finish as they cool.
- For perfectly round cookies, gently “scoot” them with a round cookie cutter or glass while still warm.
🫙 How to store
Store strawberry sugar cookies at room temperature in an airtight container for 3–4 days, or freeze for up to three months.
If you make these Soft Strawberry Sugar Cookies, snap a photo and share your results—it’s always a joy to see your creations. Happy baking!
More recipes using strawberries
- Strawberry Cinnamon Rolls
- Marbled Sugar Cookies
- Strawberry Vanilla Cake
If you try this recipe, please come back and leave a review and rating. I read every comment and love hearing from you!
📖 Recipe
Soft Strawberry Sugar Cookies
These strawberry sugar cookies are soft and chewy with real berry flavor. The dough mixes in one bowl and uses melted butter for tender texture.
Weight (metric) measurements are recommended for best accuracy when available.
15 minutes
12 minutes
27 minutes
Ingredients
- Freeze-dried strawberries, chopped (approx. 1 cup / 24 g)
- 1 ½ cups granulated sugar (300 g)
- 1 cup unsalted butter, melted (226 g)
- ½ teaspoon kosher salt
- 2 large egg yolks
- 2 teaspoons pure vanilla extract
- ½ teaspoon baking powder
- 2 ⅓ cups all-purpose flour (292 g)
- ¼ cup granulated sugar for rolling (50 g)
- 8 g freeze-dried strawberries, crushed, for rolling
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone mats.
- Chop freeze-dried strawberries into small pieces and set aside.
- In a medium bowl, combine 1 ½ cups granulated sugar, melted butter, and kosher salt. Stir until combined. Add egg yolks and vanilla and mix well.
- Add baking powder and stir. Fold in flour until a few streaks remain, then add the chopped freeze-dried strawberries and mix until just combined.
- In a small bowl, mix ¼ cup granulated sugar and 8 g crushed freeze-dried strawberries.
- Scoop about 2 tablespoons of dough and roll into balls. Roll each ball in the strawberry-sugar mixture, reshape, and roll again. Place on prepared pans 2 inches apart and lightly flatten with a flat-bottomed cup. If the dough seems too soft, rest 2–3 minutes to firm.
- Bake 9–12 minutes, until edges are set and centers still look slightly soft. Cookies will continue to firm as they cool.
- Cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely if desired.
Notes
*Fresh strawberries can be used in place of freeze-dried. Use about 80 g (approximately ½ cup) chopped fresh strawberries, blot dry between paper towels to remove excess moisture. Cookies may need an extra minute or two of baking time.
Store baked cookies at room temperature in an airtight container for 3–4 days, or freeze for up to three months.
Nutrition Information:
Yield: 20
Serving Size: 1
Amount Per Serving:
Calories: 215
Total Fat: 10 g
Saturated Fat: 6 g
Trans Fat: 0 g
Cholesterol: 52 mg
Sodium: 53 mg
Carbohydrates: 29 g
Sugar: 18 g
Protein: 2 g
Nutrition information is an estimate and may vary based on ingredients and portion sizes.