These Strawberry Sugar Cookies are soft, sweet, and bursting with fruity flavor! Topped with a fun sparkling strawberry sugar, they are not just tasty but also super cute!
Honestly, they are the perfect treat for any occasion. I can’t help but smile every time I bake a batch. Who can resist a cookie that sparkles? 🍓✨
I love baking these cookies for friends or just for myself—because who wouldn’t want a bright, cheerful snack at home? Plus, they’re so easy to make and share!
Key Ingredients & Substitutions
All-purpose flour: This is the base of your cookies. For a gluten-free version, use a gluten-free 1:1 baking flour. If you’re aiming for something more nutritious, whole wheat flour can work, but it may change the texture a bit.
Butter: Unsalted butter is recommended to control the saltiness. If you’re dairy-free, coconut oil or a dairy-free butter can be good substitutes. Just ensure it’s softened for easy mixing.
Strawberry puree: Fresh strawberries are ideal for the puree. If fresh isn’t available, frozen strawberries work too. Just thaw and blend! For those who don’t have strawberries, you can try another fruit puree like raspberry or peach, though it will alter the flavor.
Freeze-dried strawberries: These add a nice crunch and color to the sparkling sugar. If you can’t find freeze-dried strawberries, you could use regular sugar mixed with pink or red food coloring for a visual element, but you won’t get the same fruit flavor.
How Can You Ensure Your Cookies Are Soft and Fluffy?
The key to soft and fluffy cookies lies in the mixing and baking techniques. Make sure to cream together the butter and sugar well until you see a light, fluffy texture. This incorporates air, which helps with fluffiness. Don’t overmix the dough once you add the dry ingredients; this keeps the cookies tender.
- Preheat your oven to the correct temperature to prevent uneven baking.
- When you scoop the dough, avoid flattening it too much before baking. The cookies will spread out on their own.
- Start checking your cookies around the 10-minute mark; they should have set edges but remain soft in the center. They’ll continue cooking as they cool!
How to Make Strawberry Sugar Cookies with Sparkling Strawberry Sugar
Ingredients You’ll Need:
For The Cookies:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup strawberry puree (fresh or frozen)
For The Sparkling Sugar:
- 1/2 cup granulated sugar
- 1/4 cup freeze-dried strawberries, crushed
How Much Time Will You Need?
This delightful recipe will take about 20 minutes of preparation time and another 10-12 minutes for baking. You can enjoy freshly baked strawberry sugar cookies in less than 40 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 350°F (175°C). While it’s heating up, line a baking sheet with parchment paper to keep your cookies from sticking.
2. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until it’s well combined. Set this bowl aside for later.
3. Cream the Butter and Sugar:
In a large mixing bowl, use an electric mixer to cream together the softened butter and 1 1/2 cups of granulated sugar. Mix until it’s light and fluffy—this usually takes about 2-3 minutes.
4. Add the Wet Ingredients:
Now, add in the large egg, vanilla extract, and strawberry puree. Beat everything together until it’s well combined and smooth.
5. Combine Wet and Dry Mixtures:
Gradually add your dry ingredient mixture to the wet mixture. Stir gently until just combined. Your dough will be soft and a bit sticky, which is perfect!
6. Prepare the Sparkling Strawberry Sugar:
In a small bowl, mix together 1/2 cup of granulated sugar with the crushed freeze-dried strawberries. This will create your beautiful sparkling strawberry sugar!
7. Form the Cookies:
Scoop tablespoon-sized portions of dough and roll them into little balls. Roll each dough ball in the sparkling strawberry sugar until it’s nicely coated.
8. Bake the Cookies:
Place the coated dough balls on the prepared baking sheet, leaving about 2 inches of space between them. For a nice shape, gently flatten each ball a little bit with your palm.
9. Baking Time!
Pop the baking sheet into your preheated oven and bake the cookies for about 10-12 minutes. You’ll know they’re done when the edges are set and the tops look a bit cracked.
10. Cool and Enjoy:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. After that, carefully transfer them to a wire rack to cool completely. Now, sit back and enjoy your delicious strawberry sugar cookies!
Enjoy your delightful strawberry sugar cookies—perfect for any occasion!
Can I Use Frozen Strawberry Puree Instead of Fresh?
Absolutely! If you’re using frozen strawberry puree, just make sure to thaw it completely first. You can do this by placing it in the fridge overnight or using the microwave in short bursts. Drain any excess liquid before adding it to the cookie dough to ensure the texture remains perfect!
What If I Don’t Have Freeze-Dried Strawberries?
If you can’t find freeze-dried strawberries, you can substitute with a little extra granulated sugar for the sparkling sugar mix. Alternatively, you can chop up some fresh strawberries very finely and toss them in with the sugar, but note that this may alter the texture slightly.
How Do I Store Leftover Cookies?
Store your strawberry sugar cookies in an airtight container at room temperature for up to 3-4 days. If you want them to last longer, you can freeze them in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 3 months. Just let them thaw at room temperature before enjoying!
Can I Use Margarine Instead of Butter?
You can use margarine as a substitute, but the flavor and texture may be slightly different. Make sure to use a block-style margarine for the best results as it performs more like butter in baking compared to spreadable varieties. This will help maintain the cookies’ soft, chewy texture!
